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Simple Greek Yogurt Peanut Butter Protein Bars for Breakfast or Post-Workout Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 11 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 6 bars
  • Category: Breakfast, Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

These Simple Greek Yogurt Peanut Butter Protein Bars are a nutritious and delicious option perfect for breakfast or post-workout fuel. Combining vanilla protein powder, coconut flour, creamy peanut butter, and fat-free Greek yogurt, these bars offer a balanced blend of protein and healthy fats. Finished with a rich layer of melted chocolate, they are both satisfying and easy to prepare with no baking required.

Ingredients

Dry Ingredients

  • 1/2 cup vanilla protein powder
  • 1/4 cup coconut flour
  • 3 Tbsp monk fruit sweetener (or any granulated sugar of choice)

Wet Ingredients

  • 1/4 cup creamy peanut butter spread (64g, like Jif)
  • 6 Tbsp fat free Greek yogurt (100g, strained of excess liquid)

Topping

  • 1/2 cup chocolate chips (melted)

Instructions

  1. Mix Dry Ingredients: In a clean bowl, combine the protein powder, coconut flour, and your choice of sweetener (such as monk fruit sweetener). Mix well to ensure even distribution.
  2. Add Wet Ingredients: Incorporate the strained Greek yogurt and creamy peanut butter into the dry mixture. Use your hands to knead the dough thoroughly until all ingredients combine to form a cohesive mixture.
  3. Adjust Dough Consistency: If the dough feels too soft and sticky, add extra coconut flour a tablespoon at a time. If it’s too dry or thick, add a tablespoon or more of Greek yogurt to reach an ideal dough consistency.
  4. Shape and Chill: Shape the dough into a rectangular mound and wrap it tightly in plastic wrap or place it in an airtight container. Freeze the dough for at least 30 minutes to firm up.
  5. Slice Bars: Remove the dough from the freezer and slice it into 6 equal bars. Keep the bars frozen until ready for the next step.
  6. Melt Chocolate Chips: Melt the chocolate chips in the microwave using 20-second bursts, stirring between each burst until smooth and fully melted.
  7. Coat Bars with Chocolate: Dip each protein bar into the melted chocolate to coat. Place the bars on clean parchment paper and optionally drizzle extra chocolate on top for decoration.
  8. Set Chocolate: Allow the chocolate to set completely before enjoying your delicious protein bars. Store the bars in the freezer to maintain freshness and texture.

Notes

  • You can substitute the monk fruit sweetener with other granulated sugars like erythritol or regular sugar if preferred.
  • Straining the Greek yogurt is important to remove excess moisture and ensure the bars hold together well.
  • Adjust the amount of coconut flour and Greek yogurt to achieve your preferred dough consistency.
  • Keep the bars stored in the freezer for best texture and longevity.
  • These bars are a convenient make-ahead option for quick breakfasts or post-workout snacks.

Find it online: https://dishrise.com/simple-greek-yogurt-peanut-butter-protein-bars-for-breakfast-or-post-workout-recipe/