Published: · Modified: by Sherri · This post may contain affiliate links · 45 Comments
Jump to Recipe
These yummyEnergy Bars are packed full of superfood nutrients and sweetened with honey and just a little touch of chocolate.
I often make healthy snacks likehomemade granola barsor energy bites to have on hand for when I am on the go. They go great with Greek yogurt or piece of fruit.
This week we are traveling and I decided to make these energy bars for our trip. They are so wonderful, packed full of nutrients and just sweet enough to satisfy any craving.
Ingredients for Energy Bars
½ cup uncooked quinoa
½ cup raw or roasted and unsalted sunflower seeds
½ cup raw or roasted and unsalted pumpkin seeds
½ cup raw sliced almonds
½ cup chopped dates (about 5-6 dates)
⅓ cup raisins
⅓ cup chocolate chips
⅓ cup honey
1 tablespoon coconut oil
How to Make Energy Bars
Preheat oven to 350 degrees F
Line a small glass baking dish with parchment paper.
Combine all the dry ingredients in a medium-sized mixing bowl.
Melt the coconut oil in a microwave-safe dish for about 1 minute and then stir in the honey.
Add the wet ingredients to the dry ingredients and mix until thoroughly coated.
Press the mixture into the prepared 8 x 8 glass baking dish.
Bake for 20 – 25 minutes.
Remove from the oven and let cool.
Once completely cooled to room temperature place the dish in the refrigerator for 30 minutes. This makes cutting them into bars much easier.
Store in an airtight container in the refrigerator.
Need more healthy snack ideas? Try some of these great recipes too:
Honey Mustard Roasted Chickpeas
Chocolate Almond Butter Oatmeal EnergyBalls
Chocolate Avocado Pudding
Healthy Muddy Buddies
Carrot Cake Energy Bites
Superfood Energy Bars
These yummy energy bars are packed full of nutrients and sweetened with honey and just a little touch of chocolate.
4.64 from 22 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Refrigerate: 30 minutes minutes
Total Time: 30 minutes minutes
Servings: 16
Calories: 150kcal
Author: Sherri Hagymas
Ingredients
- ½ cup uncooked quinoa
- ½ cup raw or roasted and unsalted sunflower seeds
- ½ cup raw or roasted and unsalted pumpkin seeds
- ½ cup raw sliced almonds
- ½ cup medjool dates chopped (about 5-6 dates)
- ⅓ cup raisins
- ⅓ cup chocolate chips
- ⅓ cup honey
- 1 tablespoon coconut oil
Instructions
Preheat oven to 350 degrees F
Line a small glass baking dish with parchment paper.
Combine all the dry ingredients in a medium sized mixing bowl.
Melt the coconut oil in a microwave safe dish for about 1 minute and then stir in the honey.
Add the wet ingredients to the dry ingredients and mix until thoroughly coated.
Press the mixture into the prepared 8 x 8 – Glass Baking Dish .
Bake for 20 – 25 minutes.
Remove from oven and let cool.
Once completely cooled to room temperature place the dish in the refrigerator for 30 minutes. This makes cutting them into bars much easier.
Store in an air tight container in the refrigerator.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
More Healthy Snacks
- Slow Cooker Candied Nuts
- Carrot Cake Energy Bites
- Easy Vegetable Soup
- Bulgogi Bowls
Reader Interactions
Comments
Johanne
I followed the recipe carefully but the bars were very sticky despite the parchment paper in the pan. Also, they fell apart when I tried to cut the bars, even after leaving them 40 minutes in the fridge. I will definitely not make these bars again.Reply
Janet
I made the bars. I did not have raisin. I used mixed nuts from Bulk Barn and added shredded coconut and 3 blend flax, hemp, chia. I did not particularly like the crunch from the uncooked quinoa. I wish I had kept it in for longer than 20 min but overall mine came out intact a bit soft after the over 30min in the fridge. It tasted amazing. I will definately make these againReply
Pauline
I followed the recipe to a ‘T’ but the quinoa is too hard. I’m afraid someone will crack a tooth on it. The rest of the ingredients came together well but I did have to bake it longer and then left it in the fridge overnight.
Reply
Leni
Loved all the ingredients and had them all in my pantry. I was so excited for this recipe. However, mine came out so hard it could break your teeth. I followed this recipe to a t. With exception to putting this in the fridge. So very disappointing. I wasted all those great ingredients. Not sure what I did wrong.Reply
Ann
Yum! You’re feeding my eyes so much right now. This recipe is almost too good to be true. Dying to give it a try. My family would go nuts over these super bars. Thank you for sharing such a fab idea with us! You’re amazing!Reply
Donna
These sound lovely, is there anything else I can use besides coconut oil? Thank you
Reply
Sherri
Although I haven’t tried it, you could use flax oil or possibly even a nut butter like almond butter.
Reply
BINA
Hi,Sherri
I really liked your recipe, I don’t use honey can I replace it with maple syrup? And how much?Reply
Mads
The mix did not cut into bars very well
It was a mess
Was yummy
I didn’t use quineoHas anyone else made these and can give me a tip to make the mixture stick together better and harden better
Reply
Crystal
These were amazing!
Love the crunchy and tender parts.
Extremely easy to make 😉
Thank you for sharingReply
Valerie Allen
I can’t wait to get it out of the oven!!! Subbed cranraisens for cherries and raisens. Used what I had on hand will be making this again! So easy!
Reply
Rita
I made these 7/4/17. Sounded great. Baked 22/minutes of the 20-25 recommended. Cooled, then when I went to cut them they just fell apart in a wad of goo. What did I do wrong? Can they be re-baked? They were also cooled in the refrigerator before I tried to cut them.
Reply
Rita
I made these 7/4/17. Sounded great. Baked 22/minutes of the 20-25 recommended. Cooled, then when I went to cut them they just fell apart in a wad of goo. What did I do wrong? Can they be re-baked?
Reply
Adele
I love it . I’ve made it like 4 times and actually I’m making it again right now I’ve added flax oil also and a bit of oatmeal to it.
Reply
Sherri
So happy you like them as much as me! 🙂
Reply
Mads
Mmm did the oatmeal help it to stick better when cutting
Reply
Susan
Can someone post that they’ve made it, instead of wasting other’s time on how you’re “excited” to make it???? How about reviewing the recipe after you’ve made it – now there’s an idea!
Reply
Sandra
U are so right….I was thinking the exact same thing.
Reply
Rebecca @ Strength and Sunshine
So glad I found your blog tonight! You are the “bar” queen! All these recipes for bars are pot on! Haha!
Reply
Sherri
Thanks Rebecca! I do love making lots of fun healthy things to snack on 🙂 You have loads of great looking recipes that I think I would love too. Off to check some more out!
Reply
Izabela
Made them today. Followed the recipe but after baking and cooking, when it was time to cut they just fell apart. They do taste great. Too bad they won’t hold a shape.
« Older Comments
