Homemade Oat and Coffee Energy Bars

Full of good stuff.
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Energy bars are often filled with all sorts of ingredients we're not into and it's often hard to find a vegan option so we thought, let's just make our own! These are excellent lunch box fillers, awesome for hiking and a great addition to every road trip. We like to make a batch and take on a camping weekend. 

INGREDIENTS

Filling

  • ½ Cup Cashews
  • ½ Cup Macadamia Nuts
  • ½ Cup of Pumpkin Seeds
  • ¼ Cup Dried Cranberries 
  • 2 Tbsp Golden Raisins
  • ½ Cup or 6 Pitted Dates (fine dice)
  • 2 Tbsp Dried Cherries
  • 2 Tbsp Coconut Oil
  • 4 Tbsp Concentrated Cold Brew Coffee
  • ½ Cup of Tahini
  • ¼ Cup Maple Syrup 
  • 1 tsp Cayenne Powder (optional)
  • 2 Tbsp Cocoa Nibs + 2 Tbsp Cocoa Nibs for sprinkling
  • 1 Tsp Chia Seeds
  • 1 Tsp Flaxseed
  • ½ Tsp Salt 

Oat Base:

  • 2 Cups Oat Flour
  • 1 Cup Cornmeal
  • 2 Cups Oats
  • 1 Tsp Baking Soda
  • 1 1/3 Cup Brown Sugar
  • 1 Tsp Cardamom Powder
  • 1/2 Tsp Salt
  • 2 Tbsp Vanilla Extract
  • 1 Cup Coconut Oil (melted)

 METHOD

Date-Nut Filling:

Place cashews, macadamia nuts, pumpkin seeds, dried cranberries, golden raisins, dates, and cranberries in the food processor. Pulse for 30 seconds until the ingredients are broken down and form a chunky mixture.

Next add the tahini, coconut oil, maple syrup, cayenne spice, Califia Cold Brew Coffee, 2 Tbsp chocolate nibs, chia seeds, flaxseeds and salt to the existing date-nut mixture in the food processor and pulse for 5-7 seconds. Set the filling aside. 

Oat Base:

Pre-heat oven to 350 F. In a large bowl combine oat flour, cornmeal, oats, baking soda, brown sugar, cardamom, salt, vanilla and melted coconut oil. The mixture should be crumbly. Measure out 3 ½ cups of the mixture to use as the base and set aside the rest for the top crumble. In an oiled 9 x 13 pan, take the 3 ½ cups of the crumble mixture and press it into the pan until a hard-base crust forms.

Next carefully spread the date-nut filling evenly on top of the base crust. Sprinkle 2 Tbsp of chocolate nibs over the date-nut filling followed by the remainder of the oat topping.

Bake bars for 30-35 minutes at 350 F until the top crumble is golden. Remove from oven and allow to cool for at least an hour until the bars harden. Cut into 4x4 rectangles or 4x5 rectangles depending on your preference. Remove from your pan and store in the refrigerator. (note: these bars freeze very well, so if you don’t think you will finish them all, feel free to freeze them). Makes 16-20 bars.