No-Bake PB&J Protein Bars

Motel 6 > Open Road Blog

No-Bake PB&J Protein Bars 

Imagine yourself halfway through a morning on the mountain and your stomach starts rumbling so loudly that you fear it might trigger an avalanche. You could ski to the bottom, lose precious minutes removing boots, coats, and layers, stand in an endless line for a hockey puck burger that cost nearly as much as your lift ticket, then gear back up all over again. By the time you get back in the lift line, you can’t help but to think there must be a better way. 

 

Turns out, there is. Next time around, stash some homemade snacks in your ski jacket that will not only taste great and cost less, but keep you full of energy until you’re ready to call it a day. Our Open Road Warrior Joe has been doing exactly that for more than 50 years and swears by the humble peanut butter and jelly sandwich when he’s at any of the 100 ski areas he hits every season. It’s one of the many ways he manages to do what he loves most without spending a fortune. The best part? Anyone can do it. And while a half-frozen PB&J (as Joe prefers) might get a bit squashed in your pocket, the classic combination of protein-packed peanuts and tart berries is too good to pass up. 

 

Below, find our recipe for a quick and easy PB&J protein bar that tastes so good, you might give up the sandwich altogether. Before you hit the Open Road for your next ski adventure, make a batch or two of these no-bake goodies to keep you satisfied between meals and moguls. And since you made them yourself, they’ll taste a whole lot better than any overpriced cookie you’d find at the resort café. Plus, that’s one less line to stand in. Happy snacking.

 

The Open Road’s Slopeside PB&J Protein Bars

Ingredients:

2 cups of all-purpose flour

1 cup of protein powder

½ cup of old-fashioned rolled oats

½ teaspoon of salt

2 cups of nut milk (We recommend almond.)

½ cup of peanut butter (Creamy or crunchy – your call.)

1 teaspoon of vanilla extract

½ teaspoon of fruit spread (Use your favorite jam or jelly.)

2 ounces of freeze-dried berries

 

Instructions:

Combine all of the ingredients except the freeze-dried berries in an electric stand mixer bowl. 

Mix on low speed until fully blended.

Fold in freeze-dried berries until evenly distributed and mixture is smooth and thick. 

Spread mixture evenly into a 9-inch by 9-inch brownie pan lined with parchment paper. Cover with plastic wrap and refrigerate for at least eight hours.

After refrigeration, gently remove mixture from pan and slice into bars. Wrap each bar in plastic wrap and refrigerate until ready to serve.

Bars can be kept in the refrigerator for up to one week and in the freezer for up to three months.

Recipe makes approximately 12 bars.