The Pioneer Woman Tasty Kitchen
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Make Your Own Easy Meal Replacement Bars

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Level: Easy

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Description

These have so many possibilities, both diet- and kid-related. This is a basic outline that can be tweaked all over the place to fit your needs.

Ingredients

  • 3 cups Old Fashioned Oats
  • 1 cup Texturized Vegetable Protein (TVP) OR 1 Cup Of Crushed Nuts
  • ⅔ cups Creamy Peanut Butter
  • ⅓ cups Honey
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon Or Nutmeg
  • ½ cups Milk
  • ½ cups Chocolate Chips Or Raisins (optional)
  • ½ cups Chocolate Chips, Melted, For Drizzle (optional)

Preparation

In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts. Set aside.

Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla. Microwave for 30 seconds.

To the heated mixture, stir in the salt and any additional spice you’d like (cinnamon, nutmeg, etc.). Add milk to the wet mixture and stir again.

If you’d like you can add sweetener of any sort to the mix. If you’ll be using chocolate, though, it’s probably unnecessary.

Use a spoon or your hands to evenly coat the oat mixture with the wet mixture. Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed. If you’d like, you can throw in raisins or chocolate chips at this point. You could probably increase the milk by a little bit if you needed to, depending on your ingredients.

Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides. (You can criss-cross two pieces if necesary.)

Mash the mixture down into the pan, being sure to evenly fill all corners. Continue mashing until the mixture is densly packed and even. (This is similar to making Rice Krispie Treats.)

Cover the baking dish and place in the refrigerator for 3 hours. (You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)

When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan. It will come out as one big, pliable piece.

Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.

Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.

Refrigerate uneaten bars in an airtight container. They will keep for several days this way. Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.

9 Comments

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Cassandra Lopez on 7.15.2013

*Correction: 352 calories per serving. I don’t know where I got that other number.

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Cassandra Lopez on 7.15.2013

I actually figured it out on my own. Instead of using TVP, I used 1c crushed almonds. I added 1/2c raisins, and did not use any chocolate. I used non-milk. I considered the salt, vanilla and cinnamon negligible. I also used a square baking dish, so it was easier to cut out nine portions instead of eight. So my recipe had nine servings. Per serving, my bars have 231 calories, 16g fat, 11g protein and 41g carbs. Not a bad way to start the day. Thanks for the recipe!

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Cassandra Lopez on 7.15.2013

Do you know the nutritional information for these? Thanks.

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redkitchenproject on 3.7.2011

Kroger sometimes has it, but I usually buy it in bulk from our local hippie co-op. :) You can order it very cheaply online, though. Bob’s Red Mill is a great brand.

Thanks for commenting, nursechacha. :)

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nursechacha on 3.6.2011

Where do you usually get TVP?
Thanks

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