It’s Monday again. I don’t know about you but I love Mondays. It’s the start of a new week, you’ve rested and recovered and are ready to hit the ground running.
Sometimes though, no matter how much energy I think I have, by mid-afternoon I need a little pick me up to keep me focused on the day’s tasks. That’s why I love these homemade energy bars my daughter and I make. They are so tasty and very easy to make. Full of nutty, fruity goodness, these bars are packed with slow-releasing energy so when I’m struggling with the multitude of tasks that accompanies a Monday and running a little low on energy, having these bars in the fridge is very handy indeed.
This recipe is adapted from the book “You are what you eat” meal planner. They don’t last long in our household and I’m sure once you’ve tried them you’ll know the reason why.
Here’s the recipe:
- 150g porridge oats
- 1/2 tsp cinnamon
- 75g butter (I use butter but you can use low-fat spread of you prefer)
- 3 tbsp honey
- 2 tbsp water
- 1 tbsp flaxseeds
- 50g walnuts, roughly chopped (I hand break them)
- 25g pumpkin seeds
- 25g sunflower seeds
- 25g desiccated coconut
- 75g raisins or sultanas
- 5 ‘ready to eat’ dried apricots, roughly chopped
- 3 dates, roughly chopped
- 10g sesame seeds
- optional – 50g dark chocolate chips
- Preheat the oven to 200C and line a baking tin (I use a 30x19cm one) with non-stick paper.
- Melt the butter, honey and water over a low heat in a large saucepan. Cook for 3-4 minutes stirring continuously until it looks like a thick sauce.
- Add all the remaining ingredients and stir to mix thoroughly.
- Spoon the mixture into the lined tin and flatten the surface.
- Place in the oven and bake for 25-30 minutes until light golden brown and the mixture is firm to touch.
- Remove from the oven, loosen the edges from the sides and leave to cool for 10 minutes.
- Cut the cooled bar into squares and store them in an airtight container.
When I make these bars with dark chocolate chips added, which is almost always, I’ll sprinkle the chocolate chips onto the top of the mixture as it’s cooling (stage 6). After I’ve cut the entire bar into squares, I’ll put them in the fridge so the chocolate hardens. I also prefer the extra crunch it gives when they’re just out of the fridge.
These bars are so delicious with chocolate or without, and you’re getting lots of nutty, seedy goodness. Give them a try and let me know what you think.