Ingredients
- 1 cup natural creamy peanut butter
- 1 tablespoon honey
- 1/4 cup coconut sugar
- 1 cup rolled old-fashioned oatmeal 88 grams, gluten-free, if needed
- 1/2 cup + 2 tablespoons oat flour 68 grams, gluten-free, if needed
- 1/4 cup powdered peanut butter 21 grams
- 1/4 cup vanilla whey protein powder 22 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup vanilla kefir
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup organic strawberry preserves
Instructions
- Preheat your oven to 350 degrees Fahrenheit and rub an 8x8-inch baking pan with oil.
- In a medium microwave-safe bowl, melt the peanut butter and honey until smooth and melted, about 1 minute. Sprinkle the coconut sugar on top and let stand for 5 minutes.
- In the meantime, mix the oats, oat flour, powdered peanut butter, protein powder, baking soda, baking powder, and salt in a medium bowl until well mixed.
- Whisk together the coconut sugar and peanut butter mixture. Add in the kefir, egg yolk, and vanilla and whisk until smooth. The mixture will thicken a lot.
- Add the dry ingredients into the wet and whisk until well combined.
- Spread 1/2 of the dough into the bottom of the prepared pan. Spread the preserves evenly over top. Drop the remaining dough in little clumps over top of the preserves, and then use a spatula to smooth out to cover the preserves.
- Bake until a toothpick inserted comes out clean (a little bit of preserves on the toothpick is fine!), about 30-35 minutes. Place a hot pad into your refrigerator and place the pan immediately on it in the fridge for 15 minutes.
- After 15 minutes, return to the counter and let the bars cool in the pan completely.
- Slice and DEVOUR!