Oatmeal Chocolate Chip Bars

On our recent bike ride on the San Francisco Bay Trail, I brought along a snack that handled all the jostling from our bikes (including that bumpy part over the gravel section), and then really hit the spot when we stopped for our mid-ride snack.

2016-03-19 14.31.55
Snack spot
DSC_2912
“Wait! let me take a picture!”

The bars have protein powder and oats in it to sustain our energy, and chocolate chips to, well, make the world go round. I made these bars the day before our ride and packed them in a tupperware. These were very good as our mid-ride snack, but where these bars really shine (and are completely irresistable) is when they are freshly baked – from the oven, slightly cooled, and still with the ooey-gooey chocolate inside. DSC_2817

It was a miracle that we had any left to pack for the next day. After all the bars I ate, I NEEDED to go on a bike ride. They must absolutely not be overbaked or else the texture of the bars completely changes, so keep a watchful eye (look for golden brown, starting at around 16-17 minutes). The next day, the cookies become a little more chewy, like a blondies bar, which helps them survive any bumpy bike rides. I like to add whey protein powder (Jarrow Formulas, organic, unsweetened), but if you don’t have it, just substitute the same amount with regular flour.

Oatmeal Chocolate Chip Bars

  • Servings: 18
  • Print


Ingredients

  • 1 1/3 cup all-purpose flour
  • 1/3 cup whey protein powder
  • 1 cup rolled oats (Quaker Oats old fashioned oats)
  • 3/4 teaspoon baking soda
  • 1/2 cup butter (1 stick), softened (regular “salted” butter)
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 375° F.
  2. Combine flour, protein powder, oats and baking soda.
  3. In another bowl, cream butter with the sugars.
  4. Add egg and vanilla and beat well.
  5. Add flour and chocolate chips, make sure dry ingredients are incorporated (use hands if necessary).
  6. Press into greased 9″x 13″ pan. When you start pressing the dough, you might think there’s not enough dough to cover the entire pan, but keep at it and it will.
  7. Bake 17-20 min until golden brown. Don’t overbake.
  8. Let cool before cutting.

Note: they must absolutely not be overbaked or else the texture of the bars completely changes, so keep a watchful eye (look for golden brown, starting at around 16-17 minutes).

Cut in 18 squares, each square has 204 cals, 28 g carbs, 9 g fats, 4 g proteins


 


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