Updated: Dec 13, 2019
Now that my favorite baked good store (
) seems to be closed in Redmond and harder to find for some reason. It is time to share the energy bar that was inspired by them. I was speaking with a patient recently about this recipe which is probably the most intense energy bar I have ever eaten. So, thought I would share this with you all. About 4 or 5 years ago I was in a phase where I was picking up the Flying Apron energy bars at least 3 times per week. So great tasting but quite expensive. After realizing purchasing them was not sustainable; I set out to make my own version and tracked down some knock-off recipes online. They turned out really good.
Not kidding, there is approximately 550-750 k cal in each bar so its more like a meal. So, you really have to watch it. You could literally divide one of them in 1/3rd's and have them over the course of three days. Enjoy the recipe below.
credit goes to the Flying Apron and also many online searches of knock-off recipes.
3 cup organic old-fashioned rolled oats
0.5 cup roasted pumpkin seeds
0.5 cup, with hulls, edible seeds sunflower seed kernels dried
0.5 cup, packed raisins seedless
0.25 tablespoon sea salt fine crystals
0.5 cup Coconut flakes
8 fl oz Pure maple syrup grade
1.25 cup raw coconut nectar by coconut secret
1 tsp Vanilla extract alcohol (or you can use vanilla powder if avoiding alcohol)
2 tbsp Chia fresh daily fiber ( gaia herbs)
2.5 tbsp Raw chocolate cacao powder (navitas makes a good one)
1 serving cinnamon (ground)
0.75 cup Creamy peanut butter
1. Preheat Oven to 325 Fahrenheit
2. Lightly grease 8 by 8 inch baking dish and set aside
3. Combine oats, cinnamon, and salt in a food processor, Mix for 20-30 seconds and pour picture into large bowl.
4. Mix in sunflower seeds, chia seeds, cacao powder
5. Add half cup of coconut nectar (to reduce sugar reduce to 1/4 cup)
6. Add half cup of maple syrup (to reduce sugar add 1/4 cup)
7. Mix with fork until mixture of oats is well coated and evenly coated
8. Spread mixture on cookie sheet lined with parchment paper, back for a total of 20 minutes. Every 5 minutes use non-stick spatula to lift the mixture and stir as to prevent burning.
9. After cooking cool the mixture onto a cookie sheet while stirring in the raisins.
10. Allow to cool completely, and then pour into a large bowl. The mixture will harden into clumps.
11. Next, in a sauce pan combine 1 cup coconut nectar, 1/2 cup maple syrup, vanilla, and 3/4 cup peanut butter. Stir of medium high heat until the mixture is smooth and incorporated. Warning: this only takes a few minutes. (Note: this may be too sweet for some; reduce coconut nectar to 1/2 cup and maple syrup to 1/4 cup if needed)
12. Pour sauce over the oat mixture, press into the prepared baking dish . Cover and refrigerate until set.
13. Cut into 8 squares and wrap with plastic to store in refrigerator or freezer.