Homemade Energy Bars

Homemade Energy Bars

If I could conveniently sum up all of the USA’s current problems in two easy words what would it be? White sugar.

Ok, perhaps that’s an oversimplification. But I’ll go as far as saying it’s the new smoking. It is something I’ve experimented with eliminating from my diet and I can honestly say at age 38, I’ve never felt better or been stronger.

It goes beyond sugar. It’s eliminating everything that comes in a box or eating anything I can’t pronounce.

Good for you, yes. Convenient? Absolutely not.

This can prove to be a HUGE problem when it comes to hunting season and the backcountry. Carrying steak and vegetables with us probably isn’t an option.

Just looking at the sugar content in something like a Cliff bar cold put you into a diabetic coma. Many of the other “health bars” are not far off. Don’t let the marketing fool you, your health is not their first concern.

Well shit, now what? Avoid prepackaged food? What are we going to take with us then? Pine cones and twigs just aren’t going to cut it.

Luckily making your own bars is almost as easy as buying them. I’ve come up with a recipe that tastes damn good and contains only whole foods.

Warning: These suckers aren’t for casual eating. They are meant for fueling your body through the rigors the backcountry will inevitably throw at you. They are calorie bombs and if you aren’t exerting a herculean effort, you’ll blow up like a puffer fish.

* I am not a doctor. Hell I don’t even play one on TV. I’m just an advocate of eating whole, natural foods. Feel free to veer off of my recipe to get to something that may suit your needs better.

Get the blender ready, it’s time to put these sugar saturated “energy bars” out of business.


  • 3 Cups of Walnuts
  • 2 Cups of Almonds
  • 2.5 Cups of pitted Dates
  • 1 Cup of Unsweetened Dried Cranberries
  • 0.5 Cups of Unsweetened Coconut Flakes
  • 0.75 Cups of Egg Whites
  • 1 Tbs. of Cinnamon
  • 1 Tsp. of Matcha
  • 1 Tbs. of Chai Seeds


  1. Blend everything together using a blender. The dates will make it extra sticky, so add these to the other ingredients a little at a time.
  2. Line an 8”x8” Pyrex pan with parchment paper.
  3. Scoop mixed ingredients into lined pan.
  4. Heat in oven at 350º F for about a half hour.
  5. Cut up into 8 servings and let cool and store in a Ziplock bag.

I like to freeze them until I’m ready to use. They’ll last the week or so you’re in the backcountry easily. Feel free to comment below and suggest other ingredients.

// Fred