Eggology Light & Gourmet Snack Recipes

Homeade Oat Protein Bars
Great Granola Bites
Funny Fruit and Oatmeal Bars
Outrageous Oatmeal Cookies
Oatmeal Raisin Protein Muffins
Sassy & Spicy Walnut and Almond Snack

Servings: 24 cookies

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, mix the flour and next six ingredients (flour through cloves).
3. Beat the sugar, margarine and vanilla in a large bowl with a mixer at medium speed until light and fluffy.  Add the Eggology egg whites and beat well.
4. Stir in flour mixture and oats.  The mixture should be soft, not gooey. If needed, add more flour.
5. Drop by level tablespoons 3 inches apart onto baking sheets coated with cooking spray.
6. Bake at 350 degrees for 12 minutes or until crisp.
7. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Makes 7 mini muffins or 3-4 regular muffins

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a mixing bowl.
3. Coat muffin tin with cooking spray.
4. Divide mixture evenly among muffin cups (make sure to include all liquids).
5. Cook for 12-15 minutes.
6. Enjoy before or after a workout!

WHAT YOU NEED: 

INSTRUCTIONS 

1. Heat oven to 350 degrees. 
2. In large bowl, combine sugars, yogurt, Eggology egg whites, oil, milk, and vanilla.  Mix well.
3. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well.
4. Stir in oats and fruit (and nuts and chips if you choose to use them).
5. Spread dough onto bottom of ungreased 13×9-inch baking pan.
6. Bake 28-32 minutes or until light golden brown. Cool completely on wire rack.
7. Cut into bars. Store tightly covered.

Servings: 2 dozen bites

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. Combine cornflakes, oats, bran cereal and dates in large bowl.
3. Mix peanut butter, Eggology egg whites, Equal and vanilla in small bowl until smooth; pour over cereal mixture and stir until all ingredients are coated.
4. Shape mixture into 1-inch mounds; place on lightly greased cookie sheets.
5. Bake in preheated 350 degree oven until cookies are set and browned 8 to 10 minutes. Cool on wire racks.

Nutrition Information Per Serving (1 cookie): Calories: 67, Protein: 3 g, Carbohydrates: 9 g, Fat: 3 g, Cholesterol: 0 mg, Sodium: 61 mg.  Food Exchanges: 1/2 Bread, 1/2 Fat.

Serving size: 1 Bar

WHAT YOU NEED: 

INSTRUCTIONS 

1. Mix the peanut butter and Eggology egg whites in a bowl.
2. Microwave on high for 30 seconds, and mix well (so that the mixture appears smooth).
3. Repeat 4-5 times until all traces of egg whites have dissolved into the peanut butter, and your mixture is a smooth consistent one. 
4. Gradually add the protein (one scoop at a time) and stir into the mixture.
5. Next, add the soy milk and follow with the oats. Continue mixing until a thick 'sticky' mixture is present.

Smooth the thick mixture into a 13x9 or so tray and leave for 20-30 minutes in the fridge. Cut into 12 equal size bars. 

NUTRITIONAL FACTS:

Serving Size: 1 Bar
Calories: 187
Protein: 15g
Fat: 8g
Carbohydrates: 13g
Fiber: 2g

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 325 F.
2. In a large bowl, combine brain flakes, walnuts and almonds. In medium bowl, place Eggology egg whites, honey, water, chili powder, cilantro, salt, and white pepper. Whisk egg mixture until thoroughly combined.
3. Pour contents of medium bowl over walnut almond and bran flakes. Gently toss mixture until generously coated.
4. Transfer mixture to large baking pan and bake for 20 to 22 minutes, stirring twice during bake time.
5. Allow mixture to cool. Store at room temperature in airtight container.

WHAT YOU NEED: 

INSTRUCTIONS 

1. Puree basil, garlic and oil in mini processor until very smooth.
2. Season pistou to taste with salt and pepper.
3. Add enough water to medium skillet to measure 1¼ inches.
4. Sprinkle salt generously into water. Bring water to simmer over medium heat.
5. Gently pour dollups (equaling 1 oz) of egg whites into water.
6. Cook until egg whites are just set, about 3 minutes.
7. Place hot toasts on plates. Top each with Parmesan.
8. Using slotted spoon, transfer 2 of the cooked egg whites, well drained, to each piece of brioche.
9. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.

