There’s one thing about an early morning flight that makes me crave consolation meals. Not airport meals. Precise consolation meals. The type that retains you full, offers you vitality, and doesn’t depart you crashing midway by way of your journey day whereas wandering round Terminal B in search of an overpriced yogurt parfait.
For years, I grabbed protein bars on the airport considering I used to be making the wholesome alternative. And truthfully, a few of them aren’t horrible. However ultimately I began studying the ingredient labels and realized half of them tasted like chocolate sweet bars that are manner too candy for me. That’s precisely why I began making these coconut and sesame seed protein bars.
They’ve grow to be one in every of my favourite journey rituals earlier than an early flight or highway journey. I’ll make a batch the evening earlier than, minimize them into squares, and tuck a pair into my carry-on or cooler bag. Immediately I’m not harassed about discovering protein on the highway or settling for gasoline station snacks that depart me feeling sluggish an hour later.
The most effective half is how versatile they’re. I’ve made them with chopped dates once I needed further sweetness, raisins once I was cleansing out the pantry, and totally different nuts relying on what I had available.
Coconut and Sesame Seed Protein Bars
- 1 3/4 cups old style rolled oats
- 3/4 cup almond butter
- 1 ripe banana mashed
- 1/3 cup honey or maple syrup
- Pinch salt
- ½ cup floor flax seed
- 3/4 cup chocolate protein powder
- 2 tsp vanilla extract
- 1/4 cup unsweetened coconut flakes
- 1/4 cup almonds toasted
- 1/4 cup sesame seeds
- 3 Tbsp mini chocolate chips non-obligatory
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Preheat the oven to 300.
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Combine oats, almond butter, banana, maple syrup, salt, flax seed, protein powder and extract in a medium bowl.
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Fold in coconut, almonds and sesame seeds till mixed. The combination must be smooth (like a pasta dough), not dry. If it’s dry, add water or maple syrup. If it’s too moist, add extra oats or flaxseed.
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Press very firmly into an 8×8 inch pan lined with parchment paper.
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Bake at 300 for half-hour. Let cool, and revel in!
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