CAKE BATTER ENERGY BARS

I love baking. I love the precision of measuring ingredients and timing, the smell in the air, both the creativity and structure it allows. Baking also brings back fond childhood memories of hours in the kitchen with my mother, spending quality time with her while she baked one of her famous three-layer cakes. But these days I don't always have a lot of time, and no one needs dessert sitting on the counter daring them to take "just a bite" every time they walk by. After too many DoorDash meals and Levi eating who knows how many vegetables this summer, I opted for a healthier treat with back-to-school season in mind: Cake Batter Energy Bars. If Rice Krispies Treats had health-conscious first cousins, these would certainly be in the family pic. With just six ingredients, gluten-free, and no baking required, they've quickly become a staple in our home. Honestly, I think I eat just as many as Levi does.

Recipe

Ingredients

  • 2 cups rice crispies (brown, white, or gluten free)

  • 1 cup oat flour (If desired, you can replace up to half of the oat flour with your favorite protein powder)

  • 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


Instructions

  1. Combine all dry ingredients and stir well. 

  2. 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. 

  3. Line an 8x8 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. 

  4. Refrigerate or freeze to harden, then cut into bars

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