Soft Baked Energy Bars

These soft-baked energy bars are chewy, hearty, naturally sweetened, and actually filling from wholesome fats, fiber, and protein. Everything I want in a grab-and-go snack!

Made with oats, nuts, flaxseed, peanut butter, maple syrup, and chocolate chips, these have that cozy homemade Clif bar vibe, but with simple ingredients and a softer texture. I especially love keeping these on hand during breastfeeding because they’re packed with wholesome fats, fiber, and protein that make it so much easier to stay fueled during those nonstop newborn days. Here’s everything you’ll need and how to make them!

What You’ll Need

Equipment

• 8×8 baking dish
• Parchment
• Mixing bowl

Ingredients

• Quick oats: I love quick oats for the most cohesive, soft-baked texture. Swap old-fashioned for a chunkier, more rustic style.
• Almonds: Or nuts of choice.
• Pepitas
• Ground flaxseed
• Mini semi-sweet chocolate chips
• Natural peanut butter: My favorite is this Smucker’s natural creamy peanut butter made with just peanuts and salt.
• Maple syrup
• Egg
• Vanilla
• Fine sea salt
• Cinnamon: Optional, but delish.

How To Make Them

1. Prep oven and pan: Preheat the oven to 325F and line an 8×8 baking dish with parchment. If you don’t have parchment, grease your pan well.
2. Mix the wet ingredients: Whisk the peanut butter, maple syrup, egg, vanilla, salt, and cinnamon together in a medium mixing bowl until smooth.
3. Add the dry: Stir in the oats, nuts, pepitas, flaxseed, and chocolate chips.
4. Bake: Press the mixture firmly into the prepared pan. Bake for 20 minutes, or until the edges are lightly golden and center is set and no longer shiny.
5. Cool: Let these cool completely before slicing into 9 bars and enjoy!

Tips

• Don’t have quick oats? Briefly pulsed old fashioned oats in a blender and voila – quick oats.
• Cool completely before cutting to avoid crumbly bars!
• Easily customize these with your favorite nuts, seeds, chocolate, etc.

To Store

These soft-baked energy bars store really well, which makes them perfect for meal prep!

• Fridge: Store in an airtight container up to 1 week.
• Freezer: Store in a ziploc bag or other freezer-safe container up to 3 months. I like to separate them with parchment to make sure they don’t freeze together.

From frozen, let them thaw at room-temp for about 20-30 minutes, or microwave for a few seconds until soft.

You’ll Also Love

• Easy no bake energy bars
• Healthy chocolate chip banana oat muffins
• Healthy high protein brownies
• Monster cookie protein balls

Lastly, be sure to leave a rating and review down below if you make these soft-baked energy bars! And don’t forget to tag me on all the socials so I can see what you’re making! Enjoy. ♡

Soft-Baked Energy Bars

5 from 1 vote

The perfect grab-and-go snack made with oats, nuts, seeds, and naturally sweetened with maple syrup. They're chewy, hearty, and actually filling from wholesome fats, fiber, and protein.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Snack

Cuisine: American

Servings: 9

Calories: 297kcal

Equipment

• 8×8 baking dish
• Parchment
• Mixing bowl

Ingredients

• 2/3 cup natural peanut butter (170 g)
• 1/3 cup pure maple syrup (108 g)
• 1 large egg
• 1 tsp vanilla
• 1/2 tsp fine sea salt
• 1 tsp cinnamon optional
• 1 1/4 cups quick oats (100 g)
• 1/2 cup almonds (56 g) roughly chopped
• 1/4 cup pepitas (31 g)
• 1/4 cup ground flaxseed (28 g)
• 1/4 cup mini semi-sweet chocolate chips

Instructions

• Preheat the oven to 325F and line an 8×8 baking dish with parchment.
• Whisk the peanut butter, maple syrup, egg, vanilla, salt, and cinnamon together in a medium mixing bowl until smooth.
• Stir in the oats, nuts, pepitas, flaxseed, and chocolate chips. Optional: let sit for 5 minutes to allow the flax to hydrate.
• Press the mixture firmly into the prepared pan. Bake for 20 minutes, or until the edges are lightly golden and center is set and no longer shiny. Let cool completely before slicing into 9 bars.

Notes

• Make sure to let these cool completely before slicing to avoid crumbly bars.
• I prefer quick oats for a softer, more cohesive texture. Use old-fashioned oats for a chunkier, more rustic vibe.
• If you don’t have quick oats, briefly pulse old fashioned oats in a blender to make your own.
• Store in an airtight container in the fridge up to 1 week or freeze up to 3 months. I like to put parchment between the bars if freezing.
• Use a silicone spatula to press bars into your pan so it doesn’t become a sticky mess.

Nutrition

Serving: 1bar | Calories: 297kcal | Carbohydrates: 27g | Protein: 10.3g | Fat: 18.5g | Fiber: 5.3g

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