Pilot's Energy Bars

While flying home from Florida I sat next to an off duty pilot. He pulled out a chocolate covered bar which he ate during the flight. We got to talking and he said when he flies he takes all his food with him from home. He eats 2 of these bars each day – they were about 2” X 3.” He even carries a small blender and makes a “green smoothie” every evening. He shared the recipe for his bars with me by pulling up the recipe on his phone and I took photos of it. Here it is replicated. He also said the bars were crumbly!

1 3/4 c. old fashioned oats
1 c. almond flour or oat flour or protein powder
1 tsp. ground cinnamon
1/4 tsp. salt
2/3 c. raw pecans, chopped
2/3 c. raw almonds, chopped
1 c. coconut
1 c. mini-chocolate chips

8 tb. Melted butter (1/2 c.)
3 tb. Honey
3 tb. Pure maple syrup
2 tb. Molasses
1 large egg
1/2 tsp. vanilla extract

Heat oven to 325˚. Prepare a 9x13 pan by lining with parchment paper that extends up the sides.

In a large bowl, combine the dry ingredients – oats, flour/or protein powder, cinnamon, salt. Add chopped nuts, coconut and chocolate chips. Mix well to combine. I like to put on food service gloves and mix with my hands.

In a microwave safe bowl melt the butter. Add honey, maple syrup, molasses, egg and vanilla. Stir it all up. It may not combine well but that’s ok. Pour into dry ingredients and combine it until everything is well mixed and moist. This is where glove covered hands excel.

Dump the mixture into the parchment lined pan. Spread in into an even layer and press it down well.

Bake in 325˚ oven for 25-35 minutes until it is light golden brown. In my oven 25 minutes would have been preferable. Cool.

When cool, melt 1 c. of chocolate chips, dipping chocolate or whatever kind of chocolate you want on top. Spread evenly over the top. Put in freezer for 30 minutes to set chocolate. Take out of freezer, pick up parchment paper and move the bars to a cutting board. Cut into squares or rectangles. Wrap in plastic wrap.
Mom's notes: When baked for 25 minutes, this is just right. It's good with or without the chocolate topping. They last for weeks on the counter, or can be frozen or refrigerated. I sometimes top with melting wafers; there is then no need to do anything to solidify the chocolate.


  1. I made these today and they turned out pretty well. Next time I will probably skip the chocolate on top because they're pretty sweet.


Post a Comment

Popular Posts