School is back on again! Do your kids come home and go straight to the fridge? If so, give them one of these yummy chocolaty protein bars to refuel them after a long day at school. Or of course have one yourself to get the energy to deal with the after-school-mayhem! I originally found this recipe, years ago, in the Ottawa Citizen, I have adapted it a bit to make it Vegan. Makes about 20 medium sized bars. Perfect for after a hard workout or anytime you need a power-packed snack.
- 1 cup soy protein powder**
- 1/2 cup whole wheat or spelt flour
- 2 cups rolled oats
- 1/2 cup oat bran
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 2/3 cup Sucanant or packed brown sugar
- 1 cup semi-sweet chocolate chips (President’s Choice brand are vegan)
- 1 cup chopped nuts and/or sunflower seeds
- 1 1/2 cups plain or vanilla soy yogurt
- 1/4 cup canola oil – preferably organic
- 2 tsp vanilla extract (don’t need if using vanilla yogurt)
- Preheat oven to 350 degrees, or 325 degrees if using a glass pan. Lightly oil a 9- by 13-inch baking pan and a baking tray.
- Mix together the soy protein powder, flour, oats, oat bran, cinnamon and salt in a large bowl. Crumble in the brown sugar, making sure there are no lumps. Stir in the chocolate chips and nuts/seeds.
- Measure the yogurt, oil and vanilla in a second bowl. Stirring until well combined.
- Add the wet mixture to the dry, and mix patiently until thoroughly blended.
- Transfer the mixture to the prepared pan, patting it evenly into place with your hands.
- Bake in the center of the oven 15 minutes, then remove from the oven and cut into 20 bars.
- Place bars on the prepared baking tray and bake another 15 minutes, or until golden around the edges. Remove bars from the oven and place on a rack to cool.
- Store in the freezer in a heavy plastic freezer bag. You can defrost in the microwave for 15 seconds or in a toaster oven.
** Soy protein powder is available at bulk or natural food stores. Make sure to get unflavoured, ask if it is suitable for cooking and baking.