How to make homemade energy bars
Make the most delicious energy bars at home, easily.
The Little One dashes out to school every morning without breakfast.
“Can you buy me energy bars?” she asked plaintively. “I get so hungry until the 10 o’clock break.”
Reminding her that getting out of bed 15 minutes earlier would give her time for breakfast just doesn’t do it. Those precious last minutes in bed…well, I know the feeling.
But I won’t buy commercial energy bars. They’re so full of high-fructose corn syrup and soy flour, it scares me. So I looked at a bunch of online recipes.
The bars were a hit with the Little One. Husband says they’re good enough for dessert. Yes, with their peanut butter, honey and dried fruit, they are high in calories. I made them for an active teenager who’s actually losing a little too much weight. I’m happy to hand her one to munch while riding the bus, knowing exactly what’s in her breakfast and that it’s all good for her.
- 1 cup honey or maple syrup
- 2/3 cup natural peanut butter
- 2 2/3 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 1 teaspoon ground cinnamon
- 1/2 cup dried coconut, unsweetened
- 1/2 cup raisins
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/2 cup chopped dried apricots (you may substitute dates, cranberries or any other dried fruit)
Preheat the oven to 350° F (180° C).
In a large bowl, mix the honey and the peanut butter.
In another bowl, mix all the other ingredients very well.
Stir the dry ingredients into the honey/peanut butter mixture. Blend everything very well again. You will have a sticky mass. Keep lifting it off the bottom of the bowl and mixing everything up.
Pat the dough into a square cake pan lined with baking paper or one that’s lightly greased. You’ll get sticky fingers unless you oil your hands first. Try to keep the dough even and push it into a square shape. It doesn’t have to reach to the edges of the pan, but keep it square.
Bake for 25 minutes. Cut the dough into bars while it’s still warm. However, don’t try lifting any bars out until everything has cooled down completely, or they will crumble. They will be firm when they’re cool.
They’re craggy, but they’re good.
Recipe adapted from Serious Eats.