20 Homemade Cycling Snacks + Recipes To Fuel Your Next Ride
Since starting Biked Goods, I’ve been on a continuous quest to help fuel the cycling community with recipes made with real-food ingredients that are nutrient-dense, easy on the gut, for performance and most importantly, enjoyable to eat.
I prefer to fuel with real, homemade foods versus store-bought energy bars and gels. After taking on adventure trips to Fruita and Salida and races like the Firecracker 50, Co2Ut and Breck Epic, I’ve tested out MANY different bike snacks for my rides. While each snack provided a different purpose depending on the activity or event, they all were made with real, fresh and local ingredients to help me perform on and off the bike.
To help you nail your nutrition on the bike and in life, I’m sharing 17 of my top homemade bike snacks in this post along with the recipes so you can give them a try on your next ride.
I hope you take the opportunity to whip up a few of these recipes. After you do, share a bite or two with a fellow riding partner and watch their face light up. Bring your family into the kitchen to help bake and then go ride together, enjoying your well-deserved snack after a long climb. Whatever it takes, get in that kitchen and start bakin’!
Bakin’ Biker ‘25
The 2025 edition of Bakin’ Biker is loaded with over 100 simple-to-prepare, energizing, and downright delicious real-food recipes designed for busy cyclists on the go.
1. Raisin Date Muesli Breakfast Cookies
If you find yourself short on time before a ride and need something to fill your energy tank, give one of these wholesome, filling breakfast cookies a try.
Ingredients
12 pitted dates soaked in warm water for 10 minutes
1/3 cup boiling water
1 egg
3 Tbsp maple syrup or honey
3 Tbsp melted coconut oil
1 tsp vanilla extract
2 cups Muesli (sub rolled oats)
1/2 cup extra raisins or currants
3/4 cup almond flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup chocolate chips (optional)
Directions
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Roughly chop dates. Then, place dates in a large mixing bowl and add boiling water. Cover and let soak for at least 10 minutes. Mash dates and water until paste-like consistency. Add honey/maple syrup, coconut oil and vanilla extract and mix well until combined. Add in flour, muesli, salt, baking powder, and cinnamon. Mix until all flour is incorporated - should be a thick batter. Fold in chocolate chips if using. Measure out ⅓ cup flat (10 cookies). Flatten to ⅔ " thick rounds. Bake for 20 minutes or until golden brown. Remove from the oven and leave to cool. Store in an airtight container in the fridge or freezer.
2 & 3. Homemade Energy Squeeze Two Ways
What’s an easy, no-fuss way to get your nutrition in during a ride? By slurping it out of a reusable baby food pouch of course! A fun twist on store-bought gels and packets, these homemade energy squeezes will have you feeling like a kid again. These recipes hit on all levels: Carbs from the sweet potato/banana and dates/honey, chia seeds to help absorb water and keep you hydrated, plus nut butter for a little fat which is good for longer endurance rides.
Sweet Potato PB and Date Squeeze
Ingredients
1/2 cup cooked, mashed sweet potato
1/3 cup dates, finely chopped
2 Tbsp peanut butter
1 tsp chia seeds
1/8 tsp sea salt
2 Tbsp water, plus more to reach desired gel consistency
Directions
Combine sweet potato, dates, peanut butter, 2 Tbsp water, chia seeds and salt. Stir until well combined. Add the mixture to a reusable food pouch like the WeeSprout or to a plastic bag. Store leftovers in the fridge for up to 5 days
Cashew Honey Banana Squeeze
Ingredients
1 cup roasted cashews
1 ripe banana, mashed
1-2 Tbsp of honey
1 Tbsp chia seeds
Sea salt to taste
1 tsp ground cinnamon
Pinch of coconut sugar
A little water to reach the desired thickness
Directions
If your cashews aren’t roasted, pop em’ in the oven at 350 for at least ten minutes. Add banana, honey, chia seeds, salt, cinnamon and coconut sugar to a high-speed blender and mix on high. Add in small amounts of water to reach the desired consistency. Add the mixture to a reusable food pouch like the WeeSprout or to a plastic bag. Store leftovers in the fridge for up to 5 days.
Tip: Roasting nuts helps bring out their natural oils and gives them a deeper depth of flavor. It also can make blending them easier.
