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High Protein Rhubarb Oat Bars

High Protein Rhubarb Oat Bars

Vicky Coates

Healthy High Protein Rhubarb Oats Bars: a really simple yet delicious breakfast you can prep in advance. These bars are high in fibre, packed with protein and includes vegan substitutes.

I feel like all I make at the moment is variations of oats bars and man I’m not complaining that’s for sure! A couple on my blog already include Vegan Carrot Cake Oat Bars and Banana, Tahini and Walnut Oat Bars. I just love how versatile they are in terms of swapping out flavours and adding in different ingredients. I always ensure they contain a great balance of healthy fats, protein and carbs.

One of my favourite things about these bars are also that I can just take them to the gym to eat after on the way to work. I usually pack 2-3 in a container and they taste great either cold or warmed up with some yoghurt.

The base of the bars are pretty similar to my others; oats and buckwheat flour. In this recipe I added an egg but you can sub for a flax egg if your vegan and they work just as well.

 

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My little addition to these bars was rhubarb! My boyfriends mum grows it in her garden so I was delivered a bunch last week and these bars were a great way to use it up. I love using seasonal ingredients as well in my recipes so a double win!!

Heres the recipe…

High Protein Rhubarb Oat Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Healthy High Protein Rhubarb Oats Bars: a really simple yet delicious breakfast you can prep in advance. These bars are high in fibre, packed with protein and includes vegan substitutes.
Ingredients
  • 1½ cups Gluten Free Rolled Oats
  • 2 Tbsp Buckwheat Flour
  • ¼ cup protein powder (I used cookies and cream flavour)
  • 1 flax egg or egg
  • 1 tsp baking powder
  • ½ cup milk of choice (I used almond)
  • 1 small mashed banana
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract or a few vanilla flavour drops
  • ½ cup pre stewed rhubarb *
  • Tbsp Hemp Seeds
Instructions
  1. Preheat the oven to 180oc. Grease or line a circular silicone cake mould or 8x8 baking dish with parchment paper.
  2. In a mixing bowl, whisk together all the wet ingredients (maple syrup, banana, egg, vanilla extract and milk) and ⅔ of the rhubarb.
  3. Then add in the dry ingredients (gluten-free rolled oats, buckwheat flour, protein powder and baking powder, hemp seeds). Combine the dry and wet ingredients gently with a spatula.
  4. Pour the mixture into an 8x8 baking dish and add the remaining rhubarb on top.
  5. Bake 35 min or until toothpick comes out clean, but the top is still soft to touch.
  6. Let it cool in the pan for 10 minutes then take it out on a cooling rack.
  7. Cut into squares and enjoy!
Notes
* I boiled my rhubarb with a splash of water and tbsp sugar
Nutrition Information
Serving size: 1 Calories: 135 Fat: 3g Carbohydrates: 17g Protein: 9g

Enjoy xx

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