This healthy, no-bake treat is easy to make, so they’re great to have on hand for snacks, or when you’re on the go. They can be kept refrigerated or frozen until you’re ready to eat them.
Just defrost first!
Full of the yummy goodness of dark chocolate, almonds, and gluten free oatmeal (make sure the oats do not come from a facility that also produces wheat!), they’re full of fiber and protein – some of which comes from the addition of protein powder. And for those with allergens, aside from being gluten free, they’re egg free and can be dairy free, as well!
Note: For those who can’t tolerate oats (like myself), you may substitute them with Quinoa Flakes!
You may cut them into whatever size you like:
18 bars will yield: 154 calories, 6.5 grams of protein, 13 carbohydrates each
16 bars will yield: 173 calories, 7.3 grams of protein, 15 carbohydrates each
14 bars will yield: 199 calories, 8.4 grams of protein, 17 carbohydrates each
12 bars will yield: 232 calories, 9.8 grams of protein, 20 carbohydrates each
- GF oatmeal (old fashioned) - 2 cups
- chocolate or vanilla protein powder - 2 scoops (casein, rice or pea)
- almonds - 1/2 cup chopped
- almond butter - 1/4 cup
- unsweetened cocoa powder or cacao powder - 1 4/ cup
- milk (of your choosing) - 1/4 cup + 3 Tablespoons
- water - 1 cup (hot)
- 72% dark chocolate - 3/4 - 1 cup (gently melted)
Cover the bottom of a 9" x 11" baking dish with foil or parchment paper (leaving enough to hang over the sides for lifting), and then spray it lightly with a gluten free spray.
Pulse the oats as coarsely as you like and pour them into a large bowl or leave them in the food processor. Add to this, the protein powder, cocoa powder and chopped almonds and stir or give a quick whirl.
Add the hot water, almond butter and 1/4 cup milk and stir or mix until blended.
Now spread and press into the bottom of the prepared dish with a rubber spatula. I also use my fingers (moistened with water) to help with that.
On top of the stove, in a sauce pan, gently melt the chocolate and 3 Tablespoons of milk, stirring constantly until it is glossy and smooth. Then spread or drizzle over the top. If you find it's too thick to drizzle, add a touch more milk (until you get the consistency you want).
Place it in the freezer for 30 minutes. But sure not to let it freeze (or you'll be chipping it into pieces). Then lift the whole thing from the dish and cut into bars. Dipping a sharp knife in warm water makes the process easier.
Then enjoy! :)
Note: If you'd like to freeze the bars, lay a sheet of parchment paper between each bar and place them in a resealable bag.