Sports Bars

Sports Bars with Dried Fruit and Peanut Butter originally appeared in the January 2002 issue of Bon Appetit. Just for fun (and more justification for saving old food magazines) I looked up the recipe in my personal food magazine library. Sports Bars were created by Marie Simmons who says ” they are a smart way to refuel after a trip to the gym.”

The end result was very much like a Kashi bar, but tastier. These weren’t rich enough to qualify as a dessert, but they would make a healthy snack or breakfast bar. My only problem with eating them as breakfast bars is that the protein count isn’t very high.   

Here’s my re-make of the Sports Bar recipe. I didn’t intend to make so many changes, but had to use what was on hand.

Small Batch Sorta Like Sports Bars With Dried Fruit and Peanut Butter

Cooking Spray
1 ½ cups puffed wheat cereal (I used Weight Watchers lightly sweetened puffed wheat)
1/4 cup pecans — chopped and toasted
1/4 cup dried cranberries
1/4 cup banana chips
1/4 cup peanut butter — extra crunchy
1/4 cup honey or Lyle’s golden syrup

Preheat oven to 350°F. Line a 9×5-inch loaf pan with foil and spray with
nonstick spray.

Mix cereal, pecans, cranberries and banana chips in large bowl.

Combine peanut butter, and honey (or syrup) in a heavy small saucepan. Bring to
boil, whisking constantly until mixture bubbles vigorously and thickens

Pour peanut butter mixture over cereal mixture in bowl; stir to
blend. Transfer mixture to prepared pan; press to compact. Bake until just
golden around edges, about 8-10 minutes.

Cool completely. Cut into bars. Note: These will not hold together until they have cooled completely!

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  1. says

    I noticed in the original recipe that it also called for Corn Syrup – did leaving that out have any effects that you noticed?

  2. Anna says

    Hola, Amigo!Nope. At first I thought it might be to blame for why my bars were so crumbly right out of the oven. That is, I thought the corn syrup might have helped them stay together somehow. When they cooled, they held together just fine.If you follow the recipe as I wrote it and use 1/4 cup of honey, I think you’ll get a pretty strong honey flavor. So if you don’t like honey, you might want to tone it down by using a combo of corn syrup and honey. I didn’t want any honey flavor in mine, so I used 1/4 cup of Lyle’s Golden Syrup, which just tastes like caramelish sugar syrup. Next time, I might try a combo of honey and maple syrup or even caramel syrup. I think the most important thing is to just keep the proportion of thick syrups the same.

  3. says

    Thanks! That sounds good – I needed a reason to try/buy Lyle’s golden syrup anyway! I finally spotted it at World Market a couple weeks ago.

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