Protein Bars

Total Time:
1 hr
25 min
35 min

24 (2-inch) squares

  • 4 ounces soy protein powder, approximately 1 cup
  • 2 1/4 ounces oat bran, approximately 1/2 cup
  • 2 3/4 ounces whole-wheat flour, approximately 1/2 cup
  • 3/4 -ounce wheat germ, approximately 1/4 cup
  • 1/2 teaspoon kosher salt
  • 3 ounces raisins, approximately 1/2 cup
  • 2 1/2 ounces dried cherries, approximately 1/2 cup
  • 3 ounces dried blueberries, approximately 1/2 cup
  • 2 1/2 ounces dried apricots, approximately 1/2 cup
  • 1 (12.3-ounce) package soft silken tofu
  • 1/2 cup unfiltered apple juice
  • 4 ounces dark brown sugar, approximately 1/2 cup packed
  • 2 large whole eggs, beaten
  • 2/3 cup natural peanut butter
  • Canola oil, for pan
Watch how to make this recipe.
  • Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

  • In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

  • Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

  • In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

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4.3 219
I live in a small town and had to substitute the ingredients I couldn't seem to find.  Sub'd soy protein with whey protein and cut out the apricots and raisins (because ugghh) and doubled the blue berries :D   Accidentally bought medium firmness tofu, so I had to wisk for quite a bit longer than normal, but it all turned out well once the apple juice became a solvent lol.  The rest went just as it did on the show.  Used chunky peanut butter as well.  Turned out amazing.  I WILL be trying this recipe again and tweaking a few ingredients for some variety.  Awesome stuff for sure. Here's my handywork item not reviewed by moderator and published
I've made these two ways.  The first way was faithful to the recipe provided and the result was dense and delicious.  The second time I forgot the tofu at the store and decided to use canned pumpkin instead (I used the full can of pumpkin - 15 oz).  The result was really delicious, less dense (think pumpkin bread rather than bread pudding).  If I hadn't made them myself I would have never guessed pumpkin was an ingredient.  It's a great substitute if you can't eat or don't like soy or if you find the texture of the original bars off-putting.  I like them both and will probably switch back and forth between recipes. item not reviewed by moderator and published
I made this recipe, but had to do some swaps to make up for my wife's gluten free eating. I swapped flax meal for wheat germ, coconut flour for the whole wheat, whey protein for the soy (even though I kept the tofu, I wanted to limit the amount of soy) and almond butter for the peanut. All this was swapped 1:1 with AB's measurements. Like Alton, I find raisins repulsive (I'm surprised he added them) and used dried cranberries instead. The first time out they were tasty but bone dry. I found out this is due to coconut flour being very dry and absorbing moisture more than regular (wheat) flours. Second time I increased the apple juice to 3/4 cup and added two mashed bananas. They came out perfectly, moist, flavorful and filling. item not reviewed by moderator and published
this is a terrible "protein" bar. It only has as much protein as an egg, and 3 times more carbs than protein - can hardly be called a "protein bar" item not reviewed by moderator and published
I wonder if you could substitute a gluten free flour and also replace the wheat germ, and protein powder an oat bran with a ground flax and chia seed mixture item not reviewed by moderator and published
I was hoping for a "healthy" protein bar, but this one is just as bad as those you find in the stores. Flour, wheat germ, oat bran, brown sugar. item not reviewed by moderator and published
These are great! Pretty easy to make, and you won't find a commercial protein bar that beats this one on flavor, texture, nutrition, or price! My batter ended up being noticeably thinner than AB's (not sure why, because I used exactly the same ingredients and measured them by weight just like he does. But they turned out great anyway. They ended up with a really nice soft, moist, slightly chewy texture, and very tasty. item not reviewed by moderator and published
I just made these with an antioxidant fruit mix, some dried plums, and some unsweetened coconut... It's delicious!! Even my picky sister likes them. It's almost like dessert, and at such low calories and such high protein, I don't feel guilt eating them!! Every Alton recipe is spot on delicious, and the hunt for soy protein powder (I used EAS Vanilla Soy Protein- works great and easy to find! item not reviewed by moderator and published
The kids (2 and 5 years old love this one. We go through granola and cereal bars like crazy, so I thought this was worth a try. I'll definitely be making these again. The texture is like bread pudding. Not too peanut buttery. item not reviewed by moderator and published
I love ab's shows and almost all his recipes. This particular recipe however I did not like, in fact this is the first time I outright threw the creation in the trash. I'm almost confident it is because I used Chinese soft tofu and not the shelf stable silken( maybe Greek yougert would be better here I thought tofu was flavorless until I cooked this, ( the tofu was not expired however no am mount of dried fruit the wonderful bread pudding texture or the peanut butter came out over that stupid pallet killing nothingness that is tofu. If your at all skeptical skip this one, I wish I did. item not reviewed by moderator and published
Liked the flavor, a little complicated as are a lot of AB's stuff, but a decent product...a little on the expensive side to gather ingredients item not reviewed by moderator and published
Made my first batch exactly the same (only alteration was soy to whey protein. It was way too peanut-butter-y, and with so many different kinds of fruit, the fruit flavor was muddy and unclear. It was edible, but demanded alteration.Second time around, I switched the peanut butter for tahini (sesame butter and changed the sugar to 5oz, made my fruit selection primarily apricots and dried cranberries and added 2.5oz of chopped pecans. Everything else was the same, including bake time. The second batch is INCREDIBLY awesome. It honestly tastes like a toasty bread pudding. The nutty flavor is much more subdued, and the little bit of crunch from the pecans is perfect. Only using 2 primary fruits (in larger portions, total fruit weight was used, split between apricots, pecans, and cranberries let their flavor really shine through, too. Overall, I'd suggest using tahini or another nut butter and reducing the types of fruit to two or three at most. item not reviewed by moderator and published
