Protein Packed Cake-Like Breakfast Bars

Preheat oven 350°
8x8 pan    Makes 16 bars and about 5 grams of protein each bar
 **You can find the link to some of these ingredients in the bolded print!
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Ingredients
2/3 c vanilla protein powder (I used NuGo Vanilla Protein powder)
1 cup of Jen’s gluten-free all-purpose flour (or store bought)
1 tsp psyllium husk powder
1 tsp baking powder
1 tsp xanthan gum
½ teas salt
1/2 tsp cinnamon
1 1/4 cup gluten-free oats (certified)
½ cup avocado oil
2 large eggs
1 cup milk (I used Lactaid Protein milk-13g protein per cup)
½ cup chocolate hazelnut spread, no added sugar (I used Good Good Brand)
*a bit of avocado oil for lightly greasing the pan
Optional: Extra hazelnut spread to drizzle on top
 
Directions:

1. In a mixing bowl add the first 6 ingredients and mix until combined.
2. In a food processor, add the oats and blitz them until you have smaller oat pieces and add to the dry ingredients. Mix until combined.
3. Add the oil, eggs, and milk and beat until smooth (approx. 1 minutes on mud/high).
4. Brush pan with a small amount of avocado oil.
5. Add batter to pan and smooth out.
6. Using a spatula swirl the hazelnut spread into the batter and combine.
7. Place in preheated oven for 30-35 minutes until slightly golden brown on top.
8. Allow to cool for 15-20 minutes then add your optional hazelnut drizzle on top.

*NOTE: You will not be able to wait to try these cake-like bars.
If you cut the recipe into 16 pieces each bar should be a tad over 8 grams of protein each. Remember this can change if you tweak the recipe to your own desires! ENJOY!