Pain Versus Gain: What is Delayed Onset Muscle Soreness, & do we need it to Grow?
Most hard working bodybuilders, from rank beginner to seasoned pro, will experience some degree of training-related muscle soreness. Whether experienced ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Are You Getting Enough Sleep? Why You Should Care!
The hormonal and metabolic processes that occur during sleep The three primary factors to consider for those seeking muscle hypertrophy ...
Occlusion Training: Lift Light to Mass Up
In matters physiological, the process of occlusion has largely negative connotations. Occlusion, meaning to shut off or obstruct, of a ...
The Biology of Fat Loss Mechanics – Part 3
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
Genetic Factors Involved in Building Muscle: Myostatin
We’ve all been there. You’re in the gym busting your ass everyday, your diet is on point and you’re making ...
Putting The Dirty Bulk To Rest
You often hear the same questions no matter what gym setting you are in. What’s your max bench? What pre-workout ...
See More
Chocolate Oat Bars
Ingredients:
- 1 cup coconut oil
- 1/2 cup packed organic brown sugar
- 1 ½ teaspoon vanilla extract
- 3 cups quick Gluten Free cooking oats
- 2 cups extra dark chocolate (approximately 3 large bars- the
more chocolate you have, the thicker the bar when it hardens) - 1/2 cup Organic peanut butter
Instructions:
Grease a 9×9 inch square pan.
Spoon coconut oil in large saucepan over medium heat. Stir in
brown sugar and vanilla. Mix in the oats. Cook over low heat
2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the
prepared pan. Save the other half for the topping.
Next melt chocolate and peanut butter in a small saucepan over low heat, stirring frequently until
smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with the back of
a spoon.
Pour the remaining oat mixture over the chocolate layer, pressing in gently with the back of a
spoon. Cover and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting
into bars.
