If any of you missed the controversy about Tri-O-plex bars - they're not all they're made out to be:
http://www.labelclaimstesting.com/?pageID=20
So last month I decided to make my own version. These are modeled after the claims that Tri-O-Plex is making - a high protein bar with complex carbs and fiber from oats, rather than empty carbs from sugar or sugar alcohol. And with these, there is no worry about some sinister company adding who-knows-what in the lab to deceive us all. You're in control here.
These are pretty damn good; especially since you know what they're made of. That is if you enjoy the harmony of peanut butter and bananas. Elvis would be proud.
The most important thing about making these bars is that you don't cook them too long. When experimenting with the recipe, I cooked one batch (350 degrees F) for 15 minutes, another batch for 20 minutes, and a third batch for 25 minutes. The 15 minute batch were undercooked, but were very tasty. The 20-minute batch weren't sticky and gooey, but were almost overcooked and didn't quite have the flavor of the 15 minute batch. The 25-minute batch were nasty and could be used for hockey pucks. So the ideal time is right between 15 and 20 minutes. Just check to make sure they don't get too hard.
Here are the ingredients:
8 scoops vanilla or chocolate whey protein powder
2 cups rolled oats
4 medium bananas (raw)
1.2 oz banana chips (about one handful)
4 tbsp chunky peanut butter
1 cup granulated Splenda
1 tsp salt
Instructions:
1. In a clean, dry blender, process one cup of rolled oats into flour (blend on medium for about 1 minute).
2. After removing the oat flour, put the banana chips into the blender and chop into chips (only takes a few seconds).
3. Put all of the dry ingredients into a large bowl and stir together: oat flour, the remaining rolled oats (1 cup), chopped banana chips, protein powder, Splenda, salt.
4. Slice the raw bananas into the blender and process on medium speed, until producing a puree. Add the peanut butter and blend for a few seconds, just until mixed (you want to leave some peanut chunks for texture).
5. Stir the banana-peanut butter puree together with the dry ingredients and mix thoroughly.
6. Cut 8 squares of aluminum foil, about 6X10 inches each. Lightly coat the interior with a cooking spray. Spoon out an equal portion of the mixture onto each foil square, and roll them into a bar shape. I fold them like tamales, folding the ends over as well. You can flatten them into bar shapes if you want, to avoid the resemblance to what it might look like after it passes through your body.
7. Bake the bars in the foil in a preheated oven at 350-degrees F, for 16-20 minutes. *Be sure not to overcook*
Nutritional Information:
(Makes 8 bars)
Each Bar:
k/cal - 323
Protein - 28 g
Fat - 8 g (3s, 3m, 2p)
Carbohydrates - 37 g (5 fiber)
The bars can stay in the foil until you're ready to eat them, and they don't need to be refrigerated, unless you want to keep them for longer than a week or so.
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