On-The-Go Bars

Hi, how are you today?

Have you ever been referred to as the “it girl”? The “it girl” can be referenced with the fashionista, the friendly, the talented … and yes, one girl can be the “it girl” for various categories. As far as food is concerned, I’m known to turn plain recipes into “gold” or “family tradition” recipes.

I’m the girl who’s always been able to improve a recipe. My friends would complain they didn’t have a good banana bread recipe, or a cupcake recipe. There are staple recipes that everyone must have, and yes, that’s according to me. I have a good base recipe or two for almost every category, because the same dish doesn’t serve up well at all events. For example, I would not make Lasagna for a summer party. That’s more of a winter item.

For potluck parties, I would make a Lasagna or Tuna Casserole. If a vegetarian option is offered, I would make a Sweet Potato Casserole. Or a Zucchini n Tomato Bake. Summer’s here? I have plenty of salad options, with quinoa, fish, chicken … but the dishes will generally be lighter.

Speaking of staple recipes, there are so many I can share, but today, I am going to share with you a hearty on-the-go bar. It’s a snack that’s packed up like a cookie, but is nutritious and hearty enough to have for breakfast or in-between workouts. I have one before I work out and one after an hour, as I tend to burn through pretty quickly. So, I’m going to give you the downside of my “gift of improving or re-inventing” recipes. The ingredients  multiply. This bar has 17 ingredients, and yes, that does read “17”; there are no typos.

Shall we get on with it? OK, here are the list of ingredients:

2 c. flour
2 c. quick-cooking oats
3/4 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 c. butter
1/4 c. brown sugar
1/4 c. sugar
2 large eggs
1 t. vanilla
1 c. raisins
1 c. rice cereal
1/4 c. pecan pieces, toasted
1/4 c. slivered almonds, toasted
1/4 c. pumpkin seeds, toasted
1/4 c. unsweetened coconut flakes, toasted OR THESE (I crushed them before adding):



Preheat oven to 350 degrees Fahrenheit. Bake time will be 15-20 minutes, depending on your oven and/or crunch.

Combine dry ingredients into a bowl and combine with a fork. Set aside.

Cream butter and sugars in a mixer and beat until fluffy. Add eggs one at a a time, beating well after each addition. Add vanilla. Then spoon in flour mixture, a bit at a time, stirring until just blended. Stir in raisins, and the remaining ingredients, until well incorporated. Form into a ball.

Press into moulds or drop onto cookie sheets (use parchment paper), 2″ apart, pressing lightly with a fork.


Remove from oven when done, and eject from moulds onto cooling racks.


I doubled the recipe and was able to fill all four of my moulds, plus making some freehand, like drop cookies. In this particular batch, I made 100.  Yes, I had plenty to share! And that, I did.


In this particular batch, I substituted the pecans with Skor bits, and used less 2 T. sugar. I like a subtle sweetness punch when I eat these, but I do love the combination of sunflower and pumpkin seeds.

What types of nuts and/or seeds do you like to use?



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This entry was posted by Lillian on Monday, May 15th, 2017 at 2:00 pm and is filed under Back to School, Baking, Christmas, Cookie Crush, Desserts / Pastries, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.