These Homemade Clif Bars are a delicious, grab-and-go snack for busy days. Not to mention they're so much healthier for you than the store bought bars!
Guys, guess what?
I'm injured again! It's the fourth time I've injured myself training for a half marathon and this one came so unexpectedly. I'm still in denial. And of course it happened after my "I-won't-get-injured-self" signed up for a half marathon in Central Park.
This is the best I've ever felt training for a half marathon too. My average mile pace is the fastest it's ever been and I've had a blast running in different parts of the city. Central Park, the Hudson River Greenway, Roosevelt Island, and Flushing Meadows Park are a few of the places we've done our long runs. When you switch up your scenery and run with people, it's hard to get bored.
I emailed the organizers of the race and asked if iI could get a refund since I was injured, but they said it's non refundable or transferable. Welp. Looks like I'm either gonna lose some money OR I'm gonna rest really well this week and try to run it anyways. We'll see!
I've learned this lesson before, but Brett and I have made it official: we are no longer going to sign up for races in advance. Even though the price of races increases closer to race day, I've lost so much money signing up for races in advance, then getting injured and not being able to race. It's worth it for us to pay a little extra money and wait until the week of the race to sign up.
The optimist in me is still hopeful that I can run this race. The problem is my hip. I don't know if it's all the pavement running I've been doing, but last week on my 11-mile run I started to feel like a grandma who needed a hip replacement. Seriously? You'd be proud of me, though, because I didn't push it and try to finish, but listened to my body and stopped early. It was hard and frustrating, but I did it.
As I rest and wait for my hip to heal, I'm focusing on nourishing my body. I guess this is something I'm often focused on, but even more so when I'm injured. Now that I live in New York and am on the run all the time, healthy snacks are a must in our house. Since we're out in the city for hours at a time, I need to have ready-made snack to take with me. Enter in these Homemade Clif Bars!
I'm so happy with how these bars turned out. They hold together like store bought granola bars and they have an amazing texture. They're sweet and chewy with an occasional crunch from the puffed wheat cereal. Everyone that's tasted them has loved them! And my most important critic, Brett, strongly approves as well. Win!
The thing I love most about these Homemade Clif Bars is the ingredient list. Have you ever looked at the real Clif Bar's ingredients list? When I first started checking ingredient labels for the foods I ate, it was hard to find granola bars that fit my criteria. I was also shocked to see how many ingredients (many of which I've never heard of and can't pronounce) are in Clif Bars. Check it:
That's a ton of ingredients! A lot of the of the main ingredients I've heard of, but I'm not sure what all those vitamins and minerals are that have been added into this bar. Don't get me wrong, I still think Clif Bars taste amazing, but if I have the time to make my own from scratch, I'll choose a homemade bar over a store bought, processed bar any day. If I do buy granola bars, Lärabars are my favorite. So few ingredients and yet they taste amazing!
- Prepare an 8x8 baking dish by spraying it with non-stick cooking spay. Set aside.
- In a food processor, process the pitted dates until coarsely chopped. Add in the puffed wheat cereal, oats, chopped peanuts, flaxseed, cinnamon and salt and pulse a few times until everything is mixed together and there are no large pieces. Pour these dry ingredients into a large bowl and set aside.
- In a small sauce pan over low heat, whisk together the peanut butter and sweetener until heated through and thoroughly combined, about 2 minutes. Remove from the heat and stir in vanilla. Pour the sweet, peanut butter mixture over the dry ingredients and stir well. It will seem dry, but that's fine.
- Once all the ingredients are fully mixed, pour everything into your prepared 8x8 pan and press down firmly with your hands until the mixture is flat.
- Place the pan in the refrigerator so the bars can set. Cut into 16 bars.
Wrap each bar individually with saran wrap. Store in the fridge.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 117Total Fat 5gSaturated Fat 1 bargTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 56mgCarbohydrates 9gNet Carbohydrates 0gFiber 1gSugar 6gSugar Alcohols 0gProtein 2g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.