Celeste Jarabese - Energy Bar Recipes: Easy and Tasty Homemade Granola and Protein Bars for Breakfast and Snack

There is no more reason to skip breakfast or snack because you can bring these power-packed bars anywhere with you. It is sure a lot of fun when you start making your own Energy Bars at home. This book will help you learn different kinds of Energy Bars, whether you are looking for baked or no-bake, chewy or crunchy recipes. Be creative because your options are truly endless! From fruits to the type of sweetener, to nuts and seeds. Just throw them all in! These great-tasting energy bars can last for days up to a week or two when properly stored. Also, they can be easily packed and portable.

You can bring them to the office, school, or at the gym for a healthy snack on the go. Sounds good, right? You bet! So, what are you waiting for? Lets get started!

It has a mild flavor without the bitter taste that you would typically get from common artificial sweeteners. Agave nectar is also very good at making energy bars because it is not overpowering. It lets you taste the flavor of dried fruits, nuts, and other ingredients that you are using. When you experience that your bars don't stick together as desired, especially when you aim for chewier bars, you can add some applesauce or nut butter such as peanut butter and almond butter. Also, adding some cocoa powder mixed with agave nectar or brown rice syrup can surely do the trick in making firmer bars.

Notes are added so you can customize as desired. Preparation time: 10 minutes Total time: 20 minutes Yield: 8 servings Ingredients 1-1/2 cups (150 g) old-fashioned oats 1-1/4 cups (65 g) cereal mix, or any other kind of puffed grains or cereals 1/2 cup (60 g) chopped nuts, such as - walnuts, almonds, pecans, or peanuts 1/2 - 1 cup (60 g 120 g) dried fruits, such as apricots, raisins, cranberries, or cherries 1/2 cup (160 170 ml) syrup, such as honey, maple syrup, agave nectar, or brown rice syrup A teaspoon (5 ml) of pure vanilla extract or almond extract 1/4 teaspoon (1.5 g) kosher salt 1/2 - 1 teaspoon (1 2 g) spices (cinnamon, cardamom, allspice, or pumpkin pie spice) 3 tablespoons (45 g) peanut butter or almond butter 1 tablespoon (7 g) cocoa powder (optional for firmer bars) Things Needed

• Large mixing bowl
• Spatula or Wooden spoon
• Measuring cups and spoons
• Baking pan
• Aluminum foil or Parchment paper

1. Prior to Baking: Preheat and set your oven to 325 F (160 C). Put the baking rack in the middle of your oven. Line the baking pan with baking or parchment paper, leaving extra to hang over the sides. Coat lightly with oil spray. Toast both the nuts and grains for 10-15 minutes, or until toasted and fragrant.

   If you want to achieve softer dried fruit pieces, just soak them in very hot water for at least 10 minutes and then drain before using.

2. Combining the Dry Ingredients: Mix together the oats/cereals, nuts, and dried fruits together in a mixing bowl.
3. Warm the Syrup: Warm the chosen syrup for at least 10-15 seconds in a small saucepan over medium heat. It should be thick enough to be poured easily. Stir in the vanilla extract, salt, spices (if using), and nut butter (if using).
4. Add the prepared Syrup into the Dry Ingredients: Pour the syrup mixture over dry ingredients. Mix until the dry ingredients are completely coated with syrup and begin to come together in clumps.
5. Press mixture into the Baking Pan: Pour your energy bar mixture into the prepared pan. With a piece of wax paper, press the mixture firmly into the prepared pan (so it wont stick to your fingers and to make an even layer).
6. Bake your Energy Bars: Bake your energy bars for 20-25 minutes if you want it chewy or 25-30 minutes if you want crunchy bars. (This will give you firmer energy bars)
7. Cool the Energy Bars: Let the energy bars cool completely in the baking pan. (This will give you firmer energy bars)
8. Cool the Energy Bars: Let the energy bars cool completely in the baking pan.

   They will become firm as they cool. You can then cut into portions in the pan using a very sharp knife, then lift the energy bars by the flaps of parchment to remove from the pan. Store in between layers of wax paper in an airtight container inside the refrigerator or freezer.

9. Pack them up: To make it easier to slip into backpacks and lunch boxes, you can also wrap each bar individually in foil or plastic wrap.