Pack these homemade energy bars on your next outdoor adventure and know you’re eating real food. Easy to grab at the Jimtown Store detour as you pedal through Alexander Valley in California, and pretty darn easy to stir up a batch at home. Thanks to Jimtown Store for sharing this great recipe!
Amy’s Kitchen Coach Tips
These bars do not need refrigeration if eaten within a few days. If you do refrigerate them, allow to soften a bit at room temperature to preserve your dental work.
Freeze some and have outdoor adventure snacks at the ready for months.
- 1 1/2 cups sesame seeds, toasted
- 1 cup sunflower seeds, toasted
- 1 cup pumpkin seeds, toasted
- 1 cup peanuts, toasted
- 2 cups peanut butter
- 1 1/2 cups honey
- 1 cup flax seeds
- 1 cup dried cherries, chopped
- 1 cup dried cranberries, chopped
- a sprinkling of sea salt, if nuts are unsalted
- Preheat oven to 200 degrees F. Line 8x12 inch baking pan with a piece of baking parchment, leaving a ½ inch overhang on opposite sides so you can use it to lift out the baked and cooled bars.
- Mix all ingredients together and spread into prepared pan. Bake for 1 hour, until lightly browned and dry to the touch. Do not overbake. Cool completely before lifting out the pan of bars and cutting into 1x2” rectangles. (After the pan of bars cools to room temperature, I like to refrigerate the pan overnight before removing the bars and cutting them with a sharp knife.) Wrap each individually in parchment or plastic wrap.