Oaty Apricot Choc-Chip Protein Bars

I love porridge. I have it everyday and it’s my favourite meal to have as pre or post-workout (I mean the topping possibilities are really just endless!) BUT if you’re anything like LP or myself and on-the-go 24/7 sometimes it’s not always possible. Also, as much as a love a good Questie or Carb Killa protein bar, buying these regularly isn’t kind to my bank balance (as well as the fact that it takes away from investing in my nut butter and activewear collection...). So we had a crack at creating our own bars – with fewer ingredients and none of the processed additives that mass-produced protein bars tend to have - using Mornflake’s new high protein oats! And with the Mornflake Oat Games being just 6 days away (we can’t bloody wait!) this seemed like the perfect opportunity to put these high protein oats to the test!

These bars have a great combination of protein, carbs and fats, making them the perfect pre- or post-workout snack! Why you ask?

Oats are a low GI source of carbohydrate meaning they’ll give you a sustained release of energy throughout your workout but will also replenish glycogen stores following your workout, without spiking insulin levels too high. Pre-workout protein provides our muscles with fuel during training whereas post-workout protein consumption prevents excessive muscle breakdown, allowing our muscles to recover and grow. Essential fatty acids are vital for keeping energy levels up and keeping you full throughout your workout.

Ingredients:

1 tin of chickpeas (drained)

120g dried apricots (chopped)

100g Mornflake high protein oats

70g honey

60g chopped Cocoa Plus high protein chocolate

50g Multipower French Vanilla whey

40g coconut oil (melted)

30g ground almonds

1tsp vanilla bean paste

1tsp ground cinnamon

¼ tsp sea salt

Method:

1)   Pre-heat your oven to 180 degrees.

2)   Place your chickpeas, high protein oats and cinnamon in your food processor and blend until smooth.

3)   Add in all the remaining ingredients except the Cocoa Plus chocolate and dried apricots.

4)   Remove the ‘dough’ from the food processor and place in a mixing bowl.

5)   Fold in your chocolate chips and apricots, combine thoroughly.

6)   Grease your cooking tray with either some 1kcal spray or a little extra coconut oil.

7)   Place the mixture in the tray and spread until even.

8)   Place the tin into the oven and bake for 12 mins (we placed some foil over the top of ours for the last 5 minutes to prevent them tops from burning).

9)   Remove from the oven, allow the tray to completely cool and then cut into 8 bars (or as many as you please).

Enjoy ladies, and be sure to let us know what you think if you try them! LP & AC x

FoodLucy Plenderleith