Awesome No-bake Energy Bars

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Introduction: Awesome No-bake Energy Bars

About: Dad, maker, curious person.

I love these energy bars because they taste great, easy to make and freeze well.

A lot of energy bars use peanut butter, which is great, but can be overwhelming. These bars, with the combination of honey and coconut (as well as other things) are much lighter on the peanut butter taste. Funnily enough, there's enough PB taste for those who love it, but light enough for those who aren't as enthusiastic.

Ingredients

  • 1 cup rolled oats
  • 1 cup shredded coconut (sweetened or unsweetened, your call)
  • 1/3 cup mini-chocolate chips
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/2 cup chia or flax seed (optional).

Equipment

  • Large bowl
  • Spoon
  • Cookie sheet
  • Rolling pin
  • Parchment paper (optional, but very handy)

Note: The images for this Instructable were done with a triple batch, the amounts listed won't make as much. I could have used another batch to fill the cookie sheet in later steps).

Step 1: Stir It Up

Start with your dry ingredients (coconut, chocolate chips, oatmeal and flax/chia seeds) and mix together well. Not a necessary step, but can make it easier to ensure you get a consistent mixture.

Add the honey and peanut butter and mix well until you have a pretty thick mixture.

The mixture will be sticky in the end, but if you feel it's a little too wet, add a little more oatmeal.

Step 2: Roll and Cut (or Ball Them Up)

After you've mixed you ingredients well, you'll want to prepare your cookie sheet.

Cut a piece of parchment paper the size of your cookie sheet and place on the bottom.

Bar them

Put your mixture on the parchment, and lay another sheet of parchment over the top of the mixture. This helps keep your rolling pin from sticking to the mixture.

Roll out your bars to your desired thickness. I used the edges of the sheet to get a relatively consistent thickness by running my pin on two sides at once.

After rolling out, cut to the desired size. Cover with the parchment before freezing (just in case).

Or

Ball them

If you don't want to have flat bars, you can refrigerate your mixture for 30min, then roll clumps of the mixture into small balls and place on a cookie sheet for freezing.

I prefer the bars as they can be eaten easier when fully frozen where as the balls have to thaw more first, but to each their own.

Freeze them!

After making into the desired shape, put the entire cookie sheet and bars into the freezer for an hour or so.

Step 3: Break Them Up

Once frozen, the bars will be less gooey and easily separate. This way you can stack them without worry that you're going to have a single monolith of energy bar. I still stagger them for easier separation.

Place in a freezer bag and you're good to go.

These bars are great as a snack or pre/post workout energy.

Enjoy and thanks for looking.

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Questions

49 Comments

If you let them thaw, do they get sticky again? I am usually taking my granola bars with me and I am wondering how much of a mess I should expect.

2 replies

Yes, they get sticky when thawed out. For another recipe, date based, I rolled them in oats before freezing and that seemed to help. It would probably work here too. Thanks for checking them out.

I will probably try it that way. Thanks

Mine looked a bit different, but that's probably because I used coconut flakes. The first batch was too dry, so the adhesion wasn't that good, but that's going down to insufficient honey. Mind you, they tasted fantastic. Used Macadamia paste (we have lots of Macadamia's down here in Oz) in the second batch for a different taste.

Very impressed though :)

1 reply

Glad you enjoy them. Macadamia sounds nice. Here in the NE US, they're fairly expensive (as are a lot of nuts) so I hadn't thought to use them.

Glad you liked them. They're a favorite here too.

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just tried a different recipe that I am not thrilled with, but I did get an idea from it to apply to your recipe. You can add a scoop of protein powder to increase that percentage per bar. Additionally, toast some of the oats and the flax seed for flavor. Dates or any dried fruit will add sweetness and moisture if you don't like honey or agave. Making this as soon as the other stuff is used up. Thanks

1 reply

I've not tried protein powder, but I'm sure there's sufficient moisture to get them to stick. I may try to add some finely chopped dried fruit after this batch is used up. Thanks for the tips.

I don't think you'll be disappointed. Let me know how it goes.

What could i use instead of PB as I am allergic to peanuts?

8 replies

You can use any other nut butter. I like almond butter, and my favourite is cashew butter. If you want to make your own you can by using a grinder attachment on your food processor. Put the nuts in and grind them, then repeat until you get a buttery substance. Add a pinch of sea salt if you like, or anything you would like to flavour it with. Alternatively search for alternative nut butters with Google. I think Amazon can supply most of them.

Hi;

you could try melting extra chocolate and use that as the binding agent, I sometimes do this when I'm low on honey for flapjacks ... this seems to work as the kids usually eat them before I get a look-in! If its a bit gooey add more oats....

I like the idea of the chocolate, but does it get too hard to bite when it cools?

It does not. I prefer to use Milk Chocolate or White Chocolate in my oatmeal, it makes it a little creamier.

You should be able to use any nut butter like sunflower, cashew, etc. If you are allergic to chocolate you could substitute carob chips.

Almond or Sunflower seed butter is what I use. I'm not personally allergic but circle of exclusion is important for those around me. There is also creamed coconut, it needs to be warmed for mixing but it will cool to a more solid consistency than any nut butter, and has a pleasant taste.