Fitsweets Recipe

Preheat and prep pan

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang, or lightly grease with the spray oil / 1 tsp almond butter so bars will release easily.

If using whole rolled oats, pulse 1 to 1 1/4 cups in a blender/food processor for 20–30 seconds until it becomes a fine oat flour. Measure 1 cup of oat flour for the recipe.

Combine yogurt through sweetener

In a large mixing bowl, whisk together 1 cup plain nonfat Greek yogurt, 4 egg whites, 1/2 cup unsweetened applesauce, 1 tsp vanilla extract and 3 tbs liquid sweetener until smooth and homogenous. This provides moisture and protein for the FitSweets base.

Whisk in 2 tablespoons almond butter until fully incorporated. If it’s too thick, warm almond butter slightly or add 1 tsp water to help emulsify.

Dry mix

In a separate bowl, whisk together 1 cup oat flour, 1/2 cup whey protein powder, 1 tsp baking powder, 1/4 tsp salt, and 1/2 tsp ground cinnamon until evenly distributed.

Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. The batter should be thick but spreadable; if it seems excessively dry add up to 1–2 tbs of water or an extra tablespoon of applesauce.

Fold in optional 1 tablespoon chia or ground flaxseed for extra texture and omega-3s.

Stir in nuts & chocolate

Fold in 2 tablespoons chopped toasted almonds and 2 tablespoons dark chocolate chips, reserving a few chips and a few almond pieces to scatter on top for appearance.

Transfer batter to the prepared pan and spread evenly using a spatula. Press the reserved chips and nuts lightly into the top.

Bake

Bake in the preheated oven for 18–22 minutes, or until the edges are set and the center is slightly firm but not dry. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.

Remove from oven and immediately sprinkle lightly with 1/8 tsp coarse kosher salt if using. Allow the pan to cool on a wire rack for at least 20–30 minutes to firm up.

Using the parchment overhang, lift the slab out of the pan and place on a cutting board. For cleaner bars, refrigerate for 30 minutes, then cut into 9 equal bars (3x3).

Serve at room temperature or chilled. Store FitSweets in an airtight container in the refrigerator for up to 5 days, or freeze individual bars wrapped in parchment and foil for up to 2 months.

Nutrition tips: to reduce calories further, use stevia/erythritol and a lower-calorie nut butter; to increase protein, choose a higher-protein whey isolate or add an extra 2 tbs of egg whites (approx. 1/8 cup).