Mediterranean Savory Protein Bars

• •1.5 cup Rolled oats (quick-cooking or old-fashioned)
• •0.5 cup Unflavored protein powder (whey or plant-based)
• •0.5 cup Almond flour
• •0.3 cup Chopped almonds
• •0.3 cup Pumpkin seeds
• •2 tbsp Nutritional yeast
• •1 tsp Garlic powder
• •1 tsp Dried oregano
• •0.5 tsp Smoked paprika
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black pepper (freshly ground)
• •2 piece Large eggs
• •3 tbsp Olive oil
• •0.5 cup Sun-dried tomatoes (oil-packed, drained and finely chopped)
• •0.3 cup Kalamata olives (pitted and finely chopped)
• •0.5 cup Feta cheese (crumbled)
• •2 tbsp Fresh parsley (chopped, optional)

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Line an 8x8 inch (20x20 cm) baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

2. 2

   In a large mixing bowl, combine the rolled oats, protein powder, almond flour, chopped almonds, pumpkin seeds, nutritional yeast, garlic powder, dried oregano, smoked paprika, salt, and black pepper. Stir well to ensure all dry ingredients are evenly distributed.

3. 3

   In a separate medium bowl, whisk together the eggs and olive oil until well combined.

4. 4

   Add the wet ingredients to the dry ingredients, stirring until just combined. Then, fold in the chopped sun-dried tomatoes, Kalamata olives, feta cheese, and fresh parsley (if using). Mix until everything is evenly distributed.

5. 5

   Transfer the mixture to the prepared baking dish. Press it down very firmly and evenly into the pan. You can use the back of a spoon or a piece of parchment paper to help flatten it.

6. 6

   Bake for 20-25 minutes, or until the edges are golden brown and the center is set. The bars should feel firm to the touch.

7. 7

   Remove from the oven and let cool completely in the pan on a wire rack before lifting out with the parchment paper. This is crucial for them to set properly.

8. 8

   Once completely cool, cut into 8 equal bars (or desired size). Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.

Chef's Tips

• 💡For extra protein and flavor, you can add 1/4 cup of finely chopped cooked chicken or turkey jerky to the mix.
• 💡Ensure the sun-dried tomatoes and olives are finely chopped to distribute their flavor evenly and prevent large chunks in your bars.
• 💡Pressing the mixture firmly into the pan is key to ensuring your bars hold together well after baking.
• 💡These bars are great for meal prepping! Make a batch and store them in individual wraps for quick grabs throughout the week.