Energy Oatmeal Bars Recipes

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

OATMEAL ENERGY BARS

Steps:

• 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.

8 NO-BAKE OATMEAL ENERGY BALLS

Steps:

• Add the nut butter and honey and stir to combine well. Add the all of the other ingredients and stir to combine well.
• Refrigerate the mixture for about 30 minutes.
• Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.
• Store the balls covered in the fridge for up to a week, or in the freezer for much longer.
• In a medium bowl, add the peeled banana and mash thoroughly with a fork.
• Add the dry oats and chocolate chips and stir to combine.
• Refrigerate until the mixture holds together, about 30 minutes.
• Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 12 oatmeal energy balls.
• Store the balls covered in the fridge for up to a week, or in the freezer for much longer.

OATMEAL PEANUT BUTTER ENERGY BARS

Steps:

• 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.

HOMEMADE ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, sweetened dried cranberries, sunflower seeds, white chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil. Press mixture firmly into a 9x13-inch baking pan.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes. Transfer to the refrigerator and chill for 10 minutes to set.
• Slice chilled bars into 2x3-inch squares. Wrap in plastic wrap and store in the refrigerator.

OATMEAL ENERGY BARS

Steps:

• Preheat oven to 350°F.
• 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 350F for 20 minutes; cool completely.