Stop by on Saturday (July 18th) to try these bars in-store!
We all have those mornings. You spill the coffee grounds on the counter in your bleary-eyed attempt to wake up, drop your makeup brushes all over the floor, can’t find your left shoe…(yes, I am actually listing legitimate events that occurred on an unfortunate morning for me last week). On these mornings, the last thing you want to think about is preparing yourself a high-quality breakfast. Drive-thru? While enticing and certainly quick, a breakfast from the likes of the Golden Arches would probably leave you feeling sluggish by 10:30. Skip breakfast altogether? Enjoy that mid-morning slump and the overeating you are sure to experience for the rest of the day. The solution? Open your fridge and grab one of the lemon-poppy protein bars you prepped last night! How did you prep them, you ask? Read on.
These protein bars are made with whole grains, are lower in sugar than most store-bought bars, and are filled with protein, which keeps you fuller longer. Oh, and they are really good. Fifteen minutes to prep, 25 minutes to bake, and you’ve got yourself enough bars for 12 of those not-so-bright mornings…or whenever you want a tasty, protein-packed snack.
Lemon-Poppy Protein Bars
Recipe from Racing Weight Cookbook by Matt Fitzgerald and George Fear (available to purchase at Metro Run & Walk)
1.5 cups whole wheat flour
⅔ cup vanilla whey protein powder
⅔ cup sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons lemon zest
1.5 cups nonfat plain Greek yogurt
¾ cup unsweetened apple sauce
1 tablespoon canola oil
2.5 teaspoons lemon extract
- Preheat oven to 325 degrees F. Coat 9×13 inch pan with cooking spray.
- In a large bowl, combine flour, whey, sugar, poppy seeds, baking powder, baking soda, salt, and zest. Stir.
- In a separate large bowl, combine yogurt, applesauce, canola oil, lemon extract, and eggs. Add dry ingredients (from step 2) to this bowl and stir until just combined. Pour into the greased pan.
- Bake for 25 minutes or until toothpick inserted into the center comes out clean. Let cool before cutting. Cut into 12 equal pieces.