energy bars essay

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How Energy Bars Became America’s Favorite Snack Food

When outdoor athletes launched the first energy bars more than 30 years ago, no one could have predicted it would revolutionize the way Americans eat. A look inside the hottest—and strangest—category in natural foods.

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In 2003, Beryl Stafford and her daughter Alex (nickname: Bobo) decided to do some baking on a rare dreary day at home in Boulder, Colorado. Rifling through the cupboards, they found the ingredients for oat bars. The next morning, young Bobo backpacked some of the bars to school to share with friends. Meanwhile, Stafford, a single mother with a latent entrepreneurial bent, brought a dozen to a local coffee shop to sell commercially. When she stopped back into the Brewing Market a few days later, all the bars were gone and the shop requested more. Good stuff—except Stafford, who was a home baker and not a trained chef, hadn’t even been working from a recipe. Still, friends had long told her that she should sell her baked goods, so she pieced together another tray from memory, and Bobo’s was born. It was Stafford’s first foray into business.

Over the next 13 years, figuring things out as she went, Stafford grew Bobo’s to a $9 million company with national distribution. In 2015, she hired a 20-plus-year veteran of the natural-foods industry named T.J. McIntyre to take over operations. In less than three years, he nearly tripled revenues to $22 million. That bump allowed the company to raise $11.75 million in capital while increasing the workforce from 40 to 160 employees. Bobo’s just opened a second bakery in January 2019, which has already quintupled the brand’s manufacturing capacity and has the potential to increase it tenfold. Today Bobo’s is experiencing some of the fastest growth in the natural-foods marketplace. “It’s been an overnight success story,” McIntyre told me, setting up the classic small-business joke, “15 years in the making.”

Which, if you think about it for a second, is weird. Humans have been eating oats for some 33,000 years, and oat bars aren’t new. Stafford’s base concoction—oats, sugar, fat—isn’t dissimilar from a Quaker Oats cake recipe that first appeared in 1908. English-style flapjacks are pretty much the same thing and date back to at least the 1930s. And Nature Valley’s original granola bars first hit store shelves in the 1970s.

What’s more, there’s no broader cultural oat trend that would seem to explain Bobo’s success. If anything, Americans are currently anti-carbohydrate. But Americans don’t cook as much these days, and a Bobo’s bar, wrapped in clear plastic and adorned with endearing type and a smiling cartoon woman pulling a tray out of the oven, looks more like something your nanna could whip up than the old-school industrialized vibe one gets from a Nature Valley bar. To many consumers, it looks like something new. And fresh.

More important, bars themselves are hot right now. Depending on how you categorize snacks in bar form, the market hovers around $5 billion globally. Next time you find yourself in your favorite natural grocers on the hunt for Peruvian chia seeds and California oat milk, take a detour down the bar aisle and stop to take it all in. Carefully laid out in front of you are upwards of 35 brands and 150 individual products: Clif, Epic, Kind, Larabar, Luna, Picky, ProBar, RX, Tanka, Skout, Soyjoy, Taos Mountain, Zing—perhaps dozens more. Although these bars are sometimes barely distinguishable from one another if you remove the wrappers and serve them on a platter, they’re each carefully positioned to target a specific desire among consumers: breakfast, protein, vitality, paleo diet, women’s nutrition, gluten-free diet, and meat (yes, meat), to name a few.

You’ll notice I didn’t include “performance.” Today the myriad iterations that those original sports energy bars birthed are no longer just supplements for the endurance crowd—they’re meals in themselves. “The category started with outdoor athletes, but it expanded,” says Clif Bar’s former senior vice president of brand marketing Keith Neumann. “In terms of growth, bars are unparalleled. It’s the fastest-growing segment in the grocery store.”

Depending on which store’s aisle you visit, you might still spot the original PowerBar , which debuted in 1986. At the time, it was a revelation for sports nutrition. Prior to its arrival, hikers ate GORP (good old raisins and peanuts) or Snickers bars. Alpinists chased such snacks with warm liquid Jell-O from thermoses—the original energy gel. Skiers kept frosted Pop-Tarts in their parkas. And mountain bikers fared a little better, with bananas and fig bars. PowerBars, which were full of corn syrup and fillers, weren’t exactly healthier. But, you couldn’t wrap a banana around your handlebar in a race or jam three into a backpack without fear of sticky entropy.

Like me, a lot of outdoor athletes ate hundreds of PowerBars during the dawn of portable sports nutrition. As with hydration drinks, PowerBars were utilitarian products—supplements. They didn’t taste so hot, so we weren’t as tempted to snack on them at home. But the early bars were always in the drawer, with shelf lives built for distance, ready for a ride, run, hike, or an expedition. The brand was no small success: PowerBar was sold to Nestle in 2000 for a reported $375 million.

Beginning around the time of that sale, however, endurance athletes largely transitioned away from eating bars during exercise when faster absorbing energy gels and, later, gelatin blocks, hit critical mass—the original GU dates to 1993. But somehow the bar business only grew. It turns out that consumers were eating the squares of sweet carbs in place of breakfast or lunch.

Prior to its arrival, hikers ate GORP or Snickers bars. Alpinists chased such snacks with warm liquid Jell-O from thermoses—the original energy gel.

No company was as responsible for accelerating that trend as Clif Bar , which was the first to make energy food look and taste more like real food. The brand is currently the biggest player in the energy-bar space and one of the key drivers of innovation. Clif began in 1990, in typical bar-maker style, when founder Gary Erickson (he named the company after his father, Clifford) first baked himself some imperfect homemade energy snacks because he couldn’t stomach yet another PowerBar—a symptom known as bar fatigue in the industry. Settling on more natural ingredients was Clif’s first innovation. Unlike PowerBars, which had the look and feel of ancient taffy, Clif Bars had identifiable ingredients, making them a more natural fit in health-food stores. You could see actual carrot flakes in the company’s carrot cake flavor. But it was in 1999 that Clif displayed an eerie marketing prescience. That’s when Clif launched Luna Bars , marketing the new creation specifically to women. The success of that launch helped usher in the trend of more targeted offerings. Dozens of niche competitors and new start-ups responded with that slew of energy bar cousins.

A passionate cyclist at the time of Clif’s inception, Erickson surely had no idea that so many Americans would eat his bars when they weren’t exercising—or even preparing to exercise. Today, though, 75 percent of American bar consumers eat them as a snack and 60 percent replace a traditional breakfast with the more portable option. Moreover, 30 percent of Americans say it’s hard to prepare meals, given their busy schedules. The target consumer is also a marketing VP’s dream. Bar eaters have an above-average likelihood of being both young (under age 45) and wealthy (with a college degree and a household income of $150,000). Clif’s Neumann calls the trend of eating bars to replace meals “the snackification of the way we eat.”

If you want to understand just how far bars have evolved from sports nutrition, a good place to start is with Kind , now arguably the second-biggest player in the bar market. Kind originally stood out from the competition not by offering research hyping its effectiveness as athletic fuel, but by simplifying its ingredients even further than Clif: nuts, whole grains, sugars, and seeds. And it made a point of showing those ingredients to consumers. The brand’s clear cellophane wrapper actually makes Kind bars go stale more quickly, but the visuals were a key innovation. A Kind bar’s chocolate is largely on the bottom and the nuts and seeds are up top, gleaming beneath a light sugar glaze. While it’s true that a Kind bar is mildly better for you than a candy bar—it’s made from real chocolate, and there’s way less sugar and no nasty fats—its chocolate offerings are essentially deconstructed Snickers for people who care about what they eat.

