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Becky Parr’s Energy Bars

I created these bars to feed Viggy’s volleyball and tennis teams. It is so easy and nutritious that I froze them and kept them on hand always. Her coaches loved them, too! These are a guiltless addiction!


  • Cooking spray
  • 1 cup quick-cooking oats
  • 1/2 cup shelled unsalted raw sunflower seeds
  • 1/2 cup toasted wheat germ
  • 1/4 cup whole-grain pastry flour
  • 1 cup dried apricots
  • 1/2 cup raw almonds
  • 1 cup dried cherries (or raisins)
  • 1 cup dried pitted dates (about 8 dates)
  • 1/2 cup nonfat dry milk
  • 1 teaspoon ground cinnamon
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1/2 cup of semi sweet chocolate chips
  • 1/2 cup ground almonds or walnuts


Preheat oven to 350°F. Place all ingredients except the syrup and eggs in a food processor until finely chopped. Add syrup and eggs and continue to pulse until well combined. It will look like a coarse paste. Transfer the thick batter to a non-stick 9 x 13 pan and spread evenly to cover the bottom. Bake 20 minutes and allow to cool for 15 minutes. Melt about 3 to 4 oz. of the chocolate chips and drizzle over the bars. Sprinkle with ground nuts. Cut into bars.


I recommend 2 x 3s, which yields 18 bars at 182 calories apiece (cut on every third line on the short side, and every second line on the long side) Or: 1 1/2” by 4 1/2”, which yields 16 bars, at 205 calories apiece (cut down the long side between the 4 and 5 lines—the middle, then cut every 1 1/2 line across)