Whip up a batch before hitting the gym, and place in the refrigerator or freezer for a quick and easy post-workout snack or dessert that will help keep your body’s metabolism going strong. Note that they do contain a slightly higher amount of sugar than many packaged bars, but that sugar is coming from the dates in a natural form. Still, if you’re watching your sugar intake, indulge in one after a workout when your metabolism is still revved, or save it for a dessert. Nutrition (per bar) Calories: 192; total fat: 5g; saturated fat: 1g; protein: 7g; carbohydrates: 32g; sugar: 19g; fiber: 5g; cholesterol: 0mg; sodium: 52mg Recipe and photo by Jamie Vespa M.S., R.D., L.D.N. of Dishing Out Health.
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Makes 12 servings
Prep time 10 min.
Cook time 10 min.
Ingredients
2 cups rolled oats ¼ cup vanilla protein powder ½ cup natural peanut butter 10 medjool dates, pitted 7 Tbsp water 3 Tbsp dark chocolate chips
How to make it
In a food processor, blend the oats into a fine meal. Add the protein powder, dates, and peanut butter; blend for 30-45 seconds. Add the water in 2-3 tablespoon increments, pulsing until combined. Transfer mixture to a bowl, and stir in chocolate chips. Line an 8x8" (or 10x6") baking pan with parchment paper. Transfer ingredients to pan, and press down firmly with a spoon or spatula until it is in a smooth, compact, even layer. Freeze for 20 minutes or refrigerate for 2 hours to set. Slice into 12 bars, and serve. Refrigerate in an air-tight container for up to 10 days.
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Whip up a batch before hitting the gym, and place in the refrigerator or freezer for a quick and easy post-workout snack or dessert that will help keep your body’s metabolism going strong.
Note that they do contain a slightly higher amount of sugar than many packaged bars, but that sugar is coming from the dates in a natural form. Still, if you’re watching your sugar intake, indulge in one after a workout when your metabolism is still revved, or save it for a dessert.
Nutrition (per bar)
Calories: 192; total fat: 5g; saturated fat: 1g; protein: 7g; carbohydrates: 32g; sugar: 19g; fiber: 5g; cholesterol: 0mg; sodium: 52mg
Recipe and photo by Jamie Vespa M.S., R.D., L.D.N. of Dishing Out Health.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 10 min.
Cook time 10 min.
Ingredients
2 cups rolled oats ¼ cup vanilla protein powder ½ cup natural peanut butter 10 medjool dates, pitted 7 Tbsp water 3 Tbsp dark chocolate chips
How to make it
In a food processor, blend the oats into a fine meal. Add the protein powder, dates, and peanut butter; blend for 30-45 seconds. Add the water in 2-3 tablespoon increments, pulsing until combined. Transfer mixture to a bowl, and stir in chocolate chips. Line an 8x8" (or 10x6") baking pan with parchment paper. Transfer ingredients to pan, and press down firmly with a spoon or spatula until it is in a smooth, compact, even layer. Freeze for 20 minutes or refrigerate for 2 hours to set. Slice into 12 bars, and serve. Refrigerate in an air-tight container for up to 10 days.
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Makes 12 servings
Prep time 10 min.
Cook time 10 min.
Ingredients
2 cups rolled oats ¼ cup vanilla protein powder ½ cup natural peanut butter 10 medjool dates, pitted 7 Tbsp water 3 Tbsp dark chocolate chips
How to make it
In a food processor, blend the oats into a fine meal. Add the protein powder, dates, and peanut butter; blend for 30-45 seconds. Add the water in 2-3 tablespoon increments, pulsing until combined. Transfer mixture to a bowl, and stir in chocolate chips. Line an 8x8" (or 10x6") baking pan with parchment paper. Transfer ingredients to pan, and press down firmly with a spoon or spatula until it is in a smooth, compact, even layer. Freeze for 20 minutes or refrigerate for 2 hours to set. Slice into 12 bars, and serve. Refrigerate in an air-tight container for up to 10 days.
Makes 12 servings
Prep time 10 min.
Cook time 10 min.
Prep time 10 min.
Cook time 10 min.
Prep time
10 min.
Cook time
Ingredients
- 2 cups rolled oats
- ¼ cup vanilla protein powder
- ½ cup natural peanut butter
- 10 medjool dates, pitted
- 7 Tbsp water
- 3 Tbsp dark chocolate chips
How to make it
In a food processor, blend the oats into a fine meal. Add the protein powder, dates, and peanut butter; blend for 30-45 seconds. Add the water in 2-3 tablespoon increments, pulsing until combined. Transfer mixture to a bowl, and stir in chocolate chips. Line an 8x8" (or 10x6") baking pan with parchment paper. Transfer ingredients to pan, and press down firmly with a spoon or spatula until it is in a smooth, compact, even layer. Freeze for 20 minutes or refrigerate for 2 hours to set. Slice into 12 bars, and serve. Refrigerate in an air-tight container for up to 10 days.
In a food processor, blend the oats into a fine meal. Add the protein powder, dates, and peanut butter; blend for 30-45 seconds. Add the water in 2-3 tablespoon increments, pulsing until combined.
Transfer mixture to a bowl, and stir in chocolate chips.
Line an 8x8" (or 10x6") baking pan with parchment paper. Transfer ingredients to pan, and press down firmly with a spoon or spatula until it is in a smooth, compact, even layer.
Freeze for 20 minutes or refrigerate for 2 hours to set. Slice into 12 bars, and serve. Refrigerate in an air-tight container for up to 10 days.
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