Bake up a batch of these energy bars, full of whole grains, seeds, and dried fruit. They are a great way to start your morning.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Years ago I worked as a server for a small Santa Barbara restaurant group. Brigitte and Norbert owned Brigitte’s, Brigitte’s Bakery, and Cafe B. I was fresh out of college, newly engaged, and shaking in my boots to work for this very intense couple. Norbert was the chef/baker of the lot. Brigitte took care of things up front in the restaurant, a white table cloth and extensive wine list kind of place.
I worked in the bakery where it was quiet, serving coffee drinks and muffins to whoever happened along. Back in 1994, this was the equivalent of what Starbucks is today, I suppose. Except the coffee wasn’t as good. The baked goods, however, beat Starbucks flat.
As scary as Norbert was in his tall, bulky German way, I gotta admit: he knew food.
I had had a little experience with food prior to this job. I knew grocery retail from my days at Lucky. And I knew prep kitchen stuff, having worked for the University catering company in college.
At Brigitte’s, I expanded my food knowledge. I asked lots of questions and got to try lots of great food. One of the perks of working there was that you got one free meal per shift.
I loved the Caesar Salad from the restaurant, the fried ravioli, the salmon with pesto, and the mango muffins. I first met foccacia there as well as goat cheese tart. I ate so well that year.
It was a pretty nice gig for the nine months I worked there before grad school.
One of the bright spots of working in the bakery was getting an education in the variety of baked goods that could be dreamed up. Every morning trays and trays of baked goods slid out of the oven and we stocked the bakery case. One such goodie was the energy bar. It was chock full of fruits, nuts, and seeds, very tasty when toasted and coated in butter.
Norbert never gave me the recipe. And I would have died before I asked for it. He scared me.
So, I monkeyed in the kitchen a few years ago to recreate the energy bars of my memory. These are fabulous. I can’t keep them in the house; my kids eat them up too quickly.
There are so many great oat recipes for you to try after this one!
These bars are a part of a recipe collection known as Not Your Mother’s Make-Ahead and Freeze Cookbook. Yep, these are very freezer friendly. So, bake up a batch and hide them from your kids in the freezer to enjoy later.
Wholesome Energy Bars
Ingredients
- 1 cup milk
- 3 tablespoon olive oil
- 3 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 2 cup unbleached, all-purpose flour
- ½ cup oat flour
- ¼ cup cornmeal
- 1 tablespoon orange zest (from 1 orange)
- 1 teaspoon ground cinnamon
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon salt
- ¼ cup dried cranberries
- ¼ cup golden raisins
- ¼ cup raisins
- ¼ cup sunflower seeds
Instructions
To make in the bread machine
- Combine all of the ingredients in your bread machine according to the manufacturer’s instructions. Program the machine for the dough setting and start it.
To make the dough by hand
- Place the milk and honey in the bowl of a stand mixer. Sprinkle the yeast over the liquid and allow it to rest five minutes. It should foam and bubble.1 cup milk, 3 tablespoon honey, 2 ¼ teaspoon active dry yeast
- Add the oil, vanilla, flours, orange zest, cornmeal, cinnamon, and salt. Place the bowl on the mixer and stir with the bread hook until a dough ball forms around the hook, scraping down the sides. (Alternatively, you can stir in the flour with a wooden spoon.)3 tablespoon olive oil, 1 teaspoon vanilla extract, 1 cup whole-wheat flour, 2 cup unbleached, all-purpose flour, ½ cup oat flour, ¼ cup cornmeal, 1 tablespoon orange zest, 1 teaspoon ground cinnamon, 1 teaspoon salt
- Add the dried fruit and sunflower seeds and continue mixing just until incorporated.¼ cup dried cranberries, ¼ cup golden raisins, ¼ cup raisins, ¼ cup sunflower seeds
- Knead the dough ball for several minutes, either with the dough hook or by hand on a lightly floured surface. Once the dough ball is smooth and elastic, grease the bowl and place the dough ball in the center. Cover and allow the dough to rise until doubled in bulk, about 60 to 90 minutes.
