Peanut Butter Apple Oat Bars
Recipe GLPR54bc63be897139
These wholesome peanut butter apple oat bars combine the natural sweetness of grated apple with rich peanut butter flavor and hearty oats. Made with egg whites, whey protein, and coconut flour, these bars deliver a protein-packed snack that's naturally sweetened. Perfectly moist and chewy, they're ideal for meal prep or a nutritious treat.
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Ingredients
1 cup unsweetened almond milk
1 apple, grated with skin on (about 3/4 cup grated)
1 tsp baking powder
2 tbsp coconut flour
1/2 cup egg whites
1/2 tsp ground cinnamon
2/3 cup oat flour (made by blending rolled oats until powdered)
1/2 cup powdered peanut butter (such as PB2)
1 tbsp psyllium husk powder (optional, for added fiber)
2/3 cup rolled oats
1/4 tsp salt
1 tsp powdered stevia or equivalent sweetener
1/4 tsp vanilla powder or 2 tsp vanilla extract
1/4 cup water
3/4 cup vanilla whey protein powder
Directions
Preheat oven to 350°F. Line an 8" x 8" baking pan with parchment paper, allowing edges to overhang slightly for easy removal.
In a large mixing bowl, combine the powdered peanut butter with water and stir until smooth. Add the rolled oats, oat flour, coconut flour, and psyllium husk powder (if using), stirring to combine evenly.
Pour in the almond milk and mix until the dry ingredients are fully incorporated and the mixture is evenly blended.
Add the egg whites, vanilla whey protein powder, baking powder, cinnamon, salt, stevia, and vanilla powder (or vanilla extract). Stir thoroughly until all ingredients are well combined and no lumps remain.
Fold in the grated apple (with skin) gently until evenly distributed throughout the batter.
Pour the batter into the parchment-lined pan, spreading it evenly to the corners. Smooth the top with a spatula.
Place the pan in the center of the preheated 350°F oven and bake for 22-25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Remove the pan from the oven and allow the bars to cool in the pan for 15-20 minutes. Once cooled, lift the bars out using the parchment paper overhang and transfer to a cooling rack. Cool completely before cutting.
Cut into 12 equal squares (or desired size) with a sharp knife, wiping the blade between cuts for clean edges.
Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
