The original of this recipe (High Protein Peanut Butter Oat Bars) was published by Marlene Koch in her highly recommended 375 Sensational Splenda Recipes book. Her recipe is absolutely a sensational low sugar treat, no question. But I wanted more. More fiber, more protein, good taste and low fat. That’s not too much to ask, is it?
One of these makes a great in-between meal snack, especially when I’m not at home. I also like to have one for breakfast. They’re very good crumbled up in my morning yogurt, and they’re particularly good with coffee or tea.
You can probably modify this recipe by adding dried fruit, (if you like that sort of thing).
If you do modify it please let me know. I’m always looking for new recipes!
Peanut Butter, Oats and Protein Fiber Bars
18 to 20 Servings
Ingredients:
• 1/4 cup + 2 tablespoons Simply Jif Peanut butter
• 3 tablespoons butter/canola or olive oil blend (Land ‘o Lakes)
• 1/4 cup unsweetened applesauce
• 3/4 cup Splenda Granular
• 2 eggs
• dash of ground cinnamon
• 1 ½ teaspoon vanilla extract
• 2 cups old fashioned oats
• ½ cup nonfat milk powder
• ½ cup unprocessed miller’s wheat bran (I used Bob’s Red Mill)
• ½ cup whole grain oat flour (also Bob’s Red Mill)
• 1/4 teaspoon sea salt
• ½ teaspoon baking soda
• 1 ounce semi-sweet chocolate
1. Preheat oven to 350. Spray a 13 x 9 inch pan with cooking spray.
2. In a large bowl, beat together peanut butter, butter blend and applesauce. Add Splenda, eggs, a dash of cinnamon and vanilla. Beat until smooth, about 2 – 3 minutes.
3. Stir in remaining ingredients (Except Chocolate)
4. Press mixture into baking pan and bake for 12 to 14 minutes.
5. In a small glass bowl, melt chocolate in microwave on high. Chocolate turns shiny in the microwave and doesn’t appear to melt. The time will vary from one microwave to another. But it should take anywhere from 30 to 60 seconds. (Be careful, you can burn the chocolate). When the chocolate is melted, stir it a little then, using a fork, drizzle chocolate over the bars.
6. Cool, cut and serve.
