Birds and Bees Power Bars


In my continuing effort to spur consumption of oats and save the world, I present you with the recipe for Birds and Bees Power Bars. This is a recipe that I developed for the North Hartford Community Kitchen for the week when we did “Cooking With Kids”. I was trying to come up with a sweet snack that was relatively nutrient dense and didn’t break the bank. It’s got a glycemic load of 11, an excellent omega 3 to omega 6 ratio and is packed with minerals. Not bad for a chocolate bar.

Birds and Bees Power Bars

1 Cups Peanut Butter
½ Cup Raw Unfiltered Honey
¼ Cup Molasses
1 TB Butter
1 TB Cinnamon
¾ Cups Walnuts
½ Bag (7 oz) Coconut Flakes
1 Cups Oats (or Rolled 5 grain cereal)
¼ Cup Sunflower Seeds
¼ Cup Pumpkin Seeds
½ Cup Ground Flax Seeds
½ Cup 10 Grain Hot Cereal (or 7 or 9 grain)
1 Bags (10 oz) Bittersweet Chocolate Chips

1. Pre-Heat oven to 350 degrees.
2. Toast Oats, Sunflower Seeds, Pumpkin Seeds, Walnuts and Coconut in oven for 5 minutes.
3. In a sauce pan, simmer Peanut Butter, Honey, Molasses and Butter for 5 minutes.
4. Combine and mix dry ingredients except for Chocolate. Divide into two mixing bowls.
5. Combine the wet and dry mixtures in a bowl and mix. If mixing by hand, divide Peanut Butter
mixture between the two bowls and mix well. Combine the mixtures and finish mixing.
6. Press into a buttered cookie sheet. You can cover with wax paper and roll with a rolling pin or
just work it with your hands until it’s even and fairly flat.
7. Bake for 6 minutes.
8. Cover with chocolate chips and bake for 4 minutes.
9. Take out of the oven and spread the chocolate evenly.
10. Set in refrigerator to set. Cut and serve at room temperature.


1. Add dried banana chips.
2. Add dried cranberries, blueberry, papaya, raisins and/or other dried fruit. Skip the chocolate.

A printable PDF of this recipe can be found here.

Nutrition info can be found here. (10 grain cereal is in place of oats. I was trying to approximate the 5 grain cereal I first used in this recipe)



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About Marc Brazeau

Free lance cultural attaché. Writing at REALFOOD.ORG.

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