12 servings 3 Better Balance Bites / 2 WW Points
Calories 112 Fat 4.1g Sat. Fat 0.8g Protein 4.4g Carbs 16.9g Fiber 3.6g Sugars 4.4g
Ingredients
· 1/3 cup almond milk, room temperature
· 1 egg, room temperature
· 1/2 cup unsweetened applesauce (see notes)
· 1/3 cup powdered peanut butter (see notes)
· 1/4 cup sugar-free maple syrup
· 1 tsp vanilla (see notes)
· 2 cups old-fashioned oats
· 1 tsp cinnamon (see notes)
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1/4 cup 50% less sugar dried cranberries or raisins, chopped (see notes)
· 1/4 cup chopped walnuts (see notes)
· 2 Tbsp sugar-free chocolate chips, chopped (see notes)
Directions
1. Preheat the oven: Heat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Leave a little overhang so the bars can be easily removed.
2. Whisk together the almond milk, eggs, applesauce, syrup, and vanilla until well combined.
3. Stir in the oats, powdered peanut butter, cinnamon, baking powder, and salt.
4. Fold in cranberries or raisins, walnuts, and chocolate chips.
5. Pour mixture into prepared pan and press into a smooth, even layer with a spatula.
6. Bake for 20-25 minutes, until top is golden and set.
7. Place pan on cooling rack. After 10-15 minutes, remove the bars from the pan and set onto the cooling rack to cool completely before cutting into 12 bars.
Notes
· In place of applesauce, use pumpkin puree or mashed banana. Keep in mind that the banana may add some of its flavor to the bar.
· Need more protein? Replace the powdered peanut butter with protein powder.
· You can change up the extract flavor as you like.
· Change up the cinnamon for other spices, if desired. If using pumpkin in place of the applesauce, use some pumpkin pie spice for a pumpkin-flavored bar.
· Chopping the add-ins helps them distribute better into the batter without adding more.
· The cranberries, walnuts, and chocolate chips are what I chose to add. Feel free to change them up to whatever you like or have on hand.
· Store bars in an airtight container for 4-5 days at room temperature, about a week in the refrigerator, or 3-43 months in the freezer.
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