Ryan and I have definitely eaten our share of "protein bars"  "snack bars"  "meal replacement bars"  "granola bars"  or whatever else you wanna call um!   really the only ones i actually recommend to people these days are LARA bars, because they have only 4-6 ingredients.  most "protein bars" have at least 20 ingredients and contain things like hydrolyzed collagen and soy lecithin, mainly added for their functionality, not their nutrition.  plus, many bars contain artificial sweeteners and/or sugar alcohols, both I consider cruel to the body!  do some research to learn more about these things.   ryan has been working on a version of his own bars, which he tweaks pretty much every time he makes them, but i have finally received a good "base" recipe to share with you all!

pre-heat oven to 350F

mix the wet ingredients together...
1/2 cup agave nectar (can also use maple syrup or honey or combo of the 3)
2/3 cup unsweetened applesauce
2 egg whites
3 tbsp almond butter (can also use peanut butter)
2 tbsp chia seeds (optional)

mix the dry ingredients together...
2 cups rolled oats
1/2 cup almond flour (if you can't find it, simply grind up raw or roasted almonds, unsalted, in your food processor, don't let it go too long or you'll have almond butter!) 
1/2 cup whey protein powder (unflavored is best, we use BiPro, and of course no artificial sweeteners!)
2 tbsp ground flax seeds
1 tsp cinnamon
1/2 tsp baking soda
1 tsp salt

1/2 cup chopped walnuts (can also use pecans)
1/2 cup raisins (can also use dried cranberries or cherries or combo) 

add dry ingredients to wet ingredients, then add nuts and dried fruit.  mix gently, but thoroughly until dry ingredients are just moistened.   lightly spray a large cookie sheet, or even better, use this nifty baking item...


spoon out 12 equal portions onto the sheet and bake for about 15 minutes. 

ryan even calculated the calories...226 per bar, which is very comparable to store bought bars. 

give it a try and let me know what ya think! 

we typically store them in the fridge.