Four easy energy bar recipes you can make at home

Fruit and Nut Bars8 by 8-inch pan1 cup puffed rice cereal1/2 cup dried fruit (chopped if necessary) - cranberries, figs, cherries, raisins1/2 cup nuts - peanuts, walnuts, almonds, pecans1 1/2 cup bran or high-fiber cereal1 tbsp. butter1 teaspoon vanilla extract1/4 cup brown sugar1/3 cup honeyPinch of salt or sea saltPreheat the oven to 350 degrees F.  Coat the sides and bottom of your pan with olive oil or vegetable oil.Combine chopped nuts, dried fruit and cereal into a microwave-safe bowl.  If the fruit clumps together, use your fingers to separate the mixture.Combine butter, brown sugar and honey into a sauce pan and bring it to a boil, stirring until the mixture is completely dissolved and melted.  Remove from the heat and then stir in the vanilla and salt.  Then pour the liquid mixture over the dry ingredients, stirring everything until it is well-mixed.  Pour the now-mixed ingredients into prepared pan and use a piece of wax paper to press the mixture firmly into the pan until it is evenly distributed.  Bake for 15 minutes for chewy bars or 25 for crispy bars.Remove the pan from the oven and allow the bar mix to cool to room temperature.  Flip the pan over onto a cutting board.  Use a sharp knife to divide the bars into the size you desire.  Wrap individual bars in plastic wrap or wax paper and store in an air-tight container (will keep for 3 weeks), or place the container in the freezer.Note:  Add a few chocolate chips into the mixture to make it extra sweet.  'Surf's Up' Energy Bars8 by 8-inch pan (thick bars) - 9 by 13-inch pan (thin bars)1 tablespoon coconut oil (or regular butter)2 cups chopped pecans or almonds2/3 cup (unsweetened) shredded coconut1 1/4 cups rolled oats (do not use quick oats)1 1/2 cups unsweetened crisp rice cereal1 cup brown rice syrup, corn syrup or honey1/4 cup cane sugar1/2 teaspoon fine-grain sea salt2 tablespoons ground coffee or espresso beans1 1/4 teaspoon vanilla extractPreheat the oven to 350 degrees F.  Grease the baking pan with extra coconut oil or butter.On a baking sheet toast the almonds or pecans with the shredded coconut for about 5 minutes.  The coconut should turn a golden color.  In a large bowl, mix the toasted items with the oats and cereal.Combine the syrup or honey, sugar, salt, beans and vanilla in a saucepan over medium heat.  Stir vigorously as the mixture comes to a boil and thickens.  Pour the liquid over the dry mixture and stir until all ingredients are evenly coated.Spread the mixture into the prepped pan and cook for 20-25 minutes.  Remove the pan from the oven and let it cool to room temperature.  Once cooled, cut the bars into the size you want and then store in an air-tight freezer-safe container.Note: Sprinkle a bit of shredded coconut onto the top of your bars to make them attractive to guests.Homemade Granola Bars9x9" pan, about a dozen long bars1 1/2 cups rolled oats (do not use quick-cook oats)1 tbsp. brown sugar1/2 cup bran/grape nuts cereal1 1/2 cups rice cereal (do not used puffed rice)1/3 un-shelled and salted sunflower seeds3 1/2 tbsp. peanut butter (smooth or crunchy depending on the texture you want)3 tbsp. honey3 1/2 tbsp. molasses, brown rice syrup or corn syrup1 tbsp. vanilla extractCinnamon (to taste)Preheat your oven to 325 degrees F.  For higher elevations, you may have to adjust your oven temperature.  Line the 9x9 pan with a sheet of wax/parchment paper that is long enough to entirely cover the bottom of the pan and go over the sides.  Warm the peanut butter, vanilla and brown sugar until it is easily stirred together and melted.  Mix all of the dry ingredients into a large bowl and add cinnamon.  Pour the liquid mixture over the top, stirring or mixing as you add.  Once everything is mixed equally and well, spread the ingredients into the pan and press it down with extra wax/parchment paper.  Bake for around 25 minutes.After removing the pan from the oven, use the wax paper to press the bars flat once again in your pan.  Allow the bars to cool completely to room temperature.  Once cooled and hardened, lift the edges of the wax/parchment papers out of the pan and place onto a cutting board.  Use a sharp knife to cut the bars into the size you would like.  Wrap the individual bars into clean wax paper and then store in an air-tight freezer-safe container for storage.   View the list »
Don't waste your money buying expensive energy bars when you make your own at home

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Energy bars are all the rage right now. One, they are nutritious. Second, they are a great backup food for emergencies, just going backpacking or taking a day trip. One of the most efficient sources of on-the-go foods, they could help save your life or just provide a snack when you're needing a healthy boost. You won't need to buy them at the store if you follow these four easy recipes for making them at home.

