Fruit and Nut Muesli Bars | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Energy bars are an excellent staple to have on hand for a quick breakfast or for mid-morning or afternoon snacks. I tend to avoid packaged foods these days due to the unknown quality of the ingredients, the number of additives that are often present, the usually excessive sugar, and the price. But making up a batch of bars using simple quality ingredients is a healthier and more economical option. Take these easy to prepare fruit and nut bars, for example. Well worth the effort, these protein-rich bars keep well for a couple of weeks in a covered container in the refrigerator, assuming that they’d last you that long. All you need is a food processor to pulse the ingredients together, an oven, and a baking pan. Feel free to experiment with a different combination of nuts and fruit, or use peanut butter instead of almond butter, for a varied flavor profile.

Fruit and Nut Muesli Bars

Recipe by Lisa Turner
Published on July 16, 2024

Easy-to-make energy bars loaded with nuts and dried fruit are a healthy and economical alternative to store-bought bars

Preparation: 10 minutes + 30 minutes soaking time
Cooking time: 25 minutes

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Ingredients:

1 cup raw cashews, soaked for 30 minutes in boiling water
6 medjool dates, soaked for 30 minutes in boiling water and pitted
1 cup raw almonds
1/2 cup dried unsweetened coconut
1/4 cup dried cherries
1/4 cup raisins
2 tablespoons honey or maple syrup
2 tablespoons coconut oil
2 tablespoons almond butter
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Instructions:

Preheat an oven to 350°F and line a 8-inch square baking pan with parchment paper.
In a food processor, combine all of the ingredients and pulse until the mixture is well-combined and sticks together. Transfer to the prepared pan, and press firmly into the pan using a piece of parchment paper.
Bake for 25 minutes or until golden. Remove from the oven and let cool on a wire rack. When completely cool, slice into small bars or squares. Store in the refrigerator for up to 2 weeks, or in the freezer for longer storage.

Makes 16 2-inch bars