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Homemade Energy Bars recipe

Homemade Energy Bars recipe

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Delicious energy bars chock-a-block with wholegrains and crunchy seeds. They keep in the freezer for months! Freeze in individual portions so you can grab-and-go - perfect for camping, after working out, or an after-school snack.

122 people made this

IngredientsServes: 24

  • 325g rolled oats
  • 220g dark brown soft sugar
  • 110g wheatgerm
  • 1 teaspoon cinnamon
  • 240g wholemeal flour
  • 2 eggs, beaten
  • 350g honey
  • 250ml rapeseed oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 80g flax seeds
  • 70g sesame seeds
  • 70g sunflower seeds
  • 85g plain chocolate chips

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm ovenproof baking dish.
  2. Mix the oats, dark brown soft sugar, wheatgerm, cinnamon and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, rapeseed oil, vanilla and salt until evenly blended, and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared dish.
  3. Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into bars.

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Reviews & ratingsAverage global rating:(123)

Reviews in English (102)

by mommyofthree

I made a healthier lower fat version that turned out really great. I used 1/2 cup applesauce and 1/2 cup oil, egg beaters instead of eggs and only 1/2 c honey and 1/2 c sugar. I also added some natural peanut butter. They were wonderful, baked them about 30 minutes. Thanks for this great healthy snack.-02 Jun 2009

by Margaret M

I love this recipe! I did as the other reviewer suggested. 1/2 applesauce and 1/2 oil and it turned out great! I didn't have any wheat germ so I used ground flaxseed instead and just eliminated whole flaxseed. These freeze great and can be eaten right from the freeze (they don't get too hard). No more energy bars from the store for us! They also feel you up pretty good. Works great for a quick breakfast if you are in a hurry. I will DEFINITELY make these again!!-29 Apr 2008

by trinkapuppy

Great alternative to preservative filled and/or pricey grocery store granola bars. Perfect on the go breakfast for a busy family.Recipe is great as is, but when you start to get bored of it, try mixing it up a little. Try cocoa powder, apple pie spice, reese peanut butter bits, peanut butter, trail mix, M&M's, or anything else that sounds interesting to mix up the flavours. I've made this a couple dozen times, and always add a couple extra cups of filler (trail mix expecially). A hint for handling the sticky dough; spray your hands lightly with no stick cooking spray when mixing/patting it into the casserole dish, and it'll handle much better.These keep very well--I usually get 10-14 days out of the fridge b4 they mould or go 'off', and around a month in the fridge, and have frozen as long as six months.-30 Jul 2008

Recipe Summary

  • 2 eggs
  • 1 large ripe banana, mashed
  • 1 cup quick-cooking rolled oats
  • ½ cup unsalted raw sunflower seeds
  • ½ teaspoon ground cinnamon
  • ½ cup nonfat dry milk powder
  • ½ cup chopped pitted dates
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup chopped dried apricots
  • ½ cup toasted wheat germ
  • ⅓ cup pure maple syrup
  • ¼ cup whole-wheat pastry flour

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.

Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined spread the mixture evenly into the prepared baking dish.

Bake in the preheated oven for 20 minutes set aside to cool. Cut into 9 bars and wrap with plastic to store.

Fruity Orange-Blueberry Protein Muffins

One BACKPACKER contributor calls these nutritious citrus-berry trail muffins (her husband’s specialty) “crazy good.” The recipe is adapted from Terry Hope Romero’s Protein Ninja. Makes 12 muffins vegan

1 cup water

3 oranges, peeled

Zest of 3 oranges, grated

1 lemon, peeled

Zest of 1 lemon, grated

½ cup soy protein isolate

1 tbsp. apple cider vinegar

½ cup brown rice protein powder

2 tbsp. flaxseed meal

½ tsp. vanilla extract

½ tsp. lemon extract

1 tsp. orange extract

1½ cups whole-wheat pastry flour

1 tbsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

1½ cups fresh blueberries

Preheat oven to 325°F. Grease a muffin pan. Combine water, oranges, lemon, soy protein isolate, vinegar, protein powder, flax, and extracts in a food processor and blend until smooth. Sift together flour, baking powder, baking soda, cinnamon, zest, and salt in a medium bowl add the wet mixture and mix until combined. Fold in blueberries. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool completely, then wrap tightly in foil.

