LunaBar, Cliff Bars, Larabar, Balance, Kashi, YouBar?
Energy bars are really expensive. There isn’t a bar at Trader Joe’s that is less than $1 and most are closer to $2. My husband works long hours as an animal doctor and can eat two bars a day. I’ve been known to eat at least one and my kids occasionally get the Cliff Bar kid ($.50). That could easily add up to like $20 in the blink of an eye. In addition, most bars (YouBar and Larabar do not) are packed with tons of sugars, sodium that are just NOT good for you.
This has been a project of mine all summer. Make your own energy bars! Now, I know a few of you already have got this secret down, so please feel free to share!! I’ve done some research on the recipes and here is what I’ve found. You’re homework is the pick one and try it!! Mine will be to find the one that everybody likes!
These are just a few that I’ve found. Questions for you- do you have a recipe you’d like to share? For either Ellie Kruger or Heidi Swanson’s recipe would you add an additional source of protein powder to them and do less sugar? Possibly my requirements in an energy bar is protein, fiber, and fruit or nuts, easy to chew and easy to make.
Super Natural Cooking
by Heidi Swanson
Homemade Powerbars look delicious!
If you can’t find the crisp brown rice cereal, no worries – just use regular rice cereal for ex: Rice Crispies – just stay clear of “puffed” rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
Frozen chocolate peanutbutter oatmeal protein cookies!
Recipe courtesy of Fitarella.
1 scoop chocolate whey protein(you can add more scoops depending on how much protein you want)
1/2-1 cup skim milk depending on how many scoops of protein.
1/4 cup natural PB(Creamy or Chunky I prefer chunky)
1 cup old fashioned oats
1 TB. Olive Oil
8 packs of splenda or stevia or sugar (more or less for your preference)
combine milk, protein and splenda/stevia/sugar in a pot and cook over low heat… you must stir it the whole time or it will stick. Bring it to a slow boil then remove from heat. Add the PB and let it melt. If it starts to get to thick and clumpy and more milk and keep stirring. Then add the oats and the oil and stir it all up. You want the batter to be thick but not to thick. Now drop a TB of the batter onto wax paper and keep doing it until all the batter is gone. It made me 6 cookies. When your done with that put them in the freezer and freeze for 4 hours. Yes that’s right freeze them. They are way better the next day.
Energy Bars from Ellie Kruger.
Editors Note: Could we swap out the nonfat milk for protein powder??
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.