I haven't baked in so long. One of the major reasons I don't is because we do not need the sweets in the house. Grumpy and I both have the need for a diet lower in carbs. He because he is diabetic, and me because I have anemia and need more protien than I need carbs. I have really been picking and choosing what I do eat for carbs so I decided to give these Chocolate Chip Energy Bars a try this week. I'm definitely happy I did!
These bars were delicious and can be made with several different variations. I love the pecans nutty roasted flavor, but you can definitely do other mix ins. I also made Blueberry Coconut Pecan with dried blueberries and Cookie Butter Raisin. I did try coconut flour and coconut sugar in both recipes as well as agave syrup instead of honey in the Cookie Butter Raisin. Try making these and mix them up the way you think you would like them. Its a great base recipe for certain.
These bars were tasty the day they were made, but they were much better the day after! What I love the most about these bars are they are homemade with real wholesome ingredients.
To make Blueberry Coconut Pecan bars: Use almond butter instead of peanut butter, ½ cup unsweetened coconut flakes and ⅓ cup dried blueberries. I stuck with honey for this one since the almond butter was looser than the peanut butter. For sugar I used coconut sugar.
To make Cookie Butter Raisin Bars: Use cookie butter instead of peanut butter, ½ cup raisins. I used agave syrup for this in place of honey since the cookie butter was pretty thick. For sugar I used coconut sugar.
slightly adapted from Diabetic Living
Chocolate Chip Energy Bars
Author:
Prep time:
Cook time:
Total time:
Serves: 6 bars
Ingredients
- ⅔ cups rolled oats
- 3 tablespoons chopped pecans
- 1 egg white
- 1-½ tablespoons Splenda Brown Sugar
- 3 tablespoons peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- dash of salt
- 3 tablespoons ground flax meal
- 2 tablespoons white whole wheat flour
- 3 tablespoons mini chocolate chips
Instructions
- Pre-heat oven to 300 degrees. Roast oats and pecan pieces until lightly browned, about 15 minutes. Remove from oven and cool.
- Line a loaf pan with Reynolds non-stick aluminum foil, making sure to leave foil around the edges of loaf pan to make it easier to remove bars and spray with cooking spray.
- In a medium sized mixing bowl, whisk egg white, peanut butter, honey, splenda brown sugar, vanilla extract, and dash of salt until well incorporated.
- Stir in flour, flaxseed meal, oat and nut mixture, and mini chocolate chips into wet mixture.
- Pat dough evenly into loaf pan. Bake 20-22 minutes. Remove from oven and gently remove foil from loaf pan. Sit on cutting board and cut immediately into 6 pieces.
Calories: 224 Fat: 10 Carbohydrates: 28 Fiber: 4 Protein: 7
Life Tastes Good
I love that these are homemade and taste even better the next day! That is always a win in my book!! Thanks for sharing, Shelby. I gotta try the cookie butter for sure!! OMG!!
Katerina
Those are true energy bars! Very tasty!
Jen
These look super healthy AND delicious! Love that they have oats, pecans and chocolate - 3 of my favs!
Mary Ellen
I need to try these soon... I like that they are sugar free and healthy too!
Sandra Shaffer
These are perfect for when I need something between meals! Can't wait to make a batch!
Jennifer Johnson
I can never try enough bar recipes! The soccer player in my house eats them in bulk.
Sheena @ Hot Eats and Cool Reads
These look delicious! I love the gorgeous pic too!
Patsy K
I love that these are homemade and not full of a lot of ingredients no one can pronounce like most "energy" bars. A great idea for an after school snack, too!