The usual energy bars, no matter how good, can get old after awhile. This recipe, modified from a great blog –, are great for a snack on a day hike, or you can enjoy them at breakfast on the trail. The mashed bananas and coconut oil keep these bars moist like a bread instead of dry like a cookie. You can change up the fruit and nuts depending on your preferences. They should keep, wrapped in parchment and sealed in a ziploc bag for about a five days.

Gluten Free Energy Bars – Makes 10
Modified from a recipe on

1 1/2 cups gluten-free rolled oats
1/2 cup unsweetened coconut flakes
1 tablespoon flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped pecans
1/2 cup dried currants mix
3 very ripe bananas, mashed
1/4 cup coconut oil
1 teaspoon orange zest
1 teaspoon agave nectar
1 teaspoon vanilla extract
Plastic wrap
Cooking spray
Cooling rack
Cookie cutter or other mold (I used a small square container).

Preheat your oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and currants in a bowl. In a separate bowl combine the mashed bananas, oil, orange zest, agave nectar and vanilla until well combined. Mix the wet ingredients in to the dry.

Prep a cookie sheet with cooking spray.

Press a small amount of the mixture in to your cookie cutter or other mold on to the cookie sheet. Continue with remaining mixture. Bake at 350° for 25 minutes or until golden and edges begin to crisp. Remove from pan and cool on a rack.

Yield: about 10 bars.