I need a "food" bar that i can carry with me so that when i'm out and need a snack i have something relatively healthy/safe to eat and my modified version of this recipe will do the trick. I am diabetic with lots of allergies and i cannot tolerate the fakey sugars like splenda and the rest, so i modified Mr. Brown's recipe so that it had less simple sugars. I measured everything by weight just to be consistent and to provide me with a basis for accurate modifications over time. The result is moist, tasty and my non-diabetic friends enjoyed it as well. My changes were to Use 6oz unchopped raisins to keep fresh and no other fruit - this is about 1/2 the original fruit level Replace 1/2 Apple Juice with unsweetened soy milk Replace peanut butter with creamy almond butter I didn't coat either the pan or the parchment in oil because the almond butter is naturally oily I may try replacing the brown sugar with maple syrup for flavor. item not reviewed by moderator and published
The first time I made these, I followed the recipe and was quite happy with the results. I shared them with some friends, and they also enjoyed the bars. One friend cautioned me about using soy based on an article he read in Men's Health regarding possible consequences of men ingesting too much protein. The second time I made these, I substituted low fat greek style yogurt for the silken tofu, and whey protein for the soy protein. While still good, the resulting bar was not as moist as the original, and was more dense. For my next version, I plan to substitute flax seed for the wheat germ and bulgar wheat flour for the whole wheat flour. Finally, I am considering a substitute for the peanut butter to address peanut allergies. Anyone have thoughts for that? item not reviewed by moderator and published
I'm not sure why everyone thinks these are healthy. most dried fruit you find at the grocery store has a ton of extra sugar added. 2 cups of dried fruit comes out to over 200g of sugar.which is about 9 grams a bar.I doubt everyone on here is using unsweetened dried fruit. it's not that easy to find except organic or specialty stores. if you use unsweetened fruit i think it's a great bar!! item not reviewed by moderator and published
I made this recipe 6 times but it consistently needs 4x the juice! The recipe only calls for 1/2 cup but I've had to use 2 cups every time to get a reasonable consistency. Might be because I am using regular not silken tofu? Last batch was the best, used almond butter instead of peanut, added vanilla extract and cinnamon. YUM! item not reviewed by moderator and published
Made them 2x and both times a big hit. Someone mentioned not using vanilla protein with the peanut butter. I did and think they are great. I'll give plain protein a try - maybe they'll be even better. I cooked the 2nd batch a bit longer and they got nice and brown on top. item not reviewed by moderator and published
Absolutely loved these! I work in a gym, so this was a big hit when I brought them in for everyone to try. Only one thing I would like to mention... don't use vanilla flavored protein powder, use chocolate or plain. I didn't realize it, but vanilla and peanut butter are NOT friends. I also had to substitute out the dried blueberries (I couldn't find any. I used dried cranberries instead, they worked just great. item not reviewed by moderator and published
Love this recipe! I bought my first package of tofu and was pleased to enjoy this easy recipe! I made the bars for a frustrated, health-conscious friend who recently discovered she was allergic to wheat and dairy. I substituted the protein for soy protein, Omega-3 with flaxseed substituted for wheat germ, almond butter for peanut butter, and it came out great! Thanks again, Alton, for the science! item not reviewed by moderator and published
These are very tasty and good. The apricots make it IMO. Ive made them three times so far. Alton's granola bars are very good and I make them often too. These certainly hold off hunger and they are very good for you. My husband and college son think they are just the thing to get them through the afternoon blood sugar drop. I found the soy protein powder at WinCo in the bulk foods. My fave go-to bar recipe! item not reviewed by moderator and published
For people with allergies, this recipe is very easy to tweak! Peanut: Use some other nut butter (more expensive Wheat: Use semolina flour and bran or flax seed in place of the germ Problem with eggs? Use an egg substitute + 3TB of soy, almond, or coconut milk. You could also substitute 1/4 cup apple sauce or half a banana per egg. Sugar issues? Use the sugar replacements like Splenda. It won't taste the same and kind of messes with texture, so (if possible use half sugar + half sweetner. Adding a little molasses will make it taste like brown sugar. Too difficult to cut the dried fruit? Soak in hot water with 1 tsp of vanilla for about 10 minutes. Softens them up and soaks in some flavor. Not enough flavor? Add an extract. Vanilla is nice, almond is pretty good, orange is better than you'd think! Add about 1 tsp. You can also add cinnamon, nice touch. Texture problems: Use a scale! item not reviewed by moderator and published
These came out quite nicely. My only changes were to substitute hemp protein powder for the soy protein powder and to use one of those Trader Joe's dried super fruit mixes instead of the exact dried fruits called for in the recipe. I found these had a more cohesive consistency after being in the fridge for a day. I'll be making these again (maybe adding some cinnamon? as my pre/post run snack. item not reviewed by moderator and published
I have made three batches of these so far, and they are fantastic. I am on the P90X routine and have replaced their recommend protein bars with this application. And it is a wonderful way to get rid of the dried fruit (I like to experiment with different fruits to vary the taste and make then different each time, although the ones in the application are so far the best item not reviewed by moderator and published
