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Make Your Own Energy Bars

Fuel your fitness with cheaper, healthier DIY bars

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Nothing beats homemade, and the Active Junky team loves to experiment. And when you’re tired, hungry and the trail is long, it feels good to know exactly what’s going into your belly. This week on Outdoor Eats, we’re bringing you our first ever do-it-yourself recipe to keep you out there longer, healthier and with a little extra green in your pocket.

Ideal portable energy for hiking, biking, skiing or just road tripping, energy bars are also great for refueling post-workout. But while prepackaged versions have become a staple in most outdoor lifestyles, their price tag and ingredients lists can make them a bit hard to swallow on a daily basis.

Cheap and versatile, this no-bake recipe has been posted in many versions, but always packs a burst of energy and usually enough calories to substitute a meal in a pinch. The great part is you can add pretty much anything you want. Try different nuts, seeds or dried fruits depending on your tastes or price range. You can also use organic ingredients or make it vegan by substituting agave nectar for honey. Feeling adventurous? Experiment with adding protein powders, cocoa or nut butters for a different taste and consistency.

The Ingredients
• 3-4 cups puffed cereal (millet/rice)
• 1 ½ cups dried fruit (cranberries/raisins/blueberries)
• ½ cup seeds (sunflower/pumpkin/flax)
• ½ cup nuts (walnuts or almonds work well chopped, but peanuts will do the trick, too)
• ¼ cup wheat germ
• ½ cup tahini
• ½ cup brown sugar
• ½ cup honey or agave nectar
• 1 teaspoon vanilla

What To Do
Combine your dry ingredients in a large bowl and set aside.

In a separate sauce pan, stir tahini, brown sugar and honey over low heat until bubbling. Add vanilla and wheat germ till blended. This stuff will ruin a pan if you don’t watch it, so keep the heat low.

Pour the mixture over dry ingredients and mix with a wooden spoon. Things will be sticky—don’t let it get you down. Once everything is pretty evenly combined, press into a coated pan and let cool in the fridge at least one hour. Cut into about 12 bars and store individually in plastic wrap or baggies. These bars don’t need to live in the fridge, but the consistency will hold up longer if chilled.

Have your own version of this recipe? Did you add gummy bears and it changed your life? Let us know! Be sure to check out more gear reviews on The Fix to inspire your gear purchases and outdoor adventures.

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