Energy bars are a terrific option for athletes – or anyone – looking for a quick source of protein, complex carbohydrates, and vitamins & minerals. Conveniently packaged and easy to throw in a gym or golf bag – or briefcase, for that matter – they’re a quick source of energy for athletes, students, or harried, on-the-go executives. Homemade energy bars offer all these benefits plus will save you money, and they are surprisingly easy to make!!
Before we get to the actual recipe, a few general comments on energy bars:
Most commercially available energy bars – Clif Bars, Power Bars, and the like – cost around a dollar each. Our local Wal-Mart sells Clif Bars for $.89 each, and based on my experience, that’s a really good price. If you make your own you’ll not only enjoy great tasting bars & know exactly what went into them, you’ll enjoy substantial savings versus these prices!
Most energy bars contain around 220 calories. If you maintain an active lifestyle or are an athlete, eating an energy bar is perfectly fine because you need to maintain your caloric intake given your high level of physical activity.
For anyone who is less active, energy bars are a good option especially if the alternative is junk food, a candy bar, or the fatty, cholesterol-laden hot breakfast buffet at your hotel. Just bear in mind that the calories will add up if you eat several per day! I’ll provide a concise nutritional breakdown for the bars you can make yourself in just a moment.
That disclaimer issued, let’s look at how you can create tasty energy bars with little effort and less than 45 minutes.
Ingredients
- 3-1/2 cups rolled oats
- 3/4 cup light syrup
- 2 scoops (each scoop is about 4 tbsp.) protein powder – I used vanilla flavored; any flavor will work
- 1-1/2 cups nonfat dry milk
- 1 tbsp cinnamon
- 2 egg whites
- 1/4 cup juice – I use orange/banana/pineapple juice; orange juice is fine
- 1/2 tsp. vanilla extract
- 1 cup chopped dates (you can use dried cranberries, raisins, and chopped nuts, if you prefer)
- 1-1/2 bananas, mashed
Here’s a photo of the ingredients I typically use:
Other
- cookie sheets
- waxed paper OR non-stick spray (see video below)
- large mixing bowl
Extremely complicated directions:
- Thoroughly mix all dry ingredients in a large bowl
- Mix all wet ingredients in another bowl
- Add the wet stuff to the dry stuff and mix together thoroughly
- Put spoonfuls on the waxed paper (or just use non-stick spray on cookie sheets if you prefer) and form into bars (I use a plain table knife for doing this.) Spreading the spoonfuls out a bit as you put them on the paper makes this much easier.
- 5.31.09 edit: surely one of the more bizarre videos ever put on YouTube, here’s a 1:18 video of how I form the bars; note that I am baking them on cookie sheets which have been sprayed with non-stick spray:
- Bake at 325°F for approximately 15 minutes or until the bottoms of your bars are golden brown
When they’re done, take them out of the oven and let them cool. (NOTE: the bars will be a bit soft when you remove them from the oven; when they cool they’ll firm up.)
Here’s a picture of the bars before going into the oven (these pics were taken before I switched from waxed paper to non-stick spray; both techniques work just fine but the spray is a bit easier):
…and after:
As you can see, this recipe made 11 fairly large bars. I certainly could have opted to make them smaller. Total cost per bar (I’ll spare you the detailed calculations) works out to about $ .66 each, primarily because I used a relatively small (read: expensive per scoop) container of protein powder. If I were to buy a 5 lb. container, the cost per bar drops to about $ .45 – half the cost of the best price I’ve seen for Clif bars!
Nutritional Breakdown:
- 280 calories
- total fat: 1.9g
- saturated fat: .5g
- cholesterol: 10.2mg
- protein: 13g
- carbohydrates: 53.2g
Note that this is approximate as the size of the bars can (obviously) vary a bit, and is based on the recipe yielding only 12 bars. At that yield, the bars are akin to a supersized Clif bar.
