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breakfast bar

When it comes to breakfast bars, I’m of the belief that whatever you eat should give you enough energy to last until at least the 11am snack break, if not beyond.

These breakfast bars will do this and are designed to give you an instant sugar hit (don’t opt for these if you’re looking for something low-fat) combined with a long-lasting energy boost.

The ingredients inside make these bars more of a sweet treat than a healthy food choice and they would be a great sugar hit when out walking or taking in part in some endurance training.

They’re incredibly easy to make, and something I always prepare for our Lake District holidays, and they are the ideal thing when half-way up a mountain and in need of some sugary comforts.

We go every year to the Lake District which is one of our favourite places in the world and always combine a few easy walks (such as walking around Buttermere) with a few more challenging ones (struggling up Skiddaw). My main role in our walks is holding the snack supply, so therefore I like to make sure I’m armed with tasty treats which are going to help us finish the walk.

Ingredients (makes 12 healthy-sized bars)

250g light brown sugar

150g golden syrup

250g butter

100g sunflower seeds

100g chopped dates

100g white chocolate (chopped into small pieces)

100g chopped pistachios

200g porridge oats

200g crunchy nut cornflakes

How to make

Line a roasting tray or shallow oven dish with clingfilm and set aside.

Gently heat the butter, sugar and syrup until you have a golden liquid and the sugar has dissolved.

Stir in all the other ingredients and mix well so everything is well coated.

Pour the mixture into the prepared dish and use a metal spoon to press it into the tin, you want to end up with a flat-ish surface.

Sprinkle the white chocolate over the surface (it will start to melt) and then use a spatula to spread the melted chocolate out.

Pop the entire thing in the fridge and leave to cool and harden (around two hours).

Once the mixture is rock hard, take it out of the fridge and cut into small squares with a sharp knife.

If you’re taking this one out of the kitchen, wrapping in baking paper is a good way to keep it from sticking to everything else in your life.

4 Comments

  1. Sandra says:

    Great recipe ☺

  2. These look great! Would you have a recommendation instead of the oats to make it gluten-free? I was thinking quinoa but I don’t think it would taste as good…

    • Rebecca says:

      Hi, thanks so much for your comment, I’m no expert in gluten-free but I think quinoa could work really well – let me know if you try it!

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