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Cake Batter Energy Bars

5 from 9 votes

These healthy cake batter energy bars will rock your face off.

cake batter bars

Addictively delicious no-bake energy bars that taste surprisingly like cake batter.

It’s weird, but they really do!

Now that I’ve finally started posting videos (what took me so long?!), I’m going back to some of the most popular recipes of three to four years ago to remake them, add videos, and see if I can make the original recipes even healthier.

In the case of these cake batter bars, I’ve improved upon the original recipe—this new version makes a much bigger batch and is also lower in sugar.

The sprinkles add a fun touch, but it’s actually not the sprinkles that make these bars taste like cake batter, so feel free to omit them if you desire.

cake batter

The first time I made these cake batter energy bars was on one particular Saturday afternoon when a friend came to visit with her four-year-old daughter.

With the leftover sprinkles, we thought it’d be fun to make sprinkle maracas by pouring the sprinkles into containers (as seen above) and shaking.

But the little girl was more interested in a family of bugs she found in front of the house.

Using leaves and rocks, she spent about an hour constructing a home for “Bobby” the roly poly bug.

Then she decided he needed food, and so she proceeded to dump the entire contents of her sprinkle maraca onto the ground for Bobby to eat.

Obviously Bobby took no interest in this sustenance.

But I think we’ll now be getting ants.

cake batter granola bars
Cake Batter Energy Bars - Just 6 ingredients, kid-friendly healthy snack bars that can be vegan & gluten free. Recipe from @choccoveredkt

Going back to these cake batter bars.

Just 6 ingredients in these easy-to-make and kid-friendly energy bars that need no refrigeration and can be customizable to fit allergy-friendly diets as well.

My favorite nut butter to use in these bars is cashew butter, but any nut butter—or even Sunbutter or Peabutter—will work here. 

As always with my recipes, be sure to use pure vanilla extract, not imitation vanilla or vanilla flavoring. 

And you can replace the sprinkles with raisins or even mini chocolate chips if your heart desires.

Protein powder can also be added if you want a higher-protein snack bar.

How To Make Healthy Cake Batter Energy Bars Or Protein Bars
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Cake Batter Energy Bars

These healthy birthday cake energy bars tastes surprisingly like vanilla cake batter.
Total Time 5 minutes
Yield 12 bars
5 from 9 votes


  • 2 cups rice crispies (brown, white, or gf)
  • 1 cup oat flour, or make your own by blending rolled oats then measuring 1 cup
  • 1/2 tsp salt
  • 6 tbsp roasted cashew butter, or allergy-friendly sub
  • 1/2 cup agave or honey
  • 2 tsp pure vanilla extract
  • handful sprinkles, optional


  • *If desired, you can replace up to half of the oat flour with your favorite protein powder.
    Combine all dry ingredients and stir well. In a separate bowl, whisk together liquid ingredients to form a thin paste. (If your nut butter is cold, warm it a little for easier mixing.) Then stir together all ingredients to form a batter. Line an 8×8 pan with parchment or wax, and smooth the batter into the pan. A trick is to use a second sheet of parchment over top to spread the batter and press it firmly into the pan. Really press it down as hard as you can. Refrigerate or freeze to harden, then cut into bars.
    View Nutrition Facts


Also try this Protein Bar Recipe or the low carb Keto Protein Bars.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on December 5, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. V says

    Hi Katie, I recently made your pumpkin cream cheese bars – and they were awesome, moist, chewy, wet, and delicious. I really love the recipe, that might be something you want to make a video for! But, I’m not sure if the recipe can get any better! I only made one replacement in the recipe, an extra 2 tbs pumpkin puree for the oil, and it was delicious, I really didn’t mind not having and oil on the recipe at all, so that’s the one change to the recipe I can think of!

  2. Kate says

    Hi Katie! I love the videos–maybe make one with a holiday-themed dessert? (I’m looking at you, peppermint). Also, do you think you’ll make videos with you in them, facing the camera and talking, or continue to just show the ingredients? I like the ones now, but I think you could explain more complicated recipes really well in a video, too!

