Almond Rosemary Energy Bars

Almond and rosemary energy bars that are vegan, gluten-free, no-bake, and more savory than sweet. Made in a muffin tin, so no cutting needed!

No-Bake Savory Energy Bars

You may have read in earlier posts that I am keen on the idea of savory energy bars. It is such a pleasant change to have a grab and go bar that is not covered in chocolate and as sweet as a candy bar!

I am gradually building up a repertoire of DIY options (for example these: 1, 2, 3, 4) and have another to add: almond rosemary energy bars. I could not be happier to share them with you.

Recipe Benefits

• No bake
• Quick and easy to make
• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• 5.1 grams protein each
• No protein powder

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• smooth almond butter
• nondairy milk (e.g., almond milk, oat milk, cashew milk, hemp milk, coconut milk)
• maple syrup (see notes for options)
• rolled oats (certified GF as needed)
• flaxseed meal
• chopped fresh rosemary, divided
• fine sea salt (optional)
• ground black pepper (optional)
• chopped roasted almonds (or toasted almonds)

Flax & Ground Oats to Hold Bars Together

The challenge with a no-bake, savory energy bar, in particular, is finding an alternative “glue” besides sweet syrups or dates to hold everything together. Almond butter has some “stick,” and there is a tablespoon of syrup in the recipe, but the bars needed something more to make them cohesive.

My solution?

1. Flaxseed meal: a combination of flaxseed meal and nondairy milk (water or another liquid would work fine, too) to make up for the liquid that would typically come from syrup.
2. Ground oats: Pulse the oats with the sticky ingredients; the oats will still have texture (as opposed to pulsing the oats to a flour ahead of time), but the finer pieces will make the bars hold together perfectly.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Spray or grease 5 cups of a standard size muffin tin.
• Warm the almond butter, milk and maple syrup in a small saucepan on the stovetop over low heat until warm and melted but not boiling (you can also do this in the microwave).
• Place the oats, flaxseed meal, 1/2 teaspoon rosemary and optional salt and pepper in a small food processor. Add the warm almond butter mixture; pulse until oats are chopped and mixture comes together into a cohesive dough.
• Divide dough into 5 equal portions; roll each portion into a ball and press one into each of the prepared cups, flattening tops with fingertips. Sprinkle with almonds and remaining 1/4 teaspoon rosemary, pressing into dough to adhere.
• Refrigerate for at least 1 hour until firm before removing from tin.

Flavor & Texture of the Savory Energy Bars

The almond rosemary energy bars have a savory flavor with just a hint of sweetness. They have the consistency of a Clif bar, with lots of almond flavor from the almond butter, plus some extra crunch from a sprinkle of chopped almonds on top.

As for the rosemary? I love it in combination with the almonds and oats, but I hope you try your own flavor combinations, too.

Storage

Store the energy bars in an airtight container at (cool) room temperature for up to 3 days, in the refrigerator for 2 weeks, or freezer for 3 months.

Happy no-baking!

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• Savory Vegan Protein Bars (GF, oil-free)
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• 3-Ingredient No-Bake Granola Bars {vegan, GF}