Make Your Own Energy Bars for Fall

fall colors in aspen

Fall is one of our favorite times of year in Aspen, and it’s a great time to hit the trail. We’ve been enjoying the changing aspen leaves up Castle Creek Road (perfect for a road ride or a hike up to Cathedral Lake), and at the Maroon Bells. Well, they’re just stunning, but there are a few things you need to remember this time of year when heading on an outdoor adventure:

1. Bring layers! The nip is in the air, as they say, so don’t forget a fleece, hat and gloves if you’re heading up into the mountains.

2. Bring plenty of food and water. Even though you aren’t sweating like in the summer, you still need to stay hydrated and properly nourished at altitude.

3. Don’t forget the camera.

To give you a little extra fuel for your adventure, our Pastry Chef Danielle Riesz has these delicious D’adventure Bars that can easily be made at home. She makes them for our Adventure Program participants, and they always come back asking for more. So will your friends/family.

pastry chef danielle

D’adventure Bars

400g rolled oats
24og bran flakes
400g shredded coconut
380g sliced almonds
300g sesame seeds
1,000g dried apricots, chopped
600g dried cranberries
600g dried golden raisins
600g agave syrup
600g honey
400g turbinado sugar
1,200g creamy peanut butter
130g dry milk
700g chocolate chunks
4ea. oranges, zested
1T salt

This recipe makes about 50 bars, so just freeze the rest for when you want to use them. Thaw and eat! Or, feel free to cut down the recipe for smaller batches.

1. On a sheet pan toast the oats, bran, coconut, almonds and sesame seeds.
2. In a large bowl combine the dry milk, cranberries, raisins, chopped apricots, chocolate chunks and all the toasted ingredients.
3. In a large pot combine the agave, honey, orange zest, turbinado sugar and salt. Bring to a boil. Once to a boil, continue to boil for 1 minute.
4. Stir in peanut butter, and then pour over the bowl of dry ingredients. Stir to combine. Spread out onto a sheet pan lined with a silicone baking mat. Roll flat with a rolling pin to make even.
5. Let cool, and then cut into 2×2 squares.