Food Recipes Fruit-and-Nut Energy Bars 4.3 (16) These chewy energy bars are packed with protein and fiber—perfect for breakfast on the go. And there are no chemicals, stabilizers, or fillers! By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on October 1, 2022 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 45 mins Yield: 12 bars Ingredients 1 cup walnuts ¼ cup raw sunflower seeds ¼ cup unsweetened flaked coconut 1 cup old-fashioned rolled oats ¼ teaspoon kosher salt 3 cups pitted prunes ⅓ cup freeze-dried strawberries, coarsely chopped Directions Preheat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment paper, leaving a 4-inch overhang on all sides. Spread walnuts and sunflower seeds in an even layer on a rimmed baking sheet and bake for 5 minutes. Add coconut to baking sheet in an even layer. Return to oven and bake until coconut is golden and fragrant, about 3 minutes. Let cool to room temperature. Meanwhile, process oats and salt in a food processor until finely ground; transfer to a small bowl. Add prunes and process until a smooth paste forms, about 2 minutes. Add oats and cooled walnut mixture and pulse, scraping down sides of bowl as needed, until well combined but pieces of walnuts are still visible, about 15 pulses. Transfer mixture to prepared pan and fold the overhanging parchment over the top. Press mixture firmly and evenly into pan using a flat-bottomed measuring cup. Top with strawberries, pressing lightly to adhere. Refrigerate until set, about 20 minutes. Using the overhanging parchment paper, carefully lift mixture out of pan. Cut into 12 bars. Store tightly covered in the refrigerator for up to 1 week. Print