How to Make Homemade Energy Bars for Cycling
When you find a recipe that works on the bike, you don’t mess with it.
During my professional career, and even more so now, I’ve learned that consistency matters more than novelty when it comes to ride fuel. If something is easy to make, easy to eat, and sits well in your stomach, it earns its place in the rotation.
These homemade energy bars are exactly that. They’re simple, reliable, and designed to fuel riding without feeling heavy or overly sweet. They travel well, hold together, and work on long rides when you want something more substantial than a gel.
Why Energy Bars Make Sense for Cycling
Cycling fuel needs to be carbohydrate-rich, easy to digest, portable, durable, and familiar enough that you’ll actually eat it. Energy bars tick all of those boxes.
Homemade versions add one extra advantage: you control the ingredients, the texture, and the sweetness level.
When Homemade Bars Work Best
Homemade energy bars are particularly useful:
- On rides longer than 90 minutes
- During steady endurance rides
- On cooler-weather rides when solid food feels appealing
- When you want a break from sweet gels
- As a mid-ride snack you can eat in stages
They’re not designed for all-out racing or very high-intensity efforts. They’re ideal for sustainable, steady fuelling.
What Makes a Good Bike Energy Bar
Not all bars belong in a jersey pocket. The best homemade energy bars are soft enough to bite easily, firm enough to hold together, not overly dry, and still palatable at room temperature.
Oats, dried fruit, nut butters, seeds and a simple binder usually form the base of a good cycling bar.
Homemade Energy Bars (Ride-Friendly Recipe)
This recipe keeps things straightforward. It uses familiar ingredients, comes together quickly, and bakes into bars that are easy to slice, wrap and carry.
Ingredients
- 2 cups rolled oats
- ½ cup dried fruit, chopped (such as dates, apricots or raisins)
- ¼ cup seeds or chopped nuts
- ½ cup nut butter
- ⅓ cup honey or maple syrup
- ¼ cup oil or melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Optional additions: ground cinnamon or mixed spice, chocolate chips, coconut flakes.
Method
- Preheat oven to 170°C and line a slice tin.
- In a large bowl, combine the oats, dried fruit, seeds or nuts, and salt.
- In a small saucepan, gently warm the nut butter, honey (or syrup) and oil or butter until smooth and combined.
- Remove from heat and stir in the vanilla extract.
- Pour the wet mixture over the dry ingredients and mix until everything is evenly coated.
- Press the mixture firmly into the prepared tin.
- Bake for 20–25 minutes, until lightly golden.
- Allow to cool completely before slicing into bars.
How to Pack Them for Riding
Energy bars work best when cut smaller than you think you’ll need. Smaller pieces are easier to eat and digest on the move.
- Wrap individual bars in foil or baking paper
- Store in a zip-lock bag or small container
- Carry in a jersey pocket or top-tube bag
When to Eat Energy Bars on the Bike
These bars are best used early to mid-ride, before energy dips. Eat in small bites over time and pair with water or an electrolyte drink.
Not Every Ride Needs High-Tech Fuel
Sports nutrition products absolutely have their place. I used them extensively during my professional career, and I still use them when they make sense.
But not every ride needs fuel that comes from a packet with performance claims on it. Homemade energy bars are familiar, reliable, and easy to make in bulk. For many riders, that makes fuelling consistently much easier.
Final Thoughts
Good cycling fuel doesn’t need to be complicated or joyless.
If you make fuel you like, you’ll eat it. If you eat it, you’ll ride better. And if you ride better, you’ll enjoy the ride more.
— Chloe and the Hosking Bikes Team