Pack life 5 days

Nutrition (per muffin)Calories 92 Fat .8g Protein 8.4g Carbohydrates 13.2g
Fiber 3.1g Sodium 55.9mg

Photo by: Ben Fullerton

The Ultimate Energy Bar Formula

  • 1-pound can of beans, drained and rinsed (or 1.5 cups cooked beans)
  • ½ cup binder
  • ¼ cup sweetener
  • ¼ cup soft sweet fruit
  • 1 teaspoon of extract (optional)
  • 1 teaspoon of dry spice (optional)
  • ¼ teaspoon sea salt
  • 1.5 cups of oats (you can toast them if you want but I can’t tell the difference)
  • 1 cup dry base ingredient
  • 1 cup stir-ins

Recommended beans

  • White beans
  • Black beans
  • Pinto beans
  • Chickpeas
  • Adzuki beans

Recommended binders

  • Almond butter
  • Peanut butter
  • ¼ cup of ground flax seed mixed with ¼ cup water
  • Pureed pumpkin
  • Mashed avocado

Recommended sweeteners

Recommended soft, sweet fruit

  • Applesauce
  • Mashed banana (about half of one)
  • Chopped dates (remove the pits!)
  • Crushed pineapple

Recommended optional extracts

Recommended dry spices

*For stronger spices like nutmeg and cardamom, use just a ¼-½ teaspoon and combine with less intense spices like cinnamon.

Recommended dry base ingredient (a combination is usually best)

  • Protein powder (we’re fans of chia seed, almond, pumpkin seed, watermelon seed, and pea protein, and usually use Complement Protein)
  • Brown rice flour
  • Spelt flour
  • Cocoa (max ½ cup)
  • Whole-wheat flour
  • Buckwheat flour

Recommended stir-ins

  • Shredded coconut
  • Dried cranberries
  • Raisins
  • Dried apricots
  • Chopped nuts
  • Cacao nibs
  • Dry cereal
  • Crushed pretzels
  • Chocolate chips

So that’s the basic formula! To help get you started, here are three variations Christine came up with. For each of them, follow the same procedure from above for mixing and baking.

Example #1: chocolate black bean happy bars

  • 1 can of black beans, drained and rinsed (about 1.5 cups)
  • ½ cup almond butter
  • ¼ cup agave
  • ¼ cup mashed banana
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1.5 cups of oats
  • 1/2 cup cocoa + ½ cup brown rice flour
  • ½ cup shredded coconut + ½ cup raisins

Example #2: cranberry-pistachio protein bars

  • 1 can chickpeas, drained and rinsed
  • ½ cup binder: ¼ cup of ground flax seed with ¼ cup water
  • ¼ cup agave nectar
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon of cinnamon
  • ¼ teaspoon salt
  • 1.5 cups of oats
  • 1 cup vanilla protein powder
  • ½ cup pistachios + ½ cup dried cranberries

Example #3: maple pumpkin health bars

  • 1 can of great northern beans, drained and rinsed
  • ½ cup pureed pumpkin
  • ½ cup maple syrup (Christine used more maple syrup in place of the sweet fruit here, for more maple flavor)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1.5 cups of oats
  • 1 cup spelt flour
  • 1 cup raisin bran cereal

So there you go, three examples to get you started. But really, the point is for you to create your own, using the basic formula as the framework. So I hope you’ll do that, and let us know what you come up with!

I’m excited about this formula idea … now we’re trying to think of other things to come up with easy formulas for lots of varieties. Any requests?

[Update: NMA reader Andrew went the extra mile for us and put together a spreadsheet that calculates the nutritional information for any combination of ingredients you can come up with. You simply enter the nutritional information for each ingredient you use, as well as how much you used, and the spreadsheet spits out the numbers per serving. It even calculates the cost if you put that information in! Feel free to download the spreadsheet for your own use. Thanks Andrew!]

The pecan is one of our favorite nuts and we love working it into recipes! Here are a few of our favorite pecan recipes:

Vegetarian, gluten free, vegan, plant based, dairy free, refined sugar free, and naturally sweet.

