Best Power Bars Recipes

HIGH-PROTEIN POWER BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Stir oats, flour, protein powder, and cinnamon together in a large bowl.
• Mix egg whites, applesauce, olive oil, and peanut butter together in another bowl. Add to the oat mixture and mix well. Fold in chocolate chips and sunflower seeds; batter will be quite thick. Spread into the prepared pan.
• Bake in the preheated oven until golden, about 30 minutes. Remove from the oven and let cool, 20 to 30 minutes. Cut into bars.

JO-ANN'S POWER BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
• Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

COCONUT-DATE POWER BREAKFAST BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
• Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
• Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
• Do Ahead:
• Bars can be baked 3 days ahead. Store airtight at room temperature.

BIG SUR HIGH POWER BARS

Steps:

• Grease a 9" x 13" baking pan with the oil. If you like thicker bars, use a 8x8 inch baking pan.
• On a rimmed baking sheet toast the oats, nuts, and coconut for about 7-9 minutes, or until coconut is golden brown. Stir twice during the baking to make sure everything bakes evenly.
• Place the baking sheet ingredients into a large mixing bowl and add the oat bran, cranberries, ginger ground flax seeds, and brown rice cereal.
• Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn - remove from heat when they become golden in color.
• In a small saucepan stir together the remaining ingredients over a medium heat until they start to bubble and boil and thicken slightly(syrup, sugar, vanilla and salt).
• Pour the hot liquid in with the dry ingredients and mix until they are fully coated in the syrup.
• With buttered hands, pat the mixture into place in the pan.Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. It may be easier to tip them out of the pan first, before cutting.
• Wrap individually in parchment paper (or waxed paper).

CHERRY POWER BARS

Steps:

• Preheat oven to 350°.
• Put butter and brown sugar in a large mixing bowl.
• Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
• Combine flour, oats, baking soda and salt.
• Add flour mixture to sugar mixture and beat on low speed until crumbly.
• Spread 2/3 of the oat mixture into the bottom of an ungreased 9 x 13-inch baking pan.
• Press down to make a firm layer.
• Put cherry pie filling in an electric blender or food processor and purée until smooth.
• Pour cherry purée into a medium saucepan.
• Combine granulated sugar and cornstarch and stir into cherry purée.
• Cook, stirring constantly, over low heat until mixture is thick and bubbly.
• Stir in almond extract.
• Pour cherry mixture over oat layer and spread evenly.
• Top with remaining oat mixture.
• Bake 30- 35 minutes or until golden brown.
• Let cool and cut into bars.

CHERRY ALMOND POWER BARS

Steps:

• 1. Mix all ingredients together in a food processor until well blended. .
• 2. Shape mixture into 1" balls.
• 3. Store in a sealed container

POWER CRUNCH BARS

Steps:

• Preheat oven to 375°F. Spray 15x10-inch shallow baking pan with cooking spray. Combine oats, flour, baking soda, cinnamon and salt in medium bowl; set aside.
• Prepare popcorn according to package directions. Remove all un-popped kernels; set aside.
• Combine brown sugar and margarine in large bowl using electric mixer on high speed. Add water and vanilla; beat until light and fluffy. Gradually add flour mixture; blend well. Reduce speed to low and add cranberries.
• Cover hands with plastic gloves or sandwich-size plastic bags. Incorporate popped corn into cookie dough. Spread mixture in pan. Bake 10 to 12 minutes or until golden brown.
• Cool before cutting into 24 bars. Store in tightly sealed container.

HOMEMADE POWER BARS

Steps:

• Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
• Coarsely chop the dried fruit and place in a small bowl and set aside.
• In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.
• Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F.
• Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
• Enjoy!

ALMOND AND SOY NUT POWER BARS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
• Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
• Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.