Today you’ll find Kind bars in hip grocers and coffee shops, but also in the nutrition desert that is an Interstate-80 truck stop in Wyoming, where they’re gobbling up market share from mainstream candy and granola bars. “The big brands are crashing,” says Errol Schweizer, the former vice president of grocery for Whole Foods and current board member of several natural- and packaged-food companies. “Younger people eat differently. And whether they’re retail buyers or consumers, they buy accordingly.”

Traditional sports-nutrition companies are capitalizing on all that snacking, too, but to do so, they’re quietly straying from the performance-first product design. Which makes sense, considering the global market in energy gels and chews is a business only worth $25 million to $70 million. (It’s apparently so small that nobody really keeps track; the range comes from company estimates.) As evidence of the redirect, see Clif’s fairly new Nut Butter Filled bars. Most athletes couldn’t stomach that much fat when training hard or racing, but perhaps exercise fuel isn’t the point. Like a Stuff’d Bobo’s bar or a Kind Healthy Grains bar slathered in peanut butter, the stuffed Clif is a meal replacement. (The chocolate peanut butter flavor runs 230 calories with 11 grams of fat.)

Clif’s Neumann calls the trend of eating bars to replace meals “the snackification of the way we eat.”

Even Honey Stinger, which built its business by marketing honey-based energy gels, chews, and stroopwafels to the endurance crowd (Lance Armstrong was an early investor and spokesperson), appears to be making a move into snack food. Last spring, the company sent me half a dozen of its new Cracker N’ Nut Butter bars . Think organic nut butter sandwiched between light crispy wafers drenched in dark chocolate and sprinkled with salt. Think delicious—too delicious to be a sports supplement in my mind. I ate all six at my desk in two days while I was trying to get down to race weight.

When I called Honey Stinger, I questioned the amount of sugar (the almond butter version has 13 grams) and pointed out that the Cracker N’ Nut Butter’s chocolate would be a hot mess in your jersey pocket on a warm day. At first, Stinger insisted it was marketing them as energy bars, because they deliver carbs, sea salt, and nut butter. But the company has since changed the positioning. “I wouldn’t pigeonhole them as an energy bar or a snack bar or a nutrition bar,” says the brand’s marketing director Sara Tlamka. “If you’re hungry and you want to eat it as a snack, it’s great. It’s a recovery bar, too. It’s kind of this universal bar.” Meaning it’s a candy bar, too? I asked. Sure, why not, was Tlamka’s response. “A lot of people run ultramarathons and mow down Oreos. We have requests here at the Stinger races for soda and chips on course. [Some racers want] fat and sugar. We’re finding our own niche with it. It’s not like any other product from our competitors.”

OK, maybe it is all those things. But what these products demonstrate is that unless you want to remain steadfastly focused on gels, blocks, and waffles like Gu  does, the science of sports nutrition is no longer moving the needle. That, too, is understandable, given that bar fatigue has predictably been followed by gel fatigue and block fatigue. “The early energy products were science experiments,” says Schweizer. “Today you mostly see that type of product in a GNC or online.”

Back in the early 1990s, David Ingalls was a recent college graduate running his own T-shirt company. It was stressful work, and Ingalls found himself worn down with chronic-fatigue-like symptoms. Doctors ran tests but never offered any real help. So Ingalls did research, changed his diet, and eventually removed gluten and cut way back on sugar. It worked. His energy returned and he went back to school to become a dietitian.

Later, as a practitioner, Ingalls’s clients (many with high-stress careers in the Seattle tech world) complained of similar symptoms borne from too much cholesterol and sugar. Ingalls and his coworkers tried to help, but people in such jobs have a hard time eating healthy even when given a plan. Wasn’t there a healthy product with the right mix of protein and plant-based fats in snack form? There wasn’t. So in 2010, Ingalls and three fellow registered dietitians teamed up to make one. After some back-and-forth with a co-packing facility—they didn’t whip up their own like Beryl Stafford or Gary Erickson—the Zing Bar was born.

A Zing Bar is possibly the most nutritionally complete grouping of ingredients you can get into a storebought bar. Think nut butters and dark chocolates and vegetable-based proteins with tapioca mixed in for fiber. As for sugar, most flavors are at or below nine grams per serving. Ingalls sent me home with a dozen assorted flavors. Given that they were designed by nutritionists, I thought they’d taste like the science experiment Schweizer described, but Zing Bars are actually pleasant to eat. Not a lot of real-food texture or visuals, but tasty like a candy bar without the rush of sugar. Far better than the dreary, dry-whey-tasting protein bars I’ve brought on backcountry ski trips.

You would think, given the rise of natural-food grocers and consumers, that Zing would be primed to be the next meal-replacement bar of choice. But the company has had a hard time standing out from the crowded marketplace of 20-odd look-alike bars. Zing came into the market with a clear sense of how to position itself: the nutrition story, which is promoted directly on the label with phrases like “Complete nutrition tastes amazing” and “Created by nutritionists.” Today, almost eight years in, Zing is a $5 million brand with a strong following in a few key markets like Seattle and Colorado’s Front Range. It has the support of hundreds of dietitians, a passionate social media following, and a cool spokesperson and investor in New York Knicks star Kristaps Porzingis. But, says Ingalls, “We started out as a nutrition bar and it didn’t do the brand justice. People want nutrition, but they aren’t willing to compromise on flavor. We should have led with the taste story.”

“People want nutrition, but they aren’t willing to compromise on flavor,” says Zing Bar’s David Ingalls.

Contrast that story with RXBar, a wildly successful brand that launched in 2012. Its product isn’t all that different from Zing’s—nuts and dried fruit are dominant. Swap out RXBar’s egg whites for Zing’s vegan protein powder, and the products are pretty damn close. But RXBar did a better job of marketing the ingredients with its simplified line “3 egg whites, 6 almonds, 4 cashews, 2 dates, No B.S.” right on the spartan packaging. And with bars, messaging matters. What’s more, Zing, which altruistically wanted to help all people snack better, didn’t laser-focus on a target audience like RXBar, which found a natural following among protein-hungry CrossFitters. Bypassing the grocery store at first, RX’s founders essentially went door-to-door selling their product to CrossFit gyms who, in turn, agreed to sell the bars on consignment. In 2017, RX sold 105 million bars, generating $130 million in revenue. In 2018, founders Peter Rahal and Jared Smith sold their company to Kellog’s for (cough, hack, sputter) $600 million.

Hoping for a reboot, in January 2018, the Zing team further simplified the ingredients (cutting sugar still more, so all bars are nine grams or less), updated the packaging (less cluttered graphics and simple icons for gluten-free, vegan, and the like), and rebranded Zing as a “vitality” bar to get away from “nutrition.” With a 20 percent increase in sales in the year since, it seems to be working. But replicating RXBar’s meteoric success is still a longshot. “For the first ten years in the natural foods industry,” says Ingalls, “I was able to bootstrap it. But now there are so many brands and so much competition that you need that marketing budget.”

The old model worked from that common bootstrapping storyline: you identified a problem, baked a solution, built a loyal following, and then you tried to catch the eye of a natural-foods scout known as a forager. Whole Foods (which declined to participate in this story) was once famous in the grocery world for this aspect of its business. A regional or store-level forager would seek out or stumble upon a tasty item made locally that they thought might have some national potential. Perhaps a single store would bring it in on a trial basis. The local company’s founder would show up and hand out bite-size samples. And if the stars aligned and the whey wasn’t too cloying and, most important, the product moved off the shelves, before they knew it they’d won the lottery. “The best example is Siggi’s yogurt ,” says Schweizer. “It started in one Whole Foods store. Took three years to get to national. And [wait for it] it only took six or seven years to become an overnight success.”

Whole Foods under Amazon, says Schweizer, has shifted its business away from the forager model as it has simultaneously reduced the numbers of brands and SKUs in the bar aisle. This has probably streamlined the process for the retailer, says Schweizer. But it’s fundamentally changed that get-rich-quick-in-15-years scheme—and made getting on the aisle much more competitive.

