Energy Bar Recipe

July 6, 2009   20 Comments

At $2 per bar, products like PowerBar can really take a bite out of your wallet. Of course they are incredibly convenient to buy and eat. Can you really make these at home?

Energy Bar Recipe

Recreating an actual PowerBar would be pretty difficult. But, it is possible to bake something that will have a similar effect to the sugar and complex carbohydrate found in a PowerBar. If you want the added vitamins, just take a multi-vitamin after you eat your homemade energy bars.

For the price of a bag of flour, oats, and raisins, you can have 24 bars for about the cost of 2 packaged energy bars. Is this savings worth your time? If you make $100 an hour, probably not, but the rest of us could use the money.

How do you make them? The big trick is to use muffin tins in which to bake them. Using a shaped tin allows you to make a portable snack (without the mess of having to cut up a larger "cake"). They contain sugar, flour, oats, and raisins so they will keep you going when you are really hungry. But, they won't keep fresh for months like a PowerBar.

After you bake the energy bars, place them in a plastic bag and freeze them to keep them fresh. Then take them out when you are ready to eat them.

These energy bars are adapted from a great kids cookbook. Molly Katzen's, "Salad People", is for preschoolers and older. It is a great choice for easy kid activities. Of course, then there is the mess....

Salad People and More Real Recipes: A New Cookbook for Preschoolers and Up

Salad People and More Real Recipes: A New Cookbook for Preschoolers and Up

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Homemade Energy Bars
24 bars

Non-stick spray for pan
1 3/4 cup all-purpose flour
2 cups rolled oats
2/3 cup brown sugar
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon cinnamon

1 1/2 cups plain yogurt
1/4 cup canola oil

Preheat oven to 375 F. Spray 24 muffin cups with non-stick spray Mix dry ingredients together with hands and then add wet ingredients. Mix thoroughly until combined. Place approximately 1 1/2 tablespoons of the batter in each muffin cup. Bake for 12-15 minutes.

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These sound awesome - thanks for posting them! I can't wait to try them.

on July 6, 2009

Thought these turned out well. I didn't add any sugar, choosing instead to add some finely chopped dates, and agave nectar syrup to taste. Also, I don't do a lot of dairy, so I subbed soy yogurt for the regular kind.

on July 16, 2009

I already make a version of this recipe, but like the idea of yogurt. I use rice syrup instead of sugar, and it works out fine. they are "wicked" filling

on December 3, 2009

JudyB sent me this other great recipe -

Oatmeal Raisin Cookies/Bars

1 1/4 cups granulated date sugar

3/4 cup brown rice syrup

2 tablespoons canola oil

10 oz prune puree or prune baby food (I buy the organic prune baby food)

4 eggs whites or 1/2 cup Egg Beaters (I use four entire eggs)

2 teaspoons vanilla

3 cups old fashioned oats

2 cups unprocessed bran

2 cups flour ( I use whole wheat)

1 1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cups raisins ( I have also used dates and/or golden currants)

2 teaspoons cinnamon

This recipe has no refined sugar. Date sugar and brown rice syrup are available at natural food stores. The bran is usually next to the oatmeal in the supermarket. I discovered ThriftyFun while looking for a recipe for prune puree!

Combine the first 6 ingredients, and then add the rest, one at a time until well combined. Drop by almost 1/2 cup at a time on greased cookie sheets.**** Flatten slightly. Bake for 20 minutes at 350 degrees. Makes between 18 and 20 depending on size. These cookies freeze very well.

*** I grease a baking sheet with at least 3/4" sides, spread the mixture out evenly in the pan, and bake it 20 minutes then, I cut them up into bars. This makes each portion almost the same size.

Also I buy all my supplies on line at iherb, they are quick, very reasonable in price, and have everything...I also buy my skin moisturizer from them!

Blessings, judyb

on December 11, 2009

Tried this recipe. As with the pancakes featuring yogurt, the "muffins" didn't seem to want to fully bake, regardless of heat or duration. Maybe because I'm using lowfat instead of non fat yogurt?

Still, they were delicious! I might even skimp on the sugar (they were a little sweet). I also replaced 3/4 cup of all purpose flour for 3/4 cups of whole wheat flour. I assume the bars were a little more dense than they would have otherwise been, but I am definitely a fan.

These are better than my go-to FiberOne bars, and most definitely cheaper. Also, less calories. Without raisins, each bar is 108 calories (120 with). A Fiber One bar packs in 140 calories, and doesn't feel like it fills me up nearly as much as one of these. I'm a fan, even if they were little dense sponges :) Great snack!

on March 19, 2010

Also, if you use non fat yogurt, you can get down to less than 100 calories per bar without raisins.

on March 20, 2010

I love power bars. You recipe is good, but you can make even healthier ones with only two ingredients and no heating required. I made them for a workshop I gave last week and everyone loved how easy and tasty they were to prepare. Check them out on my website

on April 7, 2010

Just a question..I really want to make these over the weekend but do not want to use Sugar. Can I use splenda?


Gen :-)

on June 22, 2010

I love your idea of using the muffin tins and incorporating yogurt. I can't wait to try these out.

on August 16, 2010

I made these today, using nonfat Greek yogurt. The batter was more like dough, so you could probably make little non-spreading cookies. I didn't add any sugar though, and they still taste great! I will make again!

on March 13, 2011

My son is allergic to wheat and dairy. Does any one have a substitute I can use for this recipe that won't include soy, dairy or wheat?

Thanks for the help!


on March 27, 2011

@Trish: You could try using a gluten-free flour, like buckwheat (gives a nuttiness flavor), cornmeal, or gluten-free flours that are ready made (rice, potato, tapioca, maize).

As for the liquid part, have you tried almond milk?

on March 27, 2011

Thanks Kathy:) I have some oat flour and may be some rice flour that might work. Rice flour can be a little light but I'll try. Unfortunately he can't do the nut thing so may be I could try rice milk but that can be a little watery but I'll give it a try. I can't wait to try them. The muffin tin is a great idea. I'll take other suggestions as well!

on March 27, 2011

@Trish: Your welcome! I've never heard of rice milk, so I'll give it a try if I ever find it!!

on March 29, 2011

DOes anyone know how many points plus these yummy things are?

on April 6, 2011

I am curious how many points plus for weight watchers these are each??

on April 30, 2011

How many points are these?

on March 16, 2012

I calculated on WW e-tools. Used whole wheat flour instead of white and used plain, low-fat yogurt (but I think I read a comment that it changed the consistency a bit). Makes 24 muffins. 3 points each.

on March 20, 2012

these sound delicious, but does anyone have the health/ww point info?

on April 9, 2012

how many calories are these bars?

on June 19, 2012

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