    • chocolate covered katie says

      It’s definitely something I want to do! Right now I have a small apartment with very dark lighting and attempts haven’t worked out so well. But I’m trying to research how to better use the video settings of my camera, so hopefully in the future! 🙂

  3. Hallie says


    These are a big hit at our house! I’ve made them with almond flour, and they were great that way too. When I use protein powder, I cut back on honey and add more cashew butter. I was in a preholiday sugar detox group. We were just all cutting way back. This recipe was shared by one of the leaders, and it’s a regular st our house now! I just love your site!

    • Julie Dove says

      Katie only lists flours she has tried, but you can definitely experiment. Be sure to report back if you do experiment!

  4. Randi Tisdall says

    YAY! I love that you’ve started making videos! I’ve been a silent reader of yours for years Katie- I have your first cookbook and I always look forward to your recipes. As a blogger, you inspire me to keep going. Thanks for all that you do and I hope you have a very Merry Christmas!

  5. Bites for Foodies says

    These look so fun and festive! I have made energy bars with dates and nuts, oats, and puffed rice – but all separately. I’ve never thought to mic puffed rice with oats, but I can see how it would make a super chewy and crispy texture!

  6. Asiya Subhani says

    These energy bars look delicious…I have marked your blog as one of my favorite blogs to try out various recipes…I am absolutely surprised by looking at mouth watering recipes…Its definitely one of my favorite blogs…

  7. Ezra says

    Hey Katie! I have a question/request. Adzuki beans are popular for sweet cooking in a lot of Asian desserts, but I can’t find any recipes on your blog using them, only other beans! Could you possibly try a recipe with them? Or is there a reason you’ve avoided them? I’ve got my eye on a bag in the store but I don’t want to buy any before I know what to do with them 🙂

  8. Megan says

    i made these last night, and they were fantastic! I’m a sucker for anything cake batter flavored. After I had already started mixing them up, I realized that I only had one tablespoon of cashew butter left. I combined that with peanut butter, and they were still great and tasted like cake batter. I was worried the strong peanut butter flavor would overshadow the intended flavor. But nope – still great! Can’t wait to try them with all cashew butter next time.

  9. Evelyn C says

    Hi Katie! I was wondering if the bars would still taste like cake batter if I used almond butter instead if cashew butter?

  10. Amber Latner says

    Katie, when I did the calorie count on these, I think you intended for each batch to make 6 bars, not 12. The nutritional work out for a batch of 6 bars, plus when I tried to make 12 they all looked like miniature energy bars! Was that a mistake or am I just super confused (possible it’s the latter). Thanks!

  11. Asia says

    I just made these with the following modifications:

    Little bit less honey, maybe 1tbsp less, and for the 6tbsp of nut butter I did 5tbsp of coconut butter and 2 tbsp of peanut butter.

    It was REALLY delicious and we only had to wait about 20 mins in the fridge before they were ready to eat. Even my husband really liked them.

  12. Lyssa says

    I only had 1/2 cup of rolled oats left, so I blended that and then filled the difference with all purpose flour. I was so pleased at how these turned out! This was my first time trying cashew butter. My super picky 3 year old even ate an entire bar and considered it a yummy dessert!

  13. Jill says

    I think I’ve made these at least once a week since the recipe landed in my inbox. It was perfect timing as I was on the verge of turnig some “I don’t like it anymore” rice krispies into the marshmallow treat. I’m so glad I made this recipe instead! It’s basically a peanut butter sandwich in disguise, but don’t tell that to my fussy eater. Thanks again for another great recipe!

  14. Carol says

    My friends and I love your cake batter bars. I don’t make any substitutions and they are always gobbled up. I never have used cashew butter before but I believe it is an ideal butter in this recipe. Thanks

  15. Tiffany Smith says

    I am not vegan or gluten free, and i was wondering if any one had some suggestions for substitutions for cashew butter?

  16. aubrey Karbassi says

    Mine came out very sticky and soft. They were in the fridge all day. Anything i can add to make them hold together more? Dont know what went wrong..?

  17. Megan says

    These are wonderful! We made them into balls then dipped in vegan white chocolate with a few sprinkles on top. Great for a party.

  18. Casey says

    I’ve been following this blog for years now and tend to gravitate towards the cookie dips and brownies.
    I never planned on making this recipe but had some Rice Krispies left over and thought I’d use them up.
    All I can say is WOW!! I can’t believe it took me so long to make these! They’re one of my new favorites and I will definitely be making them again. TRY THEM!!!!

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