These one-bowl, no-bake energy squares ensure a quick way to refuel during long meetings, tough workouts or that mid-afternoon energy slump. Feel free to swap the blueberries for your favorite dried fruit and the pistachios for your favorite nut--but keep the maple syrup as is; we found using less than 1/2 cup resulted in crumbly bars. Source: EatingWell Magazine, May/June 2018

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8-inch-square baking pan with parchment paper, leaving extra hanging over two sides. Lightly coat the parchment with cooking spray.

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  • Mix peanut butter and maple syrup in a large bowl. Stir in oats, blueberries, pistachios and salt. Spread the mixture firmly and evenly into the prepared pan. Refrigerate until cold, about 1 hour. Cut into 16 squares.

Tips

To make ahead: Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week.

Equipment: Parchment paper

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

206 calories; 10.6 g total fat; 1.6 g saturated fat; 127 mg sodium. 108 mg potassium; 21.5 g carbohydrates; 2.8 g fiber; 10 g sugar; 5.7 g protein; 17 IU vitamin a iu; 1 mg vitamin c; 7 mcg folate; 20 mg calcium; 1 mg iron; 17 mg magnesium; 9 g added sugar;