If you’re anything like me, you’ll have spent the last few days dashing here, there and everywhere. Present buying, present wrapping, carol singing, tidying the house, food shopping, baking, cleaning. And then your every day bits like caring for kids, working…arghhh!!
Anyway, these No-Bake Blueberry Energy Bars have been perfect for keeping me going, and for stopping me from crashing and burning. They’ve also proven to be a real hit with the kids, too – my ever hungry, ever ravenous boys!
Do boys ever stop eating…?
Although blueberries aren’t typically in season, you can buy the most delicious, fresh blueberries from Chile right now in supermarkets. Thank you to Seasonal Berries for giving me the heads-up on that!
When gently cooked with the nut butter syrup in these, they become gooey, juicy and are bursting with flavour. The perfect added extra for an energy bar, and full of anti-oxidants and goodness too!
Anyway, these no-bake goodies are simple to create and take just minutes to whip up at home. Perfect for seeing you through a busy week, helping you to stop straying towards the Quality Street tins at Christmas, or for powering you through a workout!
With the added seeds, chia seeds, hormone balancing flax and cranberries, they are also a great option for breakfast on-the-go. Just grab and run! Mums, you’re welcome… 😉
Anyway, have fun with these! Add in your favourite flavours, try different combinations, and enjoy!
No-Bake Blueberry Energy Bars
- Makes 12- 16 bars
- 1 1/2 cups gluten-free oats, lightly toasted
- 1 cup amaranth pops / quinoa pops OR brown rice krispies
- 1/2 cup ground almonds
- 3 tbsp ground flax
- 3 tbsp chia seeds
- 3/4 cup fresh blueberries
- 3/4 cup dark chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup raisins
- Handful mixed seeds
- 1 tsp cinnamon
- Pinch salt
- 1/2 cup smooth, natural almond butter, peanut butter or cashew butter
- 5 tbsp brown rice syrup or honey
- 1 tbsp maple syrup or coconut sugar
- 3 tbsp coconut oil
- 1 tsp vanilla paste
- Stir together all dry ingredients in a bowl (apart from the chocolate chips and blueberries) until well combined.
- Place the wet ingredients – the brown rice syrup, the nut butter and coconut oil into a pan and cook until smooth, melted and bubbling. Add in the blueberries and cook on low for a minute or so, until the blueberries start to soften and release their juices. Stir in the vanilla paste and remove from the heat.
- Stir the wet ingredients into the dry until well combined, adding more oats if too sticky or more coconut oil or brown rice syrup if too dry. Once cooled, stir through the chocolate chips.
- Press into a lined brownie tin, pressing down tightly with the back of a spoon, and place in the fridge to set for at least an hour. Cut into bars and eat immediately, or store in the fridge until ready to eat.