Low Fat Fitness Energy Bars Recipes

LOW-FAT FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees F. Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan. Bake, stirring occasionally, until oats are toasted, about 15 minutes. Meanwhile, chop apricots (use the food processor); transfer to a large bowl. Add raisins, protein powder and wheat germ; toss with hands to mix. Lightly coat jelly roll pan with cooking spray. In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil. Reduce heat to low, stir in peanut butter, vanilla and cinnamon. Quickly pour syrup over oatmeal mixture and stir well. With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer. (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours. Cut into 2" x 3" bars. Bars can be wrapped individually in wax paper or foil, or stored in an airtight container with waxed paper between layers. They can be refrigerated for up to four weeks, or frozen for longer storage. Estimated cost is $8.50 for a month's supply. Compare to store bought you will be very surprised at the savings.

LOW-FAT FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
• Bake, stirring occasionally, until oats are toasted, about 15 minutes.
• Meanwhile, chop apricots (use the food processor); transfer to a large bowl.
• Add raisins, protein powder and wheat germ; toss with hands to mix.
• Lightly coat jelly roll pan with cooking spray.
• In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
• Reduce heat to low, stir in peanut butter, vanilla and cinnamon.
• Quickly pour syrup over oatmeal mixture and stir well.
• With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
• (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours.
• Cut into 2" x 3" bars.
• Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
• They can be refrigerated for up to four weeks, or frozen for longer storage.