Some time ago, some of you asked for the recipies I found for energy bars. Have pasted them below. My personal favourite one is the first ones. Felt they really worked for me. Happy baking Peanut Butter Cranberry Go-Bars Loaded with good-for-you ingredients, these not-too-sweet bars still taste like a treat, and they'll withstand cold, heat, and being stuffed in a backpack or pocket. Natural peanut butters vary from brand to brand in terms of spreadability; we prefer Laura Scudder's Old Fashioned Nutty Peanut Butter, because it makes a moister, chewier bar. Total: 1 hour, 30 minutes Yield: Serves 16 Ingredients • Cooking-oil spray • 1 cup regular rolled oats • 1/3 cup oat bran • 3 tablespoons flax seeds • 1 cup whole-wheat flour • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1/2 cup chopped roasted salted peanuts • 1/2 cup dried cranberries • 1/2 cup finely chopped dried Mission figs • 3/4 cup natural chunky peanut butter • 1/4 cup low-fat milk • 1 large egg • 1/2 cup honey • Finely shredded zest from 1 lemon • 1 tablespoon fresh lemon juice Preparation 1. Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries, and figs until well blended. 2. In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended. 3. Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes. 4. Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment. 5. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely. Make ahead: Store airtight up to 2 weeks or freeze. Note: Nutritional analysis is per bar. Nutritional Information Calories: 227 (40% from fat) Protein: 7.4g Fat: 10g (sat 1.5) Carbohydrate: 29g Fiber: 4.1g Sodium: 160mg Cholesterol: 13mg Oatmeal Energy Bars Here's a quick, economical alternative to the popular power and energy bars. Low in fat but packed full of carbohydrates, these bars are sure to get you through your workout. Yield: 28 servings (serving size: 1 bar) Ingredients • 1/4 cup chilled butter or stick margarine, cut into small pieces • 2/3 cup packed brown sugar • 3 cups regular oats • 1 cup raisins • 1/2 cup dried cranberries • 1/2 cup chopped dried apricots • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 2 large egg whites, lightly beaten • 1/2 cup chunky peanut butter • 1/2 cup fat-free sweetened condensed milk • Cooking spray Preparation Preheat oven to 350°. Cut butter into brown sugar with a pastry blender until crumbly. Stir in oats and next 5 ingredients. Combine egg whites, peanut butter, and condensed milk in a small bowl; stir with a whisk until smooth. Add egg mixture to oats, and stir well. Press mixture into a jelly-roll pan coated with cooking spray. Bake at 350° for 20 minutes; cool completely. Cut into 28 bars. NOTE: Bars can be stored in pan or on a plate, covered. Nutritional Information Calories: 130 (25% from fat) Fat: 3.9g (sat 1.1g) Protein: 3.4g Carbohydrate: 22.4g Fiber: 1.9g Cholesterol: 3mg Iron: 0.9mg Sodium: 46mg Calcium: 30mg HEALTHY ENERGY BAR 2 sticks butter 1 tsp. baking powder 2 tsp. baking soda 2 eggs 1 tbsp. vanilla Dash of salt 2 c. oats (oatmeal) 2 c. corn flakes 2 c. flour 1/2 c. granulated sugar 1 c. brown sugar 1/2 c. any combination or all - raisins, coconut, pecans, chocolate morsels Bake 10 minutes at 350 degrees in an ungreased 8x8 pan. OATMEAL PEANUT BUTTER ENERGY BARS Ingredients • Cooking spray • 1/2 cup honey • 1/2 cup natural creamy peanut butter • 2 tablespoons maple syrup • 1 tablespoon canola oil • 1/4 cup light brown sugar • 1/4 teaspoon ground cinnamon • 1 teaspoon vanilla extract • 2 cups rolled oats • 2 cups crisp brown rice cereal • 1/4 cup toasted wheat germ • 1/2 cup chopped roasted peanuts • 1/2 cup chopped dried apricots • 1/2 cup chopped dried figs • 1/2 teaspoon kosher salt Directions Spray a 9 by 13-inch baking dish with cooking spray and set aside. In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract. In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt. Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars. Nutrition analysis per serving: Calories: 240; Total fat: 10g; Saturated fat: 1.5g; Carbohydrate: 30g; Protein: 6g; Sodium: 70mg Honey Toasted Oat And Fruit Bars Recipe Honey Toasted Oat And Fruit Bars recipe is very precious to me because it was passed on to me by my mom. Will you be able to suggest a recipe on par with this Honey Toasted Oat And Fruit Bars recipe? I doubt. 3 1/2 cups rolled oats 1/2 cup sesame seed 1/2 cup chopped almonds About 3/4 cup (3/8 lb.) butter or margarine 1/2 cup each honey and firmly packed brown sugar 1/2 teaspoon ground nutmeg 1/2 cup chopped dried apricots 1/2 cup golden raisins 1/2 cup sweetened flaked dried coconut How to make Honey Toasted Oat And Fruit Bars 1. Combine oats, sesame seed, and almonds in a 10- by 15-inch rimmed pan. Bake in a 350° oven, stirring occasionally, until nuts begin to brown, about 20 minutes (about 15 minutes in a 325° convection oven). 2. In a 4- to 5-quart pan over low heat, melt % cup butter. Remove from heat and add honey, brown sugar, and nutmeg; stir until blended. Stir in oat mixture, apricots, raisins, and coconut. 3. Butter and flour the 10- by 15-inch pan. Scrape oat mixture into pan; press firmly into an even layer. 4. Bake in a 350° oven until evenly browned and bubbly in center, 20 to 25 minutes (10 to 15 minutes in a 325° convection oven). 5. Cool on a rack 20 minutes. Cut into 2-by 5-inch bars. When cool, lift from pan with wide spatula.
