If you’re paying attention to the labels, finding a healthy snack bar can be a bit of challenge. The cheap proteins and additives can make them unappealing. However, it’s difficult to create a bar at home that lasts an entire week of hiking or camping. The struggle is real.
While this may not be a solution for everyone, my current go to energy bar is a modified recipe from the Runner’s World Cookbook.
What You Need
- 3/4 cup walnuts, chopped
- 2 bananas, overripened
- 1/2 cup extra virgin olive oil
- 1/2 cup unbleached cane sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cup Old fashion rolled oats
- 1/2 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1 cup dried berries
What To Do
- Preheat the oven to 350F
- Grease an 8×8 inch baking dish.
- On an ungrease baking sheet, spread the walnuts out in an even layer and toast in the oven for 5 to 7 minutes.
- In a medium mixing bowl, mash the bananas.
- Add the oil, sugar and vanilla extract into the bananas. Mix well until smooth.
- In a large mixing bowl, combine oats, flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
- Add the banana mixture into the large mixing bowl and stir until just combined.
- Fold in the walnuts and the dried berries.
- Pour the mixture evenly into the greased 8×8 inch baking dish.
- Bake 25 to 30 minutes or until top is browned.
Let cool before cutting and serving.
For hikers and runners alike, this energy bar provides quite the punch. From the muscle cramp prevention in bananas to rich in fiber in the oats. It’s a tasty snack that can provide a good source for energy for those long miles ahead.