Kevin has been eating a lot of Clif Bars lately, and it’s been rubbing me the wrong way that I don’t have a Clif-like recipe in my archives. So, with plenty of bars in the house to sample, I knew I could reverse-engineer a homemade energy bar that was just as good, but with ingredients that were easier to pronounce and digest. 
I set myself some criteria for this energy bar experiment. First, they had to be nutrient-dense and filling, just like a Clif Bar. I didn’t want a snack that would leave me hungry 20-minutes later; Clif Bars were designed for rock climbers and are a snack that stays with you for a while. Second, I wanted them to taste good. This one’s obvious, but I wasn’t looking for a snack that purely provided fuel-it had to taste like a decadent treat, too. Obviously, that’s where the chocolate and peanut butter came in. Lastly, I wanted these bars to travel well, and keep for several days at room temperature. I sacrificed myself as a guinea pig and sampled them for a week straight, just to be able to report back on their overall flavor and texture. Tough life, I know.
Not to pat myself on the back or anything here, but these homemade energy bars deliver on all of my criteria. Unlike Clif, these bars are made with just a few simple ingredients, and don’t have that unfortunate flattened turd-shape. Sorry, but it had to be said. If you’ve eaten a Clif Bar before, you know what I’m talking about. I also took the liberty of throwing a handful of chopped dark chocolate into the batter AND drizzling more melted chocolate on top, because when chocolate is an option, I’m always choosing more chocolate. I brought them with me to New Hampshire, snacked on them in the car, brought them on hikes, and even fed them to my dad and cousins when they were 5 days old. I thought about tossing them off buildings and running them over with my car, but I knew what would happen-they’d be pulverized. These bars travel well, but aren’t THAT sturdy.
I think you’re going to love these bars just as much as I do. They’re a little soft and cakey on the first day, but from days 2-7 these become dense, fudgy, perfectly portable snacks. The combination of peanut butter, oats, and dates packs each bite with protein, fiber, energy-boosting natural sugars, and heart-healthy fats. Trust me, these little bars will fuel whatever your days entail, whether you’re climbing mountains or just going to work and back. Did I mention they’re naturally gluten-free, vegan, and filled with peanut butter and chocolate? Oh yeah, these are the real deal.
If you’re in a rush, a couple of these bars would make a great breakfast option, too. Maybe with a glass of homemade cold brew and a piece of fruit?
If you make these energy bars, let me know how they turn out! Comment below or tag me #bakedgreens on Instagram so I can see what you create!
Peanut Butter Energy Bars (Vegan/Gluten Free)
Ingredients
- 1 cup oats*
- 2 Tablespoons ground flax seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy all-natural peanut butter (the kind that's just peanuts and salt)
- 1 cup of pitted medjool dates plus hot water to soak
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/4 cup chopped dark chocolate plus more to melt and drizzle on top (optional)
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
- 2. Put dates into a glass measuring cup, then cover with hot tap water. Let soak while you prepare the rest of the ingredients.
- 3. Put oats into a blender or food processor and pulse several times just to partially grind them. You don't want to make oat flour, just break up the oats into smaller pieces. Pour oats into a mixing bowl, and add peanut butter, flax, baking soda, and salt. Use a wooden spoon or spatula to combine.
- 4. Add soaked dates to the empty blender/food processor with 1/2 cup water (you can use the same water you soaked them in, just measure out the correct amount). Blend until smooth. Scrape dates into the bowl with the oat mixture, add vanilla and chopped chocolate, and mix to fully combine.
- 4. Dump batter into the prepared loaf pan, and spread into an even layer. Bake for 20-25 minutes, or until golden brown. The bars will be slightly risen, and soft, when you take them out of the oven.
- 5. If desired, melt another 1/4 cup of chopped dark chocolate in the microwave and drizzle over the cooked bars. Let bars cool completely, then cut into 8 squares. Enjoy immediately, or individually wrap them to take on the go. Bars keep at room temperature for at least a week, and I think they taste even better after several days.
Notes