Thanks to Kristi for having a guest post from me! My name is Lori and I have lost over 100 pounds and host a blog at http://findingradiance.com I have found the key to satisfaction is to rework recipes to make them healthier for me without using artificial sweeteners. I try to make things have a healthy balance of carbs, protein, and fats.
Here is one of my favorite snack bars that are great year round! Cranberry Pumpkin Oat Bars
Lucky this recipe turned out good on the first try – don’t even think I need to change anything! These are dense and filling, very portable.
28 grams of protein powder (tested with soy)
1/2 cup canned pumpkin
1/2 cup lowfat yogurt (any kind but fruit – I happened to have vanilla on hand)
2 tsp pumpkin pie spice
1/2 cup brown sugar
2 1/2 cups of rolled oats
40 grams of Craisins (or dried cranberries).
Preheat oven to 350. Line a 9×9 pan with parchment paper. This will really make it easier to get these out, trust me.
In a bowl, mix together the protein powder, pumpkin, eggs, yogurt, spices, brown sugar with a mixer. You want to make sure the protein powder is really well incorporated and the mixture is smooth. Chop the Craisins smaller and add to the mix. Then stir in the oats.
Press the mixture evenly into the 9×9 pan and bake for 35 minutes. These won’t really get brown, they will just firm up – so don’t over bake. Remove from the pan right away and cut into 9 squares. It’s much easier to cut these when warm.
Store in the fridge.
Stats with my ingredients
Per bar: 157 calories, 3 grams fat, 27 grams carbs, 3 grams fiber, 8 grams protein, 54 grams sodium.