4. Banana Raisin Rice Muffins Inspired By Skratch Labs
Skratch Labs is known for its simple, delicious, and easy-to-prepare recipes for athletes. A spin-off of their Banana Rice Pancakes, these rice and banana muffins are your best friend for a quick shot of carbs during an intense ride or race.
Ingredients
2 cups cooked white rice
2 eggs
1 ripe banana
1/4 banana, sliced
2 Tbsp coconut sugar
1 Tbsp rice or potato flour
¼ - ½ cup of almond or other plant-based milk
½ tsp cinnamon + more for sprinkling on top
¼ cup raisins
Pinch of salt
*Makes about 10-12 muffins
Directions
Heat oven to 325 F. Lightly grease or butter a muffin tin. Combine rice, eggs, 1 banana, coconut sugar, cinnamon and salt in a blender. Process quickly and slowly add in milk to make a thick batter. Gently fold in raisins. Fill muffin tin half full with batter. Top with banana slices and sprinkle with cinnamon. Bake for 15-20 minutes. Let cool completely and use a knife to gently loosen the pan. Store in the fridge in a sealed container.
5. Umami Rice Cakes from Skratch Labs
Another Skratch Labs invention, these rice cakes are a great portable pack of fuel for riding that requires a quick burst of carbs! Real food is what most people crave during endurance efforts, so give this savory cake recipe a try!
Ingredients
2 cups dry sushi rice
3 cups water (or 3 cups of broth)
1/4 cup Braggs Aminos or Coconut Aminos for a soy-free option
1/4 cup rice vinegar
1/4 cup pure maple syrup
1/3 cup extra virgin olive oil
Salt and pepper to taste
1-1⁄4 Tbsp rice seasoning [Wasabi Fumi Furikake]
Directions
Rinse rice using a circular motion to polish rice and remove excess starch. Repeat 4-6 times. Repeat this rinse until the water is no longer cloudy. Add fresh water after all the rinsing water has been removed. *Rice may retain some rinsing water, adjust accordingly. Cook in a rice cooker. Let sit for about 5 minutes in the cooker after it is done to make sure all moisture is absorbed. Transfer your rice to large mixing bowls with your rice paddle. We split into 2 batches, 1 with Braggs Aminos and the other with soy-free Coconut Aminos. Add maple syrup, aminos, rice vinegar, and olive oil. Gently mix with rice paddle while rice is still hot. Care is needed to not break the rice grains. Spread into an even layer onto a metal sheet pan using the paddle. Sprinkle on the rice seasoning. Cut into squares, about 2” x 2” in size. Place the formed rice cake onto the wrapper and wrap it into a portable.
6. Better Than Blondie Bar Brownies from Uri Carlson
This recipe comes from a Breckenridge, Colorado local, URI Carlson. URI is a real food dietitian and RDN that helps athletes know what to eat. These Blondie Bar Brownies make a great treat for a day of cycling out in the mountains. Find more of URI’s real food tips on her Instagram page and Inner Wild Nutrition website.
Ingredients
5 Tbsp softened butter
1/2 cup applesauce, at room temp
1/2 cup brown sugar
1/3 cup cane sugar
1 egg, at room temp
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup spelt flour (or more AP)
1/2 tsp salt
Optional add-ins
3.5oz dark chocolate bar, chopped
1/3 cup coconut flakes
1/3 cup banana chips
1/4 cup pumpkin seeds
1 tsp flaky sea salt for topping
Directions
Preheat the oven to 350 F. Line an 8x8 Pyrex (or similar) pan with parchment paper (dab the pan with butter to keep it in place, if needed) and set aside. Add the softened butter, applesauce, and sugars to a large bowl and beat until smooth. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended. Fold in the chocolate chunks and add-ins. Transfer the batter to the prepared pan, gently spread out and top with a sprinkle of flaky sea salt. Bake for 25 to 30 minutes, until the top is set and a knife inserted in the middle comes out clean. Store in an airtight container or freeze individually wrapped bars for your next ride.
*Featured on Juliana Bicycles blog
7. Aussie Bites
When strolling through the aisles of Costco I came across these pre-made, delicious-looking treats. After looking at the ingredients on the container, I knew I could make my own homemade version and at a cheaper price. Aussie Bites are a little bit like a muffin, a soft granola bar or a healthy cookie. They're slightly sweet, soft, crumbly and also a tiny bit crunchy. Filled with mostly carbs and small amounts of fats and protein, these bike snacks are your best friend on a long ride.
