Cherry Power Bar Recipe
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We like 18 Rabbits’ Funky Figs and Cherry bars, but we knew that we could make them better. We definitely knew we could give them a better name. Enter the Cherry Power Bar. It beats up on wussy energy bars with its tartness and light sweetness, but it’s no bully: It’s got nice chewiness. Plus with all that wheat germ and flax seed, as well as oats and nuts, it’ll power you through your morning or provide a pick-me-up in the afternoon.
What to buy: Wheat germ and flax seed meal are available at many health food and grocery stores.
Nutritional information: Serving Size 1 Bar (1.9 oz/56g), Calories 225, Total Fat 9.1g, Saturated Fat 2.1g, Trans Fat 0g, Cholesterol 3.1mg, Sodium 74mg, Total Carb 42.9g, Fiber 5.1g, Sugars 16.5g, Protein 5.1g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.)
This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.
- 1 tablespoon unsalted butter, plus more for coating the pan
- 2 cups rolled oats (not instant)
- 1/2 cup raw sliced almonds
- 1/2 cup raw walnut halves, finely chopped
- 1/4 cup raw wheat germ
- 2 tablespoons unsweetened, untoasted, dried coconut flakes
- 2 tablespoons flax seed meal
- 1/4 cup honey
- 3 tablespoons packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 plus 1/8 teaspoon fine salt
- 3/4 cup dried, pitted cherries (about 4 ounces), finely chopped
- Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.
- Place oats, almonds, walnuts, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until walnuts are light golden brown, about 12 minutes. Transfer to a wire rack. Reduce the oven temperature to 300°F.
- Place honey, brown sugar, measured butter, cinnamon, vanilla, and salt in a medium saucepan over medium-low heat and stir until mixture is smooth and combined and brown sugar has dissolved. Remove from heat and immediately add oat-nut mixture and cherries to the saucepan, stirring until combined. Transfer to the prepared baking pan, spreading the mixture evenly with a spoon.
- When the mixture is cool enough to handle but is still warm, dip your hands in water to prevent sticking and press the mixture evenly and firmly into the pan. Bake until aromatic, about 10 minutes. Place the pan on a wire rack to cool completely.
- Remove the granola slab from the pan. Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.
I doubled the recipe and instead of using 1 1/2 cups if cherries, I used 1/2 cup each of dried cherries, cranberries, and blueberries. I used a nonstick spray instead of the butter and only used 3 Tbsp. of brown sugar instead of 6. These are my new breakfast staple to go with my smoothie.
Thank you, Tina. My grandkids don't like cherries and I was wondering just what would be a good substitution!
I made these last night with no salt (my husband needs to eat a low salt diet) and I added dried figs like the 18 rabbits bar. It was so good! I think it would be good over ice cream right out of the oven before it cools as well.