Whole Wheat Cereal Bars Recipes
WHOLE-WHEAT CEREAL BARS
But just because we want to keep it real doesn't mean we have to miss out on this convenience food. We just need to make our own instead! And thank goodness it is super easy to do thanks to this recipe for Whole-Wheat Cereal Bars below. With a handful of real ingredients and no refined sugar, these are the perfect quick breakfast or snack food.
Provided by Lisa Leake
Categories Breakfast Snacks & Appetizers
Time 27m
Number Of Ingredients 7
Steps:
- Preheat oven to 325° F. Line a quarter sheet pan (9 x 13 inches) with parchment paper and set aside.
- In a large ziplock bag, combine the cereal, nuts, spice, and salt. Crush with a meat tenderizer or your fist until the cereal is broken up into pieces. Pour into a large bowl.
- Melt the butter and honey together and stir into the cereal mixture until well combined. Spread onto the baking sheet in one even layer and bake until it just starts to turn golden brown, 20 - 22 minutes.
- Let cool completely then break into chunks and store in an airtight container for up to one week.
Nutrition Facts : Calories 97 kcal, Carbohydrate 11 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 85 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
HEALTHY WHOLE GRAIN GRANOLA BARS
These bars are delicious, filling and super healthy. *For this recipe I used Kashi 7 whole grains puff cereal and Quaker old fashioned oats.
Provided by AriMad
Categories Breakfast
Time 40m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Beat together bananas, brown sugar and splenda until creamy.
- Add eggs and vanilla, beat until incorporated.
- Combine flour, baking soda, cinnamon and salt and add to wet mixture.
- Stir in oats, puff cereal, raisins and cranberries and mix well.
- Spread evenly in a 13x9 inches baking pan lined with tin foil.
- Bake for 27-30 minutes until light golden brown.
- Remove from oven, let cool 1 minute and using tin foil as handles gently lift bars out of the cake pan. Pull away sides of tin foil and let cool completely at room temperature.
- Once cool, cut into 24 servings.
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- Add the cereal to a large bowl and partially crush with a biscuit cutter or potato masher to help break up the big chunks. Mix in the oats and dried fruit.
- In a small pot, melt together the peanut butter, maple syrup and coconut oil over medium-low heat. Whisk with a fork until smooth.
- Use a rubber spatula to stir the melted peanut butter mixture into the cereal mixture until well coated. Add the mixture to the silicone bar maker mold (or square baking dish lined with parchment paper). Mash down with the rubber spatula so that they are all flat on top.
- Freeze for at least one hour to harden, separate (or cut into) bars, and store in the fridge separated with parchment or wax paper.
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