Ingredients
1-3/4 cup rolled oats
1/4 cup coconut or brown sugar
1/4 cup dried apricots
1/4 cup raisins
1/4 cup ground flaxseed
1/4 cup unsalted sunflower seeds
1/4 cup unsweetened shredded coconut
1/4 cup cooked quinoa
2 Tbsp chia seeds
1/4 tsp baking soda
1/4 cup honey
1/4 cup unsalted butter melted
1/4 cup neutral flavored oil
1/2 tsp vanilla extract
Ingredients
Preheat the oven to 350 degrees. Lightly grease a 24 count mini-muffin pan. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined. Divide batter among the prepared muffin tin. Bake in the preheated oven for 10 to 12 minutes until golden brown. Remove pan from oven and let cool in pan on a wire cooling rack in the pan. Once completely cooled, remove from the pan and store in an airtight container for 4 to 5 days or in the freezer for longer.
*Inspired from the recipe by Stay At Home Chef
8. 3-Ingredient Muesli + Nut Butter Granola Bars
As simple as 1,2,3 these muesli granola bars come together in a hurry! My favorite part is they are just as easy to grab, snack, and go as they are to make. Make a batch to treat yourself to a sustaining snack throughout the week. Quickly snatch one from the fridge before a training ride or top one with some nut butter and fresh fruit for a mini dessert or recovery snack.
Ingredients
3 cups muesli (I love Seven Sundays or try making your own!)
1/2 cup almond butter or other nut butter
1/2 cup honey (I use a Bjorn’s, a small-batch, local, honey producer based in Boulder, Colorado.)
Directions
Pour dry muesli into a large bowl and set aside. Combine almond butter and honey in a pot over medium heat. Heat until just bubbling, stirring often. Pour almond butter/honey mixture over the dry muesli and use a spatula to combine well. Press evenly into an 8x8" pan lined with parchment paper. Freeze 1+ hours, cut into bars, and store in the fridge for snacking all week long!
9. Muesli Banana Bread Bites
Put your brown bananas to use by making a fun version of the ever-popular banana bread. They are perfect for training, racing or an easy day out on the trails. Play around with the ingredients and flavors by adding nuts, spices, and seeds to your favorite muesli mix.
Ingredients
1-3/4 cups Classic Muesli (Learn to make your own here!)
1/4 tsp cinnamon or cardamom
1/4 tsp fine sea salt
2 mashed bananas
2 generous Tbsp peanut butter
5 Tbsp of maple syrup
1/4 cup dark chocolate chips (optional)
Directions
Preheat the oven to 350 F. Combine all of the dry ingredients. Mash bananas in a separate bowl and combine with maple syrup and peanut butter. Combine the dry and wet ingredients. Taste your mixture and season with salt and spices. Line a baking tin with parchment paper and spread the mixture evenly to about 1 inch thick. Use a spatula to even it out on the top (if there are any oats or bits sticking up, they can burn, so make sure it's as smooth as possible.) Bake the loaf for 20-30 minutes or until golden and firm. Let cool before cutting the loaf into bites. Store in an airtight container in the fridge for about a week, or in the freezer for up to three months.
10. Sweet Potato Espresso Kick Cakes
Enjoying this espresso cake on the desert trails of Fruita, CO. Find more recipes and food stops from my adventure
I love using sweet potatoes in biked goods because of their versatility and ability to pair well with other foods. I rely on these sweet potato espresso kick cakes to get that morning brew taste + a kick of energy to help get my ride started. Filled with sweet potato, dates, and ground espresso, these tiny little cakes pack a punch!
Ingredients
1/2lb sweet potato, cooked. (About 1 large or 2 medium potatoes. Peeling optional)
2 large eggs
12 Medjool dates, pitted (2/3 cups)
2 Tbsp coconut oil, melted
2 tsp baking powder
2 Tbsp cocoa powder
4 Tbsp ground espresso (or choose your own amount)
1/4 tsp salt
1/2 cup almonds
1/3 cups rolled oats
*Makes about 12 muffin cakes
Directions
Preheat the oven to 350*F. In a food processor or Vitamix add all the ingredients and combine well. Line your muffin tray with paper cups or grease with cooking spray. Fill the muffin tray with the batter and press down firmly. Smooth the surface with a wet rubber spatula or spoon. Bake for 25 minutes or until they are spongy and smell amazing.
