I love energy bars because they are a quick and easy source of protein and a good needed boost in the late afternoon or after a hard workout. But it’s difficult to find ones that are tasty and not overly processed at the grocery store. I do have a few regular store-bought favs but it was time to try something new. Heidi from 101 Cookbooks has some awesome all natural recipes and this is a slightly adapted version of her Big Sur Power Bars. Feel free to make your own variations of the recipe. Brown rice syrup and crisp brown rice cereal can be found at Whole Foods or any other natural food store in your area.
Adapted from 101 Cookbooks
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Grease a baking pan for square bars or a cupcake tin for circular bars.
2. On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way.
3. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
4. Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
5. Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Wrap in parchment or place in sealed baggies to bring with you when you are on- the-go or for an afternoon pick-me-up.