Hi. I haven’t seen you guys in a while. Like almost 2 months.

Why..well, a few reasons. Firstly, I’ve been so stuck in self-doubt and perfectionism that it’s prevented me from posting anything at all. I have a ton of stuff I want to share, and I’m sure it would be huge help to many of you but for some reason I’ve just been stuck in a place of “who the heck would want to read or care about what I have to say.”

Baked Cinnamon Raisin Protein Oat Bars - Vegan + Gluten-Free

I have to get over it. I just have to. So, here I am and my plan is to stay this time. Not every recipe, post or photograph has to be perfect. I don’t have to make every reader happy. Maybe I want to get back to posting more fitness articles, maybe I’ll share more personal stories, I don’t know. I just need to do something, anything! Blogging really is something I enjoy. I love connecting with you guys and have continued to do so across social media but the blog has been left neglected for way too long.

I’ve always struggled with confidence, self-belief and that feeling that other people are somehow better than me, that success is for “other people.” Even though outwardly I appear happy and confident, self-doubt is always there. I’ve achieved so much, reached so many of my goals and am what I believe to be successful in so many areas of my life but still, I struggle with feelings of “not being enough.”

We’re already 6 weeks into 2016, so I can’t let those feelings affect the blog any longer. I have some big goals for this year and I plan to reach them. I am awesome, I can do this, no more being a big baby….so, let’s do this thing! I hope you’ll stick around!

Baked Cinnamon Raisin Protein Oat Bars - Vegan + Gluten-Free

I’m not the best with sharing those kind of things but maybe I want to get to know you guys better. I could say I’ve been super busy and don’t have time for the blog BUT that is an excuse. I haven’t made it a priority. My priority lately has been CrossFit, and it will continue to be but I’m hoping I can find a better balance between my full-time job, training, blogging and having some fun on the side.

In other news, on Tuesday I’m starting a 12-week nutrition challenge. I’ve taken some time off tracking macros and just been eating healthy and training like crazy. I’ve made huge improvements in my strength and fitness and I’m super excited to see what I can accomplish in the next 12 weeks.

With my first go of flexible dieting about 8 months ago, I lost about 10 lbs and have maintained that ever since, however, I struggled to progress much further without the accountability of a coach. I’ve still slowly been reducing body fat and tracking for weeks at a time just to check in but I’m looking forward to the consistent results of working with a professional.

I decided to start back up with a nutrition coach so I have the confidence and assurance that I’m eating enough to support training and improve performance while still allowing for a change in body composition. It’s a fine balance and I’d rather take the guess work out! I have no problem sticking to it if I have some guidance to help me along.

For my first week, I’ll be eating 205C/155P/55F. No problem, that’s about what I’ve been eating lately anyways. And yes, I’ll be doing it plant-based. No meat, fish, eggs or dairy.

If you missed my first few posts on vegan IIFYM, you can catch up on those here, here and here. I was thinking of sharing my progress week to week here on the blog, photos and all. Do you think I should?

Baked Cinnamon Raisin Protein Oat Bars - Vegan + Gluten-Free

I did a bit of food prep today so I’m ready with a few snacks and meals for this week. These Baked Cinnamon Raisin Protein Oat Bars were part of that food prep. These come in at 36C/12P/6F and have a secret ingredient that helps to reduce the fat and add fibre and protein: white kidney beans!

Enjoy and I’ll talk to you guys again very soon!! PS. Missed you.

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Baked Cinnamon Raisin Protein Oat Bars

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 minutes
  • Yield: 10 1x
  • Category: Breakfast, Snack

These delicious and easy to make bars are vegan, gluten-free and high in protein and fibre. Make a batch for breakfasts on the go, healthy snacks or even dessert. Excellent homemade, whole-food alternative to store-bought bars.


Ingredients

  • 1 tbsp ground flax + 4 tbsp water
  • 2 cups quick oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1 1/4 cups vegan vanilla protein powder
  • 3/4 cup raisins
  • 1 1/4 cup white kidney beans
  • 1/4 cup melted coconut oi
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened applesauce

Instructions

  1. Mix the flax and water in a small bowl and let sit for a few minutes.
  2. Add the oats, baking soda, baking powder, cinnamon, protein powder and raisins to a bowl.
  3. Add the white beans, coconut oil, maple syrup and apple sauce to a blender or food processor and mix until smooth.
  4. Add the bean mixture to the oat mixture and combine well. I used my hands.
  5. Lightly oil a baking sheet and pre-heat oven to 350 degrees.
  6. Using your hands, work the dough into 10 bar shapes and place on the pan. I found it helpful to wet my hands as the dough is quite sticky.
  7. Bake at 350 degrees for 18 minutes.

Notes

Adapted from one of my favourite cookbooks, My New Roots by Sarah Britton.

Nutrition

  • Serving Size: 1
  • Calories: 262
  • Sugar: 15 g
  • Sodium: 96 mg
  • Fat: 7.5 g
  • Fiber: 5.2 g
  • Protein: 12.3 g
  • Cholesterol: 36.9 g