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    Home » Vegan Recipes » Vegan Baking Recipes » Vegan Energy Bars with beetroot & berries

    Vegan Energy Bars with beetroot & berries

    Published: Feb 23, 2016 · Modified: Sep 13, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Energy Bars
    JUMP TO RECIPE JUMP TO VIDEO PRINT RECIPE BOOKMARK SAVED!
    Pinterest pin for vegan energy bars

    Packed with good stuff, these delicious vegan energy bars are a perfect pick-me-up when you're in need of a boost. With nuts, seeds, oats, banana, beetroot and berries - their chewy texture and sweet flavour will keep you going until dinnertime!

    We all need an energy boost from time to time, don't we. And whether that's due to a long, hard gym session, exhausting kids or just one of those days when everything feels like hard work, these pretty pink vegan energy bars are here to help.

    Packed with banana, oats, seeds, nuts, beetroot and berries, these are easy to make from 100% good stuff and taste great too.

    Jump to:
    • 📝 What you need
    • ❄️ Freezing and Storing
    • 🤔 What else can I make for an energy boost?
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Vegan Protein Bars

    📝 What you need

    Ingredients

    • Beetroot
    • Bananas
    • Mixed berries (blackcurrants, blueberries and redcurrants work well - fresh or frozen)
    • Oats
    • Plant milk
    • Maple syrup
    • Nuts (I used almonds and hazelnuts)
    • Seeds (I used linseeds, pumpkin and sunflower seeds)

    Equipment

    Blender or food processor For blitzing and chopping ingredients here I used my Breville Active Compact Food Processor which at £30 is a bargain and really handy for all sorts of small chopping and blending jobs in the kitchen. Or sometimes I will get out my Magimix Pro Food Processor which has three different sized bowls for any size job. (This one was a gift for review from Magimix some years ago, but I'm a big fan and haven't ever been paid to say so!)

    Baking Tin This 20cm square loose-based tin by Lakeland would be ideal and easy to get the energy bars out of once cooked. I have quite a few Lakeland cake tins and they are sturdy and very durable. You will see from the photos that I used my nifty adjustable cake tin which is so handy for making cakes and traybakes of all sorts and sizes.

    Vegan Cereal Bars

    ❄️ Freezing and Storing

    These energy bars don't have a particularly long shelf-life as they have so many fresh and moist ingredients. So, I tend to keep 2-3 in the fridge then freeze the remaining bars in an airtight container.

    I then just get out a couple and let them defrost in the fridge for snacks for a day or two.

    🤔 What else can I make for an energy boost?

    These lovely vegan recipes are also perfect to keep your energy levels up on a busy day:

    • Quinoa Protein Energy Bars from Elizabeth's Kitchen Diary (use maple syrup or agave instead of honey)
    • Vegan Banana Muffins from The Veg Space
    • Carrot, Banana and Chocolate Chip Flapjacks from Tinned Tomatoes
    • Vegan Peanut Butter Cookies from The Veg Space
    Pinterest pin for vegan energy bars

    Please do save this vegan energy bars recipe on Pinterest --> --> --> Sharing my posts helps me to keep creating free vegan recipes!


    I love hearing from you! Do send me pictures of your very own vegan energy bars on:

    tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!

    And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼

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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Blackberry Muffins
      Vegan Blackberry Muffins
    • Vegan Peanut Butter Cookies
      Vegan Peanut Butter Cookies
    • Vegan Banana Muffins
      Vegan Banana Muffins
    • Vegan Flapjacks
      Vegan Flapjacks

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    📖 Recipe

    Vegan Energy Bars

    Vegan Energy Bars with beetroot & berries

    Kate Ford | The Veg Space
    Packed with good stuff, these delicious vegan energy bars are a perfect pick-me-up when you're in need of a boost. With nuts, seeds, oats, banana, beetroot and berries - their chewy texture and sweet flavour will keep you going until dinnertime!
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Snacks
    Cuisine British
    Servings 12 bars
    Calories 211 kcal

    Ingredients
     
     

    Bottom Layer:

    • 1 large beetroot cooked and peeled
    • 2 bananas
    • 175 g oats
    • 3 tablespoon maple syrup
    • 100 g nuts (I used a mixture of almonds and hazelnuts)

    Top Layer:

    • 70 g nuts roughly chopped (I used a mixture of almonds and hazelnuts)
    • 70 g mixed berries (fresh or frozen - blackcurrants, blueberries or redcurrants work well)
    • 45 g oats
    • 50 g seeds (I used a mixture of linseeds, pumpkin and sunflower seeds)
    • 1 tablespoon maple syrup
    • 3 tablespoon plant milk (oat, soya or nut)

