Greetings from Davis, CA! The Hubs and my bestie, Val competed in the Ragnar relay race over the weekend, which is a 12 man relay from San Francisco to Napa (194 miles!) Afterwards, we all met up to drink some wine, then headed to Davis to see our dear friends, the Tibble’s and finally meet baby Max! Holy cow is this baby is a beast! 13+ pounds at just shy of 8 weeks old. He’s very handsome, and thus far, seemingly soft spoken. We’ll be heading home, and back to the grind, this evening.
I realize its Monday, and people are probably slow to start their work week. I know I would be if I were working today. I wanted to pop in and share a quick recipe for some healthy energy bars. Even in a Monday haze, you can just grab one of these and go. They’ll help you wake up, get you moving, and keep going throughout your day. We need all the help we can get on Monday! Extra bonus: they’re cheaper than buying individual energy bars at the store.
Healthy Energy Bars recipe from Eating Well
- 1 cup lightly salted dry-roasted peanuts, coarsely chopped
- 1/2 cup crispy brown rice cereal
- 1/2 cup old-fashioned or quick-cooking rolled oats
- 1/3 cup raw pumpkin seeds or sunflower seeds
- 1/4 cup dried blueberries
- 6 dried apricots, diced
- 3 tablespoons mini chocolate chips
- 5 tablespoons brown rice syrup or light corn syrup
***You can substitute any kind of dried fruit or cereal you have on hand
Preheat oven to 325°F. Line the bottom and sides of an 8-inch-square baking pan with foil and coat with cooking spray.
- Combine peanuts, rice cereal, oats, pumpkin (or sunflower) seeds, blueberries, apricots and chocolate chips in a large bowl. Drizzle with syrup and gently stir until thoroughly combined. Spread in the prepared baking pan. Coat another piece of foil with cooking spray and place on the bar mixture, sprayed-side down. Place another pan on top and press firmly to compress the mixture. (Pressing before baking helps the bars hold together after baking.) Remove top pan and foil.
- Bake until just beginning to turn golden at the edges, 20 to 24 minutes (metal pan) or 30 to 35 minutes (glass pan). Cool in the pan on a wire rack for 10 minutes.
- Carefully lift the baked square out of the pan by holding the edges of the foil and place on a cutting board, leaving the foil underneath. Cut in half, then cut each half crosswise into 6 bars. Let cool completely before lifting the bars off the foil.