Best Bites: Power Bar
By Donna Erickson
Bake Power Bars For A Memorial Day Outing
Neighborhoods hum and bustle with an extra dose of activity this time of year, and some households, like the Gustafson's, seem to be especially on the go -- make that "on the run," but in a good kind of way. Watching the action from the sidelines, I can't help but be inspired by this fit family. Ranging in ages 8-14, all four kids play hockey, baseball/softball, and tennis, and two play soccer. Toss in the parents, and biking trumps driving the car whenever possible.
No wonder mom Angie always has her favorite chewy power bar recipe handy for easy reference. She and the kids enjoy making the tasty snack that is chock-full of healthy ingredients, including flaxseed, wheat germ and raisins. Reese's Pieces are added to the mix, but she controls the amount.
PHOTO CREDIT: Donna Erickson
"The original online 'Ultimate Power Bar' recipe, which has been passed from friend to friend, comes from Lunds, our neighborhood market where you can easily find all the ingredients," she says. "But, like most recipes I prepare, I tweak the ingredients to suit our tastes. The bars are ideal for school lunches, picnics and rest stops when we bike around town with our cycling club. I don't know a kid who doesn't like them. Even the picky eaters ask for the energy snack."
Make a batch with your kids and enjoy Angie's version of Lunds' original recipe.
ANGIE'S ULTIMATE POWER BAR
Makes 36 bars
3 1/2 cups oats
1/2 cup raisins
1/2 cup shredded coconut
2/3 cup sunflower seeds
1/2 cup toasted sesame seeds
1/2 cup wheat germ
1/2 cup oat bran
3 tablespoons flaxseeds
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups natural peanut butter
1 cup honey
4 tablespoons butter, melted
3/4 cup Reese's Pieces
Preheat oven to 350 F. In a large bowl, let one child combine the first 10 ingredients with a big spoon. Continue stirring while another child adds the peanut butter, honey and melted butter. When mixed, stir in Reese's Pieces.
Spoon mixture into an ungreased 9-by-13-inch glass pan. Use a spatula to pack and press it down firmly. Bake 15-17 minutes. Let cool, then chill completely before slicing. Store bars in stacks separated by waxed paper in a covered container in the refrigerator.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2024 Donna Erickson
Distributed by King Features Synd.