*Inspiration from Hannah Grant’s BeetRoot, Cocoa and Coffee Cakes @Dailystews
11. Apple Cheddar Scones
We often get caught up in the world of sweet, sugary bike snacks - especially in store-bought bars and gels. This recipe changes things up from the norm. The classic apple and cheddar cheese combo with a hint of rosemary in these scones give your tastebuds something new to get excited about come ride day.
Ingredients
1-1/3 cups whole-wheat flour
1-1/3 cups whole-wheat pastry flour or all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt (reduce if butter is salted)
1 stick (8 Tbsp) cold, unsalted butter
2 cups chopped Granny Smith apple (about 1 large)
1 cup grated cheddar cheese, divided
2 Tbsp chopped fresh rosemary or 2 tsp dried rosemary (optional)
1-1/3 cups plain, whole milk yogurt
Directions
Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. In a large bowl, mix together the flour, baking powder, and baking soda, and cut the butter into 1-inch cubes and add to the dry mix. Using a pastry cutter or your fingers, break up the butter into pieces and incorporate into the flour. If using your hands, work quickly to keep the butter cold.
Mix in the apple, 1/2 cup of the cheese, and rosemary (if using). Add the yogurt and mix until the dough begins to come together and then use your hands to incorporate any remaining.
Place the dough onto a lightly floured surface and shape into a 1 ½-inch-thick flattened log about 20 inches long. Cut the log into 12 triangles and place it on the baking sheet. Press the remaining cheese on top of each scone. Bake for 25 to 30 minutes or until golden
Leftover scones can be stored in the fridge or freezer. Thaw and reheat in the toaster or oven at 300°F for 10 to 15 minutes, or until warm and flaky.
Tip: If you don’t have a pastry cutter, shred the entire stick of butter with a cheese grater and add it to the dry ingredients instead of cutting it into 1-inch cubes.
12. Sweet Potato Race Cakes
Another Eat Race Win-inspired recipe, these sweet potato race cakes are the ultimate riding fuel! Plus, I love how you can get creative with your cakes by adding your favorite fruits, chocolates, dried fruits and nuts on top to make each cake unique. (My favorite combo is pecans with dark chocolate chunks :)
Ingredients
2 cups baked sweet potato
4 eggs
2/3 cup rolled oats
2 Tbsp shredded coconut
6 Medjool dates
2 Tbsp firm honey
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp baking powder
Zest and juice of 1 lime
1/2 tsp salt
1/4 cup + 2 Tbsp melted coconut oil
Add-ins/toppings
Blueberries, raspberries or banana slices - fresh or frozen
Dark chocolate chunks or chips
Pecans, walnuts or
Shredded coconut
Directions
Preheat the oven to 350 F. Blend all the ingredients EXCEPT the coconut oil AND the berries. Blend until smooth. Add in the melted coconut oil while blending at low-medium speed.
Grease your muffin tins/paper cups and dust them with shredded coconut. Rinse the berries if you are using fresh ones. Spoon the batter into the tins/paper cups and press the berries into the batter. If you are bringing them to a race or a training session, make sure to cover the berries completely.
Now depending on how much batter you spoon in each cup, the baking time will vary. Try and keep them as flat as possible, about an inch. Bake it for 25-30 minutes. Rotate the cakes once or twice during the baking time to ensure even baking. The cakes are done when they are golden brown and firm. Cooldown and either serve straight away or wrap it for your next ride.
13. Sweet Potato Almond Butter Energy Cakes
These energy cakes come together in a hurry! A simple, irresistible combination of sweet potato, almond butter and maple syrup come together to make a slightly sweet, slightly savory cake you can enjoy out on the trails all day long. The lemon zest with dried blueberries adds the finishing touch for a refreshing twist you normally won’t get with store-bought energy products.
Ingredients
1 cup baked sweet potato
1/2 cup almond butter
1/3 cup maple syrup
2 eggs
1 cup rolled oats
1 tsp vanilla
1 tsp cinnamon
1/4 tsp sea salt
1/2 tsp baking soda
1/3 cup dried blueberries
Zest and juice of 1 lemon
Directions
reheat the oven to 375 F. Grab an 8x8 inch baking pan and grease well or line with parchment paper. Put all the ingredients except the dried blueberries in a high-speed blender. Blend well. Fold in the dried blueberries.
Pour into your prepared pan and Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Individually wrap each cake in Skratch Paper 2.0 or Slick-Wrap.
Store in the fridge and grab one when you’re ready to get out on a ride.
14. Baked Banana Date Energy Bites
These Baked Banana Date Bread Bites are fast and easy to make. Use them for training, racing, casual biking, or as a snack for you and the kids.
Ingredients
1 cup rolled oats
1/4 cup unsweetened shredded coconut
3 Tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp fine sea salt
2 mashed ripe bananas
3 Tbsp peanut butter
4-5 Tbsp of maple syrup
4 Medjool dates pitted and chopped
1/3 cup chopped nuts or chocolate chips (optional)
Directions
Preheat the oven to 350 F. Mash the bananas in a mixing bowl and combine them with maple syrup and peanut butter.
Add all the dry ingredients to the wet ingredient bowl and stir to combine. Fold in chopped dates and nuts or chocolate chips if using.
Line your chosen baking tin with parchment paper and spread out the mixture evenly, about 1 inch thick. Use a wet rubber spatula or spoon to even it out on the top to make sure it’s as smooth as possible
Bake the bars until they are golden and firm, about 10-20 minutes depending on your choice of baking pan. Let them cool down before cutting them into bars or bites.
Keep them in an airtight container in the fridge for about a week, or in the freezer for up to three months.
15. Homemade Trail and Nut Mix
Your standard trail mix
Maple Turmeric Trail Mix
There is nothing easier than making your own homemade batch of trail mix. Forget buying expensive, pre-packaged trail mixes from the store when you can make your own instead. I bulk buy a combo of nuts and dried fruits that keep feeding my trail mix fix. Trail mix is the perfect mix of sweet and salty that you can easily pop into your mouth while on the bike.
Nuts (I use a combo of almonds, walnuts, cashews and pistachios)
Dried fruit (Craisins, raisins, dried tart cherries and banana chips)
Unsweetened shredded coconut flakes
Chocolate chips (Optional)
For a sweet and savory flavored trail mix try out this Maple Turmeric Trail Mix
This snack hits both the sweet and savory taste buds 😊 A combination of nuts, seeds, pretzels, and Chex mix gives this trail mix a nice balance for a sustainable snack, on longer, lower-intensity rides.
Ingredients
3 cups rice Chex
2 cups pretzels
1 cup cashews
1 cup almonds
1 cup pecans
1/4 cup sunflower seeds
1/4 cup pine nuts
4-5 Tbsp maple syrup
4 Tbsp melted coconut oil
2 tsp ground turmeric
1 heaping tsp cinnamon
1 tsp sea salt
1/4 tsp cayenne pepper (optional)
Directions
Preheat the oven to 350 F. Add Chex, pretzels, and nuts to a large bowl. Stir in maple syrup and melted coconut oil. Sprinkle turmeric, cinnamon, salt and cayenne (if adding) over top and toss to coat evenly. Add mixture to two large baking sheets lined with parchment paper (Turmeric stains!) Bake for 8-12 minutes, stirring every 4 minutes until the mixture turns slightly darker and becomes aromatic. Allow to cool completely and add to a glass jar or freezer-safe container.
Tip: Use a snack-sized reusable bag like Stasher to stash your trail mix in your feed bag or jersey for easy access.
16. Simple Sliced Bread Ride Pie
Think store-bought Uncrustable but without the bazillion additives. Find a good, soft loaf of bread to form your crust and simply add your choice of filling. That’s it. Homemade ride pie in just 15 minutes.
Ingredients
2 pieces of soft white bread (Dave’s Killer White Bread or potato bread works well)
1 heaping Tbsp of filling
Water for sealing edges
Directions
Preheat the oven to 350 F. Add a heaping spoonful of filling to one piece of bread and brush water around it to help seal the edge. Top with the other slice of bread.
Using a rimmed glass or mason jar press the two crusts together to cut out your pie. Seal edges. (Save extra bread to make croutons, bread pudding, or bread cakes)
Brush the pie with melted butter or olive oil and place on a lightly greased or lined baking sheet. Bake for 10-15 minutes or until bread is toasted and golden brown. Wa-la!
17. Mango Date Energy Bites
This recipe was inspired by one of my treasured grocery stores. COSTCO! When picking up a bulk container of Medjool dates, there was a simple recipe listed on the package. It includes dates, dried fruit, and quinoa. It’s quite simple to whip together.
