Photo: Iain Bagwell; Styling: Cindy Barr
These bars fit snugly into snack-size zip-top plastic bags but also divide easily into squares. Store in an airtight container up to three days.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Spread oats and quinoa on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cranberries, pistachios, coconut, flaxseed meal, and chocolate.
Step 3
Combine almond butter, agave, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 13 minutes or until lightly browned. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.
Step 4
Cherry-Almond Energy Bars: Substitute coarsely chopped tart dried cherries for the cranberries, and chopped salted, dry-roasted almonds for the pistachios. Substitute honey for the agave nectar.
Step 5
Serves 16 (serving size: 1 bar)
Step 6
CALORIES 205; FAT 6g (sat 1g, mono 1g, poly 6g); PROTEIN 5g; CARB 25g; FIBER 3g; CHOL 0mg; IRON 1mg; SODIUM 54mg; CALC 47mg
Step 7
Peanut Butter Oatmeal Raisin Energy Bars: Substitute golden raisins for the cranberries and chopped salted, dry-roasted peanuts for the pistachios. Omit the coconut and chocolate. Add 1/2 teaspoon ground cinnamon to the oat mixture in step Substitute creamy peanut butter for the almond butter and honey for the agave nectar.
Step 8
Serves 16 (serving size: 1 bar)
Step 9
CALORIES 179; FAT 6g (sat 2g, mono 8g, poly 2g); PROTEIN 6g; CARB 23g; FIBER 2g; CHOL 0mg; IRON 1mg; SODIUM 94mg; CALC 18mg
Chef's Notes
When retesting the energy bars (cranberry and peanut butter), combine the “liquid” ingredients and gently warmed them in the microwave. Also, firmly pressed the mixture into the pan.
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