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6 Simple And Quick Homemade Protein Bars Low Carb Recipes

Tired of looking through stores to locate the ideal homemade protein bars low carb? Presently you can make your own! Take these simple protein energy bar recipe after strides.

In this article of homemade protein bars low carb I will be covering:

  • Peanut Butter Pretzel Bars
  • Almond Fudge Protein Bars- No Bake
  • Peanut butter energy bar recipe
  • Healthy peanut butter oatmeal bars recipe
  • Low-calorie granola bar recipe
  • Keto protein bar recipe

These homemade protein bars low carb are quick and easy to make.

So let’s just dive right in to explore these protein energy bar recipe.

Peanut Butter Pretzel Bars

These are sweet, salty, delicate, and extremely nut-rich. They’re an awesome afternoon or evening snacks.

Ingredients to prepare this homemade protein bars low carb

  • 3 oz (loading 5 c) soy crisps
  • 6 tbsp (2 oz) soy protein powder
  • 6 tbsp powdered peanut butter
  • ½ c water
  • 6 tbsp agave
  • 2 tbsp peanuts, generally slashed
  • 6 small-scale pretzel twists, chopped
  • 2 tbsp peanut butter chips, cut down the middle

How to Prepare

  1. Softly coat an 8″- square baking container with nonstick cooking spray, and put aside.
  2. Include half of the soy crisps in a blender and blend nicely. Fill a big bowl and crush any huge pieces with your fingers. Repeat the same with the rest of the soy crisps. Add the soy protein powder to the bowl, and mix until uniformly distributed.
  3. Include the powdered peanut butter, water, and agave to a little pot. Cook over medium warmth, mixing continually with a spatula, for around 3 minutes until the point that it starts to bubble. Give it a chance to bubble for 15-20 seconds before pouring over the soy blend. Blend with the spatula until the point that the majority of the dry ingredients are joined.
  4. Empty the soy blend into the skillet, and deliberately push down. Altogether, sprinkle the peanuts, pretzels, and peanut butter chips over best, squeezing each down into the soy blend. Cut into 10 bars.
  5. Your protein energy bar recipe is ready to eat.

Almond Fudge Protein Bars- No Bake


  • 1 container oats, ground into a flour
  • 1/2 container fast oats
  • 1/3 bowl vanilla protein powder (I utilized whey)
  • 1/2 bowl firm rice oat
  • 1/2 container almond spread (or nutty spread)
  • 1/3 container nectar
  • 1 tsp. vanilla concentrate

Discretionary: 2-3 Tbsp. chocolate chips for liquefying

How to Prepare

  1. Set up a 9࡫ piece dish by splashing it with cooking shower. Put aside.
  2. In a medium-sized blending dish, join oat flour, speedy oats, protein powder, and firm rice grain. Blend until the point that all around joined and put aside.
  3. In a little dish over medium warmth, include almond spread and nectar, mixing until the point when the almond margarine is liquefied and completely joined with the nectar. Mix in vanilla concentrate.
  4. Expel from warm and fill the dry blend. Mix until the point when everything is completely consolidated.
  5. Fill arranged chunk dish. Utilizing a spatula or your hands, spread the blend equally in the skillet, pushing down firmly.
  6. Discretionary: put chocolate into a microwave safe bowl and nuke on high in 20 second interims, blending between each. At the point when chocolate is completely liquefied, shower over the highest point of the pressed blend utilizing a spoon.
  7. Place skillet into a refrigerator and permit to cool for about 30 minutes before cutting into bars.

Peanut butter energy bar recipe


  • Glass characteristic style peanut butter
  • 1 glass nectar
  • 3 glasses dry uncooked antiquated cereal

How to prepare

  • Join peanut butter and nectar in an expansive nonstick pot and warm up finished a low warmth until runny and blended.
  • Blend in the cereal (and protein powder if utilizing).
  • You would prefer not to cook it, simply warm it up enough to blend everything together pleasantly.
  • Press into a 9࡯-inch dish.
  • Let cool, at that point cut into 16 measure up to bars.
  • Wrap each bar in thwart and store in plastic sacks. – No compelling reason to refrigerate as the fixings are normal.

