Homemade Clif Bars (No-Bake!)
I had been in the dark about Clif Bars until just a couple of months ago. I had heard of them, but I typically don’t buy bars like that, so I had never tried one. I met a good friend for dinner one night, and she was giving me the details about her relatively new job. Among the perks were free, healthy snacks in the cafeteria area. She said that there were bins of Clif Bars, and when I mentioned that I’d never tried them, she pulled one out of her purse and gave it to me. A few days later I was spending the bulk of the morning running errands and without fail, found myself starving. I didn’t want to get fast food or hit a vending machine and then remembered that I had the Clif Bar in my purse. I dug it out and gave it a try. It took approximately 2.2 seconds for me to realize why so many people are such big fans of these bars. It only took another 10 seconds to start brainstorming ideas for a homemade version. Through some trial and error, I came up with an awesome replication of the Chocolate Chip Peanut Crunch variety.
Even though there isn’t anything inherently “bad” for you in these bars and they are certainly a step above your typical processed granola bars, but I still relish making anything I can from scratch in my own kitchen. I grabbed the wrapper to study the ingredients, did some Googling and finally came up with these bars. I absolutely love them – they’re sweet, chewy, a little crisp and packed with flavor. These are sweetened with brown rice syrup, don’t include any sugar and are gluten-free. These make an awesome snack, and are a perfect substitution for breakfast or lunch if you’re running late or on the go.
If you’ve had them, what’s your favorite Clif Bar flavor?
One year ago: Maple-Walnut Fudge
Two years ago: Pancake Cupcakes with Maple-Bacon Frosting
Three years ago: Chewy, Fudgy Triple-Chocolate Brownies
Five years ago: Beef Mushroom Barley Soup[/donotprint]
Homemade Clif Bars
- 1 cup (147 g) dates, pitted
- 1¼ cups (23.33 g) crisp rice cereal
- 1 cup (81 g) quick-cooking oats
- ¼ cup (36.5 g) coarsely chopped peanuts
- 2 tablespoons ground flaxseed
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- Pinch salt
- ½ cup (129 g) peanut butter
- ⅓ cup (113.67 ml) brown rice syrup
- 1 teaspoon vanilla extract
- ¼ cup (45 g) mini semisweet chocolate chips
- Spray an 8x8-inch pan with non-stick cooking spray; set aside.
- Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.
- Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract.
- Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into bars, then wrap individually in plastic wrap and store in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Do they taste like Clif bars? I dunno. I’ve had Clif bars, and I’ve had these, and I can tell you neither of them taste like your typical, bland or over-sugared “fitness” bar, and that’s a good thing!
I reduced the peanuts by half and added some cocoa dusted almonds I had on hand to make up the difference.
These were a big hit with the family, and they taste great out of the refrigerator.
For ease, I wrapped mine in aluminum foil instead of plastic wrap.
I did not have brown rice syrup, so I used Agave, and I did not have peanuts, so I used more peanut butter (crunchy). I also did not add the chocolate chips. They were delicious!
Wow. Yes. These are excellent.
I followed the recipe to a T except added the date purée to the saucepan with the PB and BRS. Seemed it would be too sticky / hard to mix in otherwise and this did make it mix in easily.
Also I used walnuts because that’s what I had.
I strongly recommend following the recipe regarding brown rice syrup. I think that’s what makes these such a perfect analogue for Clif Bars. I know expensive, but it only uses 1/3c so in the end probably significantly cheaper than buying clif bars.
Thank you so much for this!
We absolutely LOVE this recipe. Have made it SO many times! Cliff bars are so yummy but so darn expensive so this has been such a blessing of a recipe to me and my family. With 5 of us eating these we definitely make a double recipe!
Only thing I do slightly different is to pulse all the dried goods in the food processor, not just the dates. Then add the peanut butter mix into the food processor and pulse a bit more. (sometimes will still have to dump it into a bowl and mix with a spoon)
Thank you for this recipe!!!!