The new model, if there is just one, is more macro. As the natural-foods industry grows, venture-capital and private-equity money from foodie-start-up hotbeds like San Francisco, Boulder, and New York flows in. Now, says Ingalls, the strategy is to ignore a national or even regional or multiregional approach at first, and instead focus on growing the brand hyper-locally—one city or town or target demo—so that you can skip the slow-growth schtick and, like a software developer with a new app, jump directly to the cash-infusion stage. “You put all your resources behind creating a following, proving that the product has appeal,” says Ingalls. “And with that data and loyalty, you approach a private equity firm and say, ‘this is our model.’ If it doesn’t work, you might scrap it and start over with a new idea. They’re essentially using the local market as a focus group for their pitch. Every new brand you see at Whole Foods now has a private equity fund behind it.”

Errol Schweizer, the former vice president of grocery for Whole Foods, still believes that with the right product, a home baker can still find a way.

Schweizer disputes the idea that the new model is the only model, and he still believes that with the right product, a home baker without a huge cash infusion can still find a way. He points out that the natural-grocer model is the norm now, not the exception, and those smaller chains are eager to find the next big trend, too. “And, by the way,” he adds pointing to Bob’s Red Mill , the Oregon grains company, as an example of a brand that is neither small nor large, “not everybody gets to grow up to be president. If you have a niche, you can stay there.”

Still, there’s no question that capital is king for any new bar entering the category. One reason: the best marketing is the free handout—and “free” is an expensive strategy. Clif is famous for doling out millions of bars at ski areas, bike races, and trade shows. Now, in yet another example of the bar industry moving away from sports performance, it’s shifting the tactic to include events where young bar eaters congregate, expanding its outreach beyond traditional outdoor activities like skiing, biking, and running. “The lens is broader today,” says Clif’s Neumann. “We attend more lifestyle events, like music festivals and even entrepreneur gatherings. And we’re just as likely to be aligned with registered dietitians as we are with pop culture influencers.”

Taking it a step further, I’ve seen Kind representatives show up on random days at busy trailheads in Colorado to hand out product. And when Kind launched its new Kind Protein bars this year, it mailed product samples to potential customers with its competitors’ product in the box—so it could win its own taste test. Brilliant, if not a touch more Machiavellian than “kind.”  

Clif won out over PowerBar for the same reason that fresh-squeezed orange juice wrecked Tang: consumers wanted a product that looked and tasted more like real food. Today, RXBar and Kind are doing that to the entire bar category. But if the future of bars is real food and meal replacement, Bobo’s may be well-positioned to become the next breakout success. Its recipe is as stupid simple as both those products, but unlike its competitors, a Bobo’s bar makes you feel sated—like you just ate a bowl of oatmeal. McIntyre told me his goal is to build Bobo’s into a $100 million company.

One afternoon he led me on a bakery tour in Boulder while the company was hitting the market with new flavors (the pumpkin spice is damn good) and new products (I would eat the toaster pastries for breakfast), all tied to the baked-oats theme. What struck me—beyond the fact that the company bakes everything on site—was how simple the process is. The oats, coconut oil, and sugar go into a 100-gallon mixer. A baker fills a tray with the batter. Another baker smooths the batter with a spatula. A third places the trays in an oven. Minus the giant mixer and hair nets, I’ve baked oat bars at home in pretty much the same way.  “Our original Bobo’s Bars are relatively expensive and large,” says McIntyre. “But there are consumers that look at our bar and see the 380 calories—the same as a bowl of yogurt and granola—and know that they aren’t going to be hungry five minutes after they eat one. A Kind bar isn’t going to get you there. We’re unique in that we can actually replace a meal.”

The snackification of the country doesn’t mean we have to eat like hipper versions of Cold War–era astronauts.

McIntyre gave me about a dozen bars as I left the bakery. I ate them in lieu of my morning oatmeal when I had rides planned. The bars aren’t as comforting as a steaming bowl of oats, but with a hot beverage they’re close. In the context of the market, a simple British flapjack in cellophane is actually pretty refreshing—even if I’d rather make my own. “A brick of oats was new,” says Schweizer, who saw Bobo’s potential when he was a global buyer. “It wasn’t pixie dust. Bobo’s had been kicking around for a long time, but then it synced up with a growing consumer trend: millennials and postmillenials want natural and organic, transparently produced foods. More than that, they want real food. They want stuff that looks and tastes like it came out of the ground.”

That, though, hints at a logical fallacy with the bar-as-meal trend. The snackification of the country doesn’t mean we have to eat like hipper versions of Cold War–era astronauts. As utilitarian and portable nutrition, bars will always have their place—like on a chairlift or on a five-hour mountain bike ride. And as someone who has reported on nutrition, it’s undeniably a good thing that people are eating foodie bars instead of halloween candy. Having interviewed so many of the founders for this story and others over the years, I also believe that Clif, Honey Stinger, Zing, Kind, and the crew at Bobo’s all want the best for their consumers. But though I routinely skip a formal lunch in favor of exercise, too, when I’m back at the desk I’ll snack on an apple with almond butter, or crackers with sardines (I work alone), or something leftover from the meal we cooked at home the night before. With bars ever evolving to a more streamlined list of ingredients, why skip these simple real meals in favor of something that came in a wrapper?

Maybe in the future we’ll come full circle. At least that’s the way my diet is trending. If I need quick energy on a bike, I drink Untapped’s straight maple syrup. For a slower burn, it’s bananas and figs. Oh, and a pocketful of nuts. I once went on a hard-charging predawn ski tour in the Wasatch. Everybody forgot to bring food, and we were bonking as we skinned up the final climb. That’s when someone in our group found some old almonds in their jacket. Nobody starved. We could see all the ingredients. And they were way easier to share than a bar.  

Energy Bars Unwrapped: A Comprehensive Survey of Today’s Options

• PAUL TURNER
• July 25, 2023
• No Comments

Are you constantly on the move, juggling various responsibilities and activities? When you need a quick snack that won’t slow you down, energy bars are the ideal solution. With countless options available, choosing the right one can be overwhelming.

Whether you’re looking for protein-packed, fiber-rich, or vegan options, we’ve got you covered.

Before we delve into the details, let us introduce you to our very own Food For Life’s Impact Bar. It not only satisfies your hunger but also contributes to important causes such as feeding starving children, rescuing animals, and planting trees. By enjoying this delicious snack, you’ll be making a positive impact on the world. So, grab your Impact Bar now and make a difference!

Today, join us as we explore the diverse landscape of energy bars. Together, we’ll find the perfect bar to keep you fueled, nourished, and ready to conquer your day.

Energy Bars: What Are They?

Energy bars, also known as nutrition bars or protein bars, are prepackaged and portable snacks that offer a quick source of energy. They are designed to be small and easy to carry, making them convenient for busy individuals.

These bars typically contain a mix of carbohydrates, protein, and healthy fats, and some healthy energy bars may include additional vitamins and minerals for added nutritional benefits. They serve various purposes, such as providing a quick snack before or after workouts, acting as meal replacements, or offering on-the-go sustenance when a full meal isn’t possible.

Importance and Benefits of Energy Bars

Energy bars are praised for their significance and wide-ranging advantages. Firstly, their convenience and portability make them an excellent choice for individuals leading busy lives as they can be a meal replacement bar. Furthermore, healthy energy bars are rich in vital nutrients, making them nutritious and satisfying snacks. They contribute to hunger reduction, weight management, and the promotion of healthy eating habits.

The Anatomy of an Energy Bar

The foundation of an energy bar typically consists of a carbohydrate source, which can range from oats to rice crisps, serving as a rapid energy provider. In addition, an energy bar recipe can incorporate binding agents like honey, brown rice syrup, and nut butters such as soy nut butter, almond butter, and peanut butter. These ensure structural integrity while also offering healthy fats and protein.

