Discover the Magic of Homemade Protein Bars
The other day, my husband came home raving about some protein bars he had tried. Over a steaming cup of coffee, he shared his discovery with me. Intrigued? Read on; you’ll be glad you did. His boss, who often brings these bars made by his wife, had shared one with my husband. And guess what? It was fantastic.
Curious about these delightful snacks, I gathered my courage and reached out to his boss’s wife. She was incredibly friendly and kindly shared the recipe with me. To my surprise, the next day she even sent a batch of the protein bars, neatly packed in foil. My, oh my! The taste was heavenly. The blend of dried fruits and dates with the coarse, chunky oats and cornflakes gave the bars a unique sticky, crispy texture.
Protein Bars
Ingredients:
- ½ cup of oats
- ½ cup of cornflakes
- A few almonds
- A few walnuts
- Dates or date paste, as desired
- A few raisins
- 2 tbsp honey
- 3 tbsp sugar (or to taste)
- ¼ cup water
Preparation:
- Stir-fry the oats and cornflakes for a few seconds and set them aside.
- Stir-fry the dried fruits, walnuts, and almonds for a few seconds and set them aside.
- Coarsely grind the oats and cornflakes in a mixer.
- Coarsely grind the dried fruits, almonds, walnuts, raisins, and dates in a mixer.
- In a pan, heat water and sugar until the liquid thickens to a thread-like consistency.
- Remove from the heat and add the dried fruits, honey, oats, and cornflakes mixture.
- The mixture should be soft and flexible enough to form a soft ball—that’s the perfect consistency.
- Slowly flatten it on a plate and cut it into small bars, then chill in the fridge.
You can serve these bars as they are or pack them in foil for a convenient snack to take to school or the office. Try them and see—they’re a tasty and healthy snack your family will love.
If you’re short on time, you can also order some delicious bars and cookies from Seven Sister Scones. They’ve even introduced new vegan, gluten-free scones. Why not give them a try?
Recipe and protein bar sample courtesy of Mrs. Uma Jaypal