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One of the great things about the homemade energy bars is that you know exactly what ingredients are in them, whether you have a food allergy or sensitivity and need to substitute and ingredient and that you can use ingredients many have in their homes. The fact that most of the ingredients do not have preservatives is also a relief to many who enjoy sustainable living. Experimenting with ingredients can be done easily and can increase your enjoyment.

To extend the shelf life of homemade energy bars, it is highly recommended that you cut them into reasonable sizes and then wrap each individual bar in wax or butcher paper. Use a sealing freezer-safe container with a label that includes the date the bars were made. When you're ready to eat one, just grab it and go. These recipes explain how to store the particular item and have helpful suggestions about making these treats a favorite.

Homemade Granola Bars

  • These popular items are becoming more expensive, even in your discount grocery shopping locations – and they don't always carry them. You can try honey, maple syrup or even Karo syrup, but one of the best ways to keep your bars together is to use brown rice syrup. Brown rice syrup allows you to make both chewy and crunchy granola bars and is not quite as sweet as the other options. Remember, you can modify your recipe to meet your own tastes. If you have trouble with bars that won't stick together well, try using a touch of cocoa powder or even peanut butter. To see the recipe, please go to the list.

'Surf's Up' Bars

  • Want to try an energy bar that has a tropical taste? The 'Surf's Up' bar is packed with toasted nuts, coconut, ground coffee beans and a little cereal to give you a healthy dose of grain. One note: If you or your family have nut allergies, you should stay away from these bars. To see the recipe, please go to the list.

Fruit and Nut Bars

  • Nutri-Grain sold a popular bar, but they have disappeared from many grocery markets. No worries, however, as you can make them yourself. This recipe (see the list) is easy to follow and allows you to add your favorite fruit and nut combination.

No-Bake 'Good Morning' Bars

  • Do you ever wake up and think, 'I don't have time for breakfast before work'? Do you worry your kids don't take the time to eat their first meal of the day before heading to school? Put an end to those concerns with this easy to make 'Good Morning' bar. This bar is crunchy, sweet and has a bit of saltiness to it that will make your mornings satisfying. To see the recipe, please go to the list.