WHAT YOU NEED: 

INSTRUCTIONS 

1. In a large bowl, cream together margarine, peanut butter, sugars and Eggology egg whites.
2. In a separate bowl, combine flour, baking powder and baking soda.
3. Gradually add flour mixture to peanut butter mixture and stir until combined.
4. Place batter in refrigerator for 1 hour.
5. Preheat oven to 375 degrees. Roll batter into 1-inch balls and place on ungreased baking sheet- approximately 2 inches apart.
6. Flatten each ball with a fork, forming a criss-cross pattern.

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat your oven to 350 degrees
2. In a large bowl, whisk together the Eggology egg whites. Mix in the sugars, applesauce, and oil followed by the zucchini and vanilla. Set aside.
3. In another bowl, combine the remainder of your ingredients - the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Add the walnuts and cranberries, too.
4. Add the dry flour blend into the egg mixture and combine until thoroughly mixed. Evenly distribute the batter amongst the muffin liners and bake for 20 - 25 minutes, or until a toothpick comes out clean.

**dried cranberries can always be used, but unlike the real thing, certain brands of dried cranberries can harbor artificial flavorings, colorings, and added sugars. make sure to read the label to pick the best possible product.

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 375 F. Line muffin tin with paper baking cups. Stir together flour and whole-wheat flour.
2. Measure out 1 tablespoon flour mixture and sprinkle over blueberries; toss to coat evenly and set aside. Stir baking powder and salt into flour mixture; set aside.
3. Beat butter and sugar together until creamy. Beat in Eggology egg whites until well combined.
4. Stir in milk and vanilla. Stir in flour mixture, blending just until moistened. Stir in blueberries. Spoon into muffin cups, filling nearly to the top of each cup.
5. Bake 25 minutes or until golden brown. Makes 12 muffins.

PER SERVING: Calories 198 (26% fat) Fat 6 g (3 g sat) Cholesterol 14 mg Sodium 240 mg Fiber 2 g Carbohydrates 32 g Protein 4 g

Makes 7 mini muffins or 3-4 regular muffins

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a mixing bowl.
3. Coat muffin tin with cooking spray.
4. Divide mixture evenly among muffin cups (make sure to include all liquids).
5. Cook for 12-15 minutes.
6. Enjoy before or after a workout!

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat the oven to 350°F °. Coat a 9 x 13-inch baking pan with nonstick spray.
2.  Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Beat the peanut butter, sugar, and honey in a large mixing bowl with an electric mixer until blended. Beat Eggology egg whites with a fork in a small bowl. Add to the peanut butter mixture, along with oil and vanilla. Beat until smooth. Add reserved flour mixture and mix with a rubber spatula. Mix in oats, dried cranberries (or raisins), walnuts (or almonds), and chocolate chips. Scrape batter into the prepared baking dish. Use a piece of plastic wrap to spread batter into an even layer.
3. Bake the bars until lightly browned and firm to the touch, 20 to 25 minutes. Let cool completely in the pan on a rack before cutting into 24 bars. One serving is one 2 x 2-inch bar.

Ingredient Note
If you must avoid peanut butter because of an allergy, you can substitute soy nut butter or sunflower seed butter (for tips on adapting recipes to sunflower seed butter, visit www.sunbutter.com). You can replace the nuts with unsalted roasted pepitas (pumpkin seeds) and/or sunflower seeds (look for unsalted seeds in the bulk bins of natural foods stores).

Per serving (1 bar)
175 calories
4 g protein
24 g carbohydrates
2 g fiber
8 g total fat, 1 g saturated fat
9 mg cholesterol
68 mg sodium

WHAT YOU NEED: 

INSTRUCTIONS 

1. Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
2. Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.
3. Measure the yogurt, oil, Eggology egg whites, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.)
4. Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
5. Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.

Yield: About 20 medium-sized bars

Variations:
Protein Boosters
You can make the main recipe with any combination of the following adjustments:

• Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• Replace the yogurt with mashed silken tofu (soft or firm). Add an extra pinch of salt.
• Add up to 1 cup chopped nuts and/or sunflower seeds.

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