Low Fat Fitness Energy Bars Recipes

EATINGWELL ENERGY BARS

Steps:

• Preheat oven to 325 degrees F. Line the bottom and sides of an 8-inch-square baking pan with foil and coat with cooking spray.
• Combine peanuts, rice cereal, oats, pumpkin (or sunflower) seeds, blueberries, apricots and chocolate chips in a large bowl. Drizzle with syrup and gently stir until thoroughly combined. Spread in the prepared baking pan. Coat another piece of foil with cooking spray and place on the bar mixture, sprayed-side down. Place another pan on top and press firmly to compress the mixture. (Pressing before baking helps the bars hold together after baking.) Remove top pan and foil.
• Bake until just beginning to turn golden at the edges, 20 to 24 minutes (metal pan) or 30 to 35 minutes (glass pan). Cool in the pan on a wire rack for 10 minutes.
• Carefully lift the baked square out of the pan by holding the edges of the foil and place on a cutting board, leaving the foil underneath. Cut in half, then cut each half crosswise into 6 bars. Let cool completely before lifting the bars off the foil.

LOW-FAT FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees F. Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan. Bake, stirring occasionally, until oats are toasted, about 15 minutes. Meanwhile, chop apricots (use the food processor); transfer to a large bowl. Add raisins, protein powder and wheat germ; toss with hands to mix. Lightly coat jelly roll pan with cooking spray. In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil. Reduce heat to low, stir in peanut butter, vanilla and cinnamon. Quickly pour syrup over oatmeal mixture and stir well. With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer. (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours. Cut into 2" x 3" bars. Bars can be wrapped individually in wax paper or foil, or stored in an airtight container with waxed paper between layers. They can be refrigerated for up to four weeks, or frozen for longer storage. Estimated cost is $8.50 for a month's supply. Compare to store bought you will be very surprised at the savings.

LOW-FAT FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
• Bake, stirring occasionally, until oats are toasted, about 15 minutes.
• Meanwhile, chop apricots (use the food processor); transfer to a large bowl.
• Add raisins, protein powder and wheat germ; toss with hands to mix.
• Lightly coat jelly roll pan with cooking spray.
• In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
• Reduce heat to low, stir in peanut butter, vanilla and cinnamon.
• Quickly pour syrup over oatmeal mixture and stir well.
• With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
• (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours.
• Cut into 2" x 3" bars.
• Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
• They can be refrigerated for up to four weeks, or frozen for longer storage.

MICHAEL'S ENERGY BARS

Steps:

• Preheat oven to 300 degrees F.
• Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
• Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
• In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
• In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
• Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
• To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.

PROTEIN FITNESS ENERGY BARS

Steps:

• Preheat oven to 350 degrees.
• Spread oats, cereal and sesame seeds in 13" x 9" pan.
• bake, stirring occasionally, until oats are toasted, about 15 minutes.
• Add raisins, protein powder, wheat germ and benefiber; Mix till combined.
• Lightly coat pan with cooking spray.
• Combine rice syrup and splend in sauce pan over mediom heat and bring to boil.
• Reduce heat to low and stir in peanut butter, vanilla and cinnamon.
• Pour syrup over oatmeal mixture and stir well.
• Spread mixture into pan, pressing into thin even layer.
• Chill till firm (about 4 hours).
• Cut into 2"x3" bars.

EASY ENERGY BARS

Steps:

• Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.