Tips on how to quickly and easily cook homemade energy bars.
Energy bars are a convenient and ready-to-eat source of carbohydrates. Yes, traditional meals can be more delicious and useful, but the key advantages of energy bars are their compact size and light weight.
Energy bars may be of different types and have several functions: provide energy for a workout, nurture the body with necessary protein to build muscles or simply replace a light meal (i.e. be a snack). Basically, there are three types of energy bars: high in carbs and low in fats, with approximately the same amount of carbs, protein and fats, and high in protein.
We have a selection of various energy bars that you cook at home. Determine your tasks and goals, select the proper recipe and cook it!
Dried Fruits Bars
- 200 g of dried apricots;
- 200 g of prunes;
- 100 g of roasted peanuts;
- 100 g of dried cranberries;
- 100 g of walnuts;
- 50 g of flax seed;
- 50 g of sesame seeds.
Pour all the dried fruits with warm water for 15-20 minutes. When they become soft, put all them in a blender and mix until smooth. Separately grind nuts. Combine both, mix and form a few “sausages”. Dip each of them in flax seeds and sesame seeds and put into fridge for a few hours. When the bars are cold and firm, cut them into portions and wrap in parchment paper.
- 200 g of rolled oats (jumbo oats);
- 50 g of pine nuts;
- 50 g of almonds;
- 50 g of dark raisins;
- 50 g of dried apricots;
- 50 g of dried cranberries;
- 50 g of dried strawberries;
- 60 g of liquid honey.
Pour almonds with boiling water and leave for 5 minutes. Then peel the nuts and let them dry. Chop peeled nuts with a large knife. Cut dried apricots into small pieces. Prepare other dried fruits, wash them and grind large dried fruit with a knife. Put prepared nuts, dried fruits and oatmeal in a bowl and mix them well. Warm up honey a little bit and pour it into the bowl and mix everhyting thoroughly. Take the baking mold with baking paper inside. Evenly spread the mixture in the mold and tamp well with the bottom of the glass.
Preheat the oven to 160 °C (320 °F). Put the baking mold into the oven and bake the nut mixture for 30 minutes till rouge-golden color. Remove the mold from the oven and let it cool down completely. Cut the baked mixture into rectangular-shaped bars. Store in airtight containers.
- 200 g dried figs;
- ½ cup of water;
- 1 cup oatmeal;
- 1 scoop of vanilla protein powder;
- 1 tablespoon of unsweetened cocoa;
- 2 tablespoons of chopped chocolate.
Pour the figs with water in a large bowl and put it in the microwave at full power for a minute. Then let it cool for a couple of minutes and mix with water in a blender. Stir the mixture until smooth and cool to room temperature. Then add cocoa, oatmeal and protein powder to the mixture. Stir well and then add chopped chocolate. Stir again and make small balls. Store in airtight container in the fridge.
- 100 g of almonds;
- 100 g of walnuts;
- 1 teaspoon of ground cinnamon;
- 1/4 teaspoon of sea salt;
- 50 g of raisins;
- 150 g of grated carrots (about 2 medium carrots);
- 1 tablespoon of unsweetened apple puree;
- 1 tablespoon of melted coconut oil;
- 1 teaspoon of finely grated lemon zest.
Mix nuts with cinnamon and salt in the blender and grind until smooth. Then add raisins and grind again. Put grated carrots in a large bowl, add mixture of nuts and raisins, apple puree, coconut oil, lemon zest and mix thoroughly. Transfer the carrot-nut mixture to a small baking sheet or tray, covered with baking paper, and carefully tamp it. Put in the freezer for an hour and cut into small squares.
- 100 g of Nutella or homemade chocolate cream;
- 125 ml of unsweetened almond or any other milk;
- 1 teaspoon of vanilla extract;
- a pinch of salt;
- 9 scoops of rice protein powder;
- 70 g of oat flour.
Put Nutella, salt, vanilla extract and milk into a blender and mix until smooth. In a separate bowl, mix the protein powder with oat flour and gradually, constantly stirring, add the chocolate mixture to dry ingredients and make a chocolate mass. The result should be a mixture that resembles a pastry dough. Ready mixture put in small baking mold with low edges covered with baking paper, well tamp, cover and put in the fridge overnight.