I have made these three times now and have been very satisfied each time. They are moist, tasty, with a good texture, and nicely filling. They actually calculate out as better nutritionally with lower points per gram than Weight Watchers bars. (by my calculations anyway Make sure the fruit is room temperature to chop or it is too sticky, and it doesn't have to be too fine to be fine. item not reviewed by moderator and published
The only difficulty with this recipe is the time taken to chopped all of the dried fruits. Otherwise - easy and straight forward. I have made it with both soft and medium silken tofu. The medium consistency made it a little harder to mix but resulted in a "drier" or firmer bar. These bars are the best. Better than any commercial protein bar - in flavor, protein count and for curbing your hunger. Excellent! item not reviewed by moderator and published
I found all the ingredients at my local megamart except for the silken tofu. I substituted low fat yogurt for the tofu and the bars came out great. I didn't recalculate the nutritionals on them (and I'm sure I pushed up the cholesterol a little), but I shouldn't be too far out of the healthy-within-reasonable range. I'm not a big fan of dried blueberries, so I might double up on the dried cranberries next time. Great concept and obviously the recipe is moderately flexible to substitutions. item not reviewed by moderator and published
Very moist and tasty. And easy to make. item not reviewed by moderator and published
This recipe is so delicious and moist! I also like how it was so easy to prepare! Great job Alton!!!! item not reviewed by moderator and published
Love this recipe!! I change the kinds of dried fruit depending on the season. They freeze great for months without losing moisture. The addition of Vanilla sounds yummy I will have to try that. Thanks MWH704! Nothing beats knowing excatly what you are eating! item not reviewed by moderator and published
I made some minor alterations because the batter tasted really bland. Here's the exact nutritional info: -1 C Soy Powder (440 cal, 4g fat, 96g protein) -1/2 C Oat Bran (120 cal, 3.5 fat, 8 protein, 7 fiber) -1/2 C Wheat Flour (250 cal, 7g fat, 16g protein, 14g fiber) -1/4 C Wheat Germ (110 cal, 3g fat, 7g protein, 14g fiber) -1/3 C Raisins (180 cal, 1g protein, 3g fiber) -1 C Cranberries (400 cal, 1.5g fat, 6g fiber) -1/3 C Unsweetened Shredded Coconut (140 cal, 10g fat, 10g protein, 4g fiber) -1/4 C Slivered Almonds (170 cal, 15g fat, 7g protein, 4g fiber) -12.3 oz 2% Fage Greek Yogurt (220 cal, 7g fat, 27g protein) -1/4 C POM Cranberry-Pomegranate Juice (30 cal) -1/3 C Dark Brown Sugar (250 cal) -2 Eggs (140 cal, 8g fat, 12g protein) -2/3 C Natural Peanut Butter (590 cal, 48g fat, 24g protein, 8g fiber) -2 t Vanilla (30 cal) -2.5 t Cinnamon -1/2 t Ginger Total: 3070 cal, 107g fat, 208g protein, 50g fiber *Cut x 16: 192 cal, 6.7g fat, 13g protein, 3.1g fiber item not reviewed by moderator and published
These are great. I did make a few alterations due to ingredient availability - I used acai-blueberry juice instead of apple juice, and used cranberries/apricots/cherries as the dried fruit mixture. I agree that they are moist bars - I found it helped to cut them into bars, and then place them on a cooling rack to dry the edges out a bit. The flavor was great, and they weren't too dense or cakey. Overall, a good eat. item not reviewed by moderator and published
I love this recipe! Not only does it taste good, it also freezes well if you find you can't eat them all fast enough. My favorite part is the idea of making my own protein bars and knowing exactly what goes into them! item not reviewed by moderator and published
I made these for my daughter who needs extra protein for her pregnancy. She is a picky eater and she loves them. I am enjoying them too as a lunch meal replacement. They keep me going on busy afternoons when there is no time to stop to eat. I have seen several estimates for protein count. Anyone know for sure? item not reviewed by moderator and published
My son (21 asked me to help him find alternate ideas for protein bars/shakes. I saw this show...a repeat, and was excited to try. Well...they are the best!! I could only find "Soy Flour" - so I used that. Used Cranberries in place of Apricots (personal choice. Also chopped up "dried Banana chips" - wonderful!. To keep it lower in fat and calories - I used "lite" tofu and I used "splenda" brown sugar in place of regular brown sugar and "egg beaters" in place of regular eggs.. All in all - a great addition to our diet/snacks - THANKS Alton!! item not reviewed by moderator and published
These are the most flavorful protein bars I have eaten. I follwed *most* of the recipe. Instead of eggs, I substituted ground flax seed with water added (almost volume-for-volume). The blender doesn't do tofu (even the soft silken) very well...try a food processor instead: works like a charm. item not reviewed by moderator and published
I followed most the recipe. I didn't put a little less dried fruit in because of its price. I may have overcooked it slightly causing it to be a little dry, and I think it needs more flavor, but will act as a good base recipe to play with. I also added extra protein with more protein powder, 3 egg whites, and some milk (to balance off the added dry ingrediants) The recipe directs you to seal in an airtight container for a week, however, I made the bars Sunday night, stored immediately after cooling in an airtight container, and then my friend told me that today they are moldy. After thinking about it, I can definitely understand why they would go bad being so protein rich and because of the ingredients it uses. However, I'm a little frustrated so many bars are going to waste. I would recommend freezing some as one reviewer said he/she does and refrigerating the ones you will immediately eat. Also some possible suggestions we're planning on toying around with: Banana nut bars (add some bananas and walnuts) Peanut Butter Bars (triple peanut butter for recipe and spread chocolate chips on top of the bars before putting into the oven... also the PB will add additional protein to the bars) item not reviewed by moderator and published
I started a new workout and needed some extra protein so decided to give these a try. I used the chocolate flavored whey powder and used a mixture of dried cherries, cranberries and blueberries (what my store had). I like the texture and the flavor. I can't wait to experiment a little with different dried fruit, etc.! item not reviewed by moderator and published