    Instructions
     

    • Preheat the oven to 180C / 350F / Gas Mark 4.
    • Prepare the bottom layer - in a blender or food processor, blitz the bananas to a purée then tip into a bowl.
    • Blitz the cooked beetroot and add to the banana.
    • Blitz the oats then add to the bowl then do the same with the nuts.
    • Finally, add the maple syrup, stir well until fully combined.
    • Line a 20cm x 20cm baking tin (or approximately similar size) with greaseproof paper or baking parchment, and spread the mixture evenly over the bottom of the tin. Bake for 10-12 minutes, then remove from the oven and set aside.
    • Roughly chop the nuts for the top layer, (I prefer to do this by hand rather than in a food processor as you want them to stay fairly chunky).
    • Tip into a bowl and add the berries, oats and seeds.
    • Add the maple syrup and plant milk to the bowl, mix well to combine then spread evenly over the bottom layer.
    • Return to the oven for a further 12-15 minutes until starting to turn golden brown.
    • Remove from the oven and leave in the tin to cool. Then slice into individual bites or bars and enjoy!
      Vegan Protein Bars

    ENVIRONMENTAL INFORMATION

    Video

    Nutrition

    Serving: 1barCalories: 211kcalCarbohydrates: 26gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 12mgPotassium: 252mgFiber: 4gSugar: 8gVitamin A: 19IUVitamin C: 2mgCalcium: 28mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    For more energy bar ideas, check out these recipes from blogger friends:

    • Fruity Banana Breakfast Bars from Anne's Kitchen

    « Dough Balls with garlic and herbs
    Vegan Pad Thai Noodles »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Izzy says

      May 22, 2019 at 1:25 pm

      Hi,
      These looks amazing!
      By any chance can sub the bananas for dates? (unfortunately my partner doesn't like bananas)

      Reply
      • Kate Ford says

        May 22, 2019 at 7:39 pm

        Hi Izzy, it is hard to say for sure as I've never tried it, but as they are fairly sticky I imagine they would work well. Sorry not to be able to say definitely one way or the other!

        Reply
    2. Barbi Kirscher says

      December 01, 2016 at 2:23 pm

      Hi what does a g measurement?Thanks

      Reply
    3. Lauren says

      October 09, 2016 at 4:26 pm

      Also, sorry for the second question but these just look so good! Can you use steel cut oats?

      Reply
      • thevegspace says

        October 09, 2016 at 6:02 pm

        I've never tried them with steel-cut oats but imagine they would take quite a bit longer to cook and might be quite a different texture. I would stick to rolled or jumbo oats if you can!

        Reply
    4. Lauren says

      October 09, 2016 at 11:49 am

      How long do these last? And should you refrigerate them?

      Reply
      • thevegspace says

        October 09, 2016 at 5:59 pm

        Hi Lauren! Not particularly long - if you store them in the fridge up to a week, or else freeze them and just remember to get them out a few hours before you want one, (which is the tricky bit!!).

        Reply
    5. Urvashi says

      March 10, 2016 at 12:28 pm

      Seriously in love with these. So colourful. Perfect with a dollop of ice creamon the side

      Reply
    6. Choclette says

      March 04, 2016 at 5:14 pm

      These look wonderful Kate. I've made beetroot flapjacks and blackcurrant flapjacks and neither look anything like as pretty as yours. Plus I like the idea of having so many nutritional goodies packed into one bar.

      Reply
    7. Jenny Stukel says

      March 03, 2016 at 11:29 am

      Convert to cups and teaspoons?

      Reply
    8. Lauren Gaskill | Making Life Sweet says

      March 03, 2016 at 1:28 am

      Oh my YUM! I love these! So beautiful and wholesome.

      Reply
    9. Cara O'Sullivan says

      March 02, 2016 at 9:27 pm

      Can these be frozen? They look amazing.

      Reply
      • thevegspace says

        March 02, 2016 at 9:30 pm

        Yes definitely good for freezing Cara, (don't do what I did and forget about the last one in the biscuit tin for two weeks.... came back to a very large blue fluffy mouldy lump.... oops!).

        Reply
    10. Cindy Hoffman says

      February 26, 2016 at 5:31 pm

      The Energy Bars really look tasty and I am surprised that the requirements are readily available organic foods. Thanks a lot for the share and the recipe too. I am goign to try this over the weekend, cant wait to try it.

      Cindy

      Reply
    11. Bintu | Recipes From A Pantry says

      February 24, 2016 at 9:38 pm

      Man, I want to drop everything and make these right now.

      Reply
    12. Helen at Casa Costello says

      February 24, 2016 at 11:34 am

      How amazing do these look? Natural vibrant colours are magnificent. I will admit that I used to worry about vegetarians in pregnancy, before I become more informed and realised that most probably have a healthier diet than I do!

      Reply
    13. Jemma @ Celery and Cupcakes says

      February 24, 2016 at 6:43 am

      I love how pink these bars look. Great recipe and full of good nutrition too!

      Reply
    14. Nadia says

      February 24, 2016 at 12:36 am

      Love these bars! So colourful and full of nutritious ingredients 😀

      Reply
    15. Heidi Roberts says

      February 23, 2016 at 8:39 pm

      Oooh beetroot - what a great way to get this powerful veg into your diet.

      Reply

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