How does this nutritional profile compare to commercially available energy bars?
| Homemade | Clif Bar | Power Bar | Gatorade Bar | 4 Fig Newtons | |
| Calories | 280 | 240 | 230 | 260 | 220 |
| Protein | 13g | 10g | 10g | 8g | 2g |
| Carbohydrates | 53g | 44g | 45g | 46g | 44g |
As you can see, the homemade bars compare very favorably to the commercially available alternatives… and they taste great and are less expensive! Also, keep in mind that these bars are considerably larger than the store bought bars, so it’s a bit of an apples and oranges comparison… keep reading for a more relevant comparison.
If the recipe yielded 16 bars, the nutritional breakdown is:
- 210 calories
- total fat: 1.4g
- saturated fat: .3g
- cholesterol: 7.6mg
- protein: 9.7g
- carbohydrates: 40g
This is certainly a fairer comparison. At this (16 per batch) yield, the homemade bars offer lower calories, more protein, and lower carbs than the commercially available bars! (All nutritional information is based on the data on product packages and where that isn’t available, from nutritiondata.com)
Try it – you’ll like it!
Making these energy bars could not be much easier – measuring and mixing the ingredients takes about 5-7 minutes maximum, forming them into bars (or whatever shape you prefer) takes about another 10 minutes, and they bake in around 15 minutes. You certainly can double the batch to make 20-32 bars.
Store them in Ziploc bags or in an airtight container, and they’ll keep for about 2 weeks at room temperature… if they last that long!!
Email me or comment if you have questions, or if you have your own energy bar recipe.
I should mention that if you are making significant changes to your diet, please seek the advice of your physician or a qualified nutritionist.
Enjoy!!
8.9.08 Edit: Here’s a picture of a batch that I made this afternoon. I didn’t have any bananas, so I used 3 egg whites and a little extra juice, a combination of chopped dates and craisins, and made 16 bars. These are a bit larger than most commercially available bars. One of the fun aspects of making your own bars is that you can improvise a bit:
8.19.08 Edit: For more tips and suggestions on making your own energy bars, click on this link to see a brief follow-up post.
5.30.09 Edit: I’ve added a 4×6 recipe card to the FREE Downloads page; just download it (it’s a Word document), print and add to your recipe box. Thanks for being here and reading this; please consider subscribing if you don’t already!
If you enjoyed this post, make sure you subscribe to my RSS feed!- You may also enjoy these related posts:
- All natural, quick and super easy “power snacks” from Matisse & Jack’s
- Homemade energy bar update
- On the road: healthy snacks for travelers
- Homemade beef jerky: tasty, easy and preservative-free; dehydrator not required
- Crash Hot Potatoes: utterly simple, absolutely delicious!
August 4th, 2008 at 6:44 pm
Thank you VERY much for sharing this recipe :) I can’t wait to try it.
I wonder if one could use cherry or pomegranate juice instead of orange juice? I also would like to use dried cherries and almond slivers.
Please let me know if you think these suggestions would work.
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August 4th, 2008 at 6:51 pm
Bunny,
Thanks for your comment. I see no reason why your changes wouldn’t work! My wife prefers craisins, as she feels they’re a bit sweeter. Give it a shot!! Thx. again.
kc
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Michael Reply:
February 13th, 2010 at 2:53 pm
Hello KC,
Thank you very much for this post! I was curious to know if you have any recipe which does not call for perishables and does not require an oven for processing? For example, do you have a recipe which could be mixed, formed into bars, and then left in the sun to form and firm up “cook”, and then be wrapped and stored for later?
What is the shelf life of your bars, as described in the recipe above, and what is your recommended method of packaging for long term storage, as in an emergency food in a disaster???
I have a lot of questions about this for a very good cause I’m working on. Any chance we can take this off-line in email and you can post what you like here on your blog/site?
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Kevin Reply:
February 14th, 2010 at 7:12 am
Michael,
Feel free to contact me via email: see the “Contact” page.
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August 6th, 2008 at 9:03 pm
Does anyone know if agave would work instead of corn syrup?
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Rachel Reply:
December 16th, 2009 at 3:03 pm
You might want to try brown rice syrup.
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August 7th, 2008 at 5:33 pm
RSZ: I think it might work – check out this article:
http://url.ie/lbk
Why not try out a half batch and see how it turns out?
If you do, please let me know!
