These energy bars are great for taking on hikes or enjoying as post-workout or afterschool snacks. And with dairy-free chocolate and wholesomes oats, nuts and dried fruit, even kids like these!
Makes about 12-16 bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 cup 2 T. all-purpose flour
- ½ cup soy milk powder
- 1 t. baking powdet
- ¼ t. sea salt
- 1 ¼ cup quick-cooking oats
- ½ cup chopped almonds
- ¼ cup raw sunflower seeds
- 1/4 cup toasted wheat germ
- ½ cup raisins
- 1/3 cup natural creamy peanut butter
- ½ cup brown sugar
- 3 T. maple syrup
- 3 T. ground flax seeds mixed with 1/4 cup water
- ½ cup almond milk, store-bought or homemade
- 3/4 cup dark dairy-free chocolate chips
1. Preheat the oven to 325 F. Lightly oil a 13" x 9" casserole dish or baking pan. Set aside.
2. In a medium-sized mixing bowl, sift together the flour, soy milk powder, baking powder and sea salt, and set aside. In a food processor, combine the oats, almond, sunflower seeds, toasted wheat germ and raisins, and pulse just a few times until chopped and well mixed. Add the dry mix to the processor, and pulse several more times until the mixture is combined. Set aside.
3.In a medium-sized mixing bowl using an electric hand mixer, combine the creamy peanut butter, brown sugar, maple syrup and flax seed mixture, beating for about 1-2 minutes, or until creamy and well combined. Add the dry ingredients and almond milk to the peanut butter mixture, stirring until just combined. Fold in the dark dairy-free chocolate chips.
4. Spread the mixture into the prepared pan and bake until golden brown, about 25-30 minutes. Allow the bars to cool in the pan before cutting into bars. Bars will keep for about 1 week in an airtight container.