Multi Grain Energy Bars Recipes

MULTI-GRAIN ENERGY BARS

Steps:

• Preheat oven to 350F.
• Lightly grease a 9" x 13" baking pan.
• In a medium bowl, combine the cereal, raisins, almonds, pumpkin seeds, flours, cinnamon, baking soda and salt.
• Stir to mix thoroughly.
• In a separate large bowl, whisk together the oil, brown sugar and egg until blended.
• Stir in the applesauce and vanilla.
• Add the dry ingredients, stirring just until blended.
• Spread the batter in the pan and bake for about 30- 35 minutes or until golden brown and tester inserted in centre comes out clean.
• Let cool until lukewarm on a wire rack before cutting into 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.

RICE CEREAL ENERGY BARS

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

MIRAVAL MULTIGRAIN NUTRITION BAR

Steps:

• PREHEAT the oven to 350° F. Lightly grease an 8" by 8" baking sheet or cake pan with vegetable cooking spray and set aside.
• SPREAD the oats, nuts, and flaxseed meal on a sheet pan and bake until very light golden brown and fragrant, 10 to 12 minutes. Transfer to a large bowl.
• BRING the water to a boil in a medium saucepan. Remove from the heat and add the 7-grain cereal; set aside until the water is absorbed, 2 minutes. Add the peanut butter and honey, stir well, and place over medium-low heat. Cook, stirring constantly, until the mixture is thick and glossy and pulls away from the sides of the pan, 1 1/2 to 2 minutes.
• SPOON the fruit and salt into the hot peanut-butter mixture and immediately pour into the bowl with the grains. With a large rubber spatula, work the peanut butter-fruit mixture into the grains until evenly coated. (The mixture will become very sticky; it may be necessary to work the mixture with your hands.)
• TRANSFER the mixture to the prepared pan, working it out to the edges with your fingers and pressing to a uniform 1/2-inch thickness. Refrigerate until firm, at least 2 hours.
• CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep room temperature for up to two days, and refrigerated for up yo four days.)

NO-BAKE EASY ENERGY BARS

Steps:

• Combine the peanut butter and honey in a large nonstick pot and warm over low heat until runny and mixed.
• Mix in the oatmeal and protein powder.
• Do not bake, but heat enough to mix nicely.
• Press into a 9x9 inch pan and let cool (to make cutting them easier, you could stick the covered pan into the refrigerator for a few hours).
• Slice into 16 bars and package in sandwich baggies.