Recipes for "energy bars"

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.

Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.

Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.

Gather all ingredients.

Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.

Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

Gather the ingredients.

Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.

Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.

Remove from the pan and unwrap. Cut into 10 bars.

Serve and enjoy.

Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.

Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.

Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.

Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.

Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.

Bake in the preheated oven until set, about 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking dish with aluminum foil.

Whisk oats, flour, chocolate chips, ground cashews, sunflower seeds, flax meal, wheat germ, cinnamon, and sea salt together in a large shallow bowl.

Stir warmed honey, almond butter, and vanilla extract together in a bowl until well-mixed. Pour honey mixture into oat mixture; stir until batter is well-combined. Turn batter out into prepared baking dish. Lay a sheet of waxed paper over batter and press firmly to evenly distribute in the baking dish. Remove and discard waxed paper.

Bake in the preheated oven until golden and fragrant, about 12 minutes. Pull aluminum foil from baking dish and cool bars in the aluminum foil for 10 minutes; remove and discard aluminum foil. Cut into bars.

Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.

Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.

Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.

Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.

Slice into 12 bars and serve.

Line a 9-inch square dish with parchment paper.

Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.

Transfer dough to the prepared dish and press it down and smooth it out evenly.

Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.

Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.

Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish.

Bake in the preheated oven until golden brown, about 20 minutes.