Healthy peanut butter oatmeal bars recipe


  • 1/2 container (100g) pressed dark colored sugar
  • 1 container (250g) velvety nutty spread (or stout)
  • 2 teaspoons vanilla concentrate
  • 1 container (127g) entire wheat flour
  • Out-dated moved oats- 1 bowl (80g)
  • 1 teaspoon preparing pop
  • 1/4 teaspoon salt
  • 1/2 bowl (120ml) drain (I utilized almond drain, however utilize whichever you lean toward)
  • 1/2 container (90g) without dairy chocolate chips (or customary chocolate chips)
  • Raisins (or whichever blend ins you’d like)- 1/2 bowl (70g)

How to prepare

  • Preheat stove to 350F degrees. Line a 8࡮ preparing dish with material paper or shower with nonstick splash. Put aside.
  • With an electric or stand blender fitted with an oar connection, blend the dark colored sugar and nutty spread on medium speed until light in shading and soft, around 3 minutes. Blend in the vanilla, scratching down the sides as required.
  • On medium speed, include the flour, oats, salt, and preparing pop. The batter will be thick and clumpy, however it will meet up. Gradually include the drain in a constant flow, blending until the point that a batter frames. Overlap in chocolate chips and raisins. Utilize your hands to ensure everything is joined, if necessary.
  • When mixture is totally consolidated, squeeze it softly into the readied preparing dish. Prepare for around 17-20 minutes until the point when the bars are daintily brilliant and set. Permit to cool totally and cut into squares. I keep mine in the fridge in a secured compartment. Bars will be great saved to 2 weeks.

Low calorie granola bar recipe


  • 2 1/2 mugs moved oats
  • 3/4 bowl cut almonds
  • 3/4 container raisins
  • 2 tablespoons dark colored sugar
  • 2 tablespoons wheat germ
  • 1/4 teaspoon salt
  • 2 extensive egg whites
  • 1 extensive entire egg
  • 1/4 container unadulterated maple syrup
  • 1/2 teaspoon vanilla

How to prepare

Granulate the Oats

  • Granulate a piece of the moved oats into a kind of oat flour by setting 1/2 measure of the moved oats in a blender or sustenance processor. Process on rapid for around 5 to 10 seconds, until the point that the oats take after a coarse flour.
  • Put the oat flour aside until the point when the time has come to consolidate the majority of the fixings.
  • Warmth the stove to 325 F.

Consolidate the Ingredients

  • In a huge bowl, consolidate the rest of the 2 containers moved oats, the 1/2 glass mixed oat flour, the almonds, slashed raisins, darker sugar, wheat germ, and salt.
  • In a little dish, consolidate the egg and the two isolated egg whites utilizing a fork to whisk the eggs daintily.
  • Include the maple syrup and the vanilla to the egg blend and consolidate well.
  • Empty the egg blend into the oat blend and utilize a fork to consolidate the blend until the point that the majority of the dry fixings are soaked.

Press the Mixture into a Baking Dish

  • Coat a 10࡮-inch preparing skillet with nonstick cooking shower. Spoon the oat blend into the dish.
  • Utilize the back of a huge spoon or your fingers to press the blend solidly into the heating dish. Ensure that the blend is equally appropriated in the skillet.

Prepare the Mixture

  • Place the preparing dish in the warmed broiler and heat for 25 minutes, or until the point that the edges of the granola bars start to dark colored softly.
  • At the point when the granola bars are done preparing, expel from the broiler and permit to cool in the prospect 5 minutes.
  • Turn out what is presently a heated patty onto a wire cooling rack, and enable it to cool totally.
  • Utilizing a vast, sharp blade, cut the patty down the middle longwise. At that point cut every half into 6 strips, making an aggregate of 12 granola bars. Store any granola bars that won’t be served immediately in an impenetrable compartment for up to one week.
  • Your homemade protein bars low carb is ready to serve.

