Here are five distinct energy bar recipes you can make at home. All are no-bake, fairly quick, and yield about 12 bars each (cut to about 2×3 inches). They’re adaptable for allergies and preferences.
Almond Coconut Date Energy Bites / Bars
Yield: Depends
Total time: 60 minutes with overnight resting time not included
Ingredients:
1 1/2 cups dates, pitted
1 cup almonds
1/2 cup shredded unsweetened coconut
1–2 tablespoons coconut oil
Pinch salt
1 teaspoon vanilla extract
Instructions:
In a food processor or hand blender, blend dates until a sticky paste forms.
Add almonds, coconut, salt, vanilla, and coconut oil to the dates and pulse until finely chopped and well combined.
Scoop onto parchment and let chill for energy bites. Press into rectangles for energy bars.
Chill overnight then package to eat for breakfast or light lunch.
Tips:
Add dried fruit or honey for sweetness.
Add nut butter for more protein.
Cranberry Orange Pistachio Bars
- Yield: Depends
- Total time: 60 minutes
Ingredients:
- 1 1/2 cups rolled oats (135 g)
- 1 cup dried cranberries (125 g)
- 1 cup pistachio kernels roughly chopped
- Zest of 1 orange
- 1/3 cup orange juice
- 2 tablespoons lemon or orange zest (optional)
- 2 tablespoons coconut oil
- Pinch salt
Instructions:
- In a large bowl, combine oats, cranberries, pistachios, orange zest, and salt.
- In a small pan, warm orange juice with coconut oil until smooth; pour over dry mix and stir to combine.
- Press firmly into a lined pan to create bars and chill overnight.
Storage and variations
- Storage: Keep bars in an airtight container in the refrigerator for up to 1 week; they’ll freeze well for up to 1 month.
Substitutions:
- Use gluten-free oats if needed to make them GF.
- For vegan options, swap honey for maple syrup and choose plant-based butters.
- Swap nuts/seed types as desired to suit allergies or taste.