Energy Bars that are great on the run! Healthy and satisfying easy to make. Great for Grab and Go! Serves roughly 8 if you use it as a bar. Also makes a great granola crumble on top of fruit, yogurt, or ice cream. Be in control of your snack or meal replacement by using your own ingredients. The nuts are a great heart healthy benefit of these bars.
Ingredients: 1/2 cup almonds 1/2 cup walnuts 1 1/2 cups 1 minute Quick rolled oats (Gluten Free) 1/2 cup honey 1 cup almond butter 2 tablespoons coconut oil (melted) 1 cup dried cranberries
Optional mix ins: dried cranberries, chocolate chips, sliced dried apricots, coconut flakes, other nuts, etc.
If you have a nut allergy: try using soy nut butter or sunflower seed butter to replace the nut butters!
Making your bars vegan: To make this energy bar recipe vegan, use organic pure maple syrup instead of honey. Be sure to buy pure maple syrup and not pancake syrup (which is often made with corn syrup).
Quick cook oats are a must for this energy bar recipe. Old-fashioned oats are slightly too large and chewy for no-bake energy bars, and steel cut oats aren’t tasty raw.
A great way to get protein, antioxidants, Vitamin E, fiber and unsaturated fats. Add a few dark chocolate chips for a trail mixy type of effect.
500 CALORIES, SODIUM 0%, FAT 52%, PROTEIN 23%, CARBS 16%, FIBER 24%
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20 minutes to make.
Feel free to get creative about your add in's.
Refrigerate after making to form and firm up for 2-3 hours (or overnight) . Something to look forward to with your coffee!
Assembling your energy bars:
Gather all the ingredients. Roughly chop or pulse in a processor your almost and walnuts. Mix the pulsed walnuts, almonds, oats and cranberries in a large bowl. Melt the honey and almond butter in a saucepan over medium heat before mixing in with the oats. (dice larger pieces of fruit or mix-ins ahead of time if you are including them.)
Press the homemade energy bar mixture into an 8×8-inch baking dish and store in the fridge for 2-3 hours (or overnight) and then cut into 8 bars! They can last up to 5 days in the fridge. If you freeze them, wrap them individually in baggies or waxed paper. May store up to a month.