DIY KIND Bars (4 Ingredients)

Learn how to make DIY KIND bars that taste just like the original! Customize the bars in countless ways for a fraction of the cost.

It is no secret that I like to make and eat energy bars. Even in a household of three, it gets too pricey to buy them (between working out and packed lunches, we go through a lot).

I love that with kitchen-made versions of energy bars I can tweak the ingredients to my liking (almost endlessly). I have shared a number of my DIY energy bars, including my riffs onKitchen-made Lara BarsandKitchen-made Clif Bars. But that hasn’t stopped people from asking (often and a lot!) if I might develop a kitchen-made version of KIND Bars.

It took multiple tries to get the ratios correct. I used the ingredients on the labels of the bars as my guide and a few satisfying stumbles later, I’ve got it!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• 4 ingredients
• 4 grams protein and 2 grams fiber per bar

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• nuts or seeds, coarsely chopped (raw or toasted)
• crisp rice cereal (certified GF, as needed)
• chopped dried fruit (e.g., dried cranberries, raisins, dried apricots, dried blueberries, unsweetened flake coconut, dried cherries)
• 1/4 cup brown rice syrup (see notes for options)
• Optional: salt

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Preheat oven to 325F (160C). Line an 8-inch (20 cm) square pan (9-inch is too big* see note in the recipe card)) with parchment paper or nonstick foil (alternatively, grease or spray traditional foil).
2. In a medium bowl, combine the chopped nuts/seeds, cereal, and dried fruit. Add the salt and syrup and stir to coat.
3. Scrape mixture into prepared pan. To press out evenly: Tear off a good size piece of parchment paper or nonstick foil (around the size of the pan or slightly smaller). Use the paper or foil to evenly press and spread the bar mixture evenly into the pan.
4. Bake for 18 minutes (the bars will not be hard at this point).
5. Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely). Use the sides of foil to lift the bars from the pan.
6. Do not try to remove from foil—they will stick like crazy. Cut into 10 bars.
7. Once cooled, remove the bars from the parchment paper or foil. Wrap the bars in parchment or wax paper.

Tips

• Be sure to line the pan:be sure to line the pan with either parchment paper or nonstick foil. If you use oil, you can lightly spritz regular foil with nonstick cooking spray or oil.
• Cut the bars before completely cool:it is important to cut the bars before they are completely cool. The bars will break apart if you cut them once they are fully cooled. It’s not an altogether terrible thing, but you’ll have uneven portions and a lot of crumbles.
• Do not remove from foil or parchment paper until completely cooled: be sure to wait until the bars are completely cool before attempting to remove the bars from the parchment paper or foil. The bars will stick like barnacles when warm, but release with ease when cooled.
• Bars will not look set when they come out of oven:When the bars first come out, they will not look set; don’t worry. Let them cool in the pan at room temperature for about 15 minutes and they will hold together (but will still be soft enough to cut).
• Measuring nuts BEFORE chopping: Measure the nuts BEFORE you chop (i.e., 1 cup unchopped nuts, then chop them). If you measure 1 cup chopped nuts, you will have too many.
• Note about Measuring Dried Fruit:Conversely to measuring nuts, here you want to chop the fruit first, and then measure.

But that’s it! You can recreate the flavor blends of existing KIND bars (their website include ingredient lists of all of the flavors), or mastermind your own combinations.

Storage for DIY KIND Bars

Securely wrap the cut bars in wax paper or parchment paper. Foil will also work, so long as the bars are kept in a dry, cool place; if the bars heat up (e.g., tucked into your backpack that is exposed to the sun for a long period, the bars will become slightly sticky/tacky
and can stick to the foil.

FAQ

• Is there a substitute for brown rice syrup?Yes. If you are not strictly vegan, honey may work. If you are ok with corn syrup, you could use an organic corn syrup. Note that neither maple syrup nor agave nectar work (neither holds the bars together)
• Can I omit the dried fruit and use all nuts/seeds?Yes. Follow DIY KIND Bars recipe above but omit the dried fruit; increase the nuts to 2 cups.
• Is it better to use raw nuts and seeds, or toasted?Either. You can use either raw or toasted in these bars, but seriously…they are so much yummier if you toast the nuts first! If you, like me, experience burst of laziness, feel free to use roasted nuts (seeds, too). If they are lightly salted, just be sure to omit the added salt.
• I do not have an 8 inch baking pan. What should I do?If you don’t have the correct pan size, don’t fret. If you have a 9-inch (22.5 cm) pan, increase all of the quantities slightly (e.g., about 1 and 2/3 to 1 and 3/4 cups total nuts and seeds, 1/2 cup dried fruit, 1/3 cup syrup). Cooking times remain the same. And if you only have a round pan, use it! Who says these have to be cut into rectangles? Wedges or crazy shapes are pretty cool and every bit as satisfying.