At 154 calories, 34 grams and only 3 grams of fat of a piece, these suckers are the perfect post workout treat!
I was reminded how much I love raspberry by these delicious protein bars and since I like to have oats in my post workout morning treat I thought oat bars would be fun. I took a look at a few recipes like this one and this one and then tweaked them to meet my ingredient and caloric requirements bringing them in under 160 calories a piece and keeping the fat low and carbs higher.
They are cakey and pretty sweet. Delicate when warm but they firm up slightly in the fridge. My hubby loved them so that’s usually a good sign but remember they are not going to taste like the store bought ones loaded with calories.
I categorized them in the breakfast section because they aren’t overly sweet but realistically they do have coconut sugar in them and I always recommend you keep the sugar (if having it at all) and most of your carbs in the post work out window.
1/2 cup unsweetened applesauce
3/4 cup coconut sugar (or stevia in the raw – will reduce calories)
1/4 cup Erythritol or Xylitol (or sub coconut sugar just note the increase in calories)
1 large egg
1 teaspoon pure vanilla extract
1 cup GF oat flour ( I use Only Oats brand)
2 Tbs coconut flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 tsp xanthan gum
2 cups GF rolled oats, divided in 2
1 Tablespoon melted coconut oil
1 jar (1cup) of all natural, sugar free raspberry fruit spread mixed with 1 Tablespoon of water ( I used Natur Le Fruit)
Preheat over to 350 degrees F. Grease a 9×9 in pan. ( I used a silicone one for easy removal).
Beat applesauce and sugars together until well blended. Beat in egg and vanilla. Set aside.
In another bowl add oat flour, coconut flour, salt, baking soda, xanthan gum, and 1 cup oats.
Combine sugar mixture with oat flour mixture.
Spread 2/3 of this mixture into pan. Spread raspberry jam over top.
Add 1 cup of oats to remaining mixture and mix. Add 1 Tablespoon of melted coconut oil and mix well. Drop by spoonfuls onto of raspberry filling and gently spread mixture covering the filling.
Bake on middle rack for 25-30 min.
Let cool completely before cutting into 16 pieces.
Be gentle it’s delicate. Handles best when cold.
Macros for 1 piece: 152 calories, 34g carbs, 3g fat, 3g protein