Week two into the New Year and my body is feeling ROUGH from working out again after the holidays. Anyone else with me on this? Can we all be sore together so I don’t have to be the only one falling apart from sprints at Barry’s Bootcamp?

Of course, one big part of getting back into shape is realizing I can’t be eating slices of cake whenever I please, at least for the time being. Balance is important! But with my perpetual sweet tooth (as I’m sure many of you have as well), I needed a way to get my energy levels up to supplement my workouts while also sneaking in some sweetness that doesn’t derail me completely. So I came up with this recipe for DIY power bars that covers all of the above.

Let’s talk about these DIY power bars for a second. They got HELLA tings in them. From quinoa to chia seeds to almond butter to nuts, it’s like all the healthy foods decided to have a party in a single bowl. Oh yeah, this is also a legit one-bowl recipe. Just toss in whatever you want—I opted for pumpkin seeds cuz I had leftovers from this recipe—stir, and bake them off. Super easy, and super convenient to have these around my apartment. You can also bake them in muffin tins for ready-to-eat portions.

I’m def going to be packing these to munch on after my morning workout. I’d love to see your versions of them as well—tag me on Instagram if you make them!

Recipe: DIY Power Bars

Created by Shikha on January 8, 2017

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Prep Time: 10m
Cook Time: 30m
Total Time: 40m

Yield: 9-12 bars

Ingredients

1 ripe banana, mashed
1 cup old-fashioned whole rolled oats
3/4 cup (130g) uncooked quinoa
1 cup pumpkin seeds
1 tablespoon chia seeds
1/2 cup (125g) almond butter
1/3 cup (114g) honey
1 teaspoon maple syrup
1/4 teaspoon salt

Instructions

Preheat oven to 300°F. Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan.
In a large bowl, stir all the ingredients together until evenly combined. I found that using my KitchenAid was best for this as the final mixture is pretty thick and difficult to mix by hand.
Transfer mixture to prepared baking pan and press very firmly into an even layer. You want it packed in as tight as possible. Bake for 25-30 minutes, or until lightly browned on the edges. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour.
Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment and store at room temperature for 1 week or in the refrigerator for up to 2 weeks.

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Recipe: DIY Power Bars

Ingredients

Instructions

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