How’s that for a title, huh? More on that later in the post. Coming up into the final hurrah of my university education, there have been more hot dates at my university library, we should already be engaged by now. All these hot dates mean more and more tupperware meals, so much so, I really enjoy them now. Strange. But good. As I’ve got a recipe today, I thought I’d highlight my favourite breakfast, lunch, dinner and snack of the week! Thank you once again, Jen, for hosting!
A breakfast- Zucchini protein oatmeal– Rolled oats cooked in almond milk, cinnamon and a dash of sea salt. Once all the liquid has been absorbed, add 1/2 medium zucchini shredded, 1 scoop of cinnamon bun protein powder and 2 tablespoons of flaxseeds. I need to invest in a new (much larger) bowl.
A snack- Grain free flat bread topped with vegemite and avocado. For those of you who follow me on Instagram, this photo sparked QUITE the R Rated controvery. No longer will I ever be able to consume this without thinking dirty thoughts.
A lunch- Leftover cold pizza and lean beef balls with broccoli. Eaten at my second home, my university library. A la tupperware 😉
A dinner- A poor man’s seafood- Canned sardines in olive oil, roasted potatoes and roasted cauliflower. I swear, Sardines are underrated!
Now for this recipe. I am a huge snacker, especially between lunch and dinner when my brain goes into optimum fried state- the amount of total study I MIGHT be able to accomplish in this time period is petty to say the least. In terms of snacks, when I’m out of the house, bars are usually my best bet- easy to carry, generally a good mix of fats/proteins/carbs to keep me energised and of course (depending on the brand) taste great. After going through my much savoured stash of Quest bars, I decided to recreate a standby snack I used to make back in the day. On a weekly basis, I’d make a batch of basic protein bars made with oats, a nut butter and protein powder. It tasted good, but got redundant after a while. I decided the other day during food prep to change up my basic recipe and give it a sweet and salty twist which I’m currently obsessed with. Instead of just adding a pinch of salt to the batter, I thought of adding something crunchy and salty to amp up the texture. Adding crushed pretzels would make it taste amazing but how about adding CHOCOLATE covered pretzels too? How about to take it to the extreme- add WHITE CHOCOLATE FUDGE pretzels too? Done.
The result? Perfection in bar form. The saving grace in those mind numbing hours. The party in my mouth of all the key senses. These bars are firm yet chewy, thanks to the use of steel cut oats. The added pretzels give a mild crunch with hints of saltiness and sweetness mixed through. There is no need to add any sweetness- the protein powder adds plenty!
The best part? It takes less than 10 minutes to make.
No bake triple pretzel protein bars
Makes- 8 large bars/16 small bars
- 1.5 cups steel cut oats
- 1.5 cups protein powder (I used optimum nutrition casein in the cake batter flavour)
- 1/4 cup salted pretzels, crushed (I used Newman’s Own pretzels)
- 1/4 cup chocolate covered pretzels, crushed (I used Snyder’s Dark chocolate covered pretzels)
- 1/4 cup white chocolate covered pretzels, crushed (I used Keebler white fudge dipped pretzels)
- 1/2 tsp salt
- 1/4 cup rice malt syrup (can substitute for honey)
- 1/2 cup nut butter of choice (I used peanut butter)
- 1/4-3/4 cup milk of choice (This depends on what protein powder you use)
- In a large mixing bowl, combine the steel cut oats, protein powder, and crushed pretzels. Stir until combined.
- In a separate bowl, combine the rice malt syrup (or honey) and nut butter until well incorporated.
- Pour the wet mixture into the dry mixture until well combined. Batter should be thick and very sticky. Slowly pour in milk of choice, 1/4 cup at a time until batter is slightly more smooth.
- Pour the batter into a greased loaf pan or baking dish. Top with extra pretzels and refrigerate for at least an hour.
- Remove from pan, cut into bars and wrap individually for easy snacks throughout the week!
Note- If you don’t have the flavoured pretzels, feel free to use all salted or even your favourite cookies or crackers. I keep them refrigerated or frozen in single serving bars for easy grab and go.
Hope your hump day is a good one. Hump day. What a stupid term.
What is your favourite snack bar? Quest bars or Brookfarm bars for me!
Are you a fan of sardines? I am yet to find a canned fish I am not a fan of!
Have you used steel cut oats in baking? For any oat recipes requiring oats, I generally use at least half of it steel cut oats- It gives it such a nutty, chewy texture!
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