Chewy, satisfying, and naturally sweetened, these Slow-Cooker Steel-Cut Oats Energy Bars are the perfect choice for a grab-and-go snack!
My earliest memories of energy bars are anything but fond. My dad would purchase energy bars in bulk to fuel his weightlifting workouts and long Army training sessions. Although I took after my father in terms of our shared passion for fitness, I can unequivocally say that he has no taste for energy bars. After years of pretending to enjoy these chalk-flavored monstrosities, I ultimately set off on a quest to concoct my own energy bar recipe. I wanted an energy bar that provided plenty of fuel without leaving my taste buds in tears. Several failed experiments later, and I finally came up with this recipe for slow-cooker steel-cut oats energy bars. Not only do these nourishing bars pack an energy punch, but they’re also delicious—who says you can’t have it all?
These homemade energy bars are rich with a range of warm and comforting flavors. Ripe banana and peanut butter combine with oats in a naturally sweet base for this recipe. Honey contributes a gentle touch of caramel-like depth, while cinnamon adds a cozy dash of spice. Mix-ins like raisins, roasted peanuts, banana chips, and cacao nibs make each bite a perfect balance of crunchy, chewy, and chocolaty.
These energy bars are sturdy enough to pack in your gym bag for an after-work gym sesh. Or you could even drizzle your bars with melted chocolate or nut butter for a tasty dessert option. However you choose to enjoy these bars, I can guarantee one thing—this recipe will make bland energy bars a thing of your past!
How to make your own banana chips
One of my favorite ingredients in this recipe would have to be the banana chips. While you can absolutely pick these up at your local grocery store, did you know it’s actually pretty easy to make them at home? To make your own banana chips, start by choosing bananas that are ripe but still firm. Slice your bananas into thin slices, about 1/8-inch thick. Then, place your sliced bananas in the oven at 200°F for about 2-3 hours. Make sure to flip them halfway so they dry out evenly on both sides. Once you’ve baked them to your desired level of crispiness, allow your banana chips to cool completely. Once they are cool, your chips will firm up and be ready to mix into your energy bar recipe.
How do I store leftovers?
Another perk of this tasty energy bar recipe is just how easy it is to store your leftover bars. You can store them in an airtight container at room temperature for up to 2 days, or you can refrigerate them for up to 1 week. To store them even longer, you can wrap your bars individually and store them in the freezer for up to 3 months. Wrapping them individually will help keep your bars from sticking together during the freezing process. To enjoy your frozen energy bars, I recommend letting them defrost in the fridge overnight before serving.
Serving suggestions
You can absolutely enjoy a bar (or two) on the go as a quick and filling snack! But you can also serve these energy bars alongside a number of other culinary creations. For a quick breakfast or mid-morning snack, you could enjoy an energy bar with a Chai Latte, a Pumpkin Spice Latte, or this Iced Matcha Latte. For a sweet treat, I also recommend crumbling your energy bars over a bowl of Crock-Pot Yogurt, Sugar-Free Frozen Yogurt, or this Cottage Cheese Ice Cream.
Ingredients
- 3 tablespoons natural peanut butter plus additional for drizzling, if desired
- 3 tablespoons honey
- 1 1/4 cups unsweetened vanilla almond milk
- 3/4 cup ripe banana mashed
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1/2 cup raisins
- 1/3 cup banana chips roughly chopped
- 1/3 cup steel-cut oats
- 1/4 cup roasted peanuts roughly chopped
- 2 tablespoons cacao nibs
Instructions
- Spray a 7-quart slow cooker with cooking spray and line it with parchment paper, leaving enough extra to act as a handle.
- Place the peanut butter and honey in a large, microwave-safe bowl and microwave until melted, about 1 minute. Whisk together.
- Add in the almond milk, banana, and cinnamon and whisk again. Finally, whisk in the eggs until well combined.
- Stir in the raisins, banana chips, steel-cut oats, peanuts, and cacao nibs and pour into the slow cooker.
- Cover and cook on low until the bars feel set, about 7-8 hours.
- Once cooked, gently pull out from the slow cooker and transfer to a wire rack to cool completely.
- Once cool, slice into bars and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I was excited to find a bar to make with no milled flour in it and very little sweetener. I waited for the crockpot to finish and let them cool as directed. They are inedible. The crunchy parts are mushy, the taste is not good either. After spending $7 on the nibs alone, I’m very disappointed.
Hi Sheryl! I am sorry this didn’t work for you! I do think it can really vary with different slow cooker brands and sizes.