I haven’t baked in so long.  One of the major reasons I don’t is because we do not need the sweets in the house.  Grumpy and I both have the need for a diet lower in carbs.  He because he is diabetic, and me because I have anemia and need more protien than I need carbs.  I have really been picking and choosing what I do eat for carbs so I decided to give these Chocolate Chip Energy Bars a try this week.  I’m definitely happy I did!

Chocolate Chip Energy Bars #diabeticfriendly #breakfast #chocolate #pecans
These bars were delicious and can be made with several different variations.  I love the pecans nutty roasted flavor, but you can definitely do other mix ins.  I also made Blueberry Coconut Pecan with dried blueberries and Cookie Butter Raisin.  I did try coconut flour and coconut sugar in both recipes as well as agave syrup instead of honey in the Cookie Butter Raisin.  Try making these and mix them up the way you think you would like them.  Its a great base recipe for certain.
Chocolate Chip Energy Bars #diabeticfriendly #breakfast #chocolate #pecans
These bars were tasty the day they were made, but they were much better the day after!  What I love the most about these bars are they are homemade with real wholesome ingredients.
Chocolate Chip Energy Bars #diabeticfriendly #breakfast #chocolate #pecans
To make Blueberry Coconut Pecan bars:  Use almond butter instead of peanut butter, 1/2 cup unsweetened coconut flakes and 1/3 cup dried blueberries.  I stuck with honey for this one since the almond butter was looser than the peanut butter.  For sugar I used coconut sugar.
To make Cookie Butter Raisin Bars:  Use cookie butter instead of peanut butter, 1/2 cup raisins.  I used agave syrup for this in place of honey since the cookie butter was pretty thick.  For sugar I used coconut sugar.

slightly adapted from Diabetic Living

Chocolate Chip Energy Bars
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 6 bars
  • 2/3 cups rolled oats
  • 3 tablespoons chopped pecans
  • 1 egg white
  • 1-1/2 tablespoons Splenda Brown Sugar
  • 3 tablespoons peanut butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • dash of salt
  • 3 tablespoons ground flax meal
  • 2 tablespoons white whole wheat flour
  • 3 tablespoons mini chocolate chips
  1. Pre-heat oven to 300 degrees. Roast oats and pecan pieces until lightly browned, about 15 minutes. Remove from oven and cool.
  2. Line a loaf pan with Reynolds non-stick aluminum foil, making sure to leave foil around the edges of loaf pan to make it easier to remove bars and spray with cooking spray.
  3. In a medium sized mixing bowl, whisk egg white, peanut butter, honey, splenda brown sugar, vanilla extract, and dash of salt until well incorporated.
  4. Stir in flour, flaxseed meal, oat and nut mixture, and mini chocolate chips into wet mixture.
  5. Pat dough evenly into loaf pan. Bake 20-22 minutes. Remove from oven and gently remove foil from loaf pan. Sit on cutting board and cut immediately into 6 pieces.
Calories: 224 Fat: 10 Carbohydrates: 28 Fiber: 4 Protein: 7