Oxygen - - Muscle-Up -


In­gre­di­ents: 1½ cups quick-cook­ing or old­fash­ioned rolled oats 1 cup pump­kin puree 1 cup vanilla whey pro­tein pow­der ½ cup plain non­fat Greek yo­gurt 2 tbsp honey 2 large eggs 2-3 tbsp in­stant espresso or

in­stant cof­fee 2 tsp vanilla ex­tract 1 tsp pump­kin pie spice 1 tsp bak­ing pow­der ½ tsp bak­ing soda ¼ tsp salt

White Choco­late Greek Yo­gurt Driz­zle In­gre­di­ents:

¼ cup white choco­late chips ¼ cup plain non­fat Greek yo­gurt 1 tbsp un­salted but­ter or co­conut oil, melted


1. Pre­heat oven to 350 de­grees. 2. Line 8-inch bak­ing pan with foil or parch­ment pa­per and spray with non­stick cook­ing spray.

3. Com­bine dry in­gre­di­ents for bars in medium mix­ing bowl. 4. Add wet in­gre­di­ents and mix well. 5. Spread bat­ter evenly in pre­pared pan.

6. Bake 25 to 28 min­utes, or un­til edges are be­gin­ning to brown and a tooth­pick in­serted into cen­ter comes out clean.

7. Al­low to cool about two min­utes in pan be­fore us­ing liner to help trans­fer bars to a wire rack to cool com­pletely.

8. In the mean­time, place yo­gurt in large bowl; add melted but­ter and mix to com­bine.

9. Place choco­late chips in mi­crowave-safe bowl; add a few drops melted co­conut oil or canola oil. Heat un­til chips are melted, about one minute, stir­ring at 30 sec­onds. Add melted choco­late chips to yo­gurt and oil mix­ture, and stir well to com­bine.

10. Driz­zle or spread bar coat­ing onto cooled bars. Place in fridge to set be­fore cutting into nine or 12 bars. Store in air­tight con­tainer in fridge for up to two weeks.

Nu­tri­tion Facts (per serv­ing):

calo­ries 251, to­tal fat 7 g, sat­u­rated fat 4 g, trans fat 0 g, pro­tein 22 g, sodium 236 mg, carbs 26 g, fiber 3 g, su­gar 10 g

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