I accidentally used firm Tofu so after mixing all the wet ingredients, I just stuck it in the blender for a few minutes. Came out great. I used dried mango, dried cranberries and dried Goji and Muscovado sugar. They probably weren't as sweet as others because of that. Gonna try the chile chocolate variation next time - bet you could add some dried raspberries or cran to that - both of those are awesome with chocolate. item not reviewed by moderator and published
Check out this variation I came up with I used chocolate whey powder instead of soy powder. I substituted greek yogurt for the tofu. I used ground flax seed instead of wheat germ, and apple sauce instead of juice. I dropped all the dried fruit and replaced with 4 oz of semis sweet chocolate and 3 oz of chopped walnuts. I used splenda brown sugar blend in place of the regular brown sugar. To finish it off I added a 1/2 tsp of cayenne pepper. It makes a spicy chocolatey protein bar. I did some calculating and I believe each bar has 205 calories, 11 grams of protein, 7 grams of fat, and 22 grams of carbs. item not reviewed by moderator and published
Per Serving- Calories: 154.01 Carbohydrates: 21.08g Protein: 8.41g Fat: 4.79g Fiber: 2.14g Sodium: 91.92mg Cholesterol: 17.7mg item not reviewed by moderator and published
After seeing Alton make these, I knew I had to give it a try. They turned out pretty good! I don't care for raisins OR apricots, so I went with lots of dried strawberries, blueberries and cherries- and it was delish! (Yes, kind of on the expensive side- but well worth it). The bars could have been a little more moist for my preference. I think I might throw in some apple sauce and perhaps oatmeal in the next batch.... ALSO- if you have any health food store around, then DEFINITELY make a stop there to buy nearly all of these items out of the bulk bins (saves a lot of money!) item not reviewed by moderator and published
The texture of the bars is amazing, there's not too much sugar (a huge plus!), and tastes practically like cake. Will make these for future breakfast grab and go's. item not reviewed by moderator and published
Made these today and they are pretty good. not sure why others had trouble getting them to come up to temp. on a side note people need to stop faulting Alton for sugar amounts and thigns of this nature. This is his recipe and does not state anywhere that is was written with diabetics etc in mind. if you altered the recipe to suit your need fine eplain that here to help others out but quit knocking the creator for it. item not reviewed by moderator and published
Sorry AB. Too much sugar in this for me. I loved it the first time I tried it, but since I'm diabetic I had to modify some things. First, I used a Splenda brown sugar mix to cut the direct sugar amount out . Apple juice has too much sugar so I tried unsweetened cranberry juice. Next I kept the dried apricots but 86'd the cherries and blueberries. Again, too much sugar. Next I threw in some coconut and almonds to kept the sugar replacement from getting an aftertaste. This is a really versatile receipt so these changes did not change the texture or moistness. Good job AB. Next time I think I'll try prune juice. item not reviewed by moderator and published
I adapted these to be gluten, soy and dairy free. I used hemp protein powder instead of soy, millet flour and sorghum flour instead of the wheat flour, and substituted flax meal for the wheat germ. Instead of tofu I used applesauce and coconut milk yogurt. I also added more dried fruit and some chopped walnuts. These bars are so stuffed with great texture and flavors, and amazing nutrition. We are addicted to them! item not reviewed by moderator and published
I did not like these, nor did my husband. I followed the recipe exactly and there were quite a few things wrong with them. First, they were pretty dry. Second, they also tasted like tofu, and we are people who usually love tofu! The flavors were just off to us. And it's not because they taste "healthy," we eat healthfully and are use to eating less sugar. We each tried two bars were equally unsatisfied with them. Also, after I bought all of the ingredients, they were expensive! Maybe if I made them again, the cost of the ingredients would even out, but now I have to figure out what to do with the rest of the stuff. I will not be making these again! Sorry, Alton, I usually love your stuff! item not reviewed by moderator and published
I make large batches of these, cut them into bars and freeze them for quick morning breakfast on the run. Filling and so moist! Heat them up and they taste just like cake. item not reviewed by moderator and published
For anyone that is interested, here is the nutrition information that was listed in the episode (per serving): 154 KCalories 21.08 grams Carbs 8.41 grams Protein 4.74 grams Fat 2.14 grams Fiber 91.92 milligrams Sodium 17.7 milligrams Cholesterol item not reviewed by moderator and published
I've been making these for 2 years and find them perfect for a snack. As a graduate student, many classes are during dinner time (5-8pm) and these bars provide enough energy for me to make it until I arrive home. Over the years, I've experimented a bit with different fruits and like the taste of the dried apples instead of blueberries. Also, if you would like your bars to be sweeter, use honey-roasted peanut butter. You won't be disappointed. item not reviewed by moderator and published
For the person who asked in another review: I've been making these for years after seeing the first run of this show. Since it was all about healthy snacks, I assumed the nutrition content would be put on the site with the recipe. Silly me. I caught a brief glimpse of the episode again recently and it seems like the calorie content was around 145 per square. Sorry, didn't remember the rest. If anyone else has done the math and/or noted the stats, I'd like to know, too. I make these and keep the individually wrapped squares in the freezer. My husband is in the Army and likes to take a couple to work everyday. I'm now sending in frozen batches for other soldiers :) As the cost of living is very high where we're currently stationed in DC, I can make these bars here for about 33 cents each. Although the squares are small, one for post work-out and another for an afternoon snack still costs less than one larger commercially produced bar. And as they're so dense, they make you really thirsty for water. "How good is that", as Ina would say. So this Army wife thanks you, Alton! item not reviewed by moderator and published
