Inspiration for these bars stems from several ready-made bars I like, most particularly BOBOS oat bars.
I really didn’t know what I was doing the first time I tried to pull these off. I found a recipe in Vegetarian Times magazine that, based on the headnote description and photo, resembled the Bobos bar.
I should have thought it through before assembly.
It was a no-bake bar, too, but instead of nut butter and/or honey, it was held together with tofu.
The gruel-like mixture was turned into a baking pan, topped with cheesecloth and a plate, then weighted with cans for 24 hours to set and dry out. I’m not kidding.
According to my resident food critic, and otherwise lovable husband, the results could be described in two words: prison rations.
But these bars are another story entirely.
They are dense (definitely intended as a quick breakfast or very substantial snack on the go), but I like that texture—something of a riff on a rich, moist oatmeal cookie.
I’ve played up the protein by adding a generous helping of plant based vanilla protein powder (I used VEGA brand, but you can use what you prefer). As a result, these bars are super filling! And SO much cheaper and tastier than ready-made protein bars.
Now pardon me for dashing off, I’ve got to go gobble one (or more!) of these right now; I just finished teaching pilates, followed by wind sprints with a toddler (and haven’t eaten since this morning). Cheers!