Homemade Energy/Protein Bars
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 242.0
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 34.0 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.0 g
- Protein: 5.4 g
View full nutritional breakdown of Homemade Energy/Protein Bars calories by ingredient
Introduction
Some easy to make healthy protein bars. Will still be good no matter what changes you make to the actual ingredients. I made mine with all gluten free ingredients, but that is not necessary.Some easy to make healthy protein bars. Will still be good no matter what changes you make to the actual ingredients. I made mine with all gluten free ingredients, but that is not necessary.
Number of Servings: 24
Ingredients
-
2 C Rolled Oats
1 C Rice Krispies
1/3 C Hemp Seeds
1/4 C Raw Pumpkin Seeds
1/2 C Raw Walnuts (chopped)
1/2 C Raw Almonds (chopped)
1/3 C Dried Cherries (or other berries)
1/3 C Dried Apricots (diced)
1/4 C Shredded Unsweetened Coconut
1 1/4 C Brown Rice Syrup
1/3 C Blue Agave (dark)
1 C Almond Butter (or any other nut butter - peanut, cashew, etc.)
1/4 tsp Cardamon (cinnamon can be used instead)
1/2 tsp vanilla
Tips
Have fun with this one. I try something new every time I make this recipe. Also, vitacost.com is a great place to find many of the hard-to-find ingredients.
Directions
Gently heat nut butter, brown rice syrup, blue agave, cardamon, and vanilla in a sauce pan.
Mix all other ingredients in a large bowl.
Once the nut butter mix is well blended and heated, pour over all other ingredients and mix well.
Press the mix into a 9" x 13" dish (glass or corning-wear is preferable) and refrigerate covered for at least a couple of hours or overnight.
Serving Size: Divide into 24 pieces in 9" x 13" pan
Mix all other ingredients in a large bowl.
Once the nut butter mix is well blended and heated, pour over all other ingredients and mix well.
Press the mix into a 9" x 13" dish (glass or corning-wear is preferable) and refrigerate covered for at least a couple of hours or overnight.
Serving Size: Divide into 24 pieces in 9" x 13" pan