1 Video | Photo: Oatmeal Peanut Butter Energy Bars Recipe
Ingredients
- Cooking spray
- 1/2 cup honey
- 1/2 cup natural creamy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 cups crisp brown rice cereal
- 1/4 cup toasted wheat germ
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs
- 1/2 teaspoon kosher salt
Directions
Spray a 9 by 13-inch baking dish with cooking spray and set aside.
In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
Nutrition analysis per serving: Calories: 240; Total fat: 10g; Saturated fat: 1.5g; Carbohydrate: 30g; Protein: 6g; Sodium: 70mg
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By denise.cazes_99...
friendswod, TX
on January 27, 2013
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Great recipe but I did some substitutions for Gluten free etc. I used only the honey, no brown sugar and for cereals I used 2 cups of KIND GF cinnamon oat granola, 1 cup GF oats, 1 c Enjoy Life crunchy flax cereal, substituted ground flax seed for the wheat germ, substituted dried cranberries for the figs, sliced almonds for the peanuts and added 1 scoop of green protein powder.All other ingredients were the same. I pressed FIRMLY with wax paper, froze for 20 minutes then cut and wrapped individually. Enjoy!
By gluten-free cyclist
on January 07, 2013
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Gluten-free bars are so expensive that I tried this recipe with a few tweeks. I used gluten-free oats, milled flax seed instead of wheat germ. Then for my taste palate I replaced roasted peanuts with sunflower seeds, dried apricots with dried cranberries, dried figs with dried dates and then I added toasted pumpkin seeds. Oh and I left out the salt. These taste awesome!!! I plan to wrap them individually to take on the road during long bike rides! I just don't know how long they will keep.
By lana0800
on October 31, 2012
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When I first cut them into bars they were way too crumbly and sticky just like a lot of other people reported. The trick I used was to wrap the bars individually in plastic wrap after cooling and cutting. Then REALLY smash them down firmly after they are wrapped. Then I store the wrapped bars in the fridge. No longer crumbly: They make a handy snack to grab out of the fridge, already wrapped and ready to throw into my purse or lunch bag. The only change I made to the recipe was to use coconut oil instead of canola oil. Delicious
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