Well-known fact about me: I like to eat…a lot. As in, I really like to eat.

And I eat frequently and semi-startlingly

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large amounts.  When I’m overly hungry or know it will be a long time between meals, I pretty much can’t make it–sort  of like a two-year old (but taller).

Therefore, when I’m heading into a road trip, flight, or weekend that requires a large energetic output, I arm myself with super-healthy, protein-packed superfoods to energize me and get me through! Bonus–I like to bring extra and feed everyone around me.

So heading into a weekend where I would both present and attend my favorite writer’s conference in the world Muse & the Marketplace (whose website wisely advises you to BYOB–protein bar that is) AND speaking and attending Yoga Reaches Out, an amazing yoga event at Gillette Stadium where over 1,000 yogis practice on New England’s favorite football field, you better believe I turned to my Registered Dietician Whiz Sister Hanna as to what I should bake and bring with me. I knew I’d need long-term, sustained energy and anything I could eat to help boost mental alertness and focus. Hanna recommended this recipe and I customized it to be gluten-free and extra-healthy.

Hanna explained that with whole-grains (complex carbohydrates), healthy fat, and packed with protein to keep you full,  these delicious bars allow for sustained energy throughout the day with no sugar crashes. Yay!

DiVello’s Delicious Energy-Packed Homemade Protein Bars:


  • 1 cup rolled oats
  • Coconut water from the bottom of a coconut cream can or ½ cup of coconut water
  • ½ cup filtered water
  • 4 eggs yolks
  • 1 cup plain yogurt (or the coconut cream from the top of the can if you want to omit dairy)
  • ¾ cup warm honey (I am not a sweets person, so I will cut this down to ½ cup next time just to experiment)
  • ½ cup melted coconut oil
  • ⅓ cup ground flax seed
  • ⅓ cup sunflower seeds
  • ⅔ cup rolled oats
  • 1 cup almond butter (or any other type of nut butter you like)
  • 1 cup raisins (coarsely chopped!)
  • 1 cup pecans, pumpkin seeds, or the nut/seed of your choice

Directions: Line a 9 by 13-inch pan with parchment paper. Preheat oven to 350 degrees. Soak a cup of oats with the coconut water and ½ a cup of filtered water, and let it sit for an hour.

Meanwhile, mix the eggs, yogurt, honey, and coconut oil together until well-blended.

Add all remaining ingredients and mix on a medium speed in your stand mixer (or wooden spatula if you’re up for a serious arm workout).

Break up the soaked rolled oats with a fork if need be.

Pour the batter into the prepared baking dish and bake for 35 minutes.

Refrigerate for at least 4 hours, so that the coconut oil and almond butter can solidify.

Cut into 2 by 1 slices and store in the fridge for a week (or even a few days more).

I doubled it because I wanted a large batch; you may want to wrap individually and freeze them.


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