I made these using Whey Protein and chocolate flavored silked tofu. I cut the sugar in half and added 2 oz chocolate chips. They are like a cross between really fudgy brownies and fruit cake. Kids didn't like them. More for me :) item not reviewed by moderator and published
I took out the sugar and add chopped crystalized ginger. I also substituted almond butter for peanut butter and chopped dried apples for the other fruits. And bake them for only 30 minutes. item not reviewed by moderator and published
I love this delicious healthy recipe, I made it vegan by cutting out the eggs and using a whole cup of peanut butter, and it came out moist, and still "stuck" together in the recommended cook time. Another protein powder alternative is Hemp Powder, it has all 8 amino acids! It does add a bit of a hempy taste and green color, but its not bad, and its so good for you. item not reviewed by moderator and published
I have a ton of food allergies...which have prohibited me from enjoying the taste and quick fix of bars on the shelf. Plus, I am an avid proponent for all natural foods. After taking this recipe and tweaking it to meet my allergy (and taste) needs, I find this bar irresistible. Alton Brown, thank you from the bottom of my heart, for giving me the protein bar back! Whether they're warm out of the oven, that's when they taste like dessert or out of the fridge a couple days later, these bars really hit the spot. I make a batch every other week! item not reviewed by moderator and published
I need some help with the recipe, if I use flax seed in place of eggs for 1) more Fiber, 2) I don't eat eggs, will it be fine? Also the cooking time what should it be since I don't have an internal thermometer? Is there any other way to increase the calories in these bars, yet keep the fat down? I'm going to be using chocolate Whey, Flax seed (not oil), apple juice/sauce, and I'll add oat meal. I'm taking the fruit out and then following the rest to a T. Anything else I could add in to increase the calories per bar, I need to hit 3500 calories a day. I'm might try the chocolate one, 180 per bar, but it might have a little to much fat and sugar then i'm looking for. If I keep the fruit it, would it mess up the bar using fresh cherries? item not reviewed by moderator and published
I read the other reviewers comments before making these. I baked them for 45 minutes after reading other's comments and that did the trick. I did not use the blueberries (expensive) and just increased the apricots. I thought they were great and so so did my husband. For those of you who think the flavor needs to be "bolder" try getting a dark roast natural peanut butter. The peanut flavor will be more intense. I made a double batch and plan on taking them for a quick breakfast during the week. item not reviewed by moderator and published
Hey guys, I am an avid Good Eats fan and am going to try out this recipe but I have a few questions: 1. Is the recipe really affected if you use the measurements and not the weight by ounces? 2. I don't have an internal thermometer so about how long do you bake it for? Thanks! Happy cooking! item not reviewed by moderator and published
This is a great bar. I vary the fruit. Keeps great. Travels well. Unlike other people who commented, I did not substitute with whey protein. I used Energizing Soy Protein mixed with Instant Protein. It is a more complete protein source that includes other needed natural plant nutrients (non-GMO) not in Whey. (I would not try other soy brands since most include allergins or are GMO). IN addition, tofu in the US is process too much and most of the good stuff is killed. item not reviewed by moderator and published
I am going to email Alton. There is no way you can get these bars to come to 210 degrees. I think he made a mistake. Anyway, the only change I made was to use apple sauce instead of juice and I used fresh blueberries not dried. I think the bars are a bit dry and hoped the applesauce would change that. All in all, they are as good/better and definitely cheaper than store bought. item not reviewed by moderator and published
This is a good recipe. I don't buy the bars from the store or at the gym anymore. The only flaw is using soy protein instead of whey. item not reviewed by moderator and published
I used the exact recipe minus the blueberries (they were expensive). It came out fine, I cooked mine for 15 mins longer since the temp wouldnt rise above 180. Im hoping to add more fruit next time...does anyone have an idea how to make this a chocolate peppermint protein bar (I love the one Luna makes and I would like a healthier version). item not reviewed by moderator and published
I have been looking for good/healthy snacks and decided to give this recipe a try. Replaced soy protein with whey and used applesauce rather than juice. Otherwise everything got weighed out as the recipe states. At first I was very disappointed. The texture was grainy and they were dry but I left them out on the counter overnight to cool off and was amazed the next morning when they were chewy and moist. My husband turned his nose up at them the night I made them and I almost threw them away but decided to cut them up and wrap them the next day. I didn't know it but he had tried a bite the next morning and was upset since he thought I'd thrown them away. Now we can't stop thinking of different possible variations...nuts, different fruits, white chocolate, dark chocolate...YUM! item not reviewed by moderator and published