Ingredients
10 pitted dates
1/2 cup dried mango pieces (or your other dried fruit. Craisins, tart cherries or raisins make good options)
2 Tbsp of quinoa
1 Tbsp of hemp seeds
Directions
Combine dates, mango, quinoa and hemp seed in a food processor or blender and blend until desired consistency. Roll into small balls with your hand or ice cream scoop and chill in the fridge for up to a month or even longer in the freezer.
18. Apple Date Sandwich
This Apple, Nut Butter, and Date sandwich is your new favorite way to sandwich. It features a soft, chewy, and crispy combo of apple, Medjool dates, and nut butter wedged between two whole-grain pieces of bread. Easily packable, portable, and made to keep you full and power you through your next long-haul ride.
Ingredients
2 slices sandwich bread (try Dave’s Killer Bread)
1-2 Tbsp almond or peanut butter
Hemp seeds for sprinkling
1 crisp apple, sliced lengthwise and then in half (Granny Smith or Honeycrisp)
2 Medjool dates, pitted and chopped
Date syrup for drizzling (optional)
Directions
Prepare two pieces of bread and evenly spread with your choice of nut butter. Sprinkle each piece of bread with hemp seeds.
Place apple slices on one slice of bread. Chop dates into small pieces and spread them evenly on the other slice of bread.
Drizzle apples with date syrup if using. Sandwich two pieces of bread together and cut in half.
Pack or wrap your sandwich in a Stasher or Skratch Paper. Take on an all-day cycling ride or bikepacking adventure.
19. Banana Coconut Breakfast Bars N’ Bites
Start your morning off on the right pedal with a well-balanced Banana Coconut Breakfast Bar or Bite. These grab n’ go breakfast snacks are slightly sweetened with honey and banana. Choose a bar for a heartier, more filling breakfast or pack a few bites in your pack for your next adventure ride. If you can’t decide which one you want, pack both. That way you can never go wrong!
Ingredients
1-1/2 cup rolled oats
2/3 cup coconut flour
1/4 cup walnuts or raisins
2 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup mashed ripe banana (rough 1.5-2 bananas)
1 cup unsweetened shredded coconut
1/2 cup melted coconut oil
4 eggs
2 Tbsp nut butter
2 Tbsp honey
1/4 cup mini chocolate chips (optional)
Directions
Preheat the oven to 350 F. Mix together oats, coconut flour, shredded coconut, walnuts or raisins, cinnamon and salt in a large mixing bowl. Add in banana, coconut oil, eggs, peanut butter and honey. Stir until well combined. Fold in chocolate chips if using.
Lightly grease a mini muffin tin pan and a bar baking pan. Evenly pour the batter between the two pans. Bake the mini muffins for 10-12 minutes and the bars for 16-20 minutes or until golden brown.
20. Date Butter Bike Crispy Bars
These Date Bike Crispy treats are made with Medjool dates and almond butter instead of marshmallows for a sweet sticky refined sugar-free cereal snack! Dates are easily digestible and a great source of carbohydrates, minerals, and nutrients. Adding the nut butter packs this cycling snack with protein, a little fat and plenty of fueling power for spending all day out on the bike.
Ingredients
3 cups of crispy rice cereal (Try OneDegree Organics Sprouted Brown Rice Cereal!)
1 cup Medjool dates, pitted (About 10 dates)
3/4 cup nut butter
1 tsp vanilla extract
1-2 Tbsp maple syrup (if needed to blend)
1/2 tsp sea salt
Directions
Combine the Medjool dates, nut butter, and vanilla extract in a high-speed blender or food processor. Blend to form a thick, sticky paste. If necessary, add 1-2 Tbsp of maple syrup to get it to blend. Transfer the date paste to a bowl and microwave for 30-60 seconds to soften.
In a large mixing bowl, combine the rice crispy cereal and salt. Add the date paste and mix until evenly coated. Press firmly into an 8x8 baking dish lined with parchment paper. Refrigerate for at least 30 minutes or until firm.
Take out of the refrigerator and slice into 8 bars. Enjoy immediately. Wrap the remaining bars and store them in an airtight container at room temperature or in the refrigerator. Easily grab ‘n go when you’re ready to ride.
Get Your Hands On Some Of My Favorite Cookbooks
A lot of my recipe inspiration has come from these cookbooks. Each one includes simple, yet delicious meals, snacks, and recipes for foodies and cyclists. Pick up a copy today on Amazon or wherever you like to get your books from. Once you get your hands on all of them, you start to mix and match recipes from different books with one another to create your own Biked Goods masterpieces!
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