Simple White Sports Bar Menu Recipe

Prepare pan and dry ingredients

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl combine the rolled oats, protein powder, and fine sea salt; stir to evenly mix.

Warm wet ingredients

In a small saucepan over low heat (or in a microwave-safe bowl for 20-30 seconds), warm the almond butter, honey (or maple syrup), coconut oil and vanilla just until pourable and easy to stir. Do not overheat; mixture should be fluid but not boiling.

Combine wet and dry

Pour the warm almond-butter mixture and the 1/4 cup milk into the dry ingredients. Stir with a sturdy spatula or wooden spoon until all dry bits are moistened and a thick, slightly sticky dough forms. If the mix is too crumbly, add milk 1 teaspoon at a time until it holds together; if too wet, add 1-2 tablespoons oats or protein powder.

Fold in your chosen mix-ins: chopped dried fruit, chopped nuts, chocolate chips, shredded coconut, and chia or flax seed. Aim for about 1 to 1 1/2 cups total mix-ins combined so the bars remain cohesive. Mix evenly so inclusions are distributed throughout the dough.

Transfer the mixture to the prepared pan. Use a second piece of parchment or the back of a spatula to firmly press the mixture into an even layer about 1/2 inch (1.25 cm) thick. Pressing firmly helps the bars hold their shape after cutting.

Cover the pan with plastic wrap or a second piece of parchment and refrigerate for at least 1 hour (or place in the freezer for 20-30 minutes) until firm to the touch.

If using the white chocolate drizzle, place the white chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each burst, until just melted and smooth. Alternatively, melt in a double boiler over gently simmering water.

When the bars are firm, lift them from the pan using the parchment overhang and place on a cutting board. Use a sharp knife to cut into 8 or 12 bars (for larger or smaller servings). Drizzle the melted white chocolate over the bars using a spoon or a small piping bag. Sprinkle a light pinch of flaked sea salt over the drizzle.

Let the chocolate set at room temperature for 10-15 minutes or speed up by chilling for 5-10 minutes in the refrigerator.

Store finished bars in an airtight container. Keep refrigerated for up to 2 weeks or frozen for up to 3 months. If frozen, thaw in the refrigerator or at room temperature for 15-30 minutes before eating.

Label container with date and any allergen notes if sharing or selling.