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  • Homemade Granola Bars9x9" pan, about a dozen long bars1 1/2 cups rolled oats (do not use quick-cook oats)1 tbsp. brown sugar1/2 cup bran/grape nuts cereal1 1/2 cups rice cereal (do not used puffed rice)1/3 un-shelled and salted sunflower seeds3 1/2 tbsp. peanut butter (smooth or crunchy depending on the texture you want)3 tbsp. honey3 1/2 tbsp. molasses, brown rice syrup or corn syrup1 tbsp. vanilla extractCinnamon (to taste)Preheat your oven to 325 degrees F.  For higher elevations, you may have to adjust your oven temperature.  Line the 9x9 pan with a sheet of wax/parchment paper that is long enough to entirely cover the bottom of the pan and go over the sides.  Warm the peanut butter, vanilla and brown sugar until it is easily stirred together and melted.  Mix all of the dry ingredients into a large bowl and add cinnamon.  Pour the liquid mixture over the top, stirring or mixing as you add.  Once everything is mixed equally and well, spread the ingredients into the pan and press it down with extra wax/parchment paper.  Bake for around 25 minutes.After removing the pan from the oven, use the wax paper to press the bars flat once again in your pan.  Allow the bars to cool completely to room temperature.  Once cooled and hardened, lift the edges of the wax/parchment papers out of the pan and place onto a cutting board.  Use a sharp knife to cut the bars into the size you would like.  Wrap the individual bars into clean wax paper and then store in an air-tight freezer-safe container for storage.   
  • 'Surf's Up' Energy Bars8 by 8-inch pan (thick bars) - 9 by 13-inch pan (thin bars)1 tablespoon coconut oil (or regular butter)2 cups chopped pecans or almonds2/3 cup (unsweetened) shredded coconut1 1/4 cups rolled oats (do not use quick oats)1 1/2 cups unsweetened crisp rice cereal1 cup brown rice syrup, corn syrup or honey1/4 cup cane sugar1/2 teaspoon fine-grain sea salt2 tablespoons ground coffee or espresso beans1 1/4 teaspoon vanilla extractPreheat the oven to 350 degrees F.  Grease the baking pan with extra coconut oil or butter.On a baking sheet toast the almonds or pecans with the shredded coconut for about 5 minutes.  The coconut should turn a golden color.  In a large bowl, mix the toasted items with the oats and cereal.Combine the syrup or honey, sugar, salt, beans and vanilla in a saucepan over medium heat.  Stir vigorously as the mixture comes to a boil and thickens.  Pour the liquid over the dry mixture and stir until all ingredients are evenly coated.Spread the mixture into the prepped pan and cook for 20-25 minutes.  Remove the pan from the oven and let it cool to room temperature.  Once cooled, cut the bars into the size you want and then store in an air-tight freezer-safe container.Note: Sprinkle a bit of shredded coconut onto the top of your bars to make them attractive to guests.
  • Fruit and Nut Bars8 by 8-inch pan1 cup puffed rice cereal1/2 cup dried fruit (chopped if necessary) - cranberries, figs, cherries, raisins1/2 cup nuts - peanuts, walnuts, almonds, pecans1 1/2 cup bran or high-fiber cereal1 tbsp. butter1 teaspoon vanilla extract1/4 cup brown sugar1/3 cup honeyPinch of salt or sea saltPreheat the oven to 350 degrees F.  Coat the sides and bottom of your pan with olive oil or vegetable oil.Combine chopped nuts, dried fruit and cereal into a microwave-safe bowl.  If the fruit clumps together, use your fingers to separate the mixture.Combine butter, brown sugar and honey into a sauce pan and bring it to a boil, stirring until the mixture is completely dissolved and melted.  Remove from the heat and then stir in the vanilla and salt.  Then pour the liquid mixture over the dry ingredients, stirring everything until it is well-mixed.  Pour the now-mixed ingredients into prepared pan and use a piece of wax paper to press the mixture firmly into the pan until it is evenly distributed.  Bake for 15 minutes for chewy bars or 25 for crispy bars.Remove the pan from the oven and allow the bar mix to cool to room temperature.  Flip the pan over onto a cutting board.  Use a sharp knife to divide the bars into the size you desire.  Wrap individual bars in plastic wrap or wax paper and store in an air-tight container (will keep for 3 weeks), or place the container in the freezer.Note:  Add a few chocolate chips into the mixture to make it extra sweet.  
  • Good Morning Energy Bars8 by 8-inch pan (for thick bars)1 tablespoon vegetable oil1 1/4 cups rolled oats (do not use quick oats)1 1/4 cups chopped walnuts1 1/2 cups shredded wheat cereal (crushed)1 cup brown rice syrup or honey1 cup of dried fruit - cranberries, apricots, bananas, apples1 teaspoon vanilla extract1/2 teaspoon of salt/sea salt1/4 teaspoon of cinnamon1/2 cup chocolate chips or almond bark (if you want a sweeter pick-me-up in the morning)Grease the baking pan with olive oil.  Using a large bowl, mix together all of the dry ingredients.  Using a microwave-safe bowl, combine the syrup or honey with the vanilla extract and cinnamon.  Heat the liquids for 45 seconds or until they are melted and well dissolved.  Pour the liquid into the bowl with the dry ingredients and stir well, until the mixture is completely coated. Press the mixture into the greased pan with wet fingers.  Let cool to room temperature for chewier bars.  Let cool to room temperature and then place in freezer for around 30 minutes for crunchier bars.  Once cooled, use a knife to cut the bars into the shape and size you like.  Store the bars in an air-tight container (should last for about 3 weeks) or freeze them. 
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Christina Rivers is a freelance journalist and photographer that was raised in a family that promoted frugal, self-sustaining life methods. Covering everything from home food storage and personal preparedness to emergency survival and medicine, Christina offers readers an opportunity to create...

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