Low-Fat Fitness Energy Bars

Total Time
Prep 0 mins
Cook 0 mins

OHHH my, I made these and they taste so good, You feel like you're cheating. Estimated cost is $8.50 for a months supply. Compare to store bought you will be very surprised at the savings.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spread oats, cereal and sesame seeds in a 13" x 9" nonstick jelly roll pan.
  3. Bake, stirring occasionally, until oats are toasted, about 15 minutes.
  4. Meanwhile, chop apricots (use the food processor); transfer to a large bowl.
  5. Add raisins, protein powder and wheat germ; toss with hands to mix.
  6. Lightly coat jelly roll pan with cooking spray.
  7. In a heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil.
  8. Reduce heat to low, stir in peanut butter, vanilla and cinnamon.
  9. Quickly pour syrup over oatmeal mixture and stir well.
  10. With wet hands or spatula, immediately spread warm mixture into the jelly roll pan, pressing into a thin, even layer.
  11. (Caution, if you work too slowly, the mixture will harden and be difficult to spread). Chill until firm, at least four hours.
  12. Cut into 2" x 3" bars.
  13. Bars can be wrapped individu ally in wax paper or foil, or stored in an airtight container with waxed paper between layers.
  14. They can be refrigerated for up to four weeks, or frozen for longer storage.
Most Helpful

Chewy, actually very similar to a skinny cliff bar, but not as sweet and cheaper! Be careful not to over-toast the oats, rice, and sesame seeds--I toasted for only 10 minutes as opposed to 15. Useful recipe!

jessi-ryan March 22, 2002

Delicious! Using what I've had on hand, I've substituted Grape-Nuts & almond butter for the crispy brown rice cereal & peanut butter, respectively. It takes some elbow grease to thoroughly mix the ingredients, and the mixture is dense and chewy, so I find it easier to cut into bars with an electric knife. So worth the trouble, and I now make these regularly to keep on hand in the fridge & freezer. Thanks, Dancer!

FoodBooksSangria June 06, 2011