Homemade Clif® Bars

As you all know I am not really outdoorsy.

And while oats and raisins and granola can certainly be eaten indoors it kinda seems like the outdoors have claimed them as their own.

 

So what I am proposing is that all us indoor people take back granola.  That’s right.  You don’t have to hike mountains and wears khaki to enjoy an oat bar.  You don’t have to drink water out of a water bottle and wear a backpack to enjoy raisins.

It’s a fact.  I am currently indoors, wearing non-khaki clothes, drinking a beverage out of a cup with no squeeze lid, and am gazing at my cute new bag that is on the table next to me.  All safely indoors.  AND I am eating an oat-packed, raisin-filled bar.

 

The whole idea of this snack might seem out of place on my sugar filled site, but I assure you, it’s every bit as delicious as say, a Caramel Swirled Pretzel M&M Blondie…ok, well, that’s not entirely true…but they’re really good.  A close second to those bars, for sure!

They are much like the Clif Bars that you can buy in the supermarket…but better, because you make them.  Homemade is always better, don’t you think?

 

My kids love them too, but I make them eat them outdoors.  Kids are messy, plus I’ve heard fresh air is good for kids.  Whatever.

So let’s get down to the dirty…

Grab your food processor.  I loathe mine…anyone have any suggestions about a good food processor? I need a new one!

Anyway, pulse some raisins until they are chopped up a little.  They will get a little sticky, that’s ok.

Then add in some of your other healthy stuff…oats, shredded wheat, cinnamon and a pinch of salt…pulse it together.

In a separate bowl whisk together some honey, some vanilla, a couple eggs and some peanut butter.

Mix the wet and the dry and if you’re feeling crazy add some mini chocolate chips.  Press it all into a prepared pan.

Bake it up and let it cool before cutting into squares.

No khaki necessary.

Print

Homemade Clif® Bars


Ingredients:

  • 1 cup old fashioned oats
  • 3 large biscuit style shredded wheat cereal, or 1 cup un-frosted spoon-size shredded wheat
  • 1 cup raisins
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup honey
  • 2 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°
  2. Spray an 8×8 pan lightly with cooking spray.
  3. Place raisins in food processor and pulse until lightly chopped (it will be sticky)
  4. Add the shredded wheat, oats, cinnamon and salt in food processor and pulse until mixture is finely chopped and incorporated.
  5. In a large bowl whisk together eggs, honey, vanilla and peanut butter.
  6. Add the oat mixture and chocolate chips and stir until combined.
  7. Spread in prepared pan and bake 15-18 minutes until edges are slightly golden.
  8. Let cool completely in the pan before slicing into squares.

Notes:

recipe adapted from California Raisin

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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david
david

The best food processor is a robocoup they cost more than the average one at walmart but mine has lasted me almost 30 years. You can buy one at any restaurant supply store

Suzi A.
Suzi A.

I had a 1/2 box of Shredded Wheat that I bought for another recipe and have been looking for something to use them for. I couldn’t even let these cool all the way before I started picking at them. They smell awesome! Next time I may add a little more peanut butter – just because I’m a P.B. junkie! Thanks for the recipe!

Lisa H.
Lisa H.

Would like to know the “shelf life” of this recipe once prepared? If you know how stable they are on the “trail” I would like to know as my boyfriend, and my ex boyfriend are going hiking in the spring on the A.T. (Appalachia Trail).
Thanks!

CS
CS

I am vegan and the reason why I eat Clif Bars is because they are vegan and do contain nutrients and protein. I’m just really disappointed that you used EGGS in these. One good thing about Clif bars is that they are dairy-free. Also, many people complained bout the price of Clif bars, but they are 70% organic and we all know that organic foods are more expensive.

Juleen Michelle
Juleen Michelle

Read and bake a lot of your recipes and I’m a few pounds heavier but HAPPY!!!!I would love to make these with cranberries and white chocolate. what would I put in place of the peanut butter?

Jennifer
Jennifer

Is there a substitute for raisins? Really don’t care for them.

Lindsey
Lindsey

Any suggestions for making them gluten-free?

Adrian
Adrian

Hello, I’m vegan and not sure if someone has asked this, but can a flax egg be used instead of normal eggs?

Jody Palmer
Jody Palmer

Hello there, how long do these last?

Ashlee

WOW first time here and I am in LOVE you are so creative excited to follow you on twitter and pinterest thanks for the great recipes

Brooke
Brooke

Can you tell me how to make these as thick as you did in the picture? I made them and they came out really thin. I am making them again and want to have them be nice and thick like your photos.

Thank you,
brooke

Mellissa
Mellissa

I just made these, using dried bing cherries because I had them on hand, and love them! I’m going to try freezing some and see how they hold up longer term 🙂 They are pretty easy to make in the old Cuisinart!

Kim Holt
Kim Holt

My husband loves Cliff bars, also. I started making his with whey protein and applesauce added for binding. The last time I made them, I also added puffed rice. That made them a little lighter.

Katie
Katie

i just made these but used dates since my raisens were hard as rocks. They turned out fantastic and my three year old, one year old an myself just ate 5 🙂

Byn

OMG! These look DIVINE!! I can’t wait to try them out. Thank you for sharing:)

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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