Honey works amazing as a
Substitute for the rice syrup!
I appreciate that you have so many homemade options for various recipes! Do you have one for luna bars? The blueberry bliss are my favorite, but I’d love to find a homemade version. Thanks.
I made these today and they turned out perfectly! I doubled the recipe and added dried blueberries but no nuts or flaxseed. My puree was of regular and golden raisins as I had no dates. I used granola instead of cereal and NH maple syrup with the peanut butter. A great recipe! 😋
IF, I follow your directions, to the “T”, how long would they last unrefridgerated ????
I’d say about 5 days. Enjoy!
These are a.m.a.z.i.n.g!
For the nutritional content, what size bar are you considering as a ‘serving’?
Hi Clint, You’re cutting 9 bars out of an 8-inch square pan, so approximately 2 ⅔ inches square?
Delicious, healthy, and cheap! I’ve started making these every single week instead of buying the Nuts and Seeds Clif bars. I omit the chocolate chips and replace brown rice syrup with maple syrup because that’s what I had on hand. Works great. I also sometimes add chia seeds for a little extra nutrition.
These are really tasty and I primarily make these to save money and break our Clif bar habit at home. I’ve calculated that this homemade recipe costs $0.48 per bar. Each Clif bar at our local grocery store cost $1.99, although my friend says she gets them for $0.99 at another store. So either I’m saving $1.51 or $0.51 per bar! Either way, that really adds up considering my family eats about a pan of these per week! You could say I save between $4.50 – $13.50 for every pan I make rather than buying pre-packaged, more-processed Clif bars at the store.
(Note that depending on your cost of ingredients and where you buy Clif bars, my estimates might not apply to your situation.)
Could I substitute the rice syrup with honey?
Tia! Can’t wait to try this recipe!
I think that would work, it will just have a stronger flavor.
Did you do the math to find out the total approximate cost per bar when made with your recipe? I would be doing this in an attempt to save money.
Hi Sandra, I did not calculate the difference in cost, sorry!
I make these to save money and I’ve calculated that they cost $0.48 per ~2-oz bar. Each 2.4-oz Clif bar at our local grocery store cost $1.99, although my friend says she gets them for $0.99 at another store. So either I’m saving $1.52 or $0.52 per bar! Either way, that really adds up considering my family eats about a pan of these per week! (Note that depending on your cost of ingredients and where you buy Clif bars, my estimates might not apply to your situation.)
I would like to make these in bulk – say about 4 times as much (to yield approximately 36 – I like to have one every day for a month). Do they freeze well?
Hi Sandra, Yes, they freeze very well!
I never have brown rice syrup on hand. Do you think I could substitute some honey for that? I think maybe I will give this a try.. I’ve never had a clif bar, but these sound good. I love anything with chocolate and peanut butter
Hi Dawn, You can make that substitution (or use Lyle’s Golden Syrup), but both will have a more pronounced flavor than brown rice syrup. Enjoy!
I love this recipe! I’ve been using it for a few months now and I’ve been modifying it here and there to my style. I don’t use brown rice syrup, I substitute with half maple syrup, half honey. I don’t add chocolate chips, but I’ve tried raisins and dried cranberries. I’ve also tried almonds instead of peanuts. As soon as I finish them, I throw the pan in the freezer for about 30 minutes before removing them and cutting them into bars. I store them in the fridge and they taste great all week. I’ve also stored some in the freezer in a ziploc bag before going on vacation, when I got home I thawed them in the fridge overnight and they were still as good as the day I made them. I bet they’d last a few weeks if not longer in the freezer. I’ve started buying my ingredients in bulk to save money. By the way, I did the nutrition facts on mine (no choco chips): 300 calories / bar (8 bars total). 13.7 g fat / bar, only 2.4 g saturated. 41g carbohydrates, 21 g sugar, and 8.6g protein. Perfect for me right before a workout. My bars are pretty big, you may choose to cut 9 from a 9×9 pan or maybe 10 or 12.
I have made this recipe multiple times. They are so good that it is very hard not to eat more than I should per day.
Any idea if these freeze well?
Hi Alan, Yes, they do!
These bars are awesome!!! Sooo yummy and healthy. We love the crunch of the rice crispy cereal. I used honey instead of brown rice syrup. Even my two year old loves this healthy snack!
I don’t have any ground flax seeds. Would it be ok to substitute wheat germ?
Hi Sue, Yes, that would work!
Were you able to find Rice Krispy cereal without sugar.? If so where did you buy it. Thank you.
Does anyone have ideas on alternatives for the peanut butter? Also, are the peanuts what make this bar firm / crunchy? TIA
I just made them with soy nut butter, and they came out great! I used chopped pecans instead of the peanuts, but I think it would still work if you left out the nuts entirely. You just might have to increase the oats a little bit?
I made these today, with almonds and almond butter instead of peanuts. I also stirred a tablespoon of Dutch cocoa into the warm almond butter mixture. They are soooo good! I was going to add chocolate chips but they didn’t need them. They are going with my daughter’s dance team to competition this weekend and I know they will love them. Next I’m going to try maple walnut. Thanks for yet another great recipe!!
Michelle…I was wondering if you’ve ever tried utilizing dried cherries instead of dates in a recipe like this? I believe the cherry taste would be more prominent than dates…but I happen to have a bag I’d like to use and not waste. Thoughts? Thanks in advance. :)
Hi Tamara, Along with being relatively mild flavored, dates are also extremely sticky, which makes them a great binder for things like this. I’m not sure that dried cherries are as sticky. You could give it a try, but you might find that your bars are a little crumblier.
I made these today for my family. Sub’d for the peanuts because we have allergies in our school: almond butter (super creamy) and cashews for the chopped peanuts. Added a little shredded coconut. Gluten free quick oats made it GF for the husband. Really tasty and filling. And none of that creepy “soy protein isolate”
Hello! Is there any way this could be adapted for the chocolate chip version, without the peanut butter? I realize that it’s been a few years and I may not get a response but fingers crossed!
I really like these! Thank you for sharing the recipe!
I screwed up the recipe and it still turned out great. (Forgot the vanilla, used old fashioned oats-tried to chop them up more- and the PB didn’t have much oil in it) The kids loved them! I am going to double the batch and make some more tonight for their lunch boxes tomorrow. Super delish.
These are awesome. Any alternative flavor ideas? Also, any idea what I can substitute for dates? They are kind of pricey and I’d like to make a bunch of bars for “party favors” for an upcoming wedding. Thoughts?
Dates are a great binder because they are sticky and fairly neutral-flavored. You could use another type of dried fruit or something like figs, but it will certainly have a more prominent flavor.
thanks Michelle! Any ideas on a non-fruit like substance to use? I am trying to think of something that will bind the bar together (similar to the dates) that is cost effective. Any insight you have would be greatly appreciated! Also, have you ever substituted the rice crisp cereal for “soy crisps”? Seems its prevalent in clif bars and I was wonder if you’ve ever experimented. Thanks!
You could try something like applesauce, but I don’t think that it would be sticky enough to bind. I haven’t used soy crisps; I don’t eat much soy at all.
Hi, Michelle! I made these yesterday. I doubled the recipe and put them in an 11×17 pan, and between myself, my 17-year-old daughter, and my extremely picky 8-year-old daughter, they are half-eaten! I’ve had to hide them. Thanks so much, these are delicious!
Just made your cliff bars, I made them “white chocolate macadamia nut”
I basically substituted ‘Cashew Butter’ for the “Peanut Butter”
“macadamia nuts” for “peanuts”
and “white chocolate” for the “semi-sweets”
Also I couldn’t find any dates so I used “date sugar” by (now real food) and my bars came out a little dry so I think i will add water to the date sugar and see what happens with the next batch.
I plan to make the coconut and chocolate ones next. substituting shredded coconut for the nuts and a peanut butter that has coconut butter in it. If the taste is too strong of peanut butter of the coconut ones then I will use cashew butter. If you are wanting to make the mint ones then I would suppose using mint extract in place of the vanilla and a light tasting butter for the creamyness you need.
I was so excited to try this recipe!
I followed the recipe exactly and the flavor is excellent. However, they are very crumbly and don’t stay together in bar form at all. Any ideas what could have gone wrong? I did notice that my peanut butter brown rice mixture did not really melt when placed on the heat. It actually tightened up and became more gluey. I used homemade peanut butter.
I will definitely try these again. Any suggestions would be appreciated.
Hi Lisa, It sounds like it could definitely be the homemade peanut butter. It has much different properties (and his way less oily) than commercial peanut butter, which is why your bars ended up too dry. I would try regular peanut butter, or compensate with something to mimic the oil.
Your ingredients are a bit off because when I did this the first time it came out falling apart and dry. It needed more peanut butter and brown rice syrup. I tried it again with more wet ingedients and they didn’t fall apart. These are great though!
Do these have to be refrigerated? I want to overnight mail them to my daughter so she can take on her trip to Europe. Will they keep without being refrigerated? Thanks for the recipe. It is wonderful!
You can definitely keep them without refrigerating them. I hope your daughter enjoys them!
Can you make this without using dates? I saw another lady used prunes but I wouldn’t want to use that either.
Hi Kendle, The pureed dates is what creates the sticky texture needed to bind the bars. You could probably use another type of dried fruit (figs, maybe?) if you prefer.
I’m drooling over these!!! They look so good
Hi, can’t wait to try these! I’m interested in adding in some whey protein powder, just curious if you think I might want to adjust the recipe if I did so. Thanks!
Hi Chris, I haven’t added whey powder, but I don’t see why you couldn’t. It would all depend on how much you add; might want to cut back on some other drier ingredients or else they may end up a little crumbly.
Michelle -I put some in the fridge and some in the freezer….the freezer ones are definitely less crumbly..almost perfect! Will try more dates next time just to see…but these are near perfect!! I doubled the recipe and made a 9 x 13 pan and they are almost gone. Love love love these!!!
Michelle, I tried to read through most of the comments and i didn’t see anything about this….if you already answered it I’m so sorry! I made these bars today and they tasted absolutely amazing! I am working my way through Insanity…and many times for a post workout snack OR just to keep in my diaper bag for when I get hungry….cliff bar! My husband also likes to take them to work. Therefore, we go through many of these! So I added a few dark chocolate chips to the recipe and also used honey instead of the brown rice syrup, simply because I didn’t have any on hand. NOW-like I said….we loved how these bars tasted! My husband said that if I can fix one thing about them that he will never eat another Cliff Bar again! So, the only problem we had with these was that they were still a little crumbly. Not bad at all, but if you put them in a bag or purse and just throw it around (which happens to this moms bag all the time!) it would definately crumble. NOW, my question for you is if you had this problem at all?? Would it change anything to bake it for a short amount of time?? Use more dates?? Or is it because I didn’t use brown rice syrup?? I know you have done tons of research and put much time and work into these bars, and in no way do I want to belittle that at all!! I understand the time and work that goes into things like this…and I just wanted to let you know that I greatly appreciate you sharing this with all of us! Just wondering if you have any suggestions for me?!?! Thanks so much!
Hi Sarah, I didn’t find the bars to be crumbly at all. You could try using more dates so that the binder is thicker. I don’t think that using honey instead of brown rice syrup would make a difference since they have a similar consistency. You could also try refrigerating them, which may firm them up.
I find sometimes my dates are a little dry so I add a bit of water to help hydrate them. Adding warm water, a tbsp at a time may help too.
Sound delish! Been looking for a breakfast energy bar to get me going. This looks like it will be great. Thanks for sharing the recipe.
I substituted almonds and raw almond butter for the peanuts and peanut butter, ground chia seeds for the flaxseeds, left out the chocolate chips, and added a few crushed graham crackers bc I was low in Rice Krispies. Despite all the changes, they turned out great! Softer than Clif Bars, and without the aftertaste (soy protein, maybe)? Thanks so much!
Just a note. There is some controversy over the gluten status of oats. I only know this because my mom is having to switch to a gf diet, and I am researching these things. Apparently, even though regular oats have only a very low gluten content, those who are extremely sensitive to gluten may want to substitute gluten free oats in this recipe, just to be sure. I can’t wait to try this! I work out a lot, and buy Clif bars in bulk from Costco. The idea of making them from scratch has major appeal for me!!
I was just going to say the same thing about it not being truly gluten free as there are oats in it. My father in law has celiac disease and oats are included in the list of gluten containing products he has to avoid. I would suggest labelling them as low gluten rather than gluten free.
i am sooooooooo gonna try this! our favorite Clif flavor is White Choc Macadamia. that being said, i have a few questions: can i omit the dates and peanut butter? or do they HAVE to be used because they are a “binding” agent? or are they used as a seperate “flavoring” for each flavor? are those ingredients specific to this recipe? as you can see, im very inquisitive, ;)
Hi Crystal, To answer your questions… the dates are indeed a binding agent. The commercial Clif bars use a “date paste” so that’s why I did the dates for a binding agent. If there’s something else you have that you want to use as a binder, you could, but that’s used as a binding agent, so you don’t want to eliminate it without using something else. The peanut butter you could play around with… maybe almond butter if you’re making macadamia?
cool!! Thanks!! :)
Yum!! Love a homemade version of anything, plus no-bake?! Win-win!
I found your recipe tonight and had to try it. It is quick, easy, and delicious. I had to substitute a few ingredients but it was still great. This recipe is already a hit at my house.
I eat Clif bars like a crazy person and probably could not make them frequently enough to fuel my habit! But I wanted to make these to get a little variety into my rotation. I love the flavors. But I have one suggestion that worked out well for me: my dates became a firm puree instead of pieces and were difficult to mix with the oats/cereal, so I threw everything back in the food processor (oat, cereal, dates, nuts, and all) and they mixed well and I think the texture is even better! So if anyone is having trouble mixing, give this a shot! Next time I might pour the PB/rice syrup into the food processor, too. Thanks for the fun recipe!
This would be great as a post-workout snack! Must try.
The Coconut Chocolate Chip Clif bars are by far my favorite – they taste just like an Almond Joy!
I love the blueberry ones of the clif Z Bars (they are the kids version) but they are mega delicious
I’m definitely going to try these! just slightly sad that they aren’t nutritionally adequate to real Cliff bars :( Here in Canada, Cliff bars are $2.50 a piece! Granted I’m obsessed with them and will pay whatever the cost, but these will be my guilty version of cliff bars when I’m craving something sweet. Thanks for creating these and sharing with everyone!
Also following you on twitter now – yum!
the cool mint flavor is my favorite!
I’m a fan of Clif products – their granola bars (more geared toward children, but the child in me just had to have them) are always a winner in my house! Definitely going to have to give these guys a try!
the white chocolate macadamia nut are out of this world!!! target occassionally has them on sale for $5 for a box of six so i stock up!
the white chocolate macadamia nut are out of this world!!! target will occassionally have them on sale for $5 for a box of 6 so i stock up!
My husband eats at least one a day, so this is great. I will have to leave the chocolate out and may play with some spices. Thanks for the great idea.
