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.
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!!
- 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
- Preheat the oven to 180oc. Grease or line a circular silicone cake mould or 8x8 baking dish with parchment paper.
- In a mixing bowl, whisk together all the wet ingredients (maple syrup, banana, egg, vanilla extract and milk) and ⅔ of the rhubarb.
- 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.
- Pour the mixture into an 8x8 baking dish and add the remaining rhubarb on top.
- Bake 35 min or until toothpick comes out clean, but the top is still soft to touch.
- Let it cool in the pan for 10 minutes then take it out on a cooling rack.
- Cut into squares and enjoy!
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!