Everyone wants to know the best granola bars that aren’t full of sugar or additives and there are some good ones out there but they can be a challenge to find. Making your own is easy so I wanted to share my no-bake Cran-Almond Energy Bars as we head into hiking and outdoor season.
A collection of nuts, dried fruit, and spices blend together easily and mold into a bar perfect for breakfast, snacking or a healthy dessert. You can make these in a matter of minutes by throwing everything in the food processor, pressing into a pan and letting set in the refrigerator.
This balance of healthy fat, carbohydrate and protein is perfect for an on-the-go lifestyle. Calorically dense, you’ll need to make sure to balance your needs with your intake of these. They are really rich and delicious so one is enough at a given time, I find.
What are some of your favorite ingredients for home-made energy bars?
- 1 cup/6 pitted and chopped Medjool dates
- 1/2 cup unsalted almond butter
- 1/2 cup unsalted raw pumpkin seeds
- 1/2 cup unsalted raw almond slivers
- 1 cup dried cranberries (find a variety that are sweetened with apple juice)
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- 1 teaspoon white sesame seeds
- Spray a loaf pan with cooking oil then line with parchment paper so that it comes up the sides completely. In the bowl of a food processor, add all ingredients except the sesame seeds and pulse until combined but not completely blended. Dough should be textured and crumbly. Form dough into a ball with your hands and place in the lined pan. Press down evenly
- Line a greased loaf pan with parchment paper. In a food processor, blend all ingredients together. If needed, use a spoon to move the mixture around so it is evenly blended. Dough should be crumbly with lots of texture. Remove and form into a ball in your hands then place into the lined pan. Press down evenly into the pan until dough is evenly distributed and touching all sides and corners. Refrigerate for 1-8 hours then remove parchment paper onto a cutting board and cut into 8 pieces with a sharp knife. Store in the refrigerator.