Homemade Clif Bars
Homemade Clif Bars…
With just 5 ingredients and NO soy protein isolate ♥
The stereotypical teenager is like a human energizer bunny, bouncing nonstop from activity to activity. And I was no different. My routine back then included a bike ride to school every morning, whatever activity we were required to do in gym, daily 2-hour soccer practices immediately following classes, then another bike ride back home. It’s no wonder teenagers sleep so much.
It’s also no wonder they require so much food!
Back in high school, I would go through boxes of Apple Cinnamon Cheerios, bowls of spaghetti, containers of raisins, and packages of granola bars like it was my job. It’s as if I had made it my personal mission to make up for everyone doing the popular low-carb thing at the time.
If I saw a carb, I devoured it.
Each day, we were expected on the soccer field as soon as classes ended, with barely enough time in between to throw on our cleats. However, there was no way this particular energizer bunny could go from lunch until 6 PM without fuel…
And, thus, I discovered the magic of Clif Bars.
Unlike many of the other American snacks for purchase in Shanghai (where I lived at the time), Clif Bars were readily available and sold at prices comparable to what one would pay in America. Translation: I bought a lot! They were the perfect portable snack to throw into a backpack and rapidly inhale each afternoon as I changed into my workout gear.
When I made these homemade granola bars, their light-yet-crispy texture immediately reminded me of Clif Bars. I especially like using either peanut butter or almond butter in the homemade Clif Bars—it compliments the berries nicely.
Homemade Clif Bars
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Ingredients
- 3/4 cup quick oats or rolled oats (60g)
- 1/8 tsp salt
- 1 cup freeze-dried raspberries or strawberries (28g)
- 1/3 cup peanut butter or nut butter of choice (Nut-Free: use Sunbutter) (80g)
- 1/4 cup agave or honey (If sugar-free bars are preferred, try this sugar-free granola bar recipe (60g)
Instructions
Homemade Clif Bars Recipe: Line a pan with parchment or wax paper, and set aside. (Recipe fills a 7×5 pan, or you can double the recipe and use a larger pan.) In a blender or food processor (or patiently with a fork), process the freeze-dried berries until they are broken up into tiny pieces or powder. Stir all dry ingredients together in a cereal bowl, then stir in the nut butter. (If your nut butter is from the fridge, gently heat it until stir-able before mixing with the dry ingredients.) Add in the agave and mix until a sticky dough forms. Transfer to the prepared pan, and smush down evenly into the pan with a second sheet of parchment or wax paper. Freeze the pan at least one hour, then cut the bars with a sharp knife. Store at room temp or in the refrigerator for a few days, OR freeze for up to a month. Makes 6 bars the size of the ones in the photos.
Link of the Day: Single Serving “1 Minute” Chocolate Peanut Butter Cake in a Mug
Pixie says
Ooh, these sound amazing! I’ve never had a cliff bar, but it sounds like the kind of thing I would love. I make no-bake fruit and nut bars for my partner every week, this would make a nice change 🙂
Laura says
I made these today and they taste great! The only thing is they are sticky. Is there a trick to making them less sticky? Yours look firmer and heartier than mine do.
Unofficial CCK Helper says
I did not have this problem so am not sure why yours would be sticky… Maybe add a little oat flour or more peanut butter? Or freeze longer or turn your freezer to a colder setting.
Samantha says
Oh man, these look mouthwatering! Perfect for the work day snacks! Thanks for the recipe!
Jess says
Katie, do you eat honey?
Michelle says
I was so glad to see that there was no freaky protein powder in your recipe! I’ve never been a fan of artificially derived protein or excessive soy intake.
My trick in the kitchen to adding in protein is PB2 – it’s powdered peanut butter- basically peanuts with the fast squeezed out. (Yes, I am fully aware that nuts are higher in good fats.) That way, I can consume enough to get adequate protein and peanut flavor without consuming a thousand grams of fat.
A friend from church recently introduced me to your blog, and I have loved it from the first post I read! Great job! I love how allergy/intolerance-friendly your blog it! (I am gluten, dairy, and corn-free.) Keep on going!
Librarian Lavender says
That looks delicious and now I can make my own :). Great recipe!
Cat says
Wow these are amazing! Thanks to this energizer-bunny-approved recipe I now trust you 200% and can make all the other super-delicious-looking things on here!!!Thank you SO MUCH!!!
Randi says
Hi Katie,
Thank you for another wonderful recipe!
I made these today with Sunbutter, Agave and Kirkland (Costco) freeze dried Pineapple/Strawberry mix. I ended up using half the agave as a result of the pineapple and boy are they ever good! I love them! I originally made them for my gymnast daughter, but I think the whole family will love these! Thank you!
Nicole says
Could I use this recipe and use chocolate chips in place of the fruit?
Jo-el says
Okay I’ve got to try this!!! with three kids biking all week they are always looking for a snack to eat. Unfortunately Lijiang doesn’t have Clif Bars. We just got a Walmart last year!
Thanks for the recipe!
Paul says
Just the thing! Lazy Sunday. Looking for a healthy snack. I ran for two hours, so carrots aren’t cutting it. Annnnd, I’ve had a jar a freeze-dried strawberries gathering dust because I had no idea what to do with them. This was easy, fun, tasty, and filling. Thank you!
Serena says
I love that I can always rely on you Katie ☺️
Kathleen Beyer-Paulsen says
These are my favorite bars! I’ve only tried freeze dried strawberries and almond butter. I love the tartness of the berries, the sweetness of the honey, and the creaminess of the almond butter. They are quick and easy to make.
They do not travel well unless you can keep them refrigerated. ( maybe an insulated lunchbox and keeping the bar well-wrapped in waxed paper or foil would help.)