If you’re anything like me, you’re constantly looking for a snack that hits that perfect sweet spot—something chewy, satisfying, and filling enough to keep you going until your next meal.
The problem? So many “healthy” store-bought bars are packed with hidden sugars and processed syrups.
That is why I’ve been making these Nut Butter Energy Bars on repeat lately. They use natural nut butter as a binder, meaning you get a dose of healthy fats and protein without the refined sugar crash. Plus, they take less than 25 minutes from start to finish!
Why You’ll Love These
Simple Ingredients: You likely already have most of these in your pantry.
Highly Customizable: Switch up the nuts, seeds, or add-ins based on what you have on hand.
Meal Prep Friendly: They hold up perfectly for the week—just grab and go.
Ingredients
250g Rolled oats
180g Natural peanut butter (ensure it’s the runny kind with no added palm oil)
80g Maple syrup or honey
60g Melted coconut oil
1 tsp Vanilla extract
1/2 tsp Sea salt
Optional: 50g dark chocolate chips, almonds, or pumpkin seeds for extra texture
Method
1 Prep: Preheat your oven to 175°C (155°C fan). Line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides so you can lift the bars out easily later.
2 Combine Wet Ingredients: In a large bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla, and salt until smooth.
3 Mix: Fold in the oats and any optional add-ins (like chocolate chips or seeds). Stir until every oat is evenly coated in the nut butter mixture.
4 The Secret Step: Transfer the mixture to your baking dish. Use the back of a flat-bottomed glass or a metal spatula to press the mixture down firmly. This is the key to getting a dense, chewy bar that doesn’t crumble!
5 Bake: Bake for 18–22 minutes. The edges should look golden brown, even if the center still feels slightly soft.
6 Cool & Slice: Let the bars cool completely in the tin on a wire rack. For the best result, chill them in the fridge for 30 minutes before slicing into squares.
Tips for Success
Nut Butter Swaps: You can easily swap the peanut butter for almond or cashew butter. Almond butter offers a slightly more earthy, sophisticated profile.
Storage: Keep these in an airtight container at room temperature for up to 5 days. If you’ve made a double batch, you can freeze them for up to 3 months.
Have you tried making these? Tag me in your photos or let me know in the comments which nut butter you chose!
LCChaosandhome 