Time for a little Tasty Penance: I’m offering a healthier recipe that still satisfies cookie cravings. These Oatmeal Raisin Cookie Energy Bars taste remarkably like traditional oatmeal raisin cookies but are made from wholesome ingredients: dates, raisins, almonds, oats, cinnamon, vanilla and a pinch of salt. Think of them as a homemade, budget-friendly alternative to the pricier commercial energy bars.
Because these bars are concentrated dried fruit and nuts, they are energy-dense. That’s not a bad thing: a small bar provides a quick carbohydrate boost from the fruit and sustained satisfaction thanks to the protein and healthy fats in the nuts. Combined they make a filling snack that gives you energy without a sugar crash. Plus, you get nutrients such as iron, calcium, beta-carotene, potassium, manganese, magnesium, copper, lutein and plenty of fiber in a single bite-sized package.
These bars are perfect for a mid-morning or afternoon pick-me-up. Toss one or two into school lunches, snack boxes or your own bag for busy days. They make a thoughtful, portable gift for new parents, neighbors, delivery drivers, or anyone who could use a tasty boost. I promise they’ll bring smiles.
Tips for Great Energy Bars
- Dates vary a lot in moisture. Use the nut butter amount listed as a starting point. If the mixture doesn’t clump, add the nut butter a little at a time until it binds when squeezed—don’t stop at two tablespoons if it needs more.
- When pressing the mixture into the pan, press firmly and evenly, especially around the edges so the bars don’t crumble when removed. Use your hands, a rolling pin, or the edge of a sturdy cup to compact the mixture well.
- Taste as you go and adjust cinnamon, vanilla or salt to suit your preference. There are no risky ingredients here, so feel free to tailor the flavor.
- If you want truly raw bars, skip toasting the oats. I like the flavor of toasted oats, but raw oats are fine if you prefer a raw-food approach.
Oatmeal Raisin Cookie Energy Bars | Make Ahead Mondays
Rebecca Lindamood
15 mins
2 hrs 15 mins
Pin Recipe
Ingredients
- 2 cups pitted dates
- 2 cups raisins
- 2 tablespoons nut butter (peanut, sunflower, cashew, almond, etc.)
- 1 1/2 cups raw or toasted almonds
- 3/4 cup raw or toasted quick or rolled oats *
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Line a 9 x 13-inch straight-sided pan with parchment paper so it overhangs the long edges. Set aside.
- Add the almonds and oats to a food processor fitted with the metal blade. Pulse until the mixture resembles fresh breadcrumbs.
- Add the cinnamon and salt, pulse a couple of times to combine, then pour the mixture into a large mixing bowl.
- Add half of the dates, half of the raisins and about half the vanilla to the food processor. Process until a paste forms and clumps together. Add 1 tablespoon of nut butter and half of the ground nuts and oats. Process until evenly combined. Scrape into the prepared pan.
- Repeat with the remaining dates, raisins, vanilla, nut butter and nuts/oats, processing until everything is evenly combined and scraping into the pan.
- Wet your hands and press the mixture evenly and firmly into the bottom of the pan. Fold the excess parchment over the bars and place something flat and heavy on top to press the mixture until smooth.
- Refrigerate for at least 2 hours before slicing.
To slice:
- Use the parchment overhang to lift the firmed bars from the pan onto a cutting board.
- Cut into the desired size (a 9 x 6 grid is a common choice) and store in a tightly covered container in the refrigerator. At room temperature, a covered bar will keep for up to 48 hours.
Notes
Nutritional information is an estimate provided as a courtesy. For precise values, calculate using the exact ingredients you use.
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