Keto protein bar recipe


  • 1 measure of nut margarine (almond or cashew are generally mainstream)
  • 4 tbsps of coconut oil (softened)
  • 2 scoops of vanilla protein
  • 10-15 drops of vanilla stevia or 1 tsp of powdered stevia or priest organic product
  • ½ tsp of pink salt

How to prepare

  • Mix together all fixings and press into a piece skillet or heating dish.
  • Freeze until firm and cut into bars.
  • Store in the cooler or cooler and appreciate when you need a tasty lift!

So these were the homemade protein bars low carb which you can cherish.

Have any other homemade protein bars low carb recipes to share?

Comment right here to let me know.

Meanwhile, you can also check 9 Healthy Evening Snacks which you can make in few minutes.


i see you say low carb but what are the nutrician fac? Not all low carb is the same. some ppl like 20g is low when i need it to be below 10. can you advise before I make any of your recipes. thanks

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  1. Start with Medjool Dates. Don’t forget to remove the seed in the center! These are called “nature’s candy” for good reason. Dates keep these bars soft and moist while adding all-natural sweetness. Using a food processor breaks down the dates in no time at all.
  2. Add a Nut Butter. This gives the energy bar hearty richness. Use almond butter, all-natural peanut butter, or cashews to create a creamy granola bar.
  3. Use Rolled Oats. There are two options with the oats — you can either blend the oats with the dates and nut butter or stir them in after the dates, nut butter, honey, and coconut oil have been mixed in the food processor. It all depends if you want a hearty sturdier bar with the whole rolled oats or if you want them to be made into a flour-like consistency. If you blend the oats, the bars resemble more of a Larabar. If you just stir in the rolled oats, it resembles more of a granola bar.
  4. Use Honey as a Sweetener and Binder. Hello, Honey….you work wonders. I enjoy using honey in bars as it brings moisture and helps to bind the ingredients together. Honey works perfectly in these granola bars.
  5. Add Coconut Oil. We have heard of the benefits of coconut oil for years. These bars don’t need much coconut oil but it helps to keep them soft and moist.
  6. Stir in the Mix-ins. Add dark chocolate, dried fruits, nuts, or whatever you prefer to customize your very own bar. Once you have the base granola bar recipe down, you can make anything your heart desires!

40 Out of This World Homemade Energy Bars

Energy bars are useful in so many ways. They can make a solid breakfast in a pinch, a great snack pre-workout or post-workout, or an excellent afternoon pick-me-up when you’re hitting that afternoon slump you’re still working on kicking out of your day. Some of these bars focus on nutritious sugars, while others concentrate on healthy fats or proteins. Some of them are shaped like traditional bars, while others are following the “energy ball” trend. Either way, they’re all nutritious, delicious, and wonderful sources of energy, so choose one and get into the kitchen!

These energy bites will remind you of those chocolate-covered raisins you used to snack on in the cover of movie theater darkness. Made with mixed nuts (your choice—I’d pick cashews, hazelnuts, and/or almonds), dates, chia, and cocoa powder, these are sure to curb your sweet craving.

Get massive amounts of real energy, not the fake stuff you get from store bought bars. These bars are naturally gluten-free, and taste amazing so you’ll love your daily fuel up that propels you through everything life throws at you.

This energy bar is made from dried figs, sultanas, cacao, carob powder, sunflower seeds, pepitas, and salt. Without nuts, they’re safe for nut-allergic families and would make a great sweet and healthy snack to send to school with the kids if their school is nut-free.

These nut-free bars are made with sesame seeds, chia seeds, hemp seeds, sunflower seeds, shredded coconut, apricots, white mulberries or golden raisins, coconut, and coconut nectar with vanilla for a protein-rich and powerfully nutritious snack. Because they’re nut-free, they’d also be a great snack to send in the kids’ school lunches.

These bars are made to replicate the flavor and texture of the ever-popular Larabar, specifically the gingerbread flavor. They’re made with almonds, cashews, dates, raisins, vanilla, cinnamon, ginger, and allspice. Delicious! For an extra boost of black and minerals, try adding a drizzle of molasses and maybe use one or two fewer dates (depending on how much you add).

Named for their hosting blog, these bars are made with almond butter, coconut oil, nut flour, dried fruit, and other fantastic and super-tasty ingredients. Perfect for energy levels and perfect for your taste buds!