I don't think I made these entirely correct. First, I don't have a scale, so I measured everything by volume... I know Alton, I know...but haven't gotten the scale, not sure which is the right one. Second, I didn't bake to temperature, I know again. And I didn't use parchment paper nor a glass pan, I used aluminum. So I think they actually got more dried out. Overall they weren't terrible. Alton made them sound like they were way better and SOOOO good....I wouldn't say that, but then again, I really don't know if I made them right. So I'm willing to give them another try. What I DID love about them, is that I was able to eat them, despite the kind of dryness and not the best flavor, because I made them, so I knew what went into them....I did need some water, however :). I also loved that they lasted me until sometimes past lunch, because they were actually filling, and I didn't have to eat 2, that was just with one. To a few posters, first, just because you didn't like them, doesn't mean others shouldn't be fooled by the rave reviews....clearly a lot of people actually liked them....and besides, maybe you didn't make them right, there's a variety of reasons, but ultimately, if you didn't like them, doesn't mean others can't. To another, I'm by myself, so I couldn't eat the whole thing in a week, but they are great frozen and then thawed. I think I'm going to take some suggestions that were posted and try again....for those that made changes and suggestions, it'd be great to know what you substituted ingredients with and how much, or if it was equal parts. item not reviewed by moderator and published
I split the recipe in half and added 1/2 the fruit in one, and then chopped cashews and chocolate covered cacao bits in the other. I spread into 2 quarter sheet pans and baked at 350 for 25 minutes. The bars are a bit thinner than when baked in the 13x9 pan, but are still good. I like the chocolate/cashew bar, but the fruit really does add a delicious sweetness!! Oh, and I only put in 1/4 cup of brown sugar. item not reviewed by moderator and published
I work at GNC these are what we eat when the customers are not looking. The only thing I change is that I use Whey Protein instead of Soy. item not reviewed by moderator and published
I was able to throw these bars together in about 15 minutes (and that's while I was on the phone with my Mother-in-law). They needed to bake an additional 7 minutes. The temp got to 180 and would go no higher, so I tested with a tooth pick and when it came out clean I called it a day. Bars are so moist and don't taste at all like tofu to me. A great snack on a hike or for before/after a work out. item not reviewed by moderator and published
I have made this recipe a dozen times. It is so healthy and delicious! It freezes well, too. I always keep these, after slicing, in freezer bags so that they keep for at least 3 mos. I add chopped almonds to mine. The only other change I make is adjusting for my tofu. I use the whole container of tofu, which is 1 lb., and add about 1/4 cup more of the other ingredients. It always turns out great and makes a wonderful breakfast or snack. Thank you Alton! item not reviewed by moderator and published
These bars have a nice texture and flavor and I'll definitely be trying them on some running/biking outings. I think I might try a few tweaks to add a bit more flavor -- maybe some cinnamon and nutmeg, definitely adding the blueberries back in (I had used cranberries instead of blueberries, only because the store was out this morning). I cut them into 24 bars for 154 calories and about $0.55 ea. I think I might make them bigger next time -- and they'll still save me some $ and calories. item not reviewed by moderator and published
I followed the directions exactly except for I used steel milled oats and chunky peanut butter. The texture is wonderful, they are moist, flavorful and filling. I don't understand how some reviewers think that it tastes too much like tofu...I don't pick up that flavor at all. I highly recommend to everyone now! The only downside is that the ingredients are a little pricey, but you can make 2-3 batches with everything I bought. item not reviewed by moderator and published
I made this recipe and they are yummy. I'd like to know what the nutrients are for the bars. Anyone know what there are or how I can get them? item not reviewed by moderator and published
I just made these as a take-along snack for bike riding. They recipe is idiot-proof and easily customized to your preference. That said, Alton's original recipe calls for 1/2 cup of packed brown sugar. I found this to be way too much sugar for my liking, bcause I have a healthy protein bar in mind. Besides, dried fruits (especially blueberries) and wheat germ are naturally sweet. If you're looking for a snack to take along on your workouts, this is a great recipe, but consider cutting down on the sugar, or cutting it out completely. If, for some reason, you want more of a candy-type bar, then the original recipe will give you exactly that. item not reviewed by moderator and published
I made these with chocolate chips instead of dried fruit and they were great. I also added some vanilla extract. (I did the math; cutting them into 18 bars yielded 180 calories per bar with the ingredients I used.) My store was out of silken tofu, so I used soft tofu instead. Unfortunately, soft tofu doesn't break down as well, and so the bars had a slightly chunkier texture with a bit more of a tofu taste (I like tofu, so it was no big deal.) Next time I'll be sure to use silken. Anyway, these bars are soft, moist, and delicious; nothing like the hard, dry, over-preserved bars on the market. I can't wait to try making all different varieties (using almond butter, other nut butters, nuts, seeds, dried fruit, white chocolate, etc.). item not reviewed by moderator and published
I have yet to make these, but my boyfriend and I are huge fans of protein bars, and we love Alton's show! We eat pretty healthy all around (whole grains, soy ingredients when applicable, etc). I can't wait to get some ingredients I don't have on hand to make these. Some of the reviews talked about the ingredients being pricey. One way to cut back on these costs are to buy in bulk. My boyfriend and I are both in college, and you know the age old adage - poor college students. We have a WinCo 8 miles away so on a weekend, we go over there to do our shopping. They have a huge section of bulk ingredients, including soy protein powder, oat bran, wheat bran, etc and dried fruits. We buy a lot at once and store in airtight containers. Will last a long time, and cuts back on the cost of buying them all the time in smaller package. Just a thought if there are stores like that close by. I can't wait to try different variations of this bar as we make them. Thank you Alton! item not reviewed by moderator and published
