Snacks: Whole Grain Energy Bars

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Snacks: Whole Grain Energy Bars

Whole Grain Energy Bars - Patsy's Kitchen

Brimming whole grains, nuts and dried fruit,  these no-bake bars  are perfect for a healthful energy-boosting snack. The supermarket aisles overflow with this type of bar, so why bother to make your own? Just take a look at the long ingredient list on a typical commercial bar! When you make this easy homemade version, you are guaranteed of getting whole grains, fruit and good fats—at a fraction of the cost of commercial bars.

Ingredients:

  • 1 Cup old-fashioned rolled oats
  • 1/4 Cup whole flaxseeds
  • 1 Cup whole-grain puffed rice, puffed wheat or toasted oat cereal
  • 1 Cup dried blueberries or dried cranberries
  • 1/2 Cup unsalted roasted peanuts
  • 1/2 Cup almonds, coarsely chopped
  • 1/2 Cup nonfat dry milk powder
  • 1/4 Teaspoon salt
  • 3/4 Cup natural peanut butter, almond butter, or cashew butter
  • 2/3 Cup honey
  • 1 Teaspoon vanilla extract

Instructions:

  1. Line a 7x11 or 9x9-inch baking dish with aluminum foil, leaving a 1-inch overhang on each long side. Coat the foil with cooking spray.
  2. Toast the oats in a medium skillet over medium-low heat, stirring constantly, until aromatic and light golden, 3 to 4 minutes. Transfer to a large bowl. Toast the flaxseeds in the skillet over medium-low heat until aromatic and starting to pop, 2 to 3 minutes. Transfer to small bowl and let cool. Grind the falxseeds into a coarse meal in a spice grinder (such as a clean coffee grinder) or blender. Add to the oats in the bowl. Add the cereal, dried fruit, peanuts, almonds, milk power, and salt. Stir to mix.
  3. Combine the nut butter and honey in a small saucepan. Heat, stirring, over low heat until blended and smooth. Stir in the vanilla. Add to the oat mixture and mix well. Transfer to the baking dish. Use a piece of plastic wrap to press the mixture firmly into an even layer. Cover with plastic wrap and refrigerate until firm, about 30 minutes. Use the foil overhang to lift the bars and transfer them to a cutting board. Cut into 24 bars. Store the bars, covered or individually wrapped, in the refrigerator for up to 2 weeks.

Makes 24 bars

Recipe by Patsy Jamieson at PatsysKitchen.com