Furthermore, energy bars frequently encompass an assortment of supplementary ingredients such as dried fruit, nuts, or seeds. These elements contribute to the overall flavor, and texture and give additional nutrients like fiber, antioxidants, and essential minerals.

Core Ingredients and Their Nutritional Values

Energy bars contain core ingredients that contribute to their nutritional value. Carbohydrates serve as the primary energy source, providing quick energy and sustained levels throughout the day. Protein aids in muscle building and repair, reducing soreness and promoting overall health. Healthy fats, found in nuts and seeds, offer sustained energy, and satiety and support brain function, hormone production, and immune health. Fiber helps with feelings of fullness and blood sugar regulation, while energy bars can also provide essential vitamins and minerals like vitamin E, magnesium, and zinc for overall health benefits. The best energy bars are a convenient and delicious snack choice that delivers important nutrients.

A Brief History of Energy Bars 200

Energy bars emerged in the 1960s to meet the needs of athletes and hikers seeking quick energy sources. Initially, these bars consisted of basic ingredients like nuts and dried fruits, emphasizing high-calorie content for an energy boost. However, taste was often lacking, leading to limited popularity among the general population.

Evolution over time

Over time, energy bars underwent an evolution in the 1980s and 1990s, becoming more appealing with the introduction of diverse flavors and textures. They also became more accessible to a wider audience beyond athletes and hikers. The focus shifted towards providing sustained energy and nutritional value rather than just high-calorie counts.

Pioneers in the Energy Bar Industry

Notable pioneers in the energy bar industry include PowerBa which introduced a peanut butter and honey-flavored bar favored by athletes. Another influential brand was Clif Bar which focused on creating organic and nutritious energy bars with enjoyable flavors.

Today, the energy bar market offers a vast array of options. Brands cater to specific dietary requirements. Some bars are tailored to particular activities like running or hiking, while others serve as quick, on-the-go meal replacement bars. It is necessary to carefully read labels and select bars that not only taste good but also provide the necessary nutrients and sustained energy for individual needs.

Exploring the Modern Energy Bar Market

Overview of Prominent Brands

Within today’s market, several leading brands stand out with each energy bar recipe offering a diverse selection of flavors and types to cater to various preferences. Notably, the Impact Bar, Clif Bar, KIND, RXBAR, and Larabar have gained significant popularity and are among the public’s favorite energy bars.

The Impact Bar is most notable for how proceeds are donated to causes such as feeding children, planting trees, and rescuing animals. The energy bar is gluten-free, low sugar, and vegan, making it a top choice as an energizer, meal replacement, or just a general snack. With flavors such as blueberry sunflower, chocolate and peanut butter, and coconut, it’s no wonder why the Impact Bar is so popular.

Clif Bar is among the most favored energy bar brands, boasting an extensive range of flavors such as peanut butter or can even come with chocolate chips! Additionally, they offer a line of protein bars tailored to those looking to enhance muscle development. The brand prides itself on utilizing organic ingredients while avoiding artificial sweeteners and preservatives.

KIND has gained recognition for its fruit and nut-based bars, available in various flavors, including almond coconut, dark chocolate cherry, and peanut butter. They also offer protein bars and granola bars. All KIND bars are crafted with non-GMO ingredients.

RXBAR has emerged as a newer player in the energy bar market, distinguishing itself by producing protein bars with minimal, straightforward ingredients. Their bars are gluten-free, soy-free, and dairy-free, appealing to individuals with food allergies or sensitivities. Flavors they feature include chocolate sea salt and peanut butter.

Larabar , another prominent fruit and nut-based energy bar brand, features delectable flavors like apple pie, and cashew cookie, or can even come with chocolate chips. Their bars cater to vegans, adhere to gluten-free guidelines, and are made with non-GMO ingredients.

Rising Stars in the Energy Bar Market

Good to Go is an up-and-coming energy bar brand that offers an assortment of flavors, including cocoa coconut and cinnamon pecan. Their bars are gluten-free, vegan, and crafted with wholesome ingredients like pumpkin seeds and almond flour.

Hum Nutrition specializes in protein bars crafted with plant-based ingredients, such as pea protein and brown rice protein. Their bars are gluten-free, vegan, and free from artificial sweeteners or preservatives, appealing to health-conscious consumers.

Understanding the Label

When it comes to choosing an energy bar, it is essential to comprehend the information provided on the label. By carefully reading the label, you can make an informed decision about which bar aligns with your dietary requirements.

How to Interpret an Energy Bar Nutrition Label

To interpret an energy bar nutrition label effectively, begin by examining the serving size. This detail indicates the portion considered as one serving. Next, assess the calorie and macronutrient breakdown, including protein, carbohydrates, and fat. It is advisable to be mindful of the sugar content, as certain bars may contain high levels of added sugars. Additionally, pay attention to the fiber content, as it significantly influences digestion and satiety.

Navigating Allergen Warnings

For individuals with food allergies or sensitivities, attentiveness to allergen warnings on energy bar labels is paramount. Common allergens to watch out for include tree nuts, peanuts, soy, and gluten. If you have a food allergy, it is crucial to thoroughly read the label before consuming any energy bar. If you have questions or concerns about allergen warnings, reaching out to the manufacturer can provide further clarity.

Choosing the Right Energy Bar for You

Energy bars have gained popularity as a go-to snack for individuals with busy lifestyles. However, with the wide array of options available, finding the right one can be a challenge.

Factors to Consider:

Calories : The appropriate calorie count depends on factors such as activity level, age, and weight. For a quick snack, opt for an energy bar containing approximately 200 calories. If you require a more substantial option, consider bars closer to 300 calories.

Macronutrient Composition : Evaluate the protein, carbohydrates, and fat content of the bar. Select a higher protein content for post-workout snacks, while bars with more carbohydrates are better suited for sustained energy.

Fiber : Prioritize bars with high fiber content, as it aids in prolonged satiety.

Sugar : Opt for bars low in added sugars to avoid energy crashes and potential health concerns.

Ingredients : If you have specific dietary restrictions or allergies, thoroughly read the label and choose bars that cater to your needs.

Recommendations Based on Lifestyle and Dietary Requirements:

For Athletes : Choose protein-rich bars such as Clif Bars or RXBARs for rapid post-workout protein replenishment.

For Vegans : Enjoy the expanding selection of vegan options from brands like Food for Life’s Impact Bar, Larabar, KIND, and Impact Bar, offering a variety of flavors suitable for vegan diets.

For Gluten-Free : Look for bars clearly labeled as such, such as Impact Bar, Good to Go, or Hum Nutrition protein bars, ensuring they are safe for individuals with celiac disease or gluten sensitivities.

For Low-Sugar : Explore bars like Impact Bar, which is crafted with natural ingredients and completely free from added sugars. It provides a lower-sugar option without compromising taste.

Future Trends in the Energy Bar Industry

As consumer awareness about health and nutrition increases, the energy bar industry is adapting to meet evolving demands.

Clean Label Movement:

The Clean Label Movement is gaining momentum as a prominent trend that focuses on natural ingredients, transparent labeling, and the exclusion of artificial additives. Brands like Food for Life’s Impact Bar are already offering clean-label choices, featuring all-natural and organic ingredients.

Personalized Nutrition:

With technological advancements, personalized nutrition is becoming a progressively popular phenomenon. This entails utilizing data from wearable devices and DNA testing to develop customized nutrition plans tailored to an individual’s specific requirements. As research progresses, we can anticipate even more personalized nutrition options emerging in the energy bar market. These bars will cater to individual dietary preferences, activity levels, and health goals.