I love these bars because they’re sweet and delicious enough to eat for dessert (with chocolate, cashews, vanilla, and coconut) but still healthy enough and full of nutrients to make a great pre-workout snack. Who wants to eat chocolate chip cookie dough before running a few miles? I do now!

These energy balls taste similar to the non-Paleo Fig Newton bars you may have enjoyed in the past, but they’re loaded with good-for-you ingredients instead of sugars, grains, and preservatives. These balls are made with dried figs and dates, vanilla, honey, walnuts, and pecans.

For an energy ball that tastes just like the best homemade banana bread you’ve ever had, give these banana bread bites a try with almonds, walnuts, figs, ripe banana, shredded coconut, cinnamon, and a touch of vanilla extract and sea salt. They’re kid-friendly, because what kid doesn’t love banana bread?

With just a few ingredients, these bars are incredibly easy to make and especially good for busy families with picky kids. You’ll just need cashews, dried apples, and pitted dried dates, but for an extra yummy flavor, try adding half a teaspoon (or more, to taste) of cinnamon.

I love the cinnamon flavor of these energy bars, and I love that they’re so easy to make. All you’ll need is chopped pecans, walnuts, and almonds, chopped dates, egg whites, cinnamon, and vanilla to make these gently sweetened and super-nutritious bars.

These “truffles” aren’t the decadent and sugary candy balls you’re thinking of. Instead, they’re a highly nutrient-dense, protein-rich energy ball made from dates, vanilla, almonds, chia seeds, coconut milk, cayenne pepper, and other magic ingredients. Roll them in coconut and pop them into your bag to take to work!

These yogurt bars have a base of almond meal, flaxseeds, almonds, honey, and dark chocolate chips with a slightly sweet yogurt coating rich in gelatin. If you don’t eat dairy, replace the Greek yogurt with coconut yogurt. The yogurt coating is my favorite part! So creamy and smooth.

I love the combination of orange and chocolate, and I especially love cashews with anything sweet, as they lend a lovely creaminess. These bars have a soft orange base with cacao butter and cashew butter, and are topped with a creamy chocolate cacao paste topping.

An energy bar is only worth making if you’ll actually want to eat it, right? These bars are one of the tastiest recipes I’ve tried, with cashews, maple syrup, hazelnut butter, flaked almonds, coconut, and a dark chocolate coating over the top. Tastes like Nutella, but won’t give you a headache or a sore stomach!

These bars are made with soft dates, cashews, other nuts of your choice, coconut oil, cocoa powder, and ground vanilla. That’s it! This is a simple recipe for a simple bar that’s totally delicious. The combination of sweet chocolate and creamy cashews is so delicious.

These bars are great for when you need a solid boost of energy because they use maca powder, from the Peruvian tuber that’s been used as a source of vitality for thousands of years. Sweetened with maple and made with seeds and nuts, these bars hit the spot.

Photo: Health Is Happiness

Here’s a fun energy bar with a sweet apricot flavor, nutritious hemp seeds, shredded coconut, creamy cashews, and sweet, chewy dates. They’re easy to make in your food processor and, like many of these recipes, don’t require baking.

Larabar copycat recipes are popular and fun, because they’re mostly made from a base of nuts and dates or raisins. It’s a super-easy concept, and then you can add in other ingredients as you wish. Try these cocoa bars!

I always found fudge way too sweet to eat, but I love the chewy, melt-in-your-mouth texture. So this energy fudge is perfect! Made with coconut oil, applesauce, almond butter, pecans, and maple syrup, it’s lightly sweetened and perfectly flavored.

These energy bars are packed full of superfoods like hemp protein powder, flax, cacao nibs, and shredded coconut. They’re sweetened with chewy dates and flavored with raw cacao powder. So yummy!

Try this bar if you’re looking for something less “nuts and seeds” and more “chewy baked bar.” This one is made with coconut and almond flours, protein powder, honey, eggs, coconut milk, and blueberries, with a few additional ingredients to help them come together.

With complex, accessible sugars, this bark makes a great energy snack after a workout when you’re needing something with both protein and fat to keep you full longer. It’s made with cacao butter, almond butter, and protein powder or grass-fed collagen (the protein powder suggested isn’t Paleo, so choose your own).

