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Recipe: no-bake energy bars

no-bake-energy-barsFueling properly is an issue I struggle with whether it be pre-run, post-run, or even mid-run when I’m training for longer distance races. I’ve never been much of a fan of gels, blocks, or other mass-market energy foods. They upset my stomach, empty my wallet, and often taste, for lack of better words, weird.

At least to me they do. So, I make my own.

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Using a muffin tin to portion this recipe out is optional, but highly recommended. It makes them feel more like a bar. I don’t know about you, but I gobble up energy balls like crazy. Before I know it, they’re all gone. These flattened rounds seem to last a bit longer. Or satisfy better.

I like this recipe because it’s no-bake and, therefore, fast. It’s also a perfect way to use up some bulk seeds and oats you might have in the pantry. I store my bars in the refrigerator so they stay solid, but also keep (in an airtight container) for a week or two, maybe longer — but mine are usually gone before I get that far.

Each serving, using a standard muffin tin, is 182 calories with 27 grams of carbohydrates, 7 grams of healthy fats, 5 grams of protein, 13 grams of sodium, and 10 grams of naturally derived sugars. If you’d like a smaller serving, considering using a mini muffin tin.

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Simple + seedy no-bake energy bars

(Vegan, gluten-free, and peanut-free option)

Ingredients

  • 1-1/2 cups gluten free rolled oats
  • 1/3 cup crunchy peanut butter (or almond butter, other alternatives)
  • 1/3 cup maple syrup
  • 1 cup raisins
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1/2 teaspoon vanilla extract
  • Coconut oil (optional, to grease muffin tin)

Directions

  1. Place all ingredients in your food processor — save 1/2 cup of the oats.
  2. Pulse 5 to 7 times, then add the rest of the oats and continue pulsing until well incorporated, but still somewhat coarse.
  3. Scoop heaping tablespoonfuls into a regular muffin tin. Then flatten
    with your fingers — but I also found that a round spice container
    covered in plastic wrap was the BEST tool to flatten uniformly and
    easily.
  4. Store in the fridge until hardened, about an hour.

Written by  Ashley Marcin.

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