Energy Bars

Just made these for the first time and they are absolutely delicious! I added about a 1/2 cup of frozen blueberries, substituted quinoa flour for the pastry flour and oat bran for the wheat germ simply because that was what I had on hand. Instead of almonds, I used pumpkin seeds (so good!) and left out the raisins and non-fat dry milk. I only used one egg based on some of the reviews, and I really liked the texture. I also used a 8×8 pan because I wanted them to be a little thicker, but that’s just my preference. Also, I put in roughly 3/4 tsp of cinnamon, a couple sprinkles of ground clove, and a 1/4 tsp of pumpkin pie spice – I wanted a strong cinnamon flavor. These ended up tasting reminiscent of blueberry crumble coffee cake or something like that – way less sweet, obviously, but still delicious!

Made these this afternoon. Directions call for 9 X 13 baking pan, which I used right after my USA baking pan had arrived, however, it was a challenge to evenly cut 20 squares so I ended up with 24. Dough is super stiff and difficult to spread evenly so I wet my fingers a little to press and push the dough into all areas of the pan. I used a sheet of cut-to-size parchment paper to make removal easier. MY INGREDIENTS: quick rolled oats; unsalted pumpkin seeds; sliced almonds; bulk sale wheat germ; bulk sale whole wheat pastry flour; bite size dried prunes; dried currants; chopped dried dates; bulk sale dried apple rings; bulk sale powdered instant nonfat dry milk; pure maple syrup; 2 large eggs (will use extra large next time). I forgot to add the cinnamon but will make sure to not miss that next time. CALORIES for one square: 87.

I made this recipe 3 times already  and I absolutely loved it. The best out there and not overly sweet. Thank you ! The last one I made I did add some flax seeds and gogi berries. I also, only used one egg each time I made it.

Very good !!

I made two changes that I think were improvements. I mixed the raisins in with the eggs and maple syrup. This makes the texture more interesting. Instead of using 1/2 cup of dry milk, I used 1/4 cup dry milk and 1/4 cup Raw Protein powder, chocolate cacao flavor.

I made these as an alternative to store-bought fiber bars and they were FAAAANTASTIC! Co-workers saw me eating them and asked for a taste. Now everyone wants me to bring them to our weekly meetings.

This energy bar is so easy to make and comes out perfectly . Perfect for a to go breakfast. Love it ! Thanks for the awesome recipe

Preparing myself to run my first half-marathon and was looking for a healthy, make-it-myself energy bar that contains the nutrients I would need for those long weekend runs. This is by far the best recipe I ran across (no pun intended) in my quest for calorie-rich food bar to consume before those long runs. It also got the seal of approval from my wife and kids, as well as a friend who is preparing for a 480+ mile bicycle ride that starts in late December and ends in mid-January. She loves to pack it with her and share them with her riding buddies during their long training rides. I highly recommend this energy bar recipe to all who are looking for a high-calorie bar that is really very simple to make.

I substituted honey for the syrup. I used half whole wheat flour and graham flour, egg substitute instead of egg.Also when done and cooled a bit i pressed a few semi sweet chocolate chips into the top.Will try in the morning when I am running out the door at 6am!!

Outstanding! I need to perfect this on my side for our taste over time. We don’t buy the packaged energy bars but we do buy gourmet energy bars from a local farmers market, which are even better but they cost a lot. I added some fruit spread, half a banana and vanilla per suggestions. My husband said all that made it too moist. The consistency was a bit like cake as opposed to bars so maybe I’ll use only one egg next time. I’ll keep at this one. It’s a keeper!