I’ve been getting a few requests for energy bars, or breakfast bars that clients can grab and travel with.  While I recommend to try to not eat too many meals on the run, sometimes it can’t be helped, and it’s good to have a couple of healthy, homemade options instead of grabbing a packaged bar. I’ve honestly, yet to find one that I enjoy, but I’m ever vigilant in my search.

Until then, I’ll stick with the homemade versions. Hope you give these a try!

Nutty Oatmeal trail mix bars

  • 2 cups of gluten free oats
  • ½ cup chocolate chips
  • ½ cup almonds, chopped
  • ½ cup buckwheat groats
  • ½ cup sunflower seeds
  • ½ cup raisins
  • 1/3 cup almond or other nut butter (I like to vary the butter – there’s a great mixed nut and seed butter from Costco that I like, or hazelnut or cashew butter works well as well)
  • 12 medjool dates, pitted and soaked in 1 cup of warm water for 20 minutes
  • 1/3 cup hemp hearts
  • ½ cup flax meal
  • 1 tsp cinnamon
  • pinch salt


This step is optional, but I find that toasting your oats and nuts adds to the flavour of the bar. I place the almonds, sunflower seeds, buckwheat and oats on a cookie sheet and bake for 10 minutes at 325F, just to get the raw flavour out.

In a food processor blend the dates to a puree.  Pour into a large bowl and add all the other ingredients, mixing with your hands to form a mass that can be pressed into a dish. (If it looks dry at all, you can add 1/4 cup of water or if you want the good fats, then melted coconut oil to the mixture and mix with your hands)

Press into a parchment lined 9X9 dish and refrigerate for 2 hours. Cut and keep in the fridge for up to 2 weeks. Or freeze for 3 months.

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