Thanks for stopping by…
Kevin
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August 10th, 2008 at 2:14 pm
Perfect!
My wife loves baking, and I love biking (and eating energy bars in the process).
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August 10th, 2008 at 4:48 pm
Michael:
Thanks for stopping by. If you get a chance, please email the post to your cycling friends! Ride safe.
-Kevin
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August 11th, 2008 at 2:43 pm
great post, i have never really thought to make my own bars , its hard when im i’m training and going to school to afford to keep buying supplements and energy bars. great post.
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August 11th, 2008 at 8:35 pm
i am allergic to bananas is there any substitute for this?
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Rachel Reply:
December 16th, 2009 at 3:04 pm
Try unsweetened pumpkin puree. I use it as a sub for butter regularly in baked goods.
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August 11th, 2008 at 8:48 pm
Manda,
I think you could try applesauce as a substitute for the bananas. (I am guessing)that somewhere between 1/2 and 3/4 cup applesauce would be equivalent to 1-1/2 bananas. Perhaps another reader could help with this. Thanks for your comment!!
Kevin
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August 11th, 2008 at 11:58 pm
Manda,
I’m sure any mashed fruit would work.
KC,
Rather than using corn syrup (which is terrible for you) why not use maple syrup.
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August 12th, 2008 at 2:25 am
Hi Kevin,
So glad I stumbled onto your website today!
The neighborhood kids are gonna love me tomorrow, bcuz I’m going to make these SUPERSIZE bars right now! I will pass your site along to my friends also Kevin.It is a very good one. Thanks,
AKA: FassstForward
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August 12th, 2008 at 6:47 am
@Gareth: thanks for the suggestion; I’ll have to try it. From a strict numbers standpoint, corn syrup and maple syrup are quite similar nutritionally. From a health standpoint, maple would be better, no doubt. I did find this site this morning, and the author addresses substituting maple syrup for granulated sugar: http://url.ie/lpn Perhaps I’ll try a half batch with real maple syrup. Thx again.
@Norma: thanks for your kind words! You’ve started my day with a smile on my face… I really appreciate the feedback!!
Kevin
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August 12th, 2008 at 1:43 pm
I don’t know if it’s been mentioned yet, but a really tasty (probably healthier) substitute for the syrup is to use honey. It is most probably a little bit more expensive however.
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August 13th, 2008 at 5:10 pm
kc, you’re the man! :) the bars are great, made some a few days ago and they rocked :) thanx!
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August 14th, 2008 at 12:31 pm
“Bars” are appealing so you can eat them on the run. But I am slightly more interested in “baggy foods” you can take on an airline and eat with a spoon or your fingers. I can deal with one airline meal on a cross-continental trip, but 3, 4, or 5 meals on a transpacific to SE Asia flight REALLY puts me a strange combination of queasy, overfull, and hungry. I think a lot of your ingredients are designed to “glue” the basic oats together, and wonder if would be possible, as a minimalist, to skip those ingredients and skip the baking too.
I have tried eating plain, uncooked oatmeal, both the “old fashioned” and “quick cook” versions, and amazingly enough they are both palatable and digestible (“oat meal” is already partially cooked, compared to oats in their raw form – compare to “steel cut oats” at markets). Although you need to take in a lot of water, or you get dehydrated from the dry oats. Just so your reader’s don’t gag, I mix the oats with dried cranberries or dates when I try this (all you need is a round tub of old fashioned organic oatmeal from Trader Joes, and some of their fruit pieces from the nut’s ‘n fruits aisle).
Do you think I could just drop some uncooked “old fashioned” oatmeal flakes, protein powder, some chopped up nuts and dates, and a teaspoon of healthy oil into a baggie, mush it round, seal it and eat it later? Your use of oil and protein powder made me think those are the missing ingredients for a nutritious travel meal.
Since my “cooking” skills are limited to whining at my wife or opening a can of beans (whole pintos, Trader Joes’ organic) and adding some fish sauce for flavor, I’m lobbing this question at you first for your opinion before I start chopping dates and blending ingredients.
