Over a month ago Mile2Marathon coaching (run by the illustrious Dylan Wykes, Michael Woods and Rob Watson) approached me about joining their team to help lead the Eastside 10K clinic. To say I was excited would be an understatement. I would get to hang out with some of Canada’s best, help other runners meet their goals and promote one of Vancouver’s best 10K races. It was an easy answer. Knowing that I love to bake and cook, Dylan asked if I wanted to make something for the group to eat after one of the Tuesday Night’s runs. Of course I said yes, and then promptly got slammed with five million others things to do. Luckily the Oh She Glows blog came to my rescue. She had posted a protein bar recipe a while back perfectly named “Last Minute Protein Energy Bars.” They were a saving grace. I adapted the recipe a little bit to work with the ingredients I had on hand, but these delicious little bars were a hit with the group – thank goodness!
Last Minute Protein Energy Bars
– 1 cup rolled oats
– 1 cup Rice Krispies cereal
– ⅓ cup protein powder
– ½ tsp ground cinnamon
– pinch of salt
– ½ cup brown rice syrup or honey
– ½ cup peanut butter
– 2 tsp vanilla extract
– ⅓ cup dark chocolate chips, melted
1. In a large bowl, mix together the dry ingredients (oats, Rice Krispies, protein powder, cinnamon, salt).
2. In a medium-sized bowl, mix together the brown rice syrup/honey and peanut butter. Heat in microwave for 45 seconds and stir in the vanilla extract.
3. Pour the wet mixture on top and mix very well with a spoon. The batter will be dry if you used the protein powder, so you might have to get in there with your hands and squeeze the dough together.
4. Press into a pan (with lightly wet fingers) trying to make an even layer. Melt chocolate in microwave and spread on top of the bars in a very thin layer.
5. Freeze for 10 minutes then cut into bars. Store in the fridge or freezer.