To conclude, energy bars have become a practical and wholesome snack choice, particularly for individuals with busy lifestyles. The energy bar market boasts an abundance of brands, each offering an array of flavors, ingredients, and health benefits.

It is crucial to be label-savvy and select an energy bar that aligns with your specific dietary preferences and requirements. With a rising focus on health consciousness, more consumers are gravitating towards bars featuring natural and organic ingredients.

At Food for Life, we take pride in presenting our Impact Bar, an organic and vegan energy bar free from added sugars and artificial additives. Enjoying this delicious and nutritious snack also means contributing to meaningful causes, such as rescuing animals, feeding underprivileged children, and promoting reforestation. So grab yours today, ensuring you get your fix of energy and do good at the same time.

Whether you’re an athlete, a vegan, or someone seeking a low-sugar option, there’s an energy bar tailored to suit your preferences and lifestyle. Stay fueled and energized on your journey!

What is an energy bar?

An energy bar is a snack food specifically crafted to deliver a rapid boost of energy and a feeling of fullness.

What are the main ingredients in an energy bar?

The main ingredients in an energy bar vary, but they often contain combinations of nuts, seeds, grains, dried fruits, and natural sweeteners like honey or agave.

What are the benefits of eating energy bars?

Energy bars are a practical and healthy snack for anyone with a busy and active lifestyle. They can boost energy levels, promote muscle recovery, and supply vital nutrients and vitamins.

How do I choose the right energy bar for me?

When selecting an energy bar, it is important to take into account your specific dietary requirements and personal preferences. Reading the label carefully so you can identify bars that contain natural and organic ingredients. You can then make an informed decision and choose an energy bar that aligns with your needs and values

What are some top energy bar brands to consider?

Some top energy bar brands to consider include Clif Bar, KIND, Larabar, RXBAR, and Food for Life’s Impact Bar.

Are all energy bars suitable for people with dietary restrictions?

Not all energy bars are suitable for people with dietary restrictions, as some may contain gluten, dairy, or other allergens. It’s important to read the label carefully and look for bars that cater to your specific dietary needs.

How should I read an energy bar nutrition label?

When reading an energy bar nutrition label, look for bars that are low in added sugars, high in fiber and protein, and made with natural and organic ingredients.

What trends can we expect to see in the energy bar industry in the future?

The energy bar industry is set to experience upcoming trends, such as the Clean Label Movement and Personalized Nutrition. The Clean Label Movement focuses on natural ingredients and transparent labeling, while Personalized Nutrition utilizes data from wearable devices and DNA testing to craft customized nutrition plans catering to an individual’s distinct requirements. These trends reflect the growing consumer demand for natural, transparent products and personalized dietary solutions within the energy bar market.

Paul Turner

Paul Turner co-founded Food for Life Global in 1995. He is a former monk, a veteran of the World Bank, entrepreneur, holistic life coach, vegan chef, and author of 6 books, including, FOOD YOGA, 7 maxims for soul happiness.

MR. Turner has traveled to 72 countries over the last 35 years helping to establish Food for Life projects, train volunteers, and document their success.

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The 12 Best Energy Bars Of 2020, According To Nutritionists

Always have one handy.

Enter the energy bar. Note: They're not the same thing as a protein bar, explains Acacia Wright , RD, CD. Energy bars are designed for athletes to replenish calories they've burned, she says, and are typically higher in carbs. "Carbohydrates are absorbed faster than protein and fats, making them an ideal energy source for fueling endurance activities," Wright says. Protein bars usually have a lower carb count and pack more (you guessed it) protein.

Aja Gyimah, MHSc, RD, owner of Compete Nutrition , recommends reaching for an energy bar if you don't have a whole food snack handy, like berries or nuts. Choose energy bars made with nuts, oats, dried fruits, and whey protein isolate to keep you full. Protein crushes hunger, so look for a bar that contains at least 5 grams of protein for around 100 to 200 calories. Avoid hydrogenated oils (aka trans fats) and bars with more than 10 grams of added sugar—otherwise, you might as well be eating a candy bar. Make sure you check the caffeine content before you bite: "Many energy bars contain caffeine, and it’s important to know that before you grab an energy bar to eat with your morning coffee," adds Gyimah.

Here are the best energy bar brands that should be on your radar, and in your gym bag.

RXBAR Chocolate Raspberry Protein Bar

All the ingredients in an RX Bar are listed right on its front wrapper, so you don't have to wonder what's in it (or worry about allergens, if you can't eat gluten, for example). 

"Most contain five or fewer ingredients and have 'No B.S' aka 'No Bad Stuff'—referring to added sugars and fiber fillers—as part of their brand, which is why I love it," Gyimah says.

Per serving: 210 calories, 8 g fat (1.5 g sat), 23 g carbs, 16 g sugar, 170 mg sodium, 4 g fiber, 12 g protein

GoMacro MacroBar Sunflower Butter + Chocolate Organic Vegan Protein Bars

For people with dietary restrictions, GoMacro is a great option. The bars are vegan, gluten-free and dairy-free. 

"They even have low FODMAP snacks for those with digestive issues like IBS," Gyimah says. "Their bars are made from mainly whole ingredients that are sustainably and ethically sourced." 

Per serving: 270 calories, 9 g fat (1 g sat), 38 g carbs, 11 g sugar, 25 mg sodium, 3 g fiber, 10 g protein

Orgain Organic Chocolate Chip Cookie Dough Protein Bar

With this plant-based protein bar, you can sneak in a filling snack between breakfast and lunch, lunch and dinner, or before a workout. 

"These delicious Orgain bars are organic, vegan, non-GMO and made without gluten, soy and dairy ingredients," Wright says.  Per serving: 140 calories, 5 g fat (1.5 g sat), 20 g carbs, 5 g sugar, 125 mg sodium, 3 g fiber, 10 g protein

Larabar Protein Lemon Blueberry Bars

Don't be alarmed when you see 19 grams of sugar on the label. For this particular Larabar, the sugar comes from dates alone, and there's no added sugar. 

"I love that they're vegan, dairy-free, gluten-free, and have 8 or less ingredients from mainly whole sources," Gyimah says.

Per serving: 220 calories, 8 g fat (0.5 g sat), 25 g carbs, 19 g sugar, 115 mg sodium, 4 g fiber, 11 g protein

Kodiak Cakes Protein Packed Peanut Butter Crunchy Granola Bars

These bars have a crunchy, granola-like texture, but are more like a protein bar in composition: They pack 10 grams of protein. They're made mostly with healthy, unsaturated fats, says Alayna Horvath , RD, CPT. 

"The bars are made from a whole food of whole grain rolled oats, providing a nutritious source of carbohydrates in addition to being high in protein. It'll definitely keep you full and energized," Horvath says. 

Per serving: 220 calories, 10 g fat (1 g sat), 23 g carbs, 11 g sugar, 170 mg sodium, 2 g fiber, 10 g protein

Wild Zora Curry Turkey Meat and Veggie Bars

Not all energy bars have to be sweet! "This savory bar features free-range turkey along with organic vegetables and fruits," Wright says. 

More pluses: It’s also paleo-friendly, gluten-free, nut-free and soy free, Wright adds. It's low in carbs and in calories, too, but high in protein. 

Per serving: 100 calories, 4 g fat (1 g sat), 10 g carbs, 7 g sugar, 210 mg sodium, 2 g fiber, 8 g protein

88 Acres Banana Bread Protein Bar

Because it's made with mostly organic pumpkin seeds (the first ingredient), 88 Acres bars are high in unsaturated fats, making it uber-filling, Horvath says. 

It's also a healthier option because it only has 7 grams of sugar, only 4 of which are added sugars. 

