Because this does contain raw eggs it is more of a breakfast bar, meaning you store it in the fridge and eat it for breakfast on the go.
Nutrition Information: (9 bars) *depending on what milk/protein you use
Fat: 6.5 g
Carbohydrates: 17 g
Sugar: 1.5 g
Protein: 15.5 g
I feel like this recipe might get a lot of flack because of its use of raw egg whites. So here’s my disclaimer for it.
Always use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
So I really don’t want anyone commenting below on how raw eggs are dangerous, blah blah blah. So is deciding to get out of bed in the morning, or not for that matter.
Why did I decide to use raw eggs? Because I like drama. No, because it was hot in my kitchen and I live in NYC and air conditioning is a luxury I am not privy to.
Still with me? Awesome, recipe time!
1/2 cup oats (old fashion, whole)
1 1/2 cup oats (old fashion, ground)
2 tbsp flax seed (ground)
4 scoops vanilla protein powder
1 tsp vanilla extract
2 egg whites
2 tbsp cashew butter
1/4 cup cashews (raw*, chopped)
1/4 cup coconut (raw*, chopped)
1/2 cup milk
*raw is optional
If you really don’t want to do the whole raw thing I’m totally with you. You can actually use the exact same recipe and stick it in a lightly greased 9×9 square pan and bake for 30-35 minutes at 325° until golden. See? I was thinking of you.
Blend 1 1/2 cups of your oats with your flax seed in a blender or food processor. If you have neither then having instant oats might work in your favor here. Use 2 cups of instants oats, no blending necessary, and you should get a similar end texture.
Chop your cashews and coconut.
Whisk your egg whites, cashew butter, protein powder, and milk together. I used cashew milk because I was feeling fancy. Any milk will do but regular and soy will give you a higher protein content.
Add in your coconut and cashews.
Add your ground oats/flax seed.
Followed by your remaining 1/2 cup of whole oats.
Pour your mixture out onto parchment paper on a baking sheet. Make sure you have enough parchment paper so it can wrap around all of your mixture. With the parchment covering your mixture flatten it out with your hands, curling the parchment ends up to make a clean edge for your bars.
Remember if you’d prefer to bake it you can pour it into a lightly greased 9X9 pan and bake at 325° for 30 minutes.
End result. Freeze for 20 minutes to harden.
When hard enough pull out of freezer and cut into bars.
Wrap individually and store in fridge.