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August 14th, 2008 at 6:21 pm
Michael…
Funny you should write about “baggy foods.” …see this related post:
http://url.ie/m0w
Kevin
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August 17th, 2008 at 8:25 pm
I made these with agave nectar and a batch with honey, both were really really good! I also substituted the egg whites with fake egg from Whole Foods. I added in 4 different nuts, raisins and cranberries. I also mashed a peach with the banana, and used chocolate soy protein. These bars are sooooo good!
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August 17th, 2008 at 9:20 pm
Jenn,
So glad to hear that it worked well with agave nectar! I tried a batch today with 3/8 cup lt. corn syrup and 3/8 cup honey, and they turned out great. Check back Tuesday – I’m posting a brief follow-up post and will mention the variations you’ve tried. Happy that you’re pleased with the results!
Kevin
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October 2nd, 2008 at 9:48 am
I’ve tried this recipe twice and in the last batch I stumbled into a mini muffin try when looking for the cookie sheet. After a quick eyeball measurement I thought “This might work” and loaded the mix into the mini muffin tray.
I have to say I prefer the mini muffin version much more than the large bar version. Cooking seems more uniform and the portion is easier to manage. I threw in three with my lunch and can just eat one for a quick snack instead of breaking up a bar. I have not worked out with them but my guess is it would be much easier to manage as a mini muffin there as well. I do have a long run this weekend so maybe I will try that.
Anyway, just thought I’d suggest the mini muffin tray as an option. I forget the exact size and how many were in the tray but I think it must be in the mid 20s or so.
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October 11th, 2008 at 1:07 am
Good idea. I will make a version of these bars.
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October 11th, 2008 at 5:52 am
Steven:
Thanks for visiting; I love your blog’s design – very clean! Nice work.
Kevin
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October 11th, 2008 at 3:00 pm
Sounds good-I think I’ll make these and substitute all ingredients for organic ones and change the sugar to agave. Thanks dude.
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October 11th, 2008 at 3:09 pm
Shannon –
I think you’ll enjoy them. BTW: nice site! Thanks for stopping by.
Kevin
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December 2nd, 2008 at 10:20 pm
Kevin,
I thought that wax paper in an oven was not recommended:
>Oven: Wax paper should not be used for most baking as it will smoke,
>however it can be used in some baking as long as the batter
>completely covers the wax paper.
that is from:
http://en.wikipedia.org/wiki/Wax_paper
Maybe the 325F temp is OK?
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December 3rd, 2008 at 6:44 am
Gordon:
FWIW, I’ve never had an issue with it smoking or otherwise being a problem; perhaps it is the 325* temp. Thanks for commenting!
Kevin
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January 9th, 2009 at 12:10 am
Just made myself a batch. I actually made a whole, whole bunch and then thought about how long they’ll keep for and *then* I read your comment about lasting for about 2 weeks. I’ll try freezing some and giving a bunch away. Thanks for sharing your recipe!
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February 2nd, 2009 at 12:39 am
These bars were excellent! I was also wondering, does anybody have a recipe for energy type bars that would be shelf stable (vacuum sealed) at room temperature for a long time?
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Kevin Reply:
February 2nd, 2009 at 4:56 pm
Beau – Thanks for taking time to come back to the site and comment! Glad you were happy with them. I’m at a loss to answer your question, though – perhaps someone else can chime in. Thx. again.
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February 14th, 2009 at 1:27 pm
This recipe is very tasty and versatile! I have made a chocolate version, an “oatmeal raisin cookie” version, and a strawberry/blueberry version. The next one I’m going to try will be a pumpkin spice flavor. I’ve substituted applesauce (for banana), soy milk (for juice), and added unsweetened chocolate powder, mini chocolate chips (so my teenagers would like them), different kinds of dried fruit, different spices and flavor extracts…..the possibilies are endless! Thanks for posting this!
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Kevin Reply:
February 14th, 2009 at 3:11 pm
Dawnette,
Thanks for coming back and commenting. Glad you’re happy with them – you’re right, you can modify the recipe quite a bit to suit your tastes!
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February 21st, 2009 at 6:09 pm
I’m so glad I found your website the other day. I love the basic recipe! I had no idea I could make my own energy bars. I have to agree with Dawnette, the recipe is extremely versatile and easy to modify for my boys. We love it!
