Snacks - Protein Bites
Protein bars can be so convenient! They are portable, don't need to be refrigerated and are often a good mix of protein, fats and carbs. What I don't love about them though is how many unpronounceable ingredients they often contain. As someone that has trouble digesting sugar alcohols this can often cause some digestive distress. On top of that, they are just plain expensive.
I started making these protein bites weekly so I was always prepared with a snack on the go when I need it. I love bringing these to work, when travelling or as a pre-workout snack in the mornings. Adding pumpkin puree was a total game changer, it adds moisture as well as fibre and vitamin A.
They last about a week in the fridge but you can easily freeze any leftovers.
- 1 cup quick oats (I find they absorb the moisture and create a better texture than rolled oats)
- 1/3 cup nut butter of choice (crunchy adds a nice texture)
- 1/3 cup pumpkin puree* (make sure it's pure pumpkin and not pumpkin pie filling)
- 2 scoops vanilla whey protein (I use the Canadian protein brand)
- 2 tbsp chia seeds
- 1 tbsp maple syrup or honey
- 2 tbsp dark chocolate chips
- 1/2 tsp sea salt
- Sprinkle of cinnamon (to taste - I use about 1 tsp because I love the taste)
- Add all ingredients except the chocolate chips in a mixing bowl and stir well until combined (I just like using my hands).
- If the mixture appears dry and crumbly, add almond milk 1 tbsp at a time until the mixture will easily form a ball.
- Once the desired consistency is achieved add the chocolate chips and stir until dispersed evenly.
- Divide equally into balls (I typically do 12).
- Store in the fridge in an air tight container for up to 1 week, can be frozen to last longer.
Macros: 7p/11c/6f and 2g fibre per ball
*Pumpkin usually comes is super large tins, I like to freeze the remainder of my tin in 1/3 cup portions. That way when I make these again I can pop the right amount out of the freezer and I'm ready to go. Just run in under warm water for a few minutes to bring it back to a liquid consistency.