Peanut Butter Oatmeal Protein Bars : my semi marathon food fuel
I was really proud to finish the Auckland half marathon last month in 2h27 minutes. It was a huge challenge after three years of sugar free life. I have never been a huge sportive girl before but now I can not live a day without sport. I often look at the protein bars at the store and I found them really expensive and sometimes a bit too sweet as I am not used to eat very sweet food any more.
That is how I started to make my own running food lately. I simply developed my recipes following the ingredient listed on a commercial bar I was used to eat. Mainly, a protein bar is always made of nuts and protein powder to boost the protein intake.
Those oatmeal protein bars are made with 6 simple ingredients 100% vegan:
- Peanut butter
- Brown rice syrup – you can use maple syrup instead by I prefer brown rice syrup as it is less sweet and release slower in my body after sport
- Rolled Oats and Jumbo Oats – I used a combo of jumbo size oat and rolled oats to add some texture in my bars.
- Vegan Dark Chocolate Chips – optional but I love it !
- Vegan pea protein – I used a vanilla one to add some extra flavor
Then some cereal usually rolled oat because it makes a perfect base to boost complex carbs before running. Finally, sweeteners are most of the time brown rice syrup as it contains less sugar than honey.
If you enjoy running food recipe simply leave me a comment below and I will share more of my running creation next time 🙂
Watch the recipe video and make those No Bake Oatmeal Protein Bars now !
Peanut Butter Oatmeal Protein Bars
- In a saucepan, under medium heat, warm the peanut butter, sweetener and milk until liquid and smooth - about 1 minute maximum. Stir to avoid the mixture to burn. Set aside.
- In a large mixing bowl, combine rolled oat, jumbo oats, protein powder and chocolate chips.
- Stir in the lukewarm peanut butter mixture until it form a dough. The chips will melt that is what you want.
- Transfer the batter in a square brownie pan covered with parchment paper
- Press the batter with the back of a spoon or a spatula to spread evenly into the pan .
- Top with 1/4 cup extra chocolate chips if you like, or pumpkin seeds, or sliced almonds. Press with your hands to incorporate them into the bars.
- Refrigerate one hour or freeze 30 minutes to firm up quickly.
- Cut into 10 bars.
- Store in the fridge in an airtight box up to 3 weeks. You can also store them in the pantry, the texture will be softer.
Nutrition panel is for 1 protein bar using 1/4 cup dark chocolate chips for the whole recipe. The recipe makes 10 protein bars.