Have you ever baked your own bars for the trail? Six months ago I cut gluten from my diet because of fatigue, headaches, and IBS. I feel so much better and haven’t had a headache in 2 months! However, I was worried that I’d be hungry forevermore on hiking trails and not get to eat yummy snacks. I’m excited to share this energy bar recipe with you! It’s a customizable recipe so you can make them just the way you want!
*note: If you’re adding dried fruit to your recipe, watch out for dried fruits that include added sugar. The fruit I’ve added to these bars doesn’t have any added sugar.
I n g r e d i e n t s:
- 4 cups organic rolled oats
- 1/2 cup ground flaxseed
- 1 teaspoon sea salt
- 1/2 cup unrefined coconut oil, melted
- 1/2 cup raw honey
- 1 cup organic pumpkin puree
- 4 organic eggs, beaten
C u s t o m i z e d I n g r e d i e n t s: (choose your favorites!)
- 1/4 cup dried unsweetened cranberries
- 1/4 cup dried dates (chopped into small pieces)
- 1/4 cup dried apricots (chopped into small pieces)
- 1/4 cup currants
- 1/4 cup dried blueberries
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dark chocolate chips
- 1/2 cup walnuts (chopped into small pieces)
- 1/2 cup pumpkin seeds
I n s t r u c t i o n s:
- Preheat oven to 350F and line baking sheet with foil.
- In a small saucepan, heat coconut oil and honey until they melts.
- In a small bowl, beat eggs and pumpkin puree.
- In a large bowl, mix organic rolled oats, ground flax seed, sea salt, dark chocolate, and customized fruit / nut ingredients in a large bowl.
- Add the coconut oil, honey, eggs, and pumpkin to the large bowl.
- Scoop large spoonfuls of mix, shape into 2″ bars, and flatten. The bars won’t change shape or spread while baking. 12 bars / cookie sheet.
- Bake for 20-25 minutes or until the edges are browned. Plan your next hike while they’re baking!
If you have other ingredients you include in your energy bars, comment below! I’d love to know what else you add to your bars!