These healthy cake batter energy bars will rock your face off.
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.
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.
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.
Cake Batter Energy Bars
- 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
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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!
Chocolate Covered Katie says
Thanks for the suggestion! I completely forgot about that recipe and definitely need to make it again. I am currently pumpkin-ed out but will put it on the calendar for next year before Thanksgiving 🙂
These look so cute, I love the flecks of colour through them! Will have to give them a try!
Lauren Renlund RD says
Yes I remember this recipe!! So yummy 🙂 I like the new videos!
These look delicious ! Can’t wait to try them out !
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! 🙂
Bianca Phillips says
These are so pretty!!! And I bet they taste amazing. I’ll have to try these. Cake batter and sprinkles are both high up on my list of favorite foods.
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!
Is there any reason not to substitute spelt for the oat flour?
Julie Dove says
Katie only lists flours she has tried, but you can definitely experiment. Be sure to report back if you do experiment!
Cassie Tran says
Well, anything that tastes like cake batter is a winner in my book! Love the sprinkles–do you have a specific vegan sprinkles brand that you recommend?
Julie Dove says
Try Let’s Do Organic brand – easily found at most Whole Foods stores 🙂
I like your videos Katie. I would like to see a video for your Super-Thick Strawberry Milkshake.
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!
Sara @ Last Night's Feast says
OMG This looks so good!
Um, YES PLEASE. I think I need these in my life. ?
Christine @ Run Plant Based says
These look so fun to make and enjoy, I’m a fan of the simple ingredient list and can’t wait to try. Thanks!
These look so good!
Please could you do a video for a brownie recipe maybe holiday themed?
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!
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…
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 🙂
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.
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?
Amber Latner says
I used almond butter and they’re delicious but don’t taste like cake batter. But I also forgot the vanilla so maybe that was the problem?
Julie Dove says
Omitting the vanilla would definitely do it!
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!
I made these…………….they are amazing. I mean AMAZING!!!!!! Thank you for this great recipe. 🙂
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.
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!
Can’t wait to try these! I’m not that big on cake batter anything, but every once in a while something sounds really tasty.
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!
i tried them on Tuesday i like them 5 star! 🙂
oh and by the way happy new year!! 🙂
Laura G says
I tried them on Tuesday I like it!! 🙂
Yummy, Look Delicious.
Platt College says
No baking is my kind of baking. Have to try these energy bars.
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
Would using raw cashew butter from Artisana work, or is the ‘roasted’ part important?
Jason Sanford says
It will be fine. Might not taste as much like cake batter but it should still be delicious in its own way.
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?
Jason Sanford says
Peanut butter is fine
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..?
Akanshu Jamwal says
I love it. These look delicious ! Can’t wait to try them out !
thanks for sharing
These are wonderful! We made them into balls then dipped in vegan white chocolate with a few sprinkles on top. Great for a party.
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!!!!
CCK Media Team says
Thank you so much for trying them 🙂