Oatmeal Peanut Butter Trail Bar

By CorbettCook

These homemade trail bars are packed with protein and make the perfect energy-boosting snack.

Preparation time: 25 minutes
Baking time: 20 to 25 minutes

Per serving (1 bar)
175 calories
4 g protein
24 g carbohydrates
2 g fiber
8 g total fat, 1 g saturated fat
9 mg cholesterol
68 mg sodium

Ingredients

• 1/2 cup whole wheat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup natural-style smooth peanut butter
• 1/2 cup firmly packed brown sugar
• 1/3 cup honey
• 1 large egg
• 2 large egg whites
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup dried cranberries (or raisins)
• 1/2 cup coarsely chopped walnuts or almonds (2 ounces/60 grams)
• 1/2 cup bittersweet or semisweet chocolate chips
• Ingredient Note
• If you must avoid peanut butter because of an allergy, you can substitute soy nut butter or sunflower seed butter (for tips on adapting recipes to sunflower seed butter, visit www.sunbutter.com). You
• Tip
• To avoid wasting the egg yolks, use reconstituted dried egg whites, such as Just Whites, which are available in the baking or natural foods sections of large supermarkets.

Details

Servings 24
Adapted from rd.com

Preparation

Step 1

1. Preheat the oven to 350°F (180°C). Coat a 9 x 13-inch (23 x 33-centimeter) baking pan with nonstick spray.

2. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Blend egg and egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried cranberries (or raisins), walnuts (or almonds), and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.

3. Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars. One serving is one 2 x 2-inch (5 x 5-centimeter) bar.