Delicious, nutrient-packed energy bars. These bars are the epitome of energy in its simplest form. They’re packed with fiber, antioxidants and carbohydrates, perfect for sports, camping, or in my case, White Water Rafting.
Coconut oil, which contains MCFA (medium-chain fatty acids) are a source of almost instant energy. MCFAs are not broken down and combined to form lipoproteins. Instead, they are sent right to the liver to be metabolized. They are immediately converted into energy. These energy bars are made with coconut oil, as well as rich whole grain oats for both instant and long term energy.
In a medium bowl, mix together 2 tablespoons of peanut butter, 1/4 cup melted coconut oil, 1/4 cup brown rice syrup, 2 tablespoons honey and 1 teaspoon vanilla extract.
Next, stir in 1-1/2 cups gluten-free rolled oats, 1/4 cup raw sunflower seeds, 1/4 cup crushed sliced almonds, 1/4 cup dried cherries, 1 tablespoon chia seeds and 1/4 cup of cacao nibs.
Firmly press the mixture into a greased 8×8 inch baking dish, and bake in a preheated 350-degree oven for 20-25 minutes.
Cool completely in the pan before cutting into bars and serving.
They crumble easily, but are very chewy. I recommend keeping them in the refrigerator or wrapped in foil or parchment paper to help keep them from falling apart or sticking together.