With a top as craggy as a rocky hiking trail, these homemade energy bars combine a generous helping of nuts and dried fruit with just a bit of batter to bind them. A little sweet from maple syrup and chewy fruit, these bars also get a touch of saltiness to highlight the toasty flavor of the nuts. Use your favorite blends and try swapping the cinnamon for other spices you like. Sturdy but by no means tough, these treats hold up in backpacks, pockets, or any way you need to tote them.
Ingredients
- Nonstick cooking spray
- 2 large eggs
- ¼ cup/65 grams maple syrup
- ½ teaspoon coarse kosher or sea salt, plus more for sprinkling
- ¼ cup/32 grams whole wheat flour
- ½ teaspoon ground cinnamon
- 1½ cups/138 grams coarsely chopped walnuts, pecans, pistachios or a combination
- 1½ cups/245 grams coarsely chopped dates, dried apricots, dried cranberries or a combination
Preparation
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Step 1
Heat oven to 350 degrees. Using cooking spray, grease an 8-inch square metal baking pan. Line the bottom and sides with foil or parchment paper and grease the foil.
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Step 2
In a large bowl, whisk the eggs, syrup and salt until smooth. Add the flour and cinnamon and whisk until smooth. Add the nuts and dried fruit and mix until evenly coated, then spread in an even layer in the pan.
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Step 3
Bake until set and golden brown, about 30 minutes. When you press the top, it should feel firm. Immediately sprinkle lightly with salt.
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Step 4
Cool completely in the pan on a rack. Use the foil to slide the slab out of the pan; discard the foil. Cut in half, then cut each half into 5 bars. The bars can be kept in an airtight container for up to a week at room temperature or up to a month in the freezer.
