Homemade Energy Bars

Recently we had to go out of town unexpectedly, and there aren’t a lot of options to eat healthy in the more rural parts of our state. Thanks to my food prep I had the majority of my meals taken care of. But snacks are different. Just a handful of almonds or an apple doesn’t cut it for me, I need some SUBSTANCE. Generally my meals consist of piles and piles of veggies and some meat and healthy fat – I’m a volume eater. On the road that won’t work – I just can’t transport enough veggies to fill me up. So I kinda stay hungry – which usually results in pigging out on not so healthy food. I need to take healthy snacks so that when I DO pig out, it can be on mostly healthy food. I’ve had this idea in my head for a few months  that I could make my own snack bars. The ones you buy at the stores are cost prohibitive and even the healthy bars have stuff in them I don’t  want. I figured a little trip would be an excellent time to test out some Homemade Energy Bars. These bars are also tasty enough that they’re kid AND Nana approved – and they can squelch a sweet craving. The hard part is not eating them all. Bonus, they’re quick and easy to whip up. You just need some time for them to cool and solidify in the fridge or freezer. You can customize my Homemade Energy Bars however you want. If you do great with almonds, add some. Like cashews? Add those too. Cranberries? You betcha. Chocolate chips are a must for me. For this batch I just tossed in stuff from my pantry. I had a handful of almonds left and a brand spankin’ new package of pumpkin seeds.

It’s incredibly hard to travel with food sensitivities – I do it by cooking as much as I can and getting salads when my guys get their take out. A fresh batch of Lyn Genet’s Carrot Ginger soup, sunflower seeds for salads, nightshade free breakfast sausage, hard-boiled eggs, a package of bacon for the guys, chia pudding and apples, pears and blueberries and we’re all set. I still have to make some concessions – restaurant salad dressings tend to use canola oil, MSG, and other things I normally avoid. And honestly, do they have to make salads so darn small??? But still, I can avoid swollen painful joints and weight gain for the most part. It just takes a cooler and some prep. Do you have to travel and try to eat healthy with food sensitivities? What are your tips?


Preheat oven to 350. Microwave your coconut oil and honey for about 30 seconds – just long enough to melt everything. Add your almond butter and stir. Add your shredded coconut, sunflower seeds, pumpkin seeds, chia seeds, any extras. Mix well. Spread into an 8×8 and cook for 10 minutes. Refrigerate till solid.

NB: My house is pretty warm in the summer, about 80 degrees. These bars will become very soft at these temps. For best results keep refrigerated.

Homemade energy bars

Homemade Energy Bars Gluten Free, Paleo Friendly, Customizable - Roxie.net


Roxie Turner

Leave a Reply

Your email address will not be published. Required fields are marked *