Best 9 Power Bars Recipes

JO-ANN'S POWER BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
• Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

HIGH-PROTEIN POWER BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Stir oats, flour, protein powder, and cinnamon together in a large bowl.
• Mix egg whites, applesauce, olive oil, and peanut butter together in another bowl. Add to the oat mixture and mix well. Fold in chocolate chips and sunflower seeds; batter will be quite thick. Spread into the prepared pan.
• Bake in the preheated oven until golden, about 30 minutes. Remove from the oven and let cool, 20 to 30 minutes. Cut into bars.

COCONUT-DATE POWER BREAKFAST BARS

Steps:

• Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
• Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
• Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
• Do Ahead:
• Bars can be baked 3 days ahead. Store airtight at room temperature.

BIG SUR HIGH POWER BARS

Steps:

• Grease a 9" x 13" baking pan with the oil. If you like thicker bars, use a 8x8 inch baking pan.
• On a rimmed baking sheet toast the oats, nuts, and coconut for about 7-9 minutes, or until coconut is golden brown. Stir twice during the baking to make sure everything bakes evenly.
• Place the baking sheet ingredients into a large mixing bowl and add the oat bran, cranberries, ginger ground flax seeds, and brown rice cereal.
• Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn - remove from heat when they become golden in color.
• In a small saucepan stir together the remaining ingredients over a medium heat until they start to bubble and boil and thicken slightly(syrup, sugar, vanilla and salt).
• Pour the hot liquid in with the dry ingredients and mix until they are fully coated in the syrup.
• With buttered hands, pat the mixture into place in the pan.Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. It may be easier to tip them out of the pan first, before cutting.
• Wrap individually in parchment paper (or waxed paper).

ALMOND AND SOY NUT POWER BARS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place the oats, almonds, walnuts, and soy nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the brown rice cereal, dry milk, wheat germ, raisins, chocolate chips, flax, cinnamon, and salt; set aside.
• Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.
• Bake in the preheated oven until the mixture is hot, 15 to 20 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags.

JOEY'S POWER-GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F. Mix all ingredients and press into an oiled 9 by 13 pan. Bake for 20 minutes and cool. Cut into bars and enjoy!

CHERRY ALMOND POWER BARS

Steps:

• 1. Mix all ingredients together in a food processor until well blended. .
• 2. Shape mixture into 1" balls.
• 3. Store in a sealed container

POWER BARS

Steps:

• Line one 9x13 inch pan with foil and spray with a non-stick cooking spray.
• Boil sugar, syrup, and peanut butter in saucepan for a minute. Not more or the bars will be impossible to eat. Add the grape nuts and stir. Immediately spread into the prepared pan. Let cool and cut into bars. Great snacks!

POWER BARS

Steps:

• 1. In a bowl, combine flour, sugar, powder milk, wheat germ, and baking powder. Stir in raisins and sunflower seeds.
• 2. Combine eggs, oil, molasses, and peanut butter
• 3. Add to dry ingredients, blinding well.
• 4. Spread in a 9 inch cake pan.
• 5. Bake in 350 degree oven for 35 minutes or until browned and firm to the touch.
• 6. Let cool completely.
• 7. Cut into 24 bars.
• 8. Bars can be stored in an airtight container for up to 5 days.