PB and J Power Bars


Simon Pask


  • 1/2 cup rolled oats
  • 1 1/2 cups pitted Medjool dates
  • 1/4 cup unsweetened natural peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup dried cherries
  • 1/2 cup almonds, roughly chopped


1. Line a 9-by-5-inch loaf pan with parchment. Pulse oats in a food processor until coarsely chopped—do not overprocess or create a powder. Add dates, peanut butter, vanilla and salt; process until mixture starts to stick together. Add dried cherries and pulse a few times.

2. Transfer mixture to a medium bowl and add almonds. Place a piece of parchment on top and knead with your hands to incorporate ingredients.

3. Transfer mixture to prepared pan and use a sheet of parchment to press and flatten evenly into pan. Refrigerate for at least 1 hour before cutting into bars. Store in an airtight container in refrigerator for up to 5 days, or freeze for up to 1 month. 

  • Active:
  • Total:
  • Yield: 12 bars

Nutritional Information

Calories per serving: 151
Fat per serving: 6g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 4g
Protein per serving: 3g
Carbohydrates per serving: 23g
Sodium per serving: 117mg
Iron per serving: ironmg
Calcium per serving: 26g

Good to Know

Can't eat peanut butter? Tahini, a paste made from sesame seeds, is a delicious swap.
From Whole Food Energy by Elise Museles. Copyright © 2016 by Quantum Books.