Per serving: 260 calories, 19 g fat (3.5 g sat), 15 g carbs, 7 g sugar, 140 mg sodium, 3 g fiber, 12 g protein

IQ BAR IQBAR Almond Butter Chip Brain + Body Protein Bars

This bar is packed with fiber and almost no sugar. It's also high in protein and unsaturated fat, all of which will help you make it from one meal to the next. 

"When choosing a bar, a serving of at least 3g fiber is optimal," Horvath says. "Fiber also aids in keeping us feeling full and balancing our blood sugars," she adds. 

Per serving: 150 calories, 12 g fat (2 g sat), 17 g carbs, <1 g sugar, 210 mg sodium, 8 g fiber, 12 g protein

Primal Kitchen Almond Spice Protein Bars

Primal Kitchen bars are sweetened with monkfruit extract and are gluten-free, dairy-free, soy-free, and keto-friendly. 

These are high in healthy fats, too, from almonds and flaxseeds. "Healthy fats are unsaturated fats, which typically come from foods such as olive oil, nuts, seeds, avocado, and fish. It is okay to include some saturated fats in your diet, but focusing on the unsaturated fats is the priority," Horvath says.   Per serving: 200 calories, 16 g fat (8 g sat), 9 g carbs, 2 g sugar, 115 mg sodium, 2 g fiber, 8 g protein

Rise Almond Honey Whey Protein Bars

These bars are the real deal. "Made with only 3 ingredients (whey, almonds, and honey), this bar is as simple as it gets," Wright says.

It also has 20 gram of protein from whey protein isolate, and given its higher calorie profile, it can be enjoyed as a large snack or mini-meal, Wright adds. 

Per serving: 280 calories, 20 g fat (1.5 g sat), 20 g carbs, 14 g sugar, 115 mg sodium, 4 g fiber, 20 g protein

ALOHA Chocolate Mint Organic Plant Based Protein Bars

Aloha Bars are naturally sweetened, without sugar alcohols, and have only 5 grams of added sugars. They're also high in fiber, and free from dairy, gluten, soy, and stevia. 

"It is fairly common for energy bar companies to use sugar alcohols (xylitol, erythritol) and artificial sweeteners (sucralose, aspartame) to add sweetness to the bar without adding grams of sugar. Sugar alcohols and artificial sweeteners can have a negative impact on the bacteria in your gut, so it's best to avoid them," Horvath says. 

Per serving: 220 calories, 9 g fat (1 g sat), 26 g carbs, 5 g sugar, 160 mg sodium, 12 g fiber, 14 g protein

Bulletproof Vanilla Shortbread Collagen Protein Bars

The star of these Bulletproof bars is collagen protein , which can help nourish your hair, skin, nail, and bone health. 

"Look for a protein content that has at least half the amount of the bar’s carbohydrates. For instance, if the bar contains 20g of carbohydrates, aim for at least 10g of protein," Wright says. These happen to be high in protein, with 12 grams, and have only 12 grams of carbs. The low-carb, high-fat nutrient profile also makes them keto-friendly. 

Per serving: 220 calories, 14 g fat (6 g sat), 14 g carbs, 2 g sugar, 115 mg sodium, 5 g fiber, 12 g protein

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We Put 25 Energy Bars to a Taste Test. Here Are the Best Ones.

Whether you’re in need of a quick snack or an on-the-go meal, you deserve a bar that's both fulfilling and tasty.

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Energy bars are a staple for running, backpacking, and skiing, providing essential calories and nutrients in a portable format. But when you’re getting your heart rate up on a hike, run, or ride, it can be hard to motivate yourself to eat, even when you need food the most. So, it helps to bring tasty snacks that you actually want to eat. With the help of a team of outdoor enthusiasts who eat energy bars regularly, both during activities and to fulfill daily caloric needs, we taste-tested 25 products across 12 brands. We primarily considered flavor and texture to figure out which bars were the most delicious, while also factoring in portability: the size of the bar and its ability to withstand different temperatures—and some minor squishing—in a backpack. Here are our results.

Best All-Around: Kind Nut Bar ($17.50 for 12)

Flavors Tested:  Dark Chocolate Nuts & Sea Salt, Dark Chocolate Cherry Cashew Texture:  5/5 Portability:  5/5

If you’re looking for an easy-to-eat snack bar,  Kind Nut Bars  are one of the tastiest. They were the most well-liked across our testing list, appealing to a wide range of palates. We also love that they don’t have the processed mush feel of many energy bars; they’re light and crunchy with plenty of whole nuts. One of Kind’s best sellers—and a crowd favorite—is the Dark Chocolate Nuts & Sea Salt, hitting the spot as both a salty and sweet snack. At the end of testing, everyone expressed that we would bring these bars on hikes or take them to work for a midday snack.

One note: While the nut bars are perfect for backcountry endeavors (it’s difficult to smash them), they only have about 180 calories and six grams of protein each, so they’re not as filling as a meal replacement energy bar. But they will provide fast-hitting energy when you need it most.

Best Newcomer: Honey Stinger Nut and Seed Bar ($36 for 12)

Flavors Tested:  Almond Pumpkin Seed Texture:  5/5 Portability:  4/5

A relative newbie, the  Honey Stinger Nut and Seed Bar  is coming in hot. With a combination of seeds, nuts, a layer of caramel, and a nougaty nut butter center, this energy bar seems like a candy bar without artificial ingredients. We’d reach for this bar again and again for all outdoor endeavors, at any time of year. Unlike many bars that are high in protein but have a chalky texture or artificial taste, this bar manages to pack in 14 grams of protein and still be delicious.

Best for Mid-Activity Fuel: Luna Bar ($20.57 for 15)

Flavors Tested:  LemonZest, Chocolate Peppermint Stick, Chocolate Dipped Coconut Texture:  4/5 Portability:  5/5

These brand’s bars are flavorful and include fun tasting notes, like the pop of citrus in  LemonZest  and the cool mintiness of the Chocolate Peppermint Stick. The grain base is light and airy with a crunch, so it’s easy to eat no matter how hard you’re working. Coating the bottom of each bar is a layer of icing, so they’re perfect for hikers and runners who crave mid-activity sugar.

Best Update On the Classic: Clif Nut Butter Bar ($19.74 for 12)

Flavors Tested:  Peanut Butter Texture:  5/5 Portability:  4/5

Clif Bars were one of the first outdoor-specific energy bars on the scene, launching in 1992. I spent years devouring them as my main trail snack, so much so that you’d be hard-pressed to find me with a traditional Clif bar in hand these days. However, these  filled bars  are a different story. Their oat-y exterior is stuffed with creamy nut butter, creating a soft, pleasant texture. Testers’ only complaint was that they break apart easily, so they might not survive days in a pack.

Most Filling: Pro Bar ($40 for 12)

Flavors Tested:  Superfood Slam, Peanut Butter Chocolate Chip Texture:  5/5 Portability:  3/5

Some energy bars can be hard to stomach, especially when they’re dense and protein-packed, but  Pro Bars  somehow manage to be hearty and delectable. (Maybe the high sugar content, with 20 grams per serving, is why we love them.) Because these filling meal bars have a whopping 350 to 400 calories each, you can skip the lunch preparation and dive straight into your adventures. However, they’re not the most portable option, as they’re too large to stow in a pocket while running.

Best Organic: Kate’s Real Food Bar ($29.88 for 12)

Flavors Tested:  Dark Chocolate Cherry & Almond, Peanut Butter Dark Chocolate Texture:  3/5 Portability:  4/5

With 100 percent organic ingredients,  Kate’s Real Food bars  have garnered attention from hikers and backpackers for their natural flavors. They maintain a light, crisp taste while packing in 260 to 300 calories per bar. But because they don’t have a gooey, artificial binding agent to hold them together like others on this list, the Real Food bars get a little crumbly when you pick them up. The Dark Chocolate Cherry and Almond ranked well across the board, while the Peanut Butter Dark Chocolate wasn’t as popular because of its earthy aftertaste.

