I’m an outdoorsy girl and creating healthy, gluten-free food that travels well in the backcountry is a passion of mine. This energy bar recipe is a take-off from the granola I make, but with several variations.
You can substitute any of these ingredients for something similar. This recipe is just a “launching pad” for whatever you want to come up with. Be creative and play with your food. That makes life more fun, don’t you agree?
Melissa’s Mile High Energy Bars
What you need
• 1 tablespoon coconut oil, olive oil, or butter (to grease the pan)
• 1/2 cup chopped almonds
• 3/4 cup chopped walnuts (or pecans)
• 1 cup GF rolled oats (I use Gifts of Nature’s certified GF rolled oats) * (see below)
• 1 cup Erewhon Organic GF Crispy Brown Rice Cereal (make sure it’s the GF version)
• 1 cup Arrowhead Mills Organic GF Maple Buckwheat Flakes (pulsed in a food processor to a medium chop)
• 3/4 cup finely shredded coconut (I use Let’s Do Organic unsweetened organic coconut)
• 1/3 cup sunflower seeds
• 1/3 cup raisins
• 1/4 cup lightly ground flax seeds (I pulse them a couple times in a small coffee grinder I use
exclusively for seed and spice grinding)
• 1/4 cup honey or agave (agave isn’t as thick, which works better – but either one is okay)
• 1/4 cup pure maple syrup
• 1/4 cup almond butter
• 2 tablespoons cocoa nibs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
What you do
Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan with oil.
Mix chopped nuts, oats, shredded coconut, sunflower seeds, and lightly ground flax seeds and spread out on rimmed cookie sheet. Put in the oven and set timer for 3 to 4 minutes. Watch carefully as this stuff can burn in no time. Stir and reset timer for another 3 minutes. This mixture should be a nice toasted golden color. Adjust according to what works best for your oven. Remove from oven and cool. Mix in a large bowl with the rice cereal, chopped buckwheat cereal, raisins, and the cocoa nibs.
Combine honey (or agave), maple syrup, almond butter, vanilla, cinnamon, and salt in saucepan and bring to low boil over low to medium heat. Stir constantly and let boil for 3 or 4 minutes. You want this thick enough to hold the energy bar ingredients together, but not so thick it’s hard to work with.
Pour over the cereal mixture and stir well to mix it all together.
Spread into your prepared 9 x 13 inch pan, cover, and cool in the fridge before cutting into bar sizes. Store in an airtight container in the fridge. These make great treats for hiking, backpacking, skiing, and life in general!
* According to the Celiac Sprue Association, oats should be considered with caution. I have used the GF options with no problem, although I don’t eat a lot of them. Apparently some people can’t tolerate even small amounts of GF oats. Here is some current information to help you make an informed decision regarding what would be best for you. If you don’t want to try oats, just substitute something else for that ingredient – no problem.
In good health,