Updated: Nov 15, 2020
I’m a snacker and I like convenience. Anything that I can toss in my purse, eat on the go that’s no fuss, gluten and dairy free is a win win for me. On the hunt for gluten free treats I turned to store bought bars and muffins. They were decent tasting, but they were becoming expensive and sometimes filled with extra sugar that I didn’t need. In looking for an alternative I turned to google and came across the #POPSUGAR website and they had posted a recipe for gluten free oatmeal protein bars (link below). I gave them a try and fell in love! They were super easy to make, used only 7 ingredients and they make amazing pre and post work out snacks. Their one of my breakfast go to’s because they keep me full and content for hours.
Over time I’ve played around with this recipe adding dried fruit and nuts to switch things up, but my favorite variation is turning them into muffins using honey, flax seeds and date paste. These protein muffins have become a family favorite their ready to serve in under 30 minutes, and their sweet and delicious. Check out the details of my variation below and I encourage you to make the original version too you won’t be disappointed!
2 cups of gluten free rolled oats
1 cup almond butter (or butter of choice)
2 large eggs
1 scoop of vega protein powder (vanilla)
1/4 cup unsweetened shredded coconut
1/2 cup honey
2 tablespoons of maple syrup
1 tablespoon of ground flax seeds
1 tablespoon date paste
1 teaspoon baking soda
1. Preheat your oven to 350 degrees.
2. In a large bowl combine all the ingredients and blend well with a spoon.
3. Fill your muffin cups with a scoop of the mixture and bake for 10 minutes. Place on a cooling rack and serve.
4. This recipe makes about 9 muffins, I store them in an airtight container for about a week. If I make a few batches, I store in the freezer for a month.
Direct link to the Grab and Go Oatmeal Bars from Jenny Sugar, POPSUGAR fitness: