Recipes » Desserts » Decadent Chocolate Cranberry Energy Bars
T. Colin Campbell Center for Nutrition Studies

This recipe is from Cathy’s cookbook Love the Foods That Love You Back.


  • ½ cup old-fashioned rolled oats
  • ¾ cup raw buckwheat groats
  • 2 ripe medium-sized bananas, mashed
  • 2 tsp vanilla extract
  • ½ cup golden flaxseed meal
  • ½ cup freshly ground chia seeds
  • ½ cup cacao powder
  • ½ cup finely chopped pitted Medjool dates, or to taste
  • 1 cup finely chopped fresh organic cranberries
  • Pinch ground chipotle powder


  • 1. Preheat oven to 325 degrees F.
  • 2. In a large bowl, combine all the ingredients and mix well. Transfer the mixture onto a parchment-lined baking sheet. Using straight-edge rulers or icing spatulas, shape the mixture into a roughly 8 x 8-inch square that is 1 inch thick.
  • 3. Bake for 15 minutes. Remove the baking sheet from the oven, and gently cut the square in half. Then use a sharp or serrated knife to slice each half into 1-inch strips. Carefully separate the strips, leaving about an inch between each one to facilitate airflow and even baking.
  • 4. Return the bars to the oven for approximately 35 minutes or until fragrant, firm, and golden. Transfer the bars to a cooling rack and let cool.

Cooking Tips

  • 1. Chocolate Cranberry Energy Bars will keep in the refrigerator for about 2 weeks (if you don’t eat them before then!). They also freeze beautifully, lasting up to 3 months.

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