Apple Pie Protein Squares with a Maple Twist

delicious protein squares combine the warm flavors of apple pie with a hint of maple for a wholesome treat. Perfect for a quick snack or post-workout boost, they’re both tasty and nutritious.

Cooking Tips

Use fresh, crisp apples for the best texture and flavor.
Press the mixture firmly into the pan to help the squares hold together.
Let the squares cool completely before cutting to avoid crumbling.

Ingredients 0/7

1 cup unsweetened applesauce ¾ cup maple syrup ½ cup crunchy almond butter 4 cups oat flour 2 tablespoons ground cinnamon 2 tablespoons unsweetened cocoa powder 2 scoops vanilla-flavored whey protein powder

Why This Recipe Is So Delicious

These squares combine the warm flavors of apple and cinnamon with a boost of protein, making them a satisfying and wholesome treat. They are perfect for a quick snack or a post-workout bite that feels indulgent but supports your health goals.

Directions

Lin a 9x13-inch baking dish with parchment paper to make cleanup easier. In a big bowl, mix together the applesauce, maple syrup, and almond butter until smooth. Then, add the oat flour, cinnamon, cocoa powder, and protein powder, stirring everything until it’s well combined. Press the mixture evenly into the prepared dish. Pop it in the fridge for about an hour to let it firm up. Once it’s set, cut into 30 squares and wrap each one in parchment paper for a handy, grab-and-go snack.

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Creative Serving Ideas

Enjoy these squares on their own or pair them with a dollop of Greek yogurt or a drizzle of extra maple syrup. They also go well with a hot cup of tea or coffee for a cozy snack time.

Keeping Leftovers Fresh

Store the squares in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week or freeze individually wrapped for up to a month. Thaw before eating for the best texture.