TRAIL-TESTED POWER BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x14-inch baking pan.
• Mix rolled oats, whole wheat flour, cereal, brown sugar, and cinnamon together in a large bowl.
• Whisk banana, eggs, oil, applesauce, maple syrup, honey, vanilla extract, and salt together in a separate bowl until evenly blended. Stir into the oat mixture. Stir in flax seeds, sesame seeds, sunflower seeds, chocolate chips, banana chips, walnuts, almonds, and peanut butter.
• Use your hands to mix the ingredients, and press into the prepared pan.
• Bake in the preheated oven until edges are golden brown, 20 to 25 minutes. Cool completely in the pan, about 30 minutes. Cut into 2-inch bars.

COCONUT-DATE POWER BREAKFAST BARS

Steps:

• Preparation Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool. Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut. Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.Do Ahead: Bars can be baked 3 days ahead. Store airtight at room temperature. Calories (kcal) 610 Fat (g) 41 Saturated Fat (g) 27 Cholesterol (mg) 15 Carbohydrates (g) 56 Dietary Fiber (g) 8 Total Sugars (g) 35 Protein (g) 9 Sodium (mg) 350

JOEY'S POWER-GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients and press into an oiled 9 by 13 pan. Bake for 20 minutes and cool. Cut into bars and enjoy!

HOMEMADE POWER BARS

Steps:

• Preheat oven to 350 degrees.
• Puree the tofu, dates and coconut oil in a blender.
• Transfer this paste to a bowl.
• Add oats and nuts and seeds and dried fruits as you desire.
• Spray coat a 9x13 inch pan.
• Spread the mixture evenly into the pan.
• Cook for 30 minutes, or until firm and browned.
• Melt the chocolate in a microwaveable bowl.
• Spread melted chocolate over the top of the bars.
• Allow to cool for at least 1 hour, or put in the refrigerator for 20 minutes.
• Cut into small 1x3 or 2x4 inch pieces, they are very filling!
• These keep well for a week in the fridge, or for 3 months in the freezer. I freeze 3/4 of my batch and eat them straight out of the freezer, they're not too hard!

GLUTEN-FREE POWER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar and butter together in a bowl using an electric mixer until light and fluffy. Add egg, honey, and vanilla extract and mix until smooth.
• Combine gluten-free all-purpose flour, protein powder, coconut flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into creamed butter mixture; fold in oats, rice cereal, chocolate chips, raisins, almonds, and flax seeds. Press mixture into the prepared baking dish.
• Bake in the preheated oven until lightly browned, 20 to 30 minutes. Cool on a wire rack.

POWER BREAKFAST BARS

Steps:

• 1. Preheat oven to 325°F. Spray a 9 inch square baking pan with non-stick spray.
• 2. Stir together oats, flour, cerael and cinnamon. Add in egg, applesauce, honey, brown sugar, vanilla and oil. Stir well. Add in wheat germ, flax if desired, dried fruit and nut mixture. Spread into baking pan and lightly press down with moistened hand or spoon (to keep from sticking).
• 3. Bake for 30 minutes. You should see it turning light brown around the edges. Remove and let cool. You can either leave it in pan and cut into squares or invert pan and remove the large square onto a board to be cut and wrapped for freezer or on the go. Store in the refrigerator.

POWER BARS

Steps:

• Line one 9x13 inch pan with foil and spray with a non-stick cooking spray.
• Boil sugar, syrup, and peanut butter in saucepan for a minute. Not more or the bars will be impossible to eat. Add the grape nuts and stir. Immediately spread into the prepared pan. Let cool and cut into bars. Great snacks!

POWER BARS

Steps:

• 1. In a bowl, combine flour, sugar, powder milk, wheat germ, and baking powder. Stir in raisins and sunflower seeds.
• 2. Combine eggs, oil, molasses, and peanut butter
• 3. Add to dry ingredients, blinding well.
• 4. Spread in a 9 inch cake pan.
• 5. Bake in 350 degree oven for 35 minutes or until browned and firm to the touch.
• 6. Let cool completely.
• 7. Cut into 24 bars.
• 8. Bars can be stored in an airtight container for up to 5 days.