To form the bars
- Grease a baking sheet. When the dough is ready, turn the dough out onto a lightly floured surface. Press the dough into a 1-inch-thick rectangle. Cut into 12 rectangles and place them on the prepared baking sheet.
- Preheat the oven to 350°F. Allow the bars to rise for about 20 minutes.
- Bake the bars for 20 minutes, or until golden brown. Cool the bars on a rack.
- Freezing instructions: Place the cooled bars in the freezer bag and seal, removing as much air as possible. Freeze.
- To thaw and serve: Thaw the desired number of bars at room temperature. Serve at room temperature, or cut the bars in half horizontally, toast, and serve with butter.
Anne
I don’t have a bread machine but want to make this. Another comment by Jean said you can make without a bread machine. So would I mix ALL the ingredients and then let it rise for a couple hours?
Jessica Fisher
Hi Anne. I edited the recipe card to reflect how to use a stand mixer or to mix in a bowl if you don’t have a bread machine. Thanks for your patience!
Anne
Just realized I don’t have a bread hook for my stand up mixer. Any suggestions?
Jessica Fisher
It’s not difficult to make by hand. Just stir together and then transfer to a floured surface to knead it for a few minutes.
Jean
Just made these without a bread machine. Mixed all in the mixer then kneaded by hand for maybe 5 minutes. Made the rectangle, cut into 12. Mine had to rise about 2 hours because of it being cold! Came out delicious!
Jessica Fisher
Yay! Glad to hear it!
HH
Came out great! I didn’t have an orange handy so added a bit more milk and some lemonade concentrate as well as lemon zest.
I thought recipe was unclear as to what parts of the orange to use in addition to the zest.
Jessica Fisher
Thanks so much for your feedback. I appreciate your taking the time. I updated the recipe to make it clearer. (It’s just orange zest.) Glad your adaptations worked so well!
YJ
This is the recipe I need for the bread machine. Never have left a review before I tried a recipe but I know that they will be great. Don’t have cornmeal so will throw in something else. Thanks.
Jamie
Does anyone have the nutritional facts on these? Calories, fat, etc?
Susan Hoff
I once had a deli close by that made these – like 20 years ago – and I loved them! I haven’t found them anywhere since then, and now I can make them myself! Thanks for working out Norbert’s details. I liked them toasted with peanut butter back then. I will be trying these this week. Thank you, again, and again!
Sarah K. @ The Pajama Chef
i can’t wait to try these! yum!
coleen
Thanks, can’t wait to try these!
Megan
I love making these with almond extract instead of the vanilla and subbing in chopped almonds for the sunflower seeds. I usually try and change up the dried fruit too, depending what’s in my pantry. I love dried cherries in these bars!
Brandi
Yum yum yum! Love these so much! I often eat one cut in half, toasted, with butter and some milk for a quick but healthy breakfast. My 3 year old is weirded out by the seeds but loves the flavor, next batch I’ll skip the seeds for her.
Lee Anne
So glad to see you back at good cheap eats. I missed you after the everyday update from the pantry challenge. 🙂
Jessica
@Lee Anne, thanks!
Deb
Is each bar = 2 servings? The recipe says to cut in to 12 bars, but it says it is 24 servings
Jessica
Half a bar is pretty filling, IMO.
Sandi
For those of us without a bread machine, would we just mix it all together? Is anything else necessary?
Jessica
@Sandi, make them like typical bread dough. Proof the yeast in the liquids, add the dry. Knead until dough ball is elastic and smooth.
Jen
@Sandi, I made these by hand yesterday, and it was a bit of a difficult job. Kneading whole flours is harder, imho, than just all-AP, and I ended up adding a little more liquid as I couldn’t knead away dry patches. Kneading in the fruits/seeds was a challenge, too, because of the very little give of the dough. I just kept at it, though, and smooshed a bunch of what fell out to the tops. Mine didn’t quite rise enough–next time, I might give them 40 rather than 20 minutes–and they’re a bit hard to slice. I popped a mostly-sliced one into the micro for 30 seconds this morning and added a bit of butter, and it was worth all the trouble! 🙂
Jessica
@Jen, thanks for sharing your experience making them by hand. That is super helpful!