Breakfast is actually a rather difficult meal for us on the truck. We find ourselves leaving the truck stop before dawn and with James at the wheel, eating anything that is not “hand held” is next to impossible.
Breakfast Burritos are great with their fluffy scrambled eggs, crispy bacon and gooey cheese all swaddled in a low carb tortilla but some mornings we want something sweet. Any bar that begins with “peanut butter” is a win in my book!
I was inspired by this recipe and added a few extras that we had in our food drawer (yes, we have a drawer instead of a pantry because, trucking life lol.)
1 1/2 cu. Oats
1 cu. Peanut Butter
2 scoops Protien Powder (I used Cookies N Cream)
1tsp. Vanilla Extract
1/2 cu. Cream
1/2 cu. Toasted Shredded Coconut
4 squares 60% Cacao Ghirardelli Chocolate
What to do:
Chop chocolate squares and set aside.
Mix all other ingredients in a bowl, when well incorporated, add in the chocolate and mix again.
Use a baking pan lined with parchment (I improvised with a small cardboard box) and press mixture into bottom. Place in freezer for at least 30 minutes. Remove from freezer and take parchment out of pan/box and cut into squares. My squares were roughly 2x2x1/2″ (about the width of a saltine cracker). I put the squares into a freezer ziploc bag and pushed all the air out. I keep the bag in the freezer and pull out a couple at a time.