I've been looking for something full of natural sugars, long-lasting carbs, and protein to eat before I head to the gym for an intense weight-lifting session. These are what I came up with:
2 C old fashioned rolled oats (use gluten-free oats to make recipe without gluten)
1 C cooked qunioa (about 1/2 C dried; sprouted if you'd like)
1/2 pepitas
1/2 chopped walnuts
1/2 halved Almonds
1/4 C shredded unsweetened coconut
1/2 T salt
2 large, very ripe bananas, mashed
1/2 C natural peanut butter (you can use any nut butter you like)
8-10 large pitted dates, chopped of 3/4-1 C (feel free to vary the amount, dates are added for their chewy texture and as the main source of sweetness)
1/2 C milk, yogurt, or dairy-free substitute
1/4 tsp. vanilla
6" square baking pan
cooling rack
1 large and 1 medium mixing bowls
spatula, mixing spoon, knife
optional:
1/2 C rasins
1/2 C dark chocolate chips (Will make this recipe no longer dairy and sugar free)
1/4 C coco powder
switch out any of the nuts used above for others (pecans, cashews, etc.; just use roughly the same amount or adjust your wet ingredients to make up for it.)
Yield: 16 bars cut in 2" squares
Directions:
Mix oats through salt together in the large mixing bowl. Mix bananas through vanilla together well in the medium mixing bowl. Add together and stir until all ingredients are incorporated, adding any optional ingredients at this time.
Pour batter into a 6" square greased baking pan and bake at 350 degrees F for 40-50 minutes (longer if you like them a little crunchy). When finished baking, the sides should be pulling away from the edges a bit. Use your spatula or knife to cut around the edges, ensuring that nothing is stuck. Flip the pan over the cooling rack and let sit for 20-30 minutes before cutting into squares and placing in an air tight container. Freeze if you plan to keep them around longer than 1 week at room temp. (They are also delicious just out of the freezer!)
Enjoy!
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