Homemade Protein Bars

I made these for Maggie for her birthday rather than going the dessert route.  Weird for a baker, I know.  But I thought these would be good for her triathlon training.  I saved a few for myself before I sent them off to Chicago so I could try them and tell you how they taste.  They are perfect for breakfast or a post-workout snack.  I loved these and will definitely make them again.  Maybe for Maggie's and my marathon training!

Homemade Protein Bars

Source: Healthy Green Kitchen

Yields 9x13 pan, so however big or small you decide to cut them then the yield will vary

Ingredients

3 cups raw oats

1/2 cup ground flax seeds

1/2 cup unsweetened shredded coconut

1 teaspoon cinnamon

1 teaspoon sea salt

1/4 cup organic brown sugar

2 cups non-fat plain Greek yogurt

1/4 cup plus 2 tablespoons raw honey

1/2 cup organic peanut butter

1 teaspoon vanilla extract

1/4 cup organic coconut oil, melted

1 cup chocolate chips (dark chocolate or milk chocolate)

1 cup organic chopped seeds or nuts (I used a combination of pumpkin seeds, sunflower seeds, and chopped walnuts)

1/2 cup dried fruit (I used a mixture of raisins, dried cranberries, and golden raisins)

Directions

Preheat oven to 350 degrees.  Spread a 9 by 13 inch baking dish with a little coconut oil.

Combine dry ingredients (oats through brown sugar) in a large bowl.  In a separate bowl, combine the wet ingredients (Greek yogurt through coconut oil).

Mix the wet ingredients into the dry ingredients until thoroughly combined, and then mix in the chocolate, seeds and nuts, and dried fruit.

Taste a little of the homemade protein bar mixture.  Is it tasty?  You can add more peanut butter at this point if you like.  Is it sweet enough?  If not, you can add some additional dried fruit.  I didn't add any extras from what the recipe called for, but make it to our liking! 

Mix well using very clean hands (warning - it will be sticky!).

Spread the mixture into your prepared dish and bake for 15 minutes.  Take the pan out of the oven, let them cool a little, and then slice the bars as you desire.  Spread the bars out onto a cookie sheet covered with parchment paper and bake for 15 minutes more.  Allow to cool and then wrap individual bars to store.  These will have a longer shelf-life if kept in the refrigerator.