Thanks so much for sharing a fabulous recipe!
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Kevin Reply:
February 21st, 2009 at 6:28 pm
Thanks Cyndi, you’ve made my day!!
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March 4th, 2009 at 5:45 pm
The recipe sounds really good, but I can’t “do” milk or bananas. The fruit part substitution is easy, but what could I use in place of the 1 1/2 cups dry milk?
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Kevin Reply:
March 4th, 2009 at 6:07 pm
Ginny,
You ought to be able to substitute dairy-free powdered soy milk for regular powdered milk. Thanks for visiting, and let me know how you make out with the recipe!
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March 5th, 2009 at 1:27 pm
Hey thanks! I had to hit my head…..a big DUH…….I have tons of okara on hand from making soy milk every week and we get tired of eating various flavors of un-meat patties made with it, so this was a great place to use a half batch. I made a few other changes and here is my revised recipe. I made a half recipe into 18 bars of approx. 40 g. each. They taste great! You notice I added some ghee. We want to eat health food but we want it to taste decadent rather than “taste like health food”. :)
GINNY’S REVISION:
1 3/4 C. oats
3/4 C. dry Okara
1 scoop protein powder
3 oz. Agave syrup
2 Tbsp. ground flax seeds
15 g. chia seeds
1 Tbsp. ghee
1/4 C. finely chopped walnuts
1 beaten egg white
{1/2 dried apricots reconstituted in
{1/2 cup pineapple juice, then blended until smooth
1/2 C. finely chopped dates
1 1/2 tsp. cinnamon
1/2 tsp. vanilla extract
MAKES 18 bars approx. 40 g. each for 118 calories and 4 grams protein in each bar as close as I can figure.
Oh yeah – I baked them on parchment paper instead of waxed paper. THANKS A MILLION for such a good tasting, healthy, versatile recipe!!!
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March 5th, 2009 at 1:30 pm
Oops – it should say “I made THIS half recipe” into 18 bars. Sorry for adding this extra comment but the edit function wouldn’t work on my computer.
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Kevin Reply:
March 5th, 2009 at 4:34 pm
@ Ginny – not a problem! Glad you enjoyed them!!
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March 8th, 2009 at 6:00 pm
Great idea…..I made mine with honey and pecans and now my husband doesn’t have to eat those nasty store bought ones….THANKS!!
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March 14th, 2009 at 5:55 pm
How do you do the chocolate version of these?
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March 14th, 2009 at 6:34 pm
@Cheri -
Cheri, I haven’t done a chocolate version, but the recipe is quite flexible and I think you can get there with a little experimentation…
First off, I’d use chocolate flavored protein powder instead of vanilla.
If that doesn’t give the bars enough of a chocolate flavor, I’d also use 3/4 cup nonfat dry milk and 3/4 cup chocolate flavored Carnation (or similar) instant breakfast instead of 1-1/2 cups of nonfat dry milk.
Let us know how you make out! …and thanks for visiting.
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March 14th, 2009 at 8:26 pm
How about just adding some chopped organic semi sweet chocolate chips? I get them at Kroger — their Private Selection brand. I have never seen organic mini chocolate chips, but they would be better in small bars like this. I would probably also use dried cherries because I’ve found that when making muffins a combination of cherries/walnuts/chocolate chips is fantastic. OH HECK……….just make the bars. Be sure to put grated carrots in any muffin recipe you make so you get more than a dessert “thing”.
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May 4th, 2009 at 1:47 pm
KC, This sounds like a great place for me to start making some HomeMade Health bars. I have a question, I moved to Ukraine and I (in my current location) have been unable to locate Protein Drinks/Power, I have access to Whey and Powdered milk so I am thinking of making my own.
Do you know of a recipe or could you post the essential ingredients of the protein drink you used? It sure would help, I have been unable to find a source for DIY Protein drinks.
I look forward to trying these out even if I have to skip the Protein Drink. :)
Thanks.
