*Takes a deep breath in* Phew that was a long name.
A couple of weeks ago, two new and dear friends of mine Monica and Serena from Dessert Doesn’t Hurt came up with a brilliant idea to conduct a little bake-off! They challenged me to make a variation of their Cranberry Orange Granola, and I challenged them to make a variation of my PEScience Snickerdoodle Bread.
This was a really fun challenge because our styles are slightly different. The two girls are what I like to consider true bakers, using wholesome ingredients and make everything from scratch. I on the other hand use a lot of protein powders and a lot of alternatives since we both target slightly different audiences. But our love for baking is definitely mutual!
It did not take me long to decide what to make after studying their delectable sounding recipe. If you have been following me for a while, you know that I am all about the chocolate and peanut butter combination, so of course I had to incorporate my two favorites into this dish!
I needed a peanut butter creamy enough to replace the coconut oil, and this Trader Joes Flax and Chia Seed Peanut Butter filled that role perfectly.
So here is my rendition, and if you end up trying it, tag me at @hungrygirl325 on Instagram so I can see how you liked it! Even better, make both variations because this recipe is a guarantee winner no matter which flavor you go with.
- -3 cups rolled oats
- -1/4 cup stevia (the brand I have isn’t too sweet, so start out smaller if yours is sweet and adjust according to taste)
- -dash of cinnamon
- -dash of salt
- -1/4 cup Trader Joes Flax & Chia Seed Peanut Butter (or another creamy peanut butter)
- -2 tbs Vita Fiber Sweet It (or maple syrup/honey/liquid sweetener)
- -1 egg white
- -2 servings Lilys Sweets Chocolate Chips
- Preheat oven to 300F.
- Place parchment paper on a baking pan.
- In a large bowl, whisk oats, stevia, cinnamon, and salt.
- In a small bowl, whisk the egg white until frothy. Add in Sweet It/liquid sweetener and peanut butter.
- Add the wet ingredients to dry ingredients. It’s easier to use your hands to mix it all up, and it’s more fun!
- Scoop into the baking pan and spread it out a little.
- Bake for 20 minutes, take it out, and stir it around a little more, breaking up any clumps.
- Bake for about another 20-25 minutes.
- Let it cool completely before eating so it gets all crunchy! Once cooled, toss in chocolate chips.
Servings: 16 servings; 1 serving = 1/4 cup
Macros per serving with ingredients that I listed:
- 94 calories
- 3.4g fat
- 14.5g carbs (4.1 fiber, 0.5 sugar)
- 3.3g protein