Made mostly of carb-dense dried fruit, these bars are fantastic on-the-go fuel. Very little fat and protein means they will digest well for most people. They also hold up well when stuffed in a jersey pocket for countless steamy hours. I like to bundle them up in reusable beeswax wraps. 

3/4 cup pitted dates

3/4 cup rolled oats

3/4 cup dried cherries or dried

blueberries

1/2 cup dried apricots

1/3 cup dried currants

2 tablespoons honey

3 tablespoons chia seeds

1/4 teaspoon salt

Place dates in a bowl, cover with hot water and let soak at least 30 minutes. Place oats in a food processor container and blend into pebble-sized pieces. Drain dates, pat dry with a paper towel

and add them to food processor container along with remaining ingredients. Blend until mixture sticks together.

Spread the mixture into a parchment paper lined square (8x8-inch) baking pan and press down firmly to compact. Place pan in the freezer for 1-hour or more to firm up the mixture. Remove pan from freezer and lift out the square fruit mixture from the pan. Slice into 12 squares. Keep bars chilled in the refrigerator. 

Who says energy balls need to be dominated by sweet flavor? Miso and tahini add a “what’s that?” flavor switch-up to these portable savory-sweet power balls that can help you get through the mid-workout slump. A coating of sesame seeds lends these nourishing balls a nice crunch.

1 cup rolled oats

1/2 cup dried apricots

1/2 cup raisins

1/4 cup tahini

3 tablespoons honey

2 tablespoons white or yellow miso

1 teaspoon orange zest or lemon zest

1 teaspoon ground ginger

3 tablespoons sesame seeds

In a food processor container, place oats and pulse until they are pulverized. Add apricots, raisins, tahini, honey, miso, orange or lemon zest, and ground ginger to container and blend until mixture sticks together when pressed between your fingers.

Using damp hands, roll mixture into 1-inch sized balls. You should get 12 balls. Spread sesame seeds out on small plate and roll balls in seeds. Place balls in the refrigerator to firm up.

Full of natural sugar, dates are already an excellent ride fuel. Stuffing them with a creamy filling takes them to the next level. Truly crave-worthy fuel. Soft Medjool dates provide a bigger blast of carb energy and are easier to stuff, but less expensive Deglet Noor dates are a good option here, too. You may have some extra filling that can be used to stuff more dates. These are best transported in a small zip-top bag. 

16 pitted dates

Filling Options:

1/3 cup peanut butter

2 tablespoons cocoa

2 tablespoons honey or maple syrup

1/8 teaspoon salt

OR

1/3 cup tahini

Zest of 1 lemon

2 tablespoons honey

1/8 teaspoon salt

In a small bowl, stir together peanut butter, cocoa, honey and salt. Or stir together tahini, lemon zest, honey and salt

Split open each date, being careful not to slice all the way through. Stuff each date with one of the filling mixes.

Can’t stomach the thought of taking in another bar or gel? These two-bite blueberry stuffed corn muffins are easy to pack, contain the requisite carbs to keep you going strong, and turn any adventure into a delicious one. 

1 cup corn flour or masa harina

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk

2 large eggs

3 tablespoons honey

2 tablespoons vegetable oil

1/2 cup fresh or frozen blueberries

Preheat oven to 350°F. In a large bowl, stir together corn flour or masa, baking powder, baking soda and salt. In a separate bowl, whisk together milk, eggs, honey and oil. Add milk mixture to the flour mixture and stir until everything is moist. Fold in blueberries.

Divide mixture among 16 silicon or greased metal mini muffin cups and bake for 15 to 17 minutes, or until muffins are set. Let cool for several minutes before unmolding and cooling further on metal racks. Keep chilled for up to 5 days.

Who says you can’t bring granola along with you on a long ride? Soft and chewy with a chunky texture, these are a granola lover’s dream. No bowl required. And they don’t skimp on calories, so certainly can help keep you feeling well-fuelled. Almond butter, cashew butter, or even sunflower butter are good options for these cookies.

1/2 cup nut butter of choice

1/3 cup maple syrup

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons coconut sugar or brown sugar

1 cup rolled oats 

2 tablespoons chia seeds

1/2 cup chopped nuts of choice

1/2 cup dried cranberries, raisins or cherries

Preheat the oven to 350F and line a baking sheet with parchment paper or silicon baking mat.

In a medium bowl, combine nut butter, maple syrup and vanilla and mix until smooth and thoroughly combined. Add baking soda, salt, and sugar; mix well. Next, add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl. Stir well to evenly distribute ingredients.

Using a 1/4 cup measuring cup, scoop out dough and place on a baking sheet. Use bottom of the measuring cup to slightly flatten cookies.  Bake for 13 minutes, or until the edges begin to turn golden brown and the tops of the cookies only give slightly to the touch. Let cool slightly before cooking fully on a metal rack. They will firm up further during cooling. Transport in a zip-top bag or other container of choice.