Best for Cold Activities: Perfect Bar ($24 for eight)

Flavors Tested:  Dark Chocolate Chip Peanut Butter, Salted Caramel Texture:  3/5 Portability:  2/5

Perfect Bars are an ideal snack for ski-touring and snowshoeing because they don’t freeze as easily as other bars, and they’re calorically dense, which will help you stay warm. The  Dark Chocolate Chip Peanut Butter  is my go-to snack in the cold months, but these bars ranked lower on our list because some testers didn’t love their thick and fudgy texture. Plus, they need to be refrigerated, so they become melty and sweaty on hot days. (Unless you have a major sweet tooth, skip the Salted Caramel flavor and opt for the brand’s more standard options.)

Tamest Flavors: Skratch Labs Anytime Energy Bar ($30 for 12)

Flavors Tested:  Cherries + Pistachios, Chocolate Chips + Almonds Texture:  4/5 Portability:  4/5

Skratch Labs energy bars  have a similar texture and appearance to Kate’s Real Food bars, but overall, the flavors were more muted and indistinct (the Cherry and Pistachio, which sounds divine, was mostly just grain-heavy). These bars don’t live up to the impressive lineup of other Skratch products, like their electrolyte mix and drool-worthy Green Tea Matcha and Lemon energy chews.

RELATED: How To Fuel With Purpose

Good for Snacking: Larabar ($16 for 16)

Flavors Tested:  Peanut Butter Chocolate Chip, Cashew Cookie, Cherry Pie Texture:  3/5 Portability:  5/5

With only two or three ingredients per bar depending on the flavor,  Larabars  are great for snackers who want to keep it simple or anyone who is gluten-free. For fruit fans, the Cherry Pie flavor was our favorite because it had a soft, gooey texture and delightfully sweet flavor. This texture isn’t consistent throughout the line of bars, though—some, like the Peanut Butter Chocolate Chip bar, were a bit too chalky. But while most of the flavors failed to blow us away, overall, Larabars are simple and easy to eat.

Most Divisive: GoMacro MacroBar ($37.39 for 12)

Flavors Tested:  Lemon, Banana + Almond Butter, Salted Caramel + Chocolate Chips Texture:  2/5 Portability:  4/5

GoMacro bars  were a bit divisive among our testing group: some loved them and ranked them near the top of their list, while others couldn’t get over their slimy, pasty texture. (One tester even compared them to Play-Doh.) Although the flavors ranked middle of the pack, these bars have their place as a meal replacement bar that’s packed with nutrients and protein. They also work for many with dietary restrictions, like the FODMAP diet.

Most Cake-Like: Bobo’s Oat Bars ($29.88 for 12)

Flavors Tested:  Banana Chocolate Chip, Lemon Poppyseed Texture:  3/5 Portability:  3/5

These  energy bars from Bobo’s  are quite different from others on the list: more like a baked good than energy bar, this brick of oats is a heavy, satisfying option for when you need a substantial snack. But while both flavors we tried were quite good (with Lemon Poppyseed more popular than Banana Chocolate Chip), the bars tend to get dry and hard to chew, so be sure to have water handy.

Simplest: RxBar ($40.75 for 24)

Flavors Tested:  Chocolate Sea Salt, Maple Sea Salt Texture:  2/5 Portability:  5/5

RxBars  are a great choice for those with dietary restrictions because you know exactly what you’re getting with each one; the simple ingredients are laid out in large print on the packaging. However, most testers felt that they were too sticky and hard to chew. And while we were impressed by the flavor of the Chocolate Sea Salt, the Maple Sea Salt was a total flop because the flavor was too sweet and concentrated.

RELATED: 3 DIY Energy Bars for Your Next Run

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The Diet Chef

Everyday meals, without everyday calories

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Healthy Homemade Energy Bars Recipe (With 11g Protein)

Published: Feb 16, 2024 · By: Joe Duff

These deliciously healthy homemade energy bars are a staple in my snack routine. They're made with nourishing oats and chia seeds, creamy peanut butter, and flaky coconut, all topped with a creamy chocolate drizzle. Whether I am running out the door, grabbing a post-workout snack, or simply enjoying a sweet treat, these energy bars have become the best way to fuel my day.

Table of Contents

Why You'll Love These Homemade Granola Bars

• These no-bake energy bars are quick and effortless to make, with ingredients readily found in your pantry. Not only is there no baking required, but you can have these bars ready to enjoy in less than 30 minutes hassle-free.
• This recipe is low calorie and low sugar, making these homemade energy bars the perfect combination of nutritious and delicious. Plus, they're an excellent source of fiber, protein, and healthy fats while still satisfying your sweet tooth.
• The high protein energy bars store super easily, so they're perfect for meal prepping your snacks for the week. I personally love making a few batches of these energy bars so I can readily grab them when I am on the go.
• They taste amazing, with room to put your own flavorful spin on it. Whether you prefer your bars sweet or salty, the possibilities with this recipe are endless, so you'll never have to opt for store-bought bars again.

Ingredients

For the homemade granola bars:

• Rolled oats - old fashioned or quick oats
• Chia seeds - a great source of antioxidants
• Sesame seeds - for added nutrition
• Shredded coconut - unsweetened
• Raisins - for a touch of tartness and chew
• Cinnamon - a sweet spice
• Peanut butter - for some extra protein. You can also use almond butter
• Sugar free syrup - like my famous keto maple syrup for added sweetness
• For the drizzle:
• Dark chocolate chips - sugar free would be best
• Vanilla extract - to complement the chocolate
• Coconut oil - to make the drizzle thick and creamy

How To Make Energy Bars

Step 1: combine ingredients.

 In a large bowl, combine the oats, chia seeds, sesame seeds, shredded coconut, raisins, and cinnamon. Then add the peanut butter and sugar free syrup and stir so everything is evenly combined.

Step 2: Prepare your bars

Line an 8-inch baking pan with parchment paper and transfer the oat mixture to the baking dish. Be sure to press down on the oats firmly so the bars come out nice and compact. Place the pan in the freezer and freeze the oats mixture for 10 minutes. Once everything has solidified, cut the oats into about eight bars.

Step 3: Make the chocolate drizzle

While your oats are freezing, add the dark chocolate chips and coconut oil to a microwave-safe bowl and microwave in intervals of 30 seconds until the chocolate has melted. Then add the vanilla extract to the melted chocolate and stir until the sauce is nice and creamy.

Step 4: Drizzle and Enjoy

To finish off the granola bars, drizzle the chocolate sauce over the oat bars so that they are evenly coated. Return the pan to the freezer and freeze the bars for an extra 10 minutes before gently separating the bars to serve.

My Favorite Variations to Try

• Instead of bars, roll the oats mixture into energy balls before freezing.
• Give these bars an extra boost of protein by adding your favorite protein powder to the mixture. One of these low calorie protein powders would work great.
• Experiment with different flavors of your energy bars by adding pumpkin seeds, dried fruits, sliced almonds, or my personal favorite - a sprinkle of sea salt.
• Use a different nut butter to try a variety of nutty flavors like almond butter or sunflower butter.

Storing Your Energy Bars

In the fridge: These homemade energy bars can be wrapped in plastic wrap and kept at room temperature for 5 days. Alternatively, you can transfer any leftover bars into an airtight container and refrigerate for up to 5 days.

In the freezer: If you plan on making a few batches for meal prep, I recommend placing the bars in a freezer-safe container and freezing them for up to three months. Just be sure to place a piece of parchment paper in between individual bars if needed. Then when you are ready to enjoy your bars again, simply transfer them to the fridge to defrost overnight.

