Preheat oven to 350 degrees. In a large bowl, combine flax seeds, oats, coconut, and salt.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Try these easy and better-for-you Peanut Butter Protein Bars made with Chobani® Greek yogurt. They're perfect for quick breakfasts, lunch boxes, and back-to-school snacks!
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Chobani vanilla blended Greek yogurt | ||
| 1 c. ground flax seeds | ||
| 3 c. rolled oats | ||
| ¾ c. shredded unsweetened coconut | ||
| ¼ tsp. kosher salt | ||
| 2 eggs | ||
| ⅓ c. honey | ||
| 1 c. creamy peanut butter | ||
| ½ c. dark chocolate chunks, divided | ||
| ¼ c. dried cranberries, chopped | ||
| 2 tbsp. chia seeds | ||
| Sea salt, to taste |
Things To Grab
- Large bowl
- Small bowl
- Whisk
- 13-by-9-inch baking dish
- Parchment paper
- Microwave-safe bowl
Directions
Whisk together yogurt, eggs, and honey in a separate small bowl. Add wet ingredients to dry and mix well.
Add peanut butter to oat mixture and mix until fully incorporated. Fold in ¼ cup dark chocolate chunks, cranberries, and chia seeds.
Line a 13-by-9-inch baking dish with parchment paper. Press oat mixture evenly onto dish. Bake 15 to 20 minutes or until lightly browned. Remove from oven and let cool.
Melt remaining ¼ cup dark chocolate chunks in microwave-safe bowl in microwave for 1 minute. Remove and stir chocolate until completely melted.
Drizzle melted chocolate over bars as desired and garnish with a pinch of sea salt. Let cool completely before cutting into 24 2-inch bars. Hold wrapped and refrigerated.
Recipe Source:
Courtesy of Chobani