Carrot Cake Proat Bars
I’ve always food-prepped, but my new work scheduling is making it so I need to do a little bit of extra planning. I have a 40-minute commute, and once I’m at work I often have a few breaks throughout the day. Long enough to eat, get some work done, or do a quick workout, but not worth going 40 minutes home and back. So I’m all about the easy, convenient, and portable food prep right now! Stay tuned for some more of my favorite food-prep friendly recipes, and tips for maintaining your nutrition (and saving some dough) on crazy work-days.
Some days I have to teach really early morning classes (5am early), so factoring in the commute, I have to wake up at some un-godly hours! So I’ve been working on upping my food prep and plan, especially when it comes to grab-and-go breakfast and snacks!
I’m really excited about these carrot cake proat bars- they are seriously so yummy, and have awesome macros. The ingredients are simple and nourishing, and added nuts and spices provide some really great texture and flavor. I’m really emphasizing bars here; one of the best things about these is that they are sturdy, so if I’m eating breakfast while driving to work I don’t make a crumby mess all over myself.
On mornings where I have to be out of the house by 3:45am, I will make sure I brew coffee the night before and stick it in the fridge for quick iced coffee, and wrap up one of these in some parchment paper, and have a Greek Yogurt ready to go with it. With the two together, I get a whopping 42 grams of protein and 50g of carbs for only 370-450 (depends on the yogurt) calories. By the time I get to work and have to be full of energy to teach some really high intensity classes, I’m SO ready to go! These bars are also full of fiber, so I generally don’t feel hungry until 10am; that’s a solid 6 hours of long-lasting energy and satiety.
-2 ripe bananas
-1/2 cup egg whites (or 4-5 egg whites)
-1 tsp vanilla
-2 T honey
-1.5 cups grated carrot
-1 cup vanilla protein powder
-1 tsp baking powder
-1 tsp salt
-2 tsp cinnamon
-1 tsp ginger, dried or fresh
-1/2 tsp nutmeg
-1/4 cup raisins
-1/2 cup raw almonds
-1/2 cup Muesli (optional)
In a large mixing bowl, mash bananas until they are a smooth consistency with no chunks.
Add egg whites, vanilla, and honey, and whisk until frothy.
Gently fold in grated carrots.
Combine protein powder, baking powder, salt, cinnamon, ginger, and nutmeg. Fold dry ingredients gently into wet ingredients, until fully combined.
Add raisins and almonds to the batter and fold gently until evenly dispersed.
Grease and flour an 8x11 baking dish, and spread batter into one even layer.
Sprinkle the top with Muesli, and very gently pat down so the Muesli will stick to the top of the bars.
Bake in a 350 degree oven for 10 minutes, spin, and then for another 15 minutes. When finished, bars will be firm to the touch and slightly golden.
Let cool fully at room temperature before cutting.
*I like to wrap each bar in parchment paper and store in the fridge or freezer for an easy grab-and-go breakfast or snack.
Nutrition Facts Makes 8 individual bars
270 kcal, 8g fat, 38g carbohydrate, 20g protein