A lovely protein packed energy bar with oats, nuts and dried fruit that you can make at home. this is just yummy…..
Like a lot of people I am trying to reduce my sugar intake right now. I don’t believe in cutting out sugar completely – that is far too extreme for me but I do believe in cutting out added sugar wherever possible. I know that many of the energy bars you find in supermarkets are a lot less healthy than they appear – as they are often packed with added sugar.
I do still like to have a snack about my person though when the nibbles strike – otherwise I am likely to buy something from a shop or vending machine – and that is never going to be a good thing.
So when the people from Potters Herbals sent me a jar of malt extract, so that I could make this fantastic home made energy bar recipe, I had to give it a go. I wasn’t familiar with the malt extract – apparently you can get it from Holland and Barrett and it also comes in a version with added cod liver oil (although that is not recommended in this recipe).
Potter’s Orange, Raisin and Cranberry Oat Energy bar
This protein packed bar has the citrus zing of the orange, combined with the sweetness of the dried fruits and the nutty tang of peanut butter. The malt, peanut butter and oats all create a slow release energy bar that will keep you energised throughout the day.
Prep time: 10-15 minutes, plus cooling
Cooking time: 20 minutes
- 100ml orange juice
- 75g stoned medjool dates, chopped
- 50g dried cranberries
- 50g raisins
- 75g Potter’s Herbals malt extract
- 75g peanut butter
- 150g porridge oats
- 50g pistachios, chopped
- Preheat the oven to 180C, 160C fan, gas 4. Grease and line a 20cm square tin with baking paper.
- Place the orange juice, dates, cranberries and raisins into a pan, bring to a gentle simmer and cook over a low heat for 5 minutes. Pour into a food processor and whizz until smooth. Pour into a bowl then stir in the malt, peanut butter and porridge oats until combined and sticky. Stir through the pistachios and spoon into the lined tin.
- Flatten down with a spoon and bake for 15 minutes, until just golden around the edges. Remove from the oven and immediately score into 12 energy bars, then leave fully to cool in the tin.
- Once cool remove from the tin and place onto a chopping board. Cut into bars. These can be kept in an airtight container for up to 4 days.
Potters Tip: For an added treat, you can stir 100g white chocolate chips/chopped white chocolate into the mixture. But to be honest I thought they were yummy without.
Verdict I really love the energy bars (OK I made squares instead of bars..) – the malt extract gives just the right amount of sweetness and the orange juice adds a bit of zing.
Next time I might make them in this lovely Granola bar press
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