Tag Archives: snacks

Energy Bark (Petit Appetit)

1 cup oats

1 cup slivered almonds

1/2 cup unsweetened coconut flakes

1/4 cup toasted wheat germ

2 T whole wheat flour

1/4 tsp cinnamon

1/4 cup packed brown sugar

3 T butter

2 T honey or agave nectar


Preheat oven to 325 degrees. Line a baking sheet with aluminum foil and set aside. In a large bowl, mix together the oats, almonds, coconut, wheat germ, flour, and cinnamon.

In a small saucepan, combine the brown sugar, butter, and honey. Bring to a boil over medium heat and cook until thick and bubbly, 30 seconds. Pour the sugar mixture over oat mixture and stir to combine all ingredients. Spread on prepared baking sheet and bake for 20 minutes. Remove pan from oven and let cool completely on baking sheet. Break into pieces.

No Bake Chocolate Chip Granola Bars

*I do 2.5x this recipe for a 10×13 jelly roll pan

1/4 cup butter

1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips


In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Granola bars

  • 1/2 cup + 1 T honey
  • 1/4 cup packed brown sugar
  • 1/4 cup neutral oil, like grapeseed or corn
  • 3.5 cups any good, not-too-sweet granola
  • 1. Put the honey, brown sugar, and oil in a small pot and bring to a boil. Put the granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated.
  • 2. Press into an 8- or 9-inch square pan and let cool in the fridge. Cut into squares or rectangles and serve. Store in an airtight container for up to 4 days.
  • Dried Fruit Bars: Use just about any dried fruit here; dates or dried figs are great, as are dried apricots, raisins, plums, pears, and more: Substitute 11/2 cups dried fruit for the honey and brown sugar. Put the dried fruit and oil in a food processor and purée until smooth, stopping the machine to scrape down the sides if necessary. (Add small amounts of water if the fruit is dried out and not processing.) Proceed with the recipe.
  • Orange-Spice Granola Bars: Add 1 tablespoon chopped orange zest, 2 teaspoons ground cinnamon, 1 teaspoon each ground cardamom and ginger, and 1/2 teaspoon ground cloves.
  • Nutty Granola Bars: Substitute 1 cup mixed or single toasted roughly chopped nuts and whole seeds for 1 cup of the granola.
  • Peanut (or Any Nut) Butter Granola Bars: Practically a power bar: Substitute peanut or any nut butter for the brown sugar.