Homemade Energy Bars

While browsing the aisles at any grocer, you are likely to see 10s or even 100s of “energy” or “food” bar options.  Not only are these processed, full of sugar and often contain preservatives, they are also often pricey.  The bars my husband and son prefer run between $0.99 (on sale) to $2.00.  The fruit-and-nut bars I sometimes purchase for my gluten-free crew average $1.59. And yet, we buy a few each week anyway!  Why?  Because my husband and son are into sports, a lot.  When you are burning tons of energy, a quick protein-packed fill-up is a good way to get through until your next meal.  When we are out and about, and I’ve forgotten a snack, its a quick, simple fix.  Well, we are moving on. We try not to purchase pre-packaged/processed foods, so I’m experimenting with making our own “energy” bars.  Here are recipes for a oat based (can be gluten free if GF oats are used) and a fruit-and-nut bar.  Enjoy!

Oatmeal Banana Energy Bars

(Makes a 9 inch square pan)

  • 2 cups oatmeal
  • 1/2 cup flax seeds (ground or crushed)
  • 4 Tbs Rice Protein Powder
  • 1 cup vanilla rice milk (we like Pacific)
  • 6 Tbs egg replacer (like Ener-G or Flax Seed jel) or 1 large egg + 1 egg white
  • 2 bananas- ripe and pureed (or sub fruit/pumpkin puree, equal to 1 cup)
  • 1/2 cup applesauce- unsweetened
  • 1/4 cup agave, maple syrup or honey
  • 1 tsp vanilla
  • 1 tsp cinnamon (omit if adding chocolate)

Add-ins if desired

  • 1/2 cup Enjoy Life chocolate chips
  • 1/2 cup nuts of choice, crushed
  • 1/2 cup dried fruit (we like cranberries)
  • Replace 1/2 fruit puree with peanut or almond butter

Mix all ingredients together (well), and place in prepared 9 inch square pan.  Bake at 350 degrees Fahrenheit for approx 40-45 minutes.  Cool and slice into desired size bars.  Store loosely covered in the refrigerator. For travel, we simply remove bars and wrap them in a cloth napkin secured with a safety pin, string or band.

We like to make fruit purees (pumpkin, zucchini, apple, banana, prune, fig, etc.) and store in the freezer in 1 cup portions, then the desired flavor can be pulled out and used in baking and cooking.

Fruit and Nut Bars (Gluten Free)

Makes one brownie pan (ours is about 6×10)

  • 1 cup dried fruit of choice (cranberries, blueberries, bananas, apples, cherries, strawberries) home dried in low heat dehydrator is best to remain food integrity.  You want the fruit to remain tender, not crunchy if you’re going to use it in this recipe.
  • 1 cup dates (whole- roughly chopped, do not buy pre-chopped)
  • 2/3 cup Raw almonds
  • 2/3 cup Raw cashews
  • 2 tsp. finely grated citrus zest (lemon, orange, lime)
  • 3-4 drops almond extract if desired

Spray or oil pan, set aside.

Place fruit, dates, zest and extract in food processor/blender/Vitamix and process until you have a smooth paste.  Pour into a bowl and set aside.  Pulse nuts in blender until finely chopped but not pureed/mushy.

Combine nuts and paste.  Mix well (fingers work best).  Transfer to prepared pan, smooth and allow to sit until firm.  Store tightly covered in refrigerator, makes about 8 bars.

Eat Well. Be Well.

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Wendi M.
Wendi Mabout a year ago


Jeanne Rogers
Jeanne Rabout a year ago

Thank you for sharing.

Elisabeth H.
Elisabeth Habout a year ago


Elena Poensgen
Elena Poensgenabout a year ago

Thank you

Elaine W.
Past Member about a year ago

Designer snack tailored to your own taste is undoubtedly a better option .

Christa Deanne
Oceana Ellingson4 years ago

How long do they last for?

Christa Deanne
Oceana Ellingson4 years ago

Just made two batches!

Megan S.
Megan S7 years ago

thank you thank you thank you!
Soo much healthier than store bought!

Eliza D.
Past Member 7 years ago

Thank you for this! I can’t wait to give these a try–I wince whenever I see the grocery bill on days my husband refills his supply of energy bars. (I’m wondering if there’s a way to make them so they don’t need refrigeration, without the egg or something?…)

Also, I love the fruit puree idea–I’ll adopt that one immediately, except I’ll probably do half-cup portions in a muffin tin, freeze them, and then pop them out into a larger container or ziploc or something. That’s what I do with cooked beans…it’s a really easy and low-maintenance thing.

m3 real card

Sara T
Sara T8 years ago

I'm with you, Antonio. What?! Having a homemade recipe tested by a nutritionist? Good grief!