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Home > Features > Recipes > Yukon Rooster Protein Bar
Yukon Rooster Protein Bar
Ingredients
1-1/2 cup rolled oats
1-1/2 cup Wheaties Fuel cereal
1/4 cup flax seeds
1 cup raisins or currants
1/2 edamane or soy nuts
1/2 cup Hammer Nutrition whey protein isolate 15% Discount Link
1/2 cup toasted wheat germ
1 cup brown rice syrup or light corn syrup
3 Tablespoons honey
1/2 cup granulated sugar
1/2 cup reduced fat peanut butter
1-1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Instructions
Spread the oats, cereal, and flax seed onto shallow baking pan
and bake at 350 degrees for 15 minutes or until lightly toasted.
Grease a 13x9 baking dish and set aside. Mix all dry ingredients except
cinnamon in large bowl and set aside. Boil syrup, sugar, and honey.
Reduce heat and add peanut butter, cinnamon and vanilla. Remove from heat
and before the mixture cools, pour over dry ingredients and mix thoroughly.
Quickly spread mixture into greased baking dish. With damp hands, press
mixture flat into the dish. Allow to cool for approximately 2 hours.
Refrigerate for up to one week. Makes about 12 bars.
      #1    Back to top  
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Pictured here are most of the ingredients required to make Yukon Rooster
Protein Bars. You can purchase Kretschmer's wheat germ at the RDN Store.
Remember that wheat germ is nothing to be afraid of.
Kretschmer tells us
that wheat germ is the “heart” of the wheat kernel - a concentrated
source of several essential nutrients including Vitamin E, folate (folic
acid), phosphorous, thiamin, zinc and magnesium.
Try to buy the Wheaties Fuel with Hunter Kemper on the box. I had to settle for Peyton Manning.
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      #2    Back to top  
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Yukon Rooster Protein Bars feature Wheaties Fuel cereal. Not a bad choice for breakfast.
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      #3    Back to top  
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The first step is to combine the dry ingredients in a large bowl.
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      #4    Back to top  
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Next, bring the corn syrup, honey and sugar to a boil in a sauce pan.
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      #5    Back to top  
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When the sugars reach a boil, reduce heat and add the peanut butter, cinnamon and vanilla.
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      #6    Back to top  
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The peanut butter melts nicely and creates a fantastic brown sugary nectar.
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      #7    Back to top  
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Remove the sugary nectar from heat, and pour it over the dry ingredients.
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      #8    Back to top  
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Stir the mixture and quickly (before it cools) pour into a greased 13x9 dish.
With slightly damp hands, press the mixture flat into the base of the dish.
That's all there is to it. Let the bars cool for two hours and dig in!
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