Double Chocolate Peanut Butter Oatmeal Cookie Bars
Indulge in these irresistible Double Chocolate Peanut Butter Oatmeal Cookie Bars, a perfect blend of rich flavors and wholesome ingredients. Start with 250g of natural peanut butter or PB2, combined with 160g of sugar-free maple syrup, 90g of melted coconut oil or cacao, 180g of protein quick oats, and 40g of Happy Way's Top of the Choc Protein Powder. Add 170g of dark chocolate and a sprinkle of sea salt flakes for a decadent finish. If the mixture feels too dry, a splash of almond milk will do the trick. Mix everything in a large bowl, reserving a small portion for the topping. Press the mixture into a 20cm x 7cm lined baking dish, melt the dark chocolate, and pour it over the top. Sprinkle the reserved oat mixture and sea salt flakes, then refrigerate until set. Cut into 16 servings, each packed with 214 calories, 7g of protein, 23g of carbohydrates, and 11g of fat. For a lighter option, substitute peanut butter with PB2. Store in an airtight container in the refrigerator for up to 14 days. Enjoy!
INGREDIENTS
- 250g natural peanut butter or PB2
- 160g sugar free maple syrup
- 90g melted coconut oil or cacao
- 180g protein quick oats
- 40g @happywayau Top of the Choc Protein Powder
- 170g dark chocolate
- Sea salt flakes
- *if mixture is dry add a splash of almond milk until reaches desired consistency
METHOD
1.In a large mixing bowl mix together all ingredients until fully combined.
2.Reserve a small amount of mixture for top.
3.Press mixture into a small lined baking dish (20cm x 7cm) set aside.
4.Melt dark chocolate in microwave safe bowl and pour melted chocolate over pressed oat mixture. Sprinkle remaining oat mixture and sea salt flakes on top.
5.Place mixture in refrigerator and allow to set before cutting.
6.Store in air tight container in refrigerator for up to 14days.
Recipe makes 16 servings
214 calories per serving
7g Protein, 23g Carbohydrates, 11g Fat
*Fat and calories can be reduced by substituting Peanut Butter for PB2