If you have a family with allergies like mine you need to make a few substitutions: almond butter for peanut butter, whey protein for soy, cream cheese for tofu, spelt flour for whole wheat, rice bran for wheat bran, and xylitol or br sugar. They are great! I make a huge batch and freeze small portions to take out and use each week. Great when you are on the go and eating out is not an option. item not reviewed by moderator and published
I just made these - with a bunch of substitutions - and they turned out great! I used chocolate peanut caramel whey protein powder (6oz), almond butter (instead of peanut), 6oz of light cream cheese and 1/2c vanilla yogurt (instead of tofu), 6oz light brown sugar (instead of 4oz dark) and 1/2c of milk (instead of apple juice). I didn't use any dried fruit and instead put in 1c of chopped walnuts. They have a cakey texture and taste chocolatey and slightly sweet - definitely better than most protein bars. I put them in an 11x14 glass baking dish, but cut it into 15, instead of 24, servings. Macronutrient breakdown per bar came to: 246 calories, 12g fat, 20g carbs (12g sugar, 2g fiber) and 16g protein. The fat is mostly from the nuts and almond butter and is mainly polyunsaturated and monunsatured - really healthy! item not reviewed by moderator and published
My hubby and I both work two jobs so that organic bar that starts w/a "C" :) are a staple in our house since they're quick, good and filling but when I saw this recipe on a rerun of Alton's show I got to thinking this might be a good way to save some $$ since the store bought ain't cheap! It took a trip to some new stores to find some of the ingredients but once everything was gathered it was wicked easy to make. My first attempt was right from the recipe and was a little dry (could have been user error) but tasted just fine. We didn't notice the tofu taste at all like some of the other reviewers, in fact I didn't feel like I was eating anything that was supposed to be good for me, it tasted like a treat or snack cake. There is defiantly room for some tweaking in what juices/nut butters/fruit you use to have some variety or work around allergies. And once I thought outside the box a little (why buy carrot juice when there's fresh carrots in the fridge I can puree w/a little water) the cost didn't seem to be a factor. In fact I haven't done the actual figures but I didn't spend any more then I normally would on my weekly grocery run. And I got about 12 bars out of one pan (keeping them around 2-4 oz each) and wrapped them in plastic wrap and threw them in the freezer right away. All in all I think this in an excellent recipe - it's a good value for cost, allows for room to experiment, you can control the quality of the ingredients and it's easy to make. Oh yeah - almost forgot - they're very filling! I actually grabbed two to take to work w/me the first day but I only ate one and it lasted a good six hours before I was hungry again. We think they're excellent eats! item not reviewed by moderator and published
Recently, I found out that I needed to make some life changes, and I saw this recipe and gave it a try. I too, was scared of the tofu at first. The result is definitely like a very dense cake. I love the texture, but don't feel like flavor is strong enough for me. I tried it a second time with only apricots (cheaper than the other fruit and I don't like raisins) and about 1/3 cup of baby chocolate chips, and a little regular peanut butter with the natural (stronger flavor). They are much better the second time around. The only thing that disappoints me is that my first batch had mold within 4 days. After reading another review that said if you froze them they would unfreeze in 15-20 minutes, I froze this batch. That is definitely untrue. I get them out of the freezer around 8 am and can eat them around 2 pm. I should have known since they have so much moisture. Anyway, I will keep making them and keep tweaking them. Nuts next! item not reviewed by moderator and published
I make them exactly as stated and they turn out so good. Tastes like a dessert, but under 200 cal, and much better for you! Love this one, Alton! item not reviewed by moderator and published
These taste terrific and are easy to make. I love the dense (not too dense) and cakey(not too cakey) texture. I will never buy a wierd tasting protein bar from the market again. These hit the spot. Thankyou Alton!!!! item not reviewed by moderator and published
Wanting nothing to do with the soy products in this recipe, I used whey protein and replaced the tofu with a mixture of cream cheese and yogurt. I also used steel cut oats in place of oat bran. The family gobbled them all up in a day. A great alternative to store bought bars. They might be even better with egg protein. I'll try that next time. item not reviewed by moderator and published
I made this with brown rice flour instead of wheat, left out all the dried fruit except the raisins, used cashew butter instead of peanut butter and pineapple juice instead of apple (would have rather used unfiltered apple but didn't have any at hand). Also used firm instead of soft tofu for a chewier bar. These substitutions make this a gluten-free and peanut-free protein bar. You taste a little more of the protein and lose a little fiber by leaving out the dried fruit, but I put the recipe in a calorie counter and came out with 126 calories per bar, 5 g of fat, 1 g saturated, and 7 grams of protein. 16 g of carbs with 1 g fiber and 7 g. sugar. Thanks Alton! item not reviewed by moderator and published
I was not impressed with these and they went bad very quickly. item not reviewed by moderator and published
I keep asking myself this question. Protein bars are notoriously chalky and tasteless. These bars are moist, chewy and full of flavor. I can't stop eating them! item not reviewed by moderator and published
My son and I were bored one summer afternoon and we decided to make these bars. The ingredients were rather pricey. Overall, this is a good tasting protein bar that keeps you going. Next time we will try adding some nuts for crunch and possibly some chocolate chips. item not reviewed by moderator and published
If you buy protein bars regularly, make these instead! They are 10x better and much less expensive. I make them every couple of weeks with everything scaled up by 1/3 for a larger recipe. Use soy or whey protein powder. I use organic dried fruit like apricots, apples, figs and cranberries, plus roasted almonds. item not reviewed by moderator and published
