The ongoing peanut butter recall has claimed some of my go-to snack bars, but the good news is I've been inspired to get more creative in my kitchen. This recipe for homemade energy bars is truly a cinch and allows you to be as flexible as possible with whatever you have in your cabinets. I used almond butter, chopped dried apricots, and cashews in my batch, but the possibilities are endless.
Next time, I will use a little more nut butter because the honey seemed to overpower its taste, and the bars didn't hold together as well as I would have liked. Other than that, they were delicious and a great pre-workout snack. Eat them straight from the fridge or warm them up before eating for a gooier treat.
To see the recipe, read more.
3 cups puffed whole-grain cereal (e.g., puffed wheat or Kashi)
1/2 cup chopped nuts or seeds (or a combination)
1/2 (or up to 3/4) cup chopped dried fruit (one fruit, or a combination)
3 tablespoons ground flaxseed
1/3 cup creamy nut or seed butter (e.g. peanut, cashew, almond, soy; natural style is fine)
1/2 cup honey (or brown rice syrup, light molasses, sorghum, or maple syrup)
- Preheat oven to 350°F. Line a 9x9-inch square metal baking pan foil; spray with nonstick cooking spray.
- In a large bowl mix the cereal, nuts, dried fruit and (optional) flaxseed; set aside.
- Place the nut butter and honey in small heavy saucepan. Bring to boil over medium-high heat, whisking constantly for about 1 minute until bubbly and smooth.
- Pour hot mixture over cereal mixture in bowl, stirring to blend (mix well to coat all of the cereal).
- Transfer mixture to prepared pan. Using a large square of wax paper or foil, firmly press mixture down into pan to firmly compact.
- Bake until just golden around edges, about 10 minutes.
- Cool completely. Remove bars using foil liner and cut into 16 bars or squares.
Makes 16 servings.
- Snacks, Other