Pack It And Go Energy Bars Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
• Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.

Steps:

• Preheat oven to 350.
• Mix all dry ingredients together.
• Add peanut butter, honey, and vanilla - mix well. (I used my mixer - it's pretty dense).
• Grease a 13x9 baking pan - spread mixture into pan (should be about an inch thick).
• Bake for 15-20 minutes.
• Cool and cut into squares. I'm going to refrigerate them (in the hopes they will hold together a little better).
• Enjoy -- yummy & healthy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, sweetened dried cranberries, sunflower seeds, white chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil. Press mixture firmly into a 9x13-inch baking pan.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes. Transfer to the refrigerator and chill for 10 minutes to set.
• Slice chilled bars into 2x3-inch squares. Wrap in plastic wrap and store in the refrigerator.

Steps:

• Preheat oven to 300°F.
• Place oats and sliced almonds on a baking sheet.
• Toast in oven for 10 minutes.
• Set aside.
• Turn the oven to 325°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 13x9-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 x 4-inch) bars.
• To store, wrap bars individually in plastic wrap or those little snack baggies.
• Will keep for about 1 week. For longer storage, freeze for up to 3 months.