I have been looking for a protein bar that didn't have a lot of sugar and a list of things I can't even pronounce. This fits the bill and they are tasty. Thanks Alton Brown! Love Good Eats! item not reviewed by moderator and published
These bars just don't taste very good. They're fairly easy to prepare, and texture-wise they're fine (moist, even slightly chewy), but I just don't enjoy the flavor. Compared with older major-brand energy bars, this recipe is a step up (which is why it gets **). However, the newer bars are vastly tastier and not that expensive, especially if you don't eat them every day. Sorry AB, these are not so good eats. item not reviewed by moderator and published
I really liked this beats all the packaged and processed bars you find at the grocery store. This has now become my food of choice after a hard workout. item not reviewed by moderator and published
I made these this afternoon and, at least while they're still slightly warm, the texture reminds me of warm shortcake or fresh baking powder biscuits, maybe just a little denser. The flavor, on the other hand, is a lot like peanut butter toast with whole fruit spread on it. Next up: an attempt at making these while replacing the whole wheat flour with cocoa powder and at least a portion of the fruit with semisweet chocolate chips. item not reviewed by moderator and published
I sub a few different thing and they still turned out beautifully. Really good for you, less expensive than packaged items. Superb item not reviewed by moderator and published
My boys and I use power bars and water to keep us on the slopes all day. We say the episode and decided to make these. Wow! Great texture and taste and they had greater staying power than brand name power bars! It was great being able to ski Keystone and A-Basin all day for 4 straight days! You rock Alton! item not reviewed by moderator and published
I found these bars quite easy to make, and the results were even better than I expected. They are chewy, moist and delicious. I made it just as it was described. Next time I might add more apricots because they gave the best texture of all the dried fruits, and maybe I would exclude the raisins (not my favorite). They also freeze well! item not reviewed by moderator and published
Okay, so the idea of tofu at first really turned me off. But, I thought I would give it a shot. Wow, I really love these bars. I used Craisens and dried cherries in mine. For the price breakdown they cost 60 cents a piece. Not bad! I usually eat one with a side of raw carrots and a piece of fruit for a meal. Keeps me full for quite a while! And I'm losing weight! Cha-ching! item not reviewed by moderator and published
recipe a little pricey but great results! item not reviewed by moderator and published
This is a great recipe. They turned out very good and I will continue to make these instead of buying them. This all seems like a great recipe for variations, as simply changing the fruits will go a long way to changing the flavors, so you don't get bored of them. Also, for the comments about the price offset, it is certainly some money up front to get a lot of the ingredients if you don't have them, but you can reuse most of the ingredients enough times that the cost difference would be made up very fast. The next time I make them I'll just need the apple juice and tofu probably. Everything else in now stocked and ready. item not reviewed by moderator and published
Awesome very good!!! I've been looking for a good protein bar and i think i've found it! item not reviewed by moderator and published
These bars are easy to make and taste fabulous. I will never buy another store bought protein bar again. I change up the recipe with variations in the dried fruits(dried apples, pears, peaches, figs, mango, papaya, pineapple, blueberries, and even walnuts). In addition, I substitute rice bran for the oat bran and substitute natural almond butter for the natural peanut butter(due to allergies). Another variation is to use natural, unfiltered spiced cider. item not reviewed by moderator and published
Very moist and lots of flavor, even after frozen for a week and thawed. item not reviewed by moderator and published
I just made this recipe and it was fantastic!! I read the other reviews and it seemed to me that the biggest problem was not having them be too gewy. Solution to that problem- stick exactly to the ingredients. We went to a health food store for all the ingredients and got the natural fresh peanut buter, rather then using something like jiff, and made sure that we had dark brown sugar (for taste) rather then golden (regular brown sugar=less molases). They didn't turn out gewy at all. Mine are almost like a dense cake! Next time I am going to try almonds, and double up on the cherries!! item not reviewed by moderator and published
Thank you Elton, these bars are better than you can buy at the store. I will make a couple of changes the next time. I will add in some cinnamon and nutmeg like one user suggested. I also think I will use some steel-cut oats like another user, to get a different and better texture. I did add about a tbsp or two of Coconut Oil to add in a little moisture into the finished product. It worked great. Thanks again!! item not reviewed by moderator and published
Are you kidding? This is loaded with protein - almost all ingredients except fruit is a protein source! Wheat, bran, tofu, protein powder, peanut butter... item not reviewed by moderator and published
are YOU kidding? It has more grams of sugar than grams of protein per serving. Good grief item not reviewed by moderator and published
I agree with you Ann L. I calculated my recipe (I live in Europe, we have the same ingredients with different nutritional values). Also, I didn't make 24 serving but twelve and this is how mine turned out per bar: 290kcal, 14 grams of protein, 9 grams of fiber! Also, there's healthy fats and complex carbs. <div><br /></div><div>However, Rebecca, I agree that there is too much sugar in them. I halved the amount of brown sugar a second time around and they still come out very tasty. </div> item not reviewed by moderator and published
This isn't about this being a bad recipe it's about you screwing up one of the ingredients. You should have made it again using the correct tofu...<br /> item not reviewed by moderator and published

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