I recently made two batches of these energy bars from a recipe in Ellie Krieger’s cookbook, “So Easy”. I like that they’re tasty, not overly sweet, are easy to make, and are ultimately cheaper than buying prepackaged energy bars. They freeze well and hold up nicely for several days in the pack. I prefer them to commercial bars because it feels like I’m eating real food. (Wait, I am eating real food!)
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ (I used finely shredded unsweetened coconut instead, because that’s what I had on hand. A good substitution!)
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste. (I did two versions: fine and super chunk. I prefer super chunk (which is featured in the photo above).)
Transfer to the baking pan and spread evenly. (You will have to use your fingers to smush the goo into place.) Bake until just done, about 20 minutes. Cut into 20 squares (or whatever – I got 14 large bars from a single 9×13-inch pan.).
I wrapped my extra bars individually in parchment paper and bundled them into quart-sized ziplock bags for freezing. You can grab a couple of them in the morning and they’ll be defrosted well before second breakfast.