These bars have a handful of optional add-in ingredients, like hemp seeds, maca, and vanilla extract, that can add lovely flavors and nutrients. Even with only the base ingredients, though, they’re a delicious and nutritious source of energy before or after a workout, or during your afternoon slump.

You’ll need to make sure your protein powder is Paleo-friendly before you get started on these bars. They’re minty and fresh, with just the right amount of sweetness to trick your taste buds into thinking you’re eating dessert instead of an energy-rich snack.

This is one of my favorite energy bar recipes because I love lemon, and I love creamy, chewy bars just like this one. These are easy to make with cashews, maple syrup, lemon zest and juice, shredded coconut, vanilla extract, and sea salt.

These bars have chocolate and cashews in them, so I’m sold. They’re sweet and chewy with date paste, vanilla extract, coconut oil, pumpkin seeds, and sesame seeds, too! I love the texture of these as they use softer nuts and seeds without large chunks of crunchy nuts.

These easy crunch bars are made with almonds, cashews, walnuts, hemp seeds, sunflower seeds, pumpkin seeds, and a handful of other varieties. They’re sweet with maple syrup and crispy with cacao nibs, and boast just the right balance of tasty and healthy.

Before embarking on a journey to chia-and-goji-filled energy bars, maybe you want to try something simpler. Especially if you’re new to Paleo or to making energy bars! Give this one a try with dates, almonds, cranberries, coconut, and chocolate chips.

Photo: Jay’s Baking Me Crazy

If all of these sweetened bars are a bit much for you, why not try a savory energy bar? This one is made with a cashew base, coconut and almond flours, fresh chopped rosemary, garlic powder, onion powder, salt, eggs, and coconut oil. It’s a real treat, though it isn’t sweet!

You knew it was bound to happen eventually, didn’t you? Finally, an energy bar with bacon in it. This one is super tasty, and also has almonds, cranberries, date crumbles, and unsweetened coconut flakes. It really couldn’t be any easier, despite that there’s meat in it!

These bars are packed! They have a dose of healthy fat from the avocado and shredded coconut, while the pumpkin seeds, cocoa powder, dates, pecans, and chia seeds help bring awesome flavors and textures to the party. I don’t know if I’d be able to resist adding chocolate chips, too!

These bars are made of a mostly coconut base, and the rest is super flexible. You’ll also add cinnamon and vanilla, coconut oil, honey, and salt, and your own combination of nuts and dried fruit. This blogger makes her own suggestions, but feel free to go wild!

Photo: Beauty And The Foodie

These energy bars are made from raw almonds, sunflower seeds, sesame seeds, cinnamon, vanilla, molasses, and almond butter with a few other helper ingredients. Optionally, you can top them with a sweet and lovely melted chocolate drizzle.

This blogger calls this recipe Power Bars, and for good reason! With almonds, flaxmeal, shredded coconut, almond butter, coconut oil, honey, vanilla, and optional chocolate, they’re packed with power and are tasty enough that you’ll always want to throw a few into your bag.

Go on—have some apple pie before your workout. I dare you! No, really—these apple pie bars are healthy, so you really can dig in before your workout and have a snack that will leave you fueled, energized, and certainly pleased with the taste of dried apples, cinnamon, and maple syrup.

These bars are so tasty with coconut flakes, dried cranberries, almond butter, and honey. They taste like a holiday dessert, but with actual nutrition! Don’t forget the optional dark chocolate chunks, which would totally be mandatory in my mind.

With plenty of coconut butter, honey, vanilla, chia seeds, coconut flour, shredded coconut, and (of course) chocolate, these bars will definitely satisfy your sweet tooth while also giving you enough energy to get through your afternoon with a smile on your face.

While they may be another Fig Newton-inspired bar, these actually have a special ingredient not in the original cookies. Cricket flour! I promise it’s not weird and doesn’t taste like bugs. You won’t even realize you’re eating crickets in these unique and yummy bars.

These bars are made with dates, shredded coconut, chia seeds, sea-buckthorn powder, bee pollen, salt, and red palm oil, for an interesting and tasty bar with unusual ingredients and a beautiful black-and-gold color. The perfect energy-rich treat!