These are beautiful! And I’m sure you can save a bundle of money making your own Clif Bars :)
Yeah, gotta try these. My son has an allergy to eggs, wheat, and dairy. I hope he likes these. It is so hard to find things he is willing to eat, but he loves peanut butter and chocolate, so we shall see.
This would be perfect for my daughter who has gluten allergy. What can I substitute the peanuts/peanut butter. She is allergic to that too.
Try sunflower seeds and sun butter. It tastes very similar to Peanut Butter.
These look super yummy! I tried making granola bars last year and that ended terribly. I’m definitely gonna try this soon :)
Does anyone know how long these will keep in the refrigerator? And what section of the grocery store would I find brown rice syrup? I’ve never used it so I have no idea.
Hi Mandy, These will keep for about a week in the refrigerator. You could also store them in the freezer for an even longer shelf life. I actually ate one straight from the freezer last week (I let it sit out for about 15-20 minutes) and it was great!
I love the chocolate mint cliff bars – so might have to try that one! These look great. Now if I just knew where to get brown rice syrup….
Wow another great thing to take to work… midnight is a “trap” if you don’t plan what you are having during the night,,, you end up eating too much junk… thank you… never used brown rice syrup… hmmm …. health food store???
Hi Roxanne, I actually get brown rice syrup at my regular grocery store, in the “healthy” section where there are a few short rows of organic, gluten-free, etc. products.
I love Luna bars (the ‘For Women’ Clif bar) and pretty much depended on them to be my breakfast in college! These look so similar to the real thing — the rice cereal is really the key!
I’ve been making something like this and playing with the recipe, love the addition of brown rice syrup. so much better for you than something that has been on the shelf for who knows how long. Nice work.
Really want to try these! Any suggestion for substitute for the brown rice syrup?
Hi Jane, If you can’t find brown rice syrup, you could substitute honey.
Those look so good–but I don’t have a food processor (hint hint)
OMG I LOVE clif bars!! I live off them sometimes when I’m in a rush! haha
I recognized the basics of this recipe, (the flax seed was a tip off) and being the amateur food anthropologist that I am, checked out when your source published their recipe. That was 2008. I’ve been making these since finding a recipe on Epicurious a couple years ago, which was sourced to a contest winner at the Plains Peanut Festival in Georgia, back in 2001. I have a feeling there are variations going back a lot farther than that. And btw, I’ve found many Asian food stores are a good source for brown rice syrup, particularly H-Mart, a Korean owned company which literally, has stores on both coasts. It’s pretty cheap there. Enjoy your work!
I’m afraid our family doesn’t care for the traditional Cliff bars, but my husband really likes the Cliff Mojo bars, and I eat a Luna bar every day. Is there any chance you might take up the challenge of making these bars? I would be thrilled if you did!
Hi Jocelyn, I haven’t tried those, but I will definitely check them out!
You NEED to try the white chocolate macadamia kind, it is my favorite. I hate when people say “so and so healthy treat tastes like cake, brownie, etc..” but this one actually tastes like cookie dough to me! These look soooo good. I think I need to make a batch asap.
These sound delish. I have not ever tried a Clif bar, did not like to think about eating to much processed food, but I can’t wait to try these.
What a great idea! I’m excited to try these.
These are a great snack to have on hand whether it’s before/after exercising or a long morning of errands. Definitely need to try!
Such a good idea to recreate these! I LOVE the White Chocolate Macadamia Nut Clif bars :)
Omg, these are so perfect. I love Clif bars for the convenience but I also hate the idea of processed ingredients. Yours a totally worth whipping up. Thanks!
I’ve actually never had a Clif bar, but your recipe looks amazing … and anything with peanut butter is a win for me!! I think there will be some bar making very very soon.
These look really great! Love homemade versions of store-bought foods!
Nicely done!! I love Clif bars, they are great on the days that I work out 2 times
I am SO excited about your homemade Clif Bars. I LOVE them. My favorite is the white chocolate macadamia nut ones (best with a skinny vanilla latte :).
