barres déjeuner au chocolat
donne 9 carrés (moule 8x8)
ingrédients
1 grosse banane bien mûre (environ 120 g), écrasée
1/2 tasse (120 ml) de lait au choix
1/2 tasse (120 g) de yogourt grec
1 gros œuf
3 c. à soupe de sirop d’érable
1 c. à thé d’extrait de vanille
2 1/4 tasses (210 g) de flocons d’avoine
1/2 tasse (50 g) de farine d’avoine
2 mesures (60 g) de protéine au chocolat en poudre
3 c. à soupe de cacao
1/2 c. à thé de poudre d’espresso
1 c. à thé de poudre à pâte
1/4 c. à thé de sel
2–3 c. à soupe de pépites de chocolat noir (plus un peu pour le dessus)
préparation
préchauffer le four à 175 °C (350 °F). tapisser un moule 8x8 de papier parchemin.
au mélangeur, mixer la banane, le lait, l’œuf, le sirop d’érable et la vanille jusqu’à texture lisse.
dans un autre bol, mélanger les flocons d’avoine, la farine d’avoine, la protéine, le cacao, la poudre d’espresso, la poudre à pâte et le sel.
incorporer les ingrédients secs au mélange humide, juste assez pour combiner.
ajouter les pépites de chocolat et mélanger délicatement.
répartir la pâte épaisse uniformément dans le moule et ajouter quelques pépites sur le dessus.
cuire de 20 à 24 minutes.
laisser refroidir au moins 20 minutes avant de couper — cela permet aux barres de se raffermir et de garder une texture dense et fondante. #pourtoi #recettehealthy #recettefacile #sansgluten
When I first tried making these chocolate breakfast bars, I was pleasantly surprised by how easy and satisfying they were to prepare. Using a ripe banana adds natural sweetness and moisture, making it possible to reduce added sugars like maple syrup without compromising flavor. I also love incorporating chocolate protein powder because it boosts the bar's nutritional profile, keeping me fuller longer during busy mornings. One tip I picked up is to use Greek yogurt for creaminess and extra protein, which also helps bind the ingredients together. You can customize the bars by swapping dairy milk for almond or oat milk if you prefer plant-based options. The addition of espresso powder might seem unusual, but it enhances the chocolate depth without making the bars taste like coffee. Baking the bars in an 8x8 inch pan ensures they bake evenly and cut perfectly into nine squares that are dense yet chewy. I recommend cooling them for at least 20 minutes as the recipe suggests; this step really improves the texture and makes them easier to handle. For those who want to make these bars ahead of time, I find they keep well in the fridge up to 5 days and freeze wonderfully for longer storage—just thaw them before eating. Adding extra dark chocolate chips on top before baking is my favorite touch for an indulgent finish. Overall, these chocolate breakfast bars are a delicious way to start the day with wholesome ingredients and sustained energy, especially if you’re looking for gluten-free and protein-rich breakfast options.