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Kevin Reply:
May 4th, 2009 at 5:22 pm
Gregory,
Thanks for commenting. I used Protein Powder in the original recipe, as it is easy to find in the U.S. I think you’re on the right track; I found the following on a site called wiseGEEK:
Given this, I think you’d be just fine using whey or powdered milk. Perhaps someone else can comment on this subject! Here’s a link to the article the above quote is from:
What is Protein Powder?
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May 19th, 2009 at 5:08 pm
Great post. I think this will work very well. I’m going to try to find a mold and make these for my students at boot camp. I think they’ll really enjoy these.
Thanks!
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June 24th, 2009 at 12:14 pm
Looks like a great recipe but what about substituting the syrup with crystaline fructose? Does anyone have any thoughts? I’m trying to avoid the highs and lows of sugar based products such as syrups/honey.
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June 24th, 2009 at 7:06 pm
Chris: Where did you get the idea that fructose isn’t sugar? Agave is fructose, not sucrose and a few of us use it in the bars. Just go heavy on the protein and fruit content of the bars and you won’t have to worry about using “sugar”.
If you check out my revision of this recipe you will notice that I reduced the syrup from 3/4 cup to 1/3 cup and if you cook some prunes or dates with minimal water or natural juice you can most probably eliminate the syrup (sugar by any name) completely.
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June 30th, 2009 at 12:33 am
You can omit the banana entirely and it will turn out okay but you may need to add a splash more juice to “wet” the mixture. Another trick is to throw the oatmeal in the blender AFTER measuring it, pulverize it, and you’ll get an oatmeal cookie! (I hate when oatmeal flakes get stuck in my teeth.) I’m not very good at making bars, so I baked my batch in a 13×9 glass dish, then ran through it with a pizza cutter while it was still warm. 12 bars, no fuss! Thanks for posting this recipe!
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July 14th, 2009 at 6:22 am
what size are the `cups`??
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July 29th, 2009 at 7:19 pm
For those that are looking for an alternative to the syrup, i’d put in some brown rice syrup. Its far less sweeter than the rest but its great for trail bars as it contains low GI complex carbs. Its actually in clif bars. I’d pass on agave nectar since it has a bad rep from its high fructose content(92%) which doesnt go too well within the body in high amounts.
Thanks for the recipe!
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July 29th, 2009 at 9:52 pm
The type of sweetener that you use should be appropriate for your blood type. Brown rice syrup is not healthy for all blood types. Fructose is not healthy for all blood types. Honey is not healthy for all blood types. You can look up all kinds of foods to see what is good for your blood type at this link:
http://www.dadamo.com/typebase4/typeindexer.htm
IT WORKS!!!! I went from extremely sick to really healthy by following the blood type food plan faithfully.
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August 29th, 2009 at 5:22 pm
Has anyone tried peanut butter in the recipe??
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Kevin Reply:
August 29th, 2009 at 5:24 pm
Mike…
Thanks for commenting. To my knowledge, no. BUT: the recipe is remarkably flexible, & I have little doubt that you could successfully substitute peanut butter for one of the liquid ingredients. If you’re game, give it a try and let us know how you make out.
kc
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September 5th, 2009 at 4:51 am
I tried the peanut butter(peanut only peanut butter). (I wanted to get more unsaturated fats into the recipe, they are energy bars after all). I replaced half of the syrup and the dried fruit with the peanut butter. I used brown rice syrup, and replaced the vannilla extract with raspberry extrace. My wife likes how they taste and uses them as a breakfast bar, which is great because she otherwise wont eat breakfast. I like the nutritional stats on this, but am not a huge fan of the taste.
I also want to try unsweetened chocolate in the recipe, and chocolate whey.
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Kevin Reply:
September 5th, 2009 at 8:01 am
Mike,
Thanks for updating on your progress! If you try the chocolate version, I’d like to know how you make out.
kc
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September 12th, 2009 at 5:39 pm
These are terrific! The family and co-workers love ‘em! I substituted Splenda brown sugar blend as a sweetener and it worked great. I added a little more juice to moisten it. Next, I’ll give molasses a try. For a maple flavor, I also thought about using mapleine or maple extract instead of vanilla. Dried cranberries are also a killer in this. Thanks to all for the hints.