More Healthy Recipes To Try

• Healthy donuts
• Weight loss Oreo shake
• Healthy French toast
• Peanut butter overnight oats
• Healthy low calorie chocolate chip cookies

These deliciously healthy homemade energy bars are a staple in my snack routine. They're made with nourishing oats and chia seeds, creamy peanut butter, and flaky coconut, all topped with a creamy chocolate drizzle. Whether I am running out the door, grabbing a post-workout snack, or simply enjoying a sweet treat, these energy bars have become the best way to fuel my day.

• For the bars:
• 2 cups rolled oats
• 2 tablespoon chia seeds
• 2 tablespoon sesame seeds
• 2 tablespoon unsweetened shredded coconut
• ¼ cup raisins
• ½ teaspoon cinnamon
• 1 cup peanut butter
• ¾ cup sugar-free syrup
• ¼ cup sugar free dark chocolate chips
• ½ teaspoon vanilla extract
• ½ tablespoon coconut oil

Instructions

• Combine oats, chia seeds, sesame seeds, coconut, raisins, and cinnamon in a large bowl.
• Add peanut butter and sugar-free syrup. Stir well to combine.
• Line an 8-inch baking dish with parchment paper. 
• Transfer the oat mixture to the lined baking dish and press firmly. Freeze the oats for 10 minutes. Cut the oats into bars. 
• In the meantime, prepare the chocolate drizzle; add chocolate chips and coconut oil in a microwave-safe bowl.
• Microwave in 30-second intervals until the chocolate is melted. Stir in vanilla extract. Drizzle the chocolate over the oats.
• Freeze the bars for an extra 10 minutes. Separate bars gently and serve.

Nutrition Information:

More breakfast.

About Joe Duff

February 20, 2024 at 1:56 pm

OMG these granola bars were amazing!! I am totally making these every week instead of buying them.

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Storms Batter Houston, Leaving at Least 7 Dead

School officials canceled classes in the city on Friday, and hundreds of thousands were left without power. It may take as much as 48 hours to restore power to some customers.

Deadly Storm Hits Texas

Heavy rains and winds shattered windows, scattering glass and debris on the streets of houston..

That’s electricity again. See, everything is like shut down.

By Orlando Mayorquín ,  Jesus Jiménez and Victoria Kim

Update: The storm in Houston shocked residents and left a landscape of debris .

Seven people were killed after intense thunderstorms swept through Texas on Thursday, bringing heavy rain, destructive winds and dangerous flooding to portions of the state that had already been inundated this month, and leaving nearly a million customers along the Gulf Coast without power on Friday.

The storm blew out windows, caved in the wall of a building and downed power lines across Houston, as powerful winds tore through downtown. Of the people who died, at least two were killed by falling trees, and one was killed in an accident involving a crane that toppled over in strong winds, according to Samuel Peña, the city’s fire chief. On Friday, Sheriff Ed Gonzalez of Harris County confirmed that three others had died as a result of the severe weather.

The National Weather Service said survey teams had determined that a tornado touched down near Cypress, Texas, just northwest of Houston on Thursday night.

Teams were surveying other areas around Houston, including downtown, to see if the damage there had been caused by a tornado or strong winds, said Hayley Adams, a Weather Service meteorologist in Houston.

As officials began to clean up the damage, Mayor John Whitmire of Houston said at a news conference on Friday morning that investigators were trying to determine whether a fifth death was related to the weather.

Mr. Whitmire said it could take several weeks for power to be restored to some customers.

Share of customers without power by county

Wind gusts in downtown Houston reached speeds of up to 100 miles per hour, rivaling wind speeds recorded during Hurricane Ike, which caused widespread damage across a wide swath of Texas, including Houston, in 2008.

“It was fierce, it was intense, it was quick,” Mr. Whitmire said of the latest storm, “and most Houstonians didn’t have time to place themselves out of harm’s way.”

Gov. Greg Abbott of Texas said in a statement on Friday that the Public Utility Commission of Texas was working with energy providers to restore power as quickly as possible.

Houston’s public school district said all schools would be closed Friday. Emergency responders warned people to stay home, saying that many roads were still impassable and that most traffic lights were out across the city. Firefighters still had to remove a live power line from a major highway.

Surveying the damage in downtown Houston with Larry J. Satterwhite, Houston’s acting police chief, and other city officials, Mr. Whitmire urged people to avoid the area on Friday night.

As of 2 p.m. local time, about 630,000 customers were without power across Texas, most of them in the Houston area, according to Poweroutage.us , which aggregates data from utility companies across the country. CenterPoint Energy, the provider in southeastern Texas, said it had received reports of downed power lines and advised customers that its call centers were overwhelmed . Another 55,000 were without power in Louisiana.

Forecasters warned that the weekend would also bring “sweltering heat” to southern Texas. Temperatures were expected to reach the upper 70s in the Houston area on Friday, but those without power, and air conditioning, would experience 90-degree temperatures through the weekend and into next week.

Lina Hidalgo, the top executive of Harris County, which includes Houston, said public libraries were open to serve as cooling centers.

Local news broadcasts reported considerable damage in downtown Houston, with the force of the winds shattering the windows of high-rise towers, twisting metal sign posts and felling trees on the street. The storm tore through the walls of at least one building, leaving piles of bricks, and falling debris also crushed cars. It left main streets blanketed in crushed glass and debris.

Images and videos circulating on social media emerging from east-central Texas on Thursday showed vehicles that appeared to struggle to navigate flooded roads in College Station, Texas, which was under a flash flood warning on Thursday evening.

One video showed strong winds whipping large panel structures at Minute Maid Park in Houston, where the Houston Astros were playing the Oakland Athletics.

The Weather Prediction Center said that showers and thunderstorms were expected across a broad part of the eastern United States on Friday. Moderate to heavy rain would likely focus in an area over the Lower Great Lakes, the Appalachians and the Gulf Coast.

An especially heavy downpour could have an impact in parts of Southern Mississippi and Alabama, it said, and there was still a risk of excessive rain over the already saturated central Gulf Coast states. The risk of severe thunderstorms was slight, but could affect about seven million people living there, the service said.

Flash flood warnings were in effect on Friday morning for parts of Mississippi and Louisiana, as a severe thunderstorm brought hail the size of golf balls to the city of San Patricio, Texas. The Weather Service office in Corpus Christi, Texas, warned residents to move inside because of “continuous cloud-to-ground lightning.”

Portions of Harris County, including areas near the San Jacinto River, were already hit with major flooding earlier this month. The flooding prompted Ms. Hidalgo, the Harris County executive, to issue a disaster declaration that would bring federal aid to residents who were affected by the storms.

Isabella Kwai , Christine Hauser , J. David Goodman and Livia Albeck-Ripka contributed reporting.

Orlando Mayorquín is a breaking news reporter, based in New York, and a member of the 2023-24 Times Fellowship class , a program for journalists early in their careers. More about Orlando Mayorquín

Jesus Jiménez covers breaking news, online trends and other subjects. He is based in New York City. More about Jesus Jiménez

Victoria Kim is a reporter based in Seoul and focuses on breaking news coverage across the world. More about Victoria Kim

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California Bar Pauses $1.5 Million Kaplan Exam Contract Plan

By Maia Spoto

The California State Bar delayed pitching a new licensing exam to its governing body on Thursday, saying the plan, which could slash the admissions fund’s deficit, needs more time to take shape.

The state bar had pitched a $1.475 million, five-year contract with Kaplan North America LLC to replace the Multistate Bar Exam with a different, “cost-effective” exam. Crafting new questions would enable the bar to administer the licensing test remotely or at small, vendor-owned test centers, saving between roughly $2.8 million and $4.2 million annually starting in 2025.

“Given the import of the issues, I really think it is ...

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