**This recipe for Low-Sugar PB2 Protein Bars has been updated. Click here to check it out!**
I recently found another protein bar recipe that I am in love with! It might just be my favourite so far. I got the recipe from this website. They are super easy to make and involve my favourite ingredient ever invented – PB2. You can also substitute natural peanut butter, but the nutritional info would change.
Low-Sugar PB2 Protein Bars
2017-01-16 11:38:48
Serves 8
Ingredients
- 1 cup gluten free or regular quick oats
- 1/2 cup of your favourite protein powder - I used a vanilla flavour
- 2 Tbsp ground flaxseed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp powder stevia or sweetener of your choice
- 1/2 cup PB2 (can also use regular peanut butter)
- 1 cup apple sauce
- 1 tsp vanilla
- 1/4 cup egg whites
Instructions
- Preheat your oven to 350F.
- In a large bowl, add the first 6 ingredients and mix well.
- Combine the last 4 ingredients in a separate medium bowl and mix well.
- Add the wet ingredients to the dry ingredients and mix until combined.
- The batter is quite thick; I poured it into a greased 8 x 8 pan then placed wax paper over it and pressed firmly into the pan to evenly distribute it.
- Bake for 15 minutes.
- Remove from oven and cut into 8 bars.
- Wrap them in cellophane and store in the fridge. You can also freeze these for later!
Nutritional info for one bar
- 123 Calories, 16g Carbs, 2g Fat, 12g Protein, 85mg Sodium, 4g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
Reblogged this on An article a day keeps the boredom away.
Does anyone know how much fiber?
There is 3g of fiber 🙂
If I wanted to use whole eggs, how many should I use?
As long as it is equivalent to 1/4 cup. So depending on the size 1-2 eggs maybe?
Thanks so much!! Can’t wait to try it!
Awesome! Let me know how it goes 🙂
Do you use 1/2 of the pb2 mix, or 1/2 cup of the pb2 mixed with water?
Just 1/2 cup of the PB2 powder, not mixed with water.
If you wanted them to be higher in protein say double the 12g can you use a cup of protein powder?
You could, but you might need to compensate with some more liquid or they might be too dry. And you may therefore need to cook them a bit longer 🙂
I saw this a bit too late… you are right a bit no the dry side! but still good. I am having difficulty figuring out the protein per bar plus the calories. Originally you say that yours have 12g and i added double and cant come up with the right numbers. I could completely be doing it wrong tho!
Oh no! I’m sorry you didn’t get it in time 🙁 I use my fitness pal to calculate all my nutritional info.
[…] can find the original recipe here, but here’s what I […]
What could I replace the apple sauce with?
I would suggest either greek yogurt or mashed banana.
[…] like this:To this:I posted this recipe (well, actually a link to another recipe) a while back for PB2 Protein Bars and it actually became one of my most popular posts with almost 10,000 views. I wanted to revive […]
Hi, I just made this.. well its currently in the oven.
Your batter looks thick but mine was like…. wet almost like cake batter.
I hope they turn out well :/
Hmmm…yes, it should be a bit thick. If it’s still not cooked in the centre you can always try to put it back in the oven for a few minutes. Let me know how it goes!
I’m not what I did wrong but the end product wasn’t so bad. I didn’t have baking soda so I used 2 tsp baking powder (Google search says to double when using baking powder as a replacement for baking soda)
I’m going to try again today with baking soda since I just bought some.
I noticed in the “revamped” version. You only add 1/2 tsp baking soda.
Should I only add that much to the second batch?
Or was that specifically for the newer version since it has different ingredients?
Let me know thanks!
Hello! What exactly was the end product? Was it too runny? Baking soda is a leveling agent which causes it to rise. If that was the issue it may have been the substitution of the baking powder. It’s hard to say. The revamped version is changed slightly with less salt, bit more sweetener, less baking soda and I used collagen instead of protein powder. But again, the results should essential be the same as in the pics. I also think I baked them longer in the revamped recipe, about 20 minutes. Hope that helps!