Recipe: Coconut Almond Energy Bars

Think outside the box with this better-for-you bar recipe from The Runner's World Cookbook.

September 3, 2014
coconut almond energy bars
Mitch Mandel

Packaged snack bars are convenient, sure, but they’re often loaded with preservatives, added sugars, and tough-to-pronounce ingredients. Plus, they lack the complex flavors, satisfying textures, and nutritional punch you get from whole foods. The solution? Build a better bar.

More from Fitbie: 5 Paleo Dessert Recipes That'll Blow Your Mind


The oats, dates, and honey in this energy bar recipe from The Runner’s World Cookbook provide quick fuel, while the nuts and seeds offer enough fat and protein to fend off hunger for a good few hours. Toss one in your work or gym bag and have at it whenever you need an energy boost.

Coconut Almond Energy Bars from The Runner's World Cookbook
(makes 20 bars)
Nutrition per bar: 311 calories, 30 g carbs, 5 g fiber, 8 g protein, 20 g total fat, 5 g saturated fat, 26 mg sodium

Total time: 25 minutes

You'll need:
2 cups old-fashioned rolled oats 
1 cup unsweetened shredded coconut
1⁄2 cup whole raw almonds 
1⁄2 cup whole raw cashews or peanuts 
1⁄2 cup sesame seeds
1⁄2 cup raw sunflower seeds
1⁄2 cup chopped dates or raisins
1 1⁄2 cups tahini (sesame seed paste) or natural peanut butter 
1 cup honey (you’ll need an entire 16-ounce bottle) 
1 teaspoon vanilla extract

How to make it:

1. Preheat the oven to 350°F.

2. Generously coat a 10" x 15" baking sheet with cooking spray. 

3. In a large bowl, combine the oats, coconut, almonds, cashews or peanuts, sesame seeds, sunflower seeds, and dates or raisins. 

4. Combine the tahini or peanut butter and honey in a microwaveable bowl and heat on high for 1 minute. 

5. Add the vanilla extract and mix well. Add to the oat mixture. Stir until well combined. 

6. Pour the mixture onto the prepared baking sheet and, with wet hands, pat into a rectangle about 1" high (your rectangle will be about 10" x 12"). 

7. Bake for 15 minutes, or until the edges of the bars turn golden brown. Do not overbake. The bars will still feel tacky in the center but will firm up as they cool. 

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