Natural No-Bake Peanut Butter Energy Bars



  1. 1
    Combine peanut butter and honey in a large nonstick pot and warm up over a low heat until runny and mixed.
  2. 2
    Mix in the oatmeal (and protein powder if using).
  3. 3
    You don’t want to cook it, just heat it up enough to stir everything together nicely.
  4. 4
    Press into a 9×9-inch pan.
  5. 5
    Let cool, then cut into 16 equal bars.
  6. 6
    Wrap each bar in foil and store in plastic bags. – No need to refrigerate as the ingredients are natural.

Oat Bars
1 cup regular rolled oats
1/2 cup sesame seed
1 1/2 cups dried apricots, finely chopped
1 1/2 cups raisins
1 cup shredded unsweetened dry coconut
1 cup blanched almonds, chopped
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
2 teaspoons butter or margarine
1 cup light corn syrup
3/4 cup sugar
1 1/4 cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons grated orange peel
1 package (12 oz.) or 2 cups semisweet chocolate baking chips
4 ounces paraffin or 3/4 cup (3/4 lb.) butter or margarine

Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree oven until oats are toasted, about 25 minutes. Stir frequently to prevent scorching.

Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium heat. Shake often or stir until seeds are golden, about 7 minutes.

Pour into a large bowl. Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture.

Butter the hot backing pan; set aside.

In the frying pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.

At once, pour over the oatmeal mixture and mix well. Quickly spread in buttered pan an press into an even layer. Then cover and chill until firm, at least 4 hours or until next day.

Cut into bars about 1 1/4 by 2 1/2 inches.

Combine chocolate chips and paraffin in to top of a double boiler. Place over simmering water until melted; stir often. Turn heat to low.

Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin, the coating firms very quickly), then place on wire racks set above waxed paper.

When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer. Makes about 4 dozen bars, about 1 ounce each.


George’s Energy Bar- Fruit-filled Recipe

  • 1 cup raisins
  • 1 cup dried blueberries
  • 2 cups chopped dates
  • 2 cups chopped dried apples

  • 2 cups chopped dried apricots
  • 2 cups chopped dried prunes
  • 8 oz almond or peanut butter
  • 1/2 cup sunflower seeds
  • 8 cups rolled oats
  • 12 oz pancake mix (complete)(3 cups)
  • 16 oz honey


Preheat oven to 375 degrees. Grease a large cookie sheet. Knead together all the fruit and the nut butter. Knead in sunflower seeds, rolled oats, and pancake mix. Add honey and knead until blended. Press out onto tin 3/8 to 1/2 inch thick and as even as possible. Using a table knife, press the bar lines into the sheet. Bake about 20 minutes until top is light brown. Freeze very well if individually wrapped and then put in a Ziploc.