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Energy Bars

SHORTCUTS TO RECIPES

Key Lime  |  Lemon-Blueberry  |  Pumpkin-Spice  |  Chocolate-Banana

Mix and Match Ingredients 

Mix and match ingredients within each category to reach the total measurement.

  • Base Ingredients: 1 cup rolled oats or coconut flakes
  • Nuts and Seeds: 1 cup almonds, pecans, walnuts, hazelnuts, pepitas, sunflower seeds, or cashews
  • Flour: 1/3 cup almond flour, oat flour, hazelnut flour, coconut flour, or allpurpose flour
  • Ground Spices and Flavorings: 2–3 tsp. cinnamon, cardamom, cloves, nutmeg, ginger, citrus zest, cocoa powder, or espresso powder
  • Dried Fruits and Other Flavors: 1/2 cup dried cranberries, raisins, currants, dried figs, dried blueberries, cacao nibs, or crystallized ginger
  • Purées and Spreads: 1/4 cup nut butter, mashed banana, pumpkin purée, or unsweetened applesauce
  • Extracts and Juices: 1 tbs. citrus juice, vanilla extract, almond extract, or coconut extract
  • Liquid Sweetener: 1 tbs. maple syrup, honey, agave, molasses, or brown-rice syrup
  • Salt: 1/2 tsp.
  • Dates: 1/2 cup

Base Directions

Preheat oven to 300 degrees F. Line a 13-x-9-inch baking dish with parchment paper, allowing it to overhang the sides an inch or two.

  1. Place base ingredients and nuts or seeds in the bowl of a food processor and pulse several times until chopped into pebble-size pieces. Scrape nut mixture into a bowl.
  2. Add flour, spices or flavorings, and sea salt to nut mixture and stir until combined.
  3. Place dates in the bowl of the food processor and process until they form a paste.
  4. Add dried fruits, purées or spreads, extracts or juices, and liquid sweetener to dates and process until combined.
  5. Add half of the nut mixture to the food processor and process until combined. Add remaining nut mixture and process again.
  6. Scrape mixture into prepared baking dish. Place a second sheet of parchment paper over the mixture and press down firmly until the mixture forms one tightly packed layer.
  7. Bake 25 to 30 minutes, until slightly golden at the edges.
  8. Let dish cool for 10 minutes, then use the parchment-paper edges to lift the uncut bars out of the dish. Place on a wire rack and cool completely before slicing into bars.
  9. Store in an airtight container at room temperature for one week or in the refrigerator for up to two weeks. Freeze for up to three months and thaw before enjoying.

Energy Bar Recipes

Key Lime Energy Bars

key lime energy bar

Key Lime Ingredients

  • 1 cup rolled oats
  • 1 cup cashews
  • 1/3 cup oat flour
  • 2 tsp. lime zest
  • 1/2 tsp. sea salt
  • 1/2 cup dates
  • 1/2 cup crystallized ginger
  • 1/4 cup almond butter
  • 1 tbs. lime juice
  • 1 tbs. brown-rice syrup

Key Lime Directions

Preheat oven to 300 degrees F. Line a 13-by-9-inch baking dish with parchment paper.

  1. Place oats and cashews in the bowl of a food processor and pulse several times until chopped into pebble-size pieces. Scrape mixture into a bowl.
  2. Add oat flour, lime zest, and sea salt to nut mixture and stir until combined.
  3. Place dates in the bowl of food processor and process until they form a paste.
  4. Add crystallized ginger, almond butter, lime juice, and brown-rice syrup to dates and process until combined.
  5. Add half of the nut mixture to the food processor and process until combined. Add remaining nut mixture and process again.
  6. Scrape mixture into prepared dish. Use a second sheet of parchment paper and press down firmly until the mixture forms one tightly packed layer.
  7. Bake 25 to 30 minutes, until slightly golden at the edges.
  8. Let dish cool for 10 minutes, then use the parchment-paper edges to lift the uncut bars out of the dish. Place on a wire rack and cool completely before slicing into bars.
  9. Store bars in an airtight container at room temperature for one week or in the refrigerator for up to two weeks. Freeze for up to three months and thaw before enjoying.

Lemon–Blueberry Energy Bars

lemon blueberry energy bar

Lemon-Blueberry Ingredients

  • 1 cup coconut flakes
  • 1 cup almonds
  • 1/3 cup almond flour
  • 2 tsp. lemon zest
  • 1/2 tsp. sea salt
  • 1/2 cup dates
  • 1/2 cup dried blueberries
  • 1/4 cup unsweetened applesauce
  • 1 tbs. lemon juice
  • 1 tbs. honey

Lemon-Blueberry Directions

Preheat oven to 300 degrees F. Line a 13-by-9-inch baking dish with parchment paper.

