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The Best Homemade Energy Bars for Hiking and Backpacking

Course: Snack
Keyword: gluten free, oats, vegan


  • 360 g mashed ripe banana about 3 large
  • 1 teaspoon vanilla extract
  • 200 g porridge oats / quick cook oats
  • 90 g dried fruit apricots, raisins, cranberries, etc
  • 50 g walnuts chopped
  • 75 g sunflower seeds
  • 80 g pepita seeds
  • 60 g sliced almonds
  • 35 g flax seeds
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt


  • Preheat the oven to 180°C / 350°F. Lightly grease a large rectangular baking dish (approximately 9" x 13" / 23 x 33 cm) and line with a piece of parchment paper (with overhang so the bars are easier to remove.)
  • In a large bowl, mash the banana until smooth. Stir in the vanilla.
  • Add the remaining ingredients to the banana mixture and stir until fully combined. You'll end up with a heavy thick mixture.
  • Spoon the mixture into the prepared dish. With lightly wet hands, smooth out until even and uniform. Press down on the dough until compacted.
  • Bake for 22 to 26 minutes, until firm and lightly golden along the edges.
  • Place the dish on a cooling rack for 10 minutes, then carefully slide a knife to loosen the ends and gently lift out. Place the slab on a cooling rack until completely cool.
  • Once cool, slice into bars. I like to use a pizza slicer as it easily cuts through the dried fruit and nuts. A bread knife also works well. Leftovers can be wrapped up and stored in the fridge for a week, or stored in the freezer for 4 to 6 weeks.


Approximate nutritional info (per bar, based on 14 large bars): 186 calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams sugar, 6.6 grams protein.