These look amazing, Michelle! Unfortunately, however, I just calculated the nutritional information per your recipe and serving size. 8 Weight Watcher Plus points for one bar. UGH :( That’s a bit steep to do anything but have the occasional indulgence of these yummy looking treats.
I get the same WW point calculations Becca H……
I don’t mean to be critical but I would not label this recipe as a Homemade Clif bar….while similar….they have more calories, more sugar, more carbs and less protein than the original. Kind of misleading for folks that are looking for a homemade less expensive alternative.
Hi Becca and Marcy, I’m sorry you’re disappointed in the WW points calculation; I don’t follow the program so I’m not sure what affects the point levels. These are slightly larger portions than a traditional Clif bar; if you’d like to reduce the calories, carbs, etc. you could cut them into smaller bars. That being said, the actual ingredients are very, very similar, and of course the nutritional stats aren’t going to be exact (that would be nearly impossible), but they are in the same ballpark. Store-bought Clif bars aren’t low-calorie, low-carb or low-fat.
@ Marcy, I don’t think you understand the definition of HOMEMADE. I don’t understand how this was misleading in any way. Michelle never claimed that this was lower anything. Just an alternative to buying it at the store. Do your homework/research and make a clif bar that meets your expectations.
Mmm…these look delicious! I’ve always wanted to try making Clif bars homemade!!
I love Clif bars, but they get to be a little expensive. Thanks for doing this recipe!
I don’t know if you planned for this, but the nutrition and serving size for your bars comes out really close…and I like even better because you don’t use soy.
The originals are here: http://www.clifbar.com/food/products_clif_bar/
Brown Eyed Better Bars
Serving Size 72 g
Amount Per Serving
Total Fat 12.3g 19%
Saturated Fat 3.1g 15%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 127mg 5%
Total Carbohydrates 41.5g 14%
Dietary Fiber 4.5g 18%
I hope you’ll replicate some of the other flavors!
I have so many friends and family members with food sensitivities/allergies/restrictions (vegan, gluten free, dairy free, no eggs, no sugar, etc) that this tasty sounding recipe is a godsend. I can’t wait to make it and hope it is as tasty as it sounds!
Thanks for sharing!
Our whole family loves Clif bars!! Especially my younger brother. Our favorites are the Maple Nut, the Banana Bread and their seasonal flavors! (Pumpkin and Gingerbread)
I love Clif bars!!! Cool mint is probably my absolute favorite…but there are a lot of great flavors! I really like the Clif Builders Bars for after a work out.
Any suggestions where to purchase brown rice syrup in southern California?
I purchase brown rice syrup in the organic/health food section of my regular grocery store.
Recipe sounds great I live in the UK and would like to know where I can get brown rice syrup from?
Hi Julie, Unfortunately, I’m not familiar with the UK and where certain ingredients are available. If you can’t find it locally, you might try ordering it online, or you can substitute agave nectar.
I used honey and it came out great! Love the recipe makes a great breakfast!
I’m in San Diego, and Sprouts has it in their baking aisle near the maple syrup and other sweeteners
Beautiful photo, Michelle! My issue with Cliff Bars is that they’re way to sweet for me, especially in the morning (I say this with a mega sweet tooth). But your version looks perfect to me! Brown rice syrup is a great addition.
I’ve had the mint chocolate cliff bar and it tasted great but these look even better. I love that they’re homemade so you know exactly what’s going into them and you can kind of customize the flavors to your own taste.
I love making homemade bars with dates and oats – so many ways to go from there and yours look great!
I love Clif Bars! The Chocolate Chip Peanut, Carrot Cake, and Peanut Toffee Buzz flavors are my favorites. Great idea to make a homemade version!
Yum, I love Clif bars! I would have one everyday if they weren’t a buck a pop! These look delicious! I have a bag of dates in my pantry that I wasn’t sure what to do with – I guess I know now!