  1. Place coconut flakes and almonds in the bowl of a food processor and pulse several times until chopped into pebble-size pieces. Scrape mixture into a bowl.
  2. Add almond flour, lemon zest, and sea salt to nut mixture and stir until combined.
  3. Place dates in the bowl of food processor and process until they form a paste.
  4. Add dried blueberries, applesauce, lemon juice, and honey to dates and process until combined.
  5. Add half of the nut mixture to the food processor and process until combined. Add remaining nut mixture and process again.
  6. Scrape mixture into prepared dish. Use a second sheet of parchment paper and press down firmly until the mixture forms one tightly packed layer.
  7. Bake 25 to 30 minutes, until slightly golden at the edges.
  8. Let dish cool for 10 minutes, then use the parchment-paper edges to lift the uncut bars out of the dish. Place on a wire rack and cool completely before slicing into bars.
  9. Store bars in an airtight container at room temperature for one week or in the refrigerator for up to two weeks. Freeze for up to three months and thaw before enjoying.

Pumpkin-Spice Energy Bars

pumpkin spice energy bar

Pumpkin-Spice Ingredients

  • 1 cup rolled oats
  • 1 cup hazelnuts
  • 1/3 cup hazelnut flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/2 tsp. sea salt
  • 1/2 cup dates
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin purée
  • 1 tbs. vanilla extract
  • 1 tbs. molasses

Pumpkin-Spice Directions

Preheat oven to 300 degrees F. Line a 13-by-9-inch baking dish with parchment paper.

  1. Place oats and hazelnuts in the bowl of a food processor and pulse several times until chopped into pebble-size pieces. Scrape mixture into a bowl.
  2. Add hazelnut flour, cinnamon, nutmeg, cloves, and sea salt to nut mixture and stir until combined.
  3. Place dates in the bowl of food processor and process until they form a paste.
  4. Add cranberries, pumpkin purée, vanilla extract, and molasses to dates and process until combined.
  5. Add half of the nut mixture to the food processor and process until combined. Add remaining nut mixture and process again.
  6. Scrape mixture into prepared dish. Use a second sheet of parchment paper and press down firmly until the mixture forms one tightly packed layer.
  7. Bake 25 to 30 minutes, until slightly golden at the edges.
  8. Let dish cool for 10 minutes, then use the parchment-paper edges to lift the uncut bars out of the dish. Place on a wire rack and cool completely before slicing into bars.
  9. Store bars in an airtight container at room temperature for one week or in the refrigerator for up to two weeks. Freeze for up to three months and thaw before enjoying.

Chocolate–Banana Energy Bars

chocolate banana energy bar

Chocolate-Banana Ingredients

  • 1 cup coconut flakes
  • 1 cup almonds
  • 1/3 cup oat flour
  • 2 tsp. cocoa powder
  • 1/2 tsp. sea salt
  • 1/2 cup dates
  • 1/2 cup cacao nibs
  • 1/4 cup mashed banana
  • 1 tbs. vanilla extract
  • 1 tbs. brown-rice syrup

Chocolate Banana Directions

Preheat oven to 300 degrees F. Line a 13-by-9-inch baking dish with parchment paper.

  1. Place coconut flakes and almonds in the bowl of a food processor and pulse several times until chopped into pebble-size pieces. Scrape mixture into a bowl.
  2. Add oat flour, cocoa powder, and sea salt to nut mixture and stir until combined.
  3. Place dates in the bowl of food processor and process until they form a paste.
  4. Add cacao nibs, mashed banana, vanilla extract, and brown-rice syrup to dates and process until combined.
  5. Add half of the nut mixture to the food processor and process until combined. Add remaining nut mixture and process again.
  6. Scrape mixture into prepared dish. Use a second sheet of parchment paper and press down firmly until the mixture forms one tightly packed layer.
  7. Bake 25 to 30 minutes, until slightly golden at the edges.
  8. Let dish cool for 10 minutes, then use the parchment-paper edges to lift the uncut bars out of the dish. Place on a wire rack and cool completely before slicing into bars.
  9. Store bars in an airtight container at room temperature for one week or in the refrigerator for up to two weeks. Freeze for up to three months and thaw before enjoying.

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Photography by: John Mowers

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