Gingerbread Protein Bars by Daphne Oz
6
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Loaded with 6 grams of fiber and 11 grams of protein (you can boost this even more if you add collagen powder to the dry mix!), these wonderfully chewy Gingerbread Protein Bars capture the warming flavors of fall with ginger, cinnamon, cardamom and allspice and the delicious caramel of chopped dates scattered throughout. Keep a batch of these on hand as a quick breakfast or afternoon pick me up.
Ingredients
Quick cooking rolled oats
1 cup(s)
Whole flaxseeds
2 Tbsp
Dried chia seeds
2 Tbsp
Sesame seeds
2 Tbsp
Unsalted hemp seeds (hemp hearts)
2 Tbsp
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
2 Tbsp, without shells
Almond flour
½ cup(s)
Vanilla whey protein powder
½ cup(s)
Ground ginger
1½ tsp
Ground cinnamon
1½ tsp
Ground cardamom
½ tsp
Ground allspice
¼ tsp
Kosher salt
¼ tsp
Tahini sesame butter
¼ cup(s)
Dried medjool dates
4 item(s)
Vanilla extract
1 tsp
Fat free skim milk
6 Tbsp
Instructions
1
Preheat oven to 325°F. Line your 9x9 cake pan with parchment paper and set aside.
2
In a large bowl, mix together the ground flax, chia, sesame seeds and hemp hearts with the pumpkin seeds, almond flour, protein powder and spices.
3
Add the chopped dates and toss to coat with the dry mix for even distribution.
4
Add the tahini, vanilla extract, and 2 tablespoons of milk to the dry ingredients and stir to combine.
5
Continue adding milk 1 tablespoon at a time and stirring to incorporate until there is no dry mix left at the bottom of the bowl and the mixture holds together well when you gently squeeze a small clump together.
6
Use your fingertips or the base of a glass to press the dough into the prepared cake pan, then chill in the refrigerator 1 hour to set.
7
Using the edges of the parchment paper, lift entire block from cake pan. Cut into 8 bars. Refrigerate in an airtight container or zip top bag for up to 1 week or freeze up to 1 month.
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