The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

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Putting health back into energy bars

Putting+health+back+into+energy+bars
MICHAEL DANSER/The Daily Campus

(MICHAEL DANSER/The Daily Campus)

The energy bar industry started small with only several kinds of protein packed bars that would give a boost of energy when there was not any time for a meal.

Today the choices are endless when choosing what energy bar to grab on the go, but navigating the healthy versus the unhealthy can be harder than people think.

Energy bars today can be packed with sugar and calories, even more than a candy bar, but because energy bars are marketed and thought of as healthier than candy, not many people take the time to evaluate the nutrition facts.

Many energy bars can also pack more than 200 calories, which can add a lot of unknown calories to a diet without realizing it.

However, by simply making energy bars at home, students can know exactly what is going into the bars, save money, and have a great tasting study snack or on the go.

Almond-Sesame Energy Bars

  • ¼ cup whole flaxseeds
  • 1-cup old-fashioned rolled oats
  • ¼ cup sesame seeds
  • 1 cup whole-grain puffed rice or puffed wheat cereal
  • 1 cup dried cranberries or raisins
  • ¾ cup almonds, coarsely chopped
  • ½ cup nonfat dry milk powder
  • ¾ cup almond butter
  • 2/3-cup honey
  • 1 tsp vanilla extract

Line a 7-inch by 11-inch or 9-inch b 9-inch baking dish with aluminum foil, leaving a 1-inch overhang on each long side. Spray foil with cooking spray.

Toast flaxseeds in a dry medium skillet over medium-low heat, stirring constantly, until aromatic and starting to pop, about one minute. Transfer to small bowl and let cool. Add oats to skillet and toast over medium-low heat, stirring constantly, until aromatic and light golden, three to four minutes.

Transfer to a large bowl. Add sesame seeds to skillet and toast over medium-low heat, stirring constantly, until light golden, about one minute. Transfer to bowl with oats.

Grind flaxseeds into a coarse meal in a spice grinder (clean coffee grinder or blender). Add to oat mixture in bowl. Add puffed rice (or wheat) cereal, dried cranberries (or raisins), almonds and milk powder. Stir to mix.

Combine almond butter and honey in a small saucepan. Heat, stirring over low heat until blended and smooth. Stir in vanilla.

Add to oat mixture; stir and mix until dry ingredients are moistened and start to clump together. Transfer to prepared baking dish. Use a piece of plastic wrap to press mixture firmly into an even layer.

Cover with plastic wrap and refrigerate until firm, at least one hour. Use foil overhang to lift bars and transfer to a cutting board. Cut into 24 bars with a chef’s knife. Stays good for up to two weeks.

These bars are quick and easy to make and can be a filling and healthy study snack going into tests and finals.

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