Breakfast bars, snack bars, granola bars, energy bars? Call them what you will, these homemade healthy energy bars are just perfect for grabbing on the run, lunchbox material or sitting down with a cuppa. They're not only healthy but very tasty too. Packed full of energy boosting ingredients, the recipe is virtually fat free and contains no dairy and no refined sugar.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Snack
Cuisine: British
Keyword: brazil nuts, dairy free, dates, dried fruit, easy, energy bites, healthy, peanut butter, sugar-free
Roughly chop the dates and apricots and place in a large bowl.
100 g dates, 100 g dried apricots
Add the goji berries, blueberries, linseeds and chia seeds.
25 g goji berries, 25 g dried blueberries, 25 g linseeds, 1 tbsp chia seeds
Pour the warm tea over the top.
125 ml warm tea
Grate in the zest of an organic orange, then squeeze in the juice.
1 organic orange
Stir everything together, then cover the bowl with a suitable sized plate and leave it to soak for at least fifteen minutes.
Whilst the fruit is soaking, put the honey and peanut butter in a small pan. Place over a low heat and melt them together until runny. Leave to cool a little, then stir into the fruit.
2 tbsp honey, 2 tbsp peanut butter
Meanwhile set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Add the remaining ingredients to the bowl and stir everything together with a sturdy metal spoon until everything is combined.
150 g rolled oats (porridge oats), 50 g jumbo oats, 50 g malted wheat flakes, 50 g brazil nuts, 50 g dark chocolate
Scrape the mixture into a 23 cm (9 inch) square silicone mould or lined tin.
Smooth and level the top by pressing down on it with the back of a spoon. Sprinkle the seeds over the top.
25 g sunflower seeds, 25 g pumpkin seeds
Bake for 25 to 30 minutes. The seeds should look roasted, but not actually brown and the oat mix golden.
Allow to cool, then cut into 12 or 15 bars.
Notes
You can sub any of the dried fruit or nuts that you prefer or have to hand, though I'd recommend sticking to the dates for their sweet and sticky qualities.For a gluten-free version, just make sure your oats are labeled gluten-free and swap the wheat flakes in the recipe for more jumbo oats.Store in an airtight tin and eat within eight days.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.