No-Bake Homemade Energy Bars

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These No-Bake Homemade Energy Bars are a perfect snack when hiking, going on a trip or a great energy shot if you’re planning to do some HIIT. They are also naturally vegan, gluten-free and dairy-free! A healthy option to have on hand but, as its name indicates, it’s energetic, so keep that in mind and don’t go overboard if not planning to move much on that day ;).

These No-Bake Homemade Energy Bars make an amazing healthy snack! They are naturally gluten-free, dairy-free and vegan and are quick and easy to make. | Paula's Apron Recipe

After the success of these Crunchy No-Bake Cornflakes and Nut Butter Bars within my partner’s cycling group, I wanted to develop a new type of bar, this time focusing on higher and better energy content. Also, those guys had a small issue with the cornflake bars. Since they are covered in chocolate, if it was warm, it melted a bit which wasn’t that convenient. This meant that I also had to create some bars that would be good without chocolate.

Besides, as mentioned in the other post, most store-bought bars have a long and weird list of ingredients, which is why I prefer to make them at home: healthier and also cheaper, hence today’s bars.

They were a hit again! And since this recipe yields 20 bars, there’re bars for days and occasions (afternoon tea, hikes, a healthy snack…). They refrigerate and freeze very well.

These No-Bake Homemade Energy Bars make an amazing healthy snack! They are naturally gluten-free, dairy-free and vegan and are quick and easy to make. In this close up shot all the seeds and cereals can be clearly seen: oats, millet, sun flower seeds, poppy seeds, flax seeds, pumpkin seeds and sesame seeds. | Paula's Apron Recipe

Why Making Homeade Energy Bars?

I don’t want to repeat myself too much, so super summary:

  1. There are no secret ingredients. You know exactly what they are made of.
  2. You can make them to your liking. If you don’t like an ingredient, you can easily replace it. Would you rather a softer texture? Add more nut butter.
  3. They are easy and quick to make (and these no-bake bars are even more so).
  4. You choose the size. If, like me, when you take one you have to finish it, you can cut them smaller if you’re planning to have them as a snack. In this way you can eat it all without remorse (healthy doesn’t mean low in calories, keep that in mind).
These No-Bake Homemade Energy Bars make an amazing healthy snack! They are naturally gluten-free, dairy-free and vegan and are quick and easy to make. There are no secret or weird ingredients. | Paula's Apron Recipe

No-Bake Homemade Energy Bars Ingredients

  • Nut butter. Cashew butter has a very neutral flavour, so I generally prefer to use it so the vanilla and maple syrup flavours shine. You can use your favorite nut butter or whatever you have on hand. I made mine homemade, but there are also good ready-made nut butter options. Here is my link to make Homemade Almond Butter, which would also work great in these bars!
  • Maple syrup. The maple syrup provides a sweet touch and also helps the bars stick together nicely. I always use pure maple syrup.
  • Vanilla. For flavour and aroma.
  • Salt. It enhances the flavours.
  • Seeds and cereals. The energy content of the bars.
  • Coconut. Provides an extra touch of flavour. If you don’t like it, subs with more seeds or cereals.
Barritas Energéticas Caseras sin Horno, una opción saludable para cuando haces deporte, excursiones y viajes. ¡Aptas para veganos y celíacos! | Receta de Paula's Apron

How Can I Substitute the Seeds, Cereals and Coconut?

If you don’t like one or more of the ingredients this energy bars recipe calls for, or you simply don’t have it on hand, you can substitute it without any problem. To do so, take into account the measurements in volume. The substitutions cannot be based on weight since there are ingredients such as puffed millet that are super light and if we were to substitute it, for example, for the same weight of nuts, the bars might not get the right texture in the end.

In the recipe, you’ll see that I indicate the volume of each ingredient precisely for this reason.

These No-Bake Homemade Energy Bars make an amazing healthy snack! They are naturally gluten-free, dairy-free and vegan and are quick and easy to make. The recipe yields 20 bars as can be seen in this shot. | Paula's Apron Recipe

How to Store these Homemade Energy Bars

Once you slice the bars, transfer them to an air-tight container. I highly recommend placing a sheet of parchment paper in between layers to prevent them from sticking.

They can be kept at room temperature too. However, for firmer bars, keep refrigerated

They also freeze very well. You can freeze the portions individually and thaw in the fridge overnight the one you’ll take with you on the next day, or thaw at room temperature on the same day.

These bars will keep well in the fridge for up to 2 weeks (or longer, but if you don’t plan to eat them within a week, I suggest you freeze them) and frozen for up to 3 months.

These No-Bake Homemade Energy Bars make an amazing healthy snack! They are naturally gluten-free, dairy-free and vegan and are quick and easy to make. | Paula's Apron Recipe

More Healthy Snacks

If you make this No-Bake Homemade Energy Bars recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking! 

Barritas Energéticas Caseras sin Horno, una opción saludable para cuando haces deporte, excursiones y viajes. ¡Aptas para veganos y celíacos! | Receta de Paula's Apron

No-Bake Homemade Energy Bars

These No-Bake Homemade Energy Bars make an amazing healthy snack! They are naturally gluten-free, dairy-free and vegan and are quick and easy to make.
Print Recipe Pin Recipe Rate
Prep Time10 mins
Fridge Time30 mins
Total Time40 mins
Servings: 20 bars
Author: Paula

Equipment

  • 1 23 x 33 cm tray

Ingredients

  • 450 g cashew butter - or your favourite nut butter
  • 180 ml maple syrup
  • 1 T bsp vanilla
  • 1/2 tsp salt
  • 160 g porridge oats - 0.4 l
  • 50 g puffed millet - 0.5 l
  • 200 g seed mix - 350 ml, my mix had: sunflower seeds, sesame seeds, flax seeds, pumpkin seeds and poppy seeds
  • 50 g desiccated unsweetened coconut - 200 ml

Instructions

  • Line the tray with parchment paper.
  • Place the cashew butter and maple syrup in a saucepan. Stir over medium heat until well combined. Add the vanilla and salt.
  • In a large bowl, mix the coconut with the cereals and seeds. Add the nut butter mixture and stir well until the dry ingredients get well coated.
  • Pour the mixture into the lined tray. Press it firmly with lightly wet hands and refrigerate for at least 30 minutes, or until firm.
  • Cut into bars: 1 cut in the middle along the longer side, 9 cuts along the shorter side. Enjoy!

Notes

  • You can substitute it without the seeds, oats, millet or coconut taking into account the measurements in volume. The substitutions cannot be based on weight since this would alter the consistency. In the recipe you’ll see that I indicate the volume of each ingredient precisely for this reason.
  • How to store these bars: transfer them to an air-tight container. I highly recommend placing a sheet of parchment paper in between layers to prevent them from sticking. They can be kept at room temperature too. However, for firmer bars, keep refrigeratedThey also freeze very well. You can freeze the portions individually and thaw in the fridge overnight the one you’ll take with you on the next day, or thaw at room temperature on the same day.
  • These bars will keep well in the fridge for up to 2 weeks (or longer, but if you don’t plan to eat them within a week, I suggest you freeze them) and frozen for up to 3 months.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.

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