Low FODMAP Diet Peanut Butter Protein Bars Recipe

Peanut Butter Chocolate Chip Protein Bars!

Line a 1/4 sheet baking pan or a 9×13 baking pan with parchment paper.

In a food processor, add in 4 cups of old fashioned rolled oats and lightly process until the large oats have broken down, about 10-15 pulses.  You don’t want to over pulse or you’ll end up with flour.

In a large bowl combine 4 cups of processed rolled oats, 1/2 cup of protein powder, 1 1/2 cups of rice cereal, 1/2 cup of wheat germ, 1/2 cup of flax seeds, and 1/2 tsp salt. Mix together and set aside.

In a sauce pan, combine 1/2 cup of peanut butter, 1/2 cup honey, 1/2 cup brown sugar, and 1 TBS coconut oil. Turn the heat on to medium, and stir until the peanut butter and the brown sugar have melted down and combined, about 4 minutes.

Once all the wet ingredients have blended together, remove from the stove and add in 1 tsp of vanilla extract. Let the wet ingredients cool for about 4-5 minutes.  

Add the wet ingredients into the oat mixture while stirring (I think at this point, it reminded me so much of dough that I started mixing it and combining it with my hands). Mix in 3/4 cup of chocolate chips and 3/4 cup of peanut butter chips.  

Turn out onto the parchment lined baking sheet and spread evenly with your hands.  

Top with the remaining 1/4 cup of chocolate chips and 1/4 cup of peanut butter chips.  Allow it to set in the fridge for 15-20 minutes, slice into rectangles and serve!  Store in an airtight container or plastic bag.  

To freeze, place the individual sliced bars on a sil-pat or parchment lined baking sheet and “pre-freeze” them for 15-30 minutes or so. This will make them easier to grab individual ones out of the bag rather than wresting to pry one free or having to defrost the whole bag. Then once they are set, place them in a plastic bag and label.  They should keep for 3-4 months. I’m all about freezing leftovers!I make these on my meal prep Sunday’s and they last me about two weeks (but only one with a hungry man around :)).  

Double Peanut Butter Chocolate Chip Protein Bars

Protein and fiber packed peanut butter bars with chocolate chips for sweetness are perfect for pre and post workouts

Dry Ingredients

1. 4 Cups Old Fashioned Rolled Oats, lightly processed
2. 1/2 Cup Soy Protein Powder, Vanilla flavored
3. 1 1/2 Cup Rice Cereal
4. 1/2 Cup Wheat Germ
5. 1/2 Cup Flax Seed
6. 1/2 tsp Kosher Salt
7. 3/4 Cup Chocolate Chips, 1/4 reserved (I used milk chocolate)
8. 3/4 Cup Peanut Butter Chips, 1/4 reserved

Wet Ingredients

1. 1/2 Cup Peanut Butter (creamy or crunchy, whichever you prefer)
2. 1/2 Cup Honey
3. 1/2 Cup Light Brown Sugar, packed
4. 1 TBS Coconut Oil
5. 1 tsp Vanilla Extract

Tools

1. Parchment Paper

Instructions

1. Line a 1/4 sheet baking pan or a 9×13 baking pan with parchment paper.
2. In a food processor, add in 4 cups of old fashioned rolled oats and lightly process until the large oats have broken down, about 10-15 pulses. You don’t want to over pulse or you’ll end up with flour.
3. In a large bowl combine 4 cups of processed rolled oats, 1/2 cup of protein powder, 1 1/2 cups of rice cereal, 1/2 cup of wheat germ, 1/2 cup of flax seeds, and 1/2 tsp salt. Mix together and set aside.
4. In a sauce pan, combine 1/2 cup of peanut butter, 1/2 cup honey, 1/2 cup brown sugar, and 1 TBS coconut oil. Turn the heat on to medium, and stir until the peanut butter and the brown sugar have melted down and combined, about 4 minutes. Once all the wet ingredients have blended together, remove from the stove and add in 1 tsp of vanilla extract. Let the wet ingredients cool for about 4-5 minutes.
5. Add the wet ingredients into the oat mixture while stirring (I think at this point, it reminded me so much of dough that I started mixing it and combining it with my hands). Mix in 3/4 cup of chocolate chips and 3/4 cup of peanut butter chips.
6. Turn out onto the parchment lined baking sheet and spread evenly with your hands. Top with the remaining 1/4 cup of chocolate chips and 1/4 cup of peanut butter chips. Allow it to set in the fridge for 15-20 minutes, slice into rectangles and serve!
7. Store in an airtight container or plastic bag.
8. To freeze, place the individual sliced bars on a sil-pat or parchment lined baking sheet and “pre-freeze” them for 15-30 minutes or so. This will make them easier to grab individual ones out of the bag rather than wresting to pry one free or having to defrost the whole bag. Then once they are set, place them in a plastic bag and label. They should keep for 3-4 months. I’m all about freezing leftovers!I make these on my meal prep Sunday’s and they last me about two weeks (but only one with a hungry man around :)).