Make Your Own Homemade Survival Bars –Improved Recipe!

You may remember that almost five years ago we made these homemade survival bars. With approximately 2000 calories total, low cost, and long shelf life, these are a fantastic addition to your vehicle emergency kit or 72 hour kit. But there were some problems. Holy cow, they were hard to mix. Then they overcooked a bit and stuck to the pan. And finally, how in the world are you supposed to eat that brick? There were lots of suggestions in the comments to alleviate some of these problems, so I did some testing and today I’m sharing the results so you can make your own homemade survival bars even better!

2 cups oats (regular or quick)
2 1/2 cups powdered milk
1 cup sugar
3 TB honey
1 3 oz package jello (orange or lemon–these bars already have a high sugar content, and a sweeter jello just makes them more sweet)
3 TB water

Mix the oats, powdered milk, and sugar together in a bowl.

In a medium pan mix water, jello and honey. Bring to a rolling boil. This is just the 3 TB water called for in the recipe, not the cup of water you’d usually use when making jello. A rolling boil is when the mixture doesn’t stop boiling when you stir it.

Using last year’s crystallized honey. Full rolling boil

Add jello mixture to dry ingredients. Mix well. Mixing by hand, you’ll probably end up just working the ingredients together with your hands rather than trying to mix with a spoon. OR use a quality mixer and it’s done in a jiffy! My Kitchenaid had no problem mixing this dough.

SO MUCH EASIER than mixing by hand! Thanks, KitchenAid. :)

If the dough is too dry, add a small amount of water a teaspoon at a time. In my tests I added about 5 extra TEASPOONS of water total to the dough and I live in super dry desert area, so you may not need that much. Your dough should be crumbly, but stick together when pressed.

Crumbly dough Smash it together to test if it’s moist enough As soon as it will stick together it’s done. Don’t add any more water.

Press the dough into a 9″ x 13″ parchment lined pan.

Line the pan with parchment. This is the pan liner I used. It has foil on the back side of the parchment. Regular parchment would work as well. Pour the crumbly dough in the lined pan. Press in firmly.

After I had pressed the dough in by hand, I used a tortilla roller (mine is just a piece of 1″ dowel) to even it out and press it in more firmly.

Rolling it with a tortilla roller makes it stick better and be nice and flat all the way to the edges.

Originally we made brick shaped loaves, but a brick shape is not very conducive to eating, and this stuff baked up so hard it could not be sliced, just broken into pieces. I also tried pressing the dough into a sheet cake pan, but the bars turned out too thin and crumbled after baking. Pressing into a 9″ x 13″ pan was magic.

Here are the bars I tried making in a sheet cake pan. Just didn’t work well.

Bars in a sheet cake pan were too thin and crumbly.

Cut the dough into bars. Use a knife or a pizza cutter, but you’ll want to cut all the way through. Parts that were just scored and not cut through crumbled when I broke them apart.

Now you can bake it or dehydrate it.

To bake the bars, place the pan in a 200 degree oven and bake for 1 1/2 to 2 hours. When the bars are done baking, remove them from the pan by lifting the parchment paper and allow to cool. Separate the pieces.

Baked bars Baked bars finished

To dehydrate the bars, carefully pull the bars out of the pan using the parchment paper, separate, and place on dehydrator trays. Dehydrate at 145 degrees for 4-6 hours until thoroughly dry.

Pulled out of the pan and ready to get put in the dehydrator Dehydrated bars finished. These crumbled more than the baked bars.

The heat does help these stick together better, so baking gives a nicer result than dehydrating.

Pack them up. When they are thoroughly dry and completely cool, pack them into a zip seal bag, FoodSaver bag, Mylar bag, or wrap in foil.

These bars have a very long shelf life. Based on the original ingredients, I’d give them at least 20 years properly dried and packaged. The short story on the bars we made almost five years ago is that they are still with us.

Approximately 2000 calories per batch, easy to make, and now easier to eat, these bars are perfect for your emergency kits!

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10 Healthy Homemade Protein Bars

Photo: Grateful Grazer

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