Here’s a recipe I use… I’ve noticed that after I tried these, store-bought energy bars taste SUPER-sweet, way too sweet. This recipe doesn’t have any high-fructose corn syrup…yeay!
After I make a batch, I wait until they cool and then wrap them individually in saran wrap. They freeze well in a ziploc bag. I grab one when I’m on the go. I take them on camping trips, backpacking adventures, roadtrips, century rides, you name it. Anyplace I would eat a Cliff bar or Luna bar, I bring these instead. And I can control the amount of protein/sugar/nuts/etc. that go into them.
A special note to Ironman athletes, I omit the flax seed meal in bars I will be consuming during races…namely due to the digestion troubles that arise from the added fiber content in the flax seed meal. Word to the wise…
Source Of Strength Energy Bars
2 c Grape Nuts
2 c Quick Oats
1/2 c Honey Roasted Peanuts
1/2 c Sunflower Seeds
1/2 c Cashews
1/2 c Sliced Almonds
3 T Wheat Germ
4 T Flax Seed Meal (optional)
2 scoops Vanilla Muscle Milk Protein Powder (or other brand)
1 1/2 c Brown Rice Syrup
1 c Natural Peanut Butter
1/4 c Sugar or Honey (try substituting 1/4 c Brown Rice Syrup instead)
1/2 c Chocolate Chips
Preheat oven to 350 degrees. Grease 13x9 in. pan. Mix dry ingredients in a large bowl. In a separate microwave-safe bowl, melt and mix wet ingredients until smooth. Combine wet and dry ingredients. Add chocolate chips in a couple of minutes after mixture cools. Press into 13x9 in. pan. Bake at 350 for 8 minutes. Cool and cut.
Variations:
White Chocolate Macademia Nut My FAVORITE
Substitute 1/2c white chocolate chips for chocolate chips
and 1 c. chopped macademia nuts for 2 other nut choices.
Also,
Dried fruit can be used instead of chocolate chips…
Peanut butter chips can replace chocolate chips…
THIS IS COOL INFO !! THANKS !