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Kevin Reply:
September 12th, 2009 at 5:56 pm
Wally – Thanks for your comment. I’m surprised you were able to use Splenda, as I thought you couldn’t bake with it. ? It apparently worked ok, though. Did your package mention that it was suitable for baking? Just curious. Thanks again!!
kc
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September 15th, 2009 at 12:10 pm
Kevin,
I guess ignorance is bliss! I wasn’t aware that Splenda couldn’t be used for baking, but they turned out great. The Splenda blends are very sweet so I used a little less than 1/4 cup of the brown sugar blend.
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September 15th, 2009 at 1:40 pm
KC,
Thanks for the recipe, it’s excellent.
I tried a variation that also worked great:
-Substitute 1C Flax for Oatmeal
-Use honey instead of corn syrup
-Use 3 apples instead of bananas, make to sauce in food processor
-No fruit juice, the apples add enough moisture
-Nuts for additional fat (helpful for 3+ hour rides):
1/2 cup each raw cashews and salted, roasted almonds
- Lot’s of dried fruit, all chopped to nut sized cubes:
1/2 cup each dried apricot, dried cranberry, dried papaya, dates
The bars are nutty, fruity, not too sweet and easy to digest.
[Reply]
Kevin Reply:
September 15th, 2009 at 1:53 pm
@Vern:
Fantastic! Sounds great… I am amazed at everyone’s ingenuity in modding the basic recipe with good results. Thanks for commenting!!
Kevin
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September 17th, 2009 at 8:35 pm
I just made these today. I substituted 1 of the cups of oats for 1c of flax. I omitted the syrup and instead put in two bananas and 3/4 cup of 100% dole juice. I added sunflower seeds, slivered almonds, cranberries and semi sweet choc chips. And I put in 10 scoops of protein powder. They came out great! It made 17 bars.
they came out to:
12g protein
5g fiber
11 carbs
6 sugar
2 fat
Next time Im going to add a few more choc chips and some raisins.
I never thought of making my own! Thanks for the recipe!
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October 8th, 2009 at 4:14 pm
you never did mention about how much each bar cost you to make. you ever do a break out? i’m curious to know. Thanks!
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Kevin Reply:
October 8th, 2009 at 5:07 pm
Drew: look at the paragraph directly above the “Nutritional Breakdown” subhead.
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October 8th, 2009 at 4:43 pm
Do you keep these bars in the fridge or on the counter? If they are only baked at 325 does that take all risk of salmonila from the eggs?
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Kevin Reply:
October 8th, 2009 at 5:05 pm
Shelby: stored at room temperature. I don’t believe there’s any risk from salmonella – most cookie recipes specify baking at 325*F to 375*F. Thanks for commenting!
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December 4th, 2009 at 9:28 am
For what is the dry milk powder in the recipe?
And for what the Bananas?
What are key components and what are components that can be modified?
Thanks for your answer.
Nadine
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December 21st, 2009 at 8:23 pm
I actually tried your idea in the kitchen today.
I made a few substitutions according to my tastes: I left out the egg, the dates, and the (I can’t eat the things) bananas, added in a bit more juice and some applesauce to replace the missing items, used a little more protein powder, and less dry milk (to keep from wasting a packet). I also replaced the dates with raisins.
They came out rather well for a first try. I did learn that I might not want to put them in the oven with my lasagna, which was baking at a higher temperature. I was forced to pull them a little early, so they’re not quite the way I wanted them to be.
I also did them in a muffin tin, which made them easier to manage. :)
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February 13th, 2010 at 5:22 pm
We have found the shelf-life to be a couple weeks unrefrigerated. We refrigerate and/or freeze to increase that, although at the expense of freshness.
These bars have proven to be life-savers for our family, substituting for a missed breakfast or an energy-boosting afternoon snack. THE BEST healthy snack I’ve EVER had.
Our favorite version – big chunks of tart apples and lots of molasses!
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March 2nd, 2010 at 9:16 pm
Do you have the individual nutritional breakdown for each of the ingredients? …specifically carbs and protein. I’ve tried to look up each ingredient to possibly substitute and my numbers are not as high as yours?
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