CHEWY NO-BAKE CEREAL BARS
These nutritious bars are a brilliant post-workout snack. They're gluten-free and easy to prepare with no baking involved
Provided by Miriam Nice
Categories Snack
Time 10m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
- In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
- Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
- Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
HEALTHY CHEWY CEREAL BARS
Chewy, crunchy, and nutty, these homemade cereal bars are full of flavor and texture. Naturally sweetened and full of fiber, these make great breakfast bars, quick snacks, or even a healthy dessert.
Provided by Lauren Grant
Categories Snack
Number Of Ingredients 10
Steps:
- Line a 9-inch square cake pan with parchment, leaving a 2-inch overhang on two opposite sides.
- In a large bowl, combine cereal, cranberries, pepitas and flax seeds.
- In a small saucepan over medium-low heat, combine nut butter, honey, cinnamon and kosher salt; cook just until completely smooth (do not bring to a simmer), 1-2 minutes. Off heat, stir in vanilla. Pour nut butter mixture over cereal and gently, but thoroughly, mix until cereal is completely coated.
- Transfer cereal mixture to prepared pan and press firmly into an even layer using flat bottom of a measuring cup, bowl or glass. Sprinkle with flaky sea salt, if using. Cover and chill at least one hour, or preferably 4 hours.
- Lift bar out of pan using parchment overhang. Slice into 10 even cereal bars.
- Store cereal bars between layers of parchment or waxed paper in an airtight container (or individually wrapped in plastic wrap) in the refrigerator.
NO BAKE CEREAL BARS
The perfect combo of chewy and crunchy. These squares hold together well so they're portable and make a delicious, healthy whole-grain snack!
Provided by Brittany Mullins
Categories Breakfast/Snack
Time 45m
Number Of Ingredients 11
Steps:
- Line a square baking dish with parchment paper.
- Place Cheerios, oats, coconut flakes, dried cranberries, pepitas, sunflower seeds and chia seeds in a large bowl. Toss to combine.
- In a small saucepan, heat almond butter and honey over low-medium heat, stirring frequently until the mixture is completely smooth. Remove from heat, stir in vanilla and sea salt.
- Pour over the cereal mixture and gently toss to coat everything.
- Pour into lined pan and press mixture down firmly with a spatula or your hands.
- Place bars in the freezer for about 30 minutes to setup. Remove from freezer, cut into bars or squares and serve.
- Store leftover bars in a sealed container in the refrigerator. They should last about 1 week.
Nutrition Facts : ServingSize 1 bar, Calories 129 kcal, Sugar 9 g, Sodium 71 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 3 g, Protein 3 g, UnsaturatedFat 2 g
CHEWY ENERGY BARS
This energy bar recipe is quick to make and easy to store. My husband and I put these homemade granola bars in our lunch, but they're also a nice portable breakfast or snack. -Sharon Rast, Show Low, Arizona
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well., Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.
Nutrition Facts : Calories 212 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
CHEWY NUT AND CEREAL BARS
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the perfect afternoon snack. Honey and brown sugar lend a touch of sweetness, while egg whites (left over from Orange Pistachio Crescents), nuts, and seeds give the bars protein and chewiness.
Provided by Maggie Ruggiero
Categories Breakfast Brunch Bake Picnic Kid-Friendly Almond Cashew Organic Healthy Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Lightly oil a 9-inch square baking pan, then line bottom and sides with parchment and lightly oil parchment.
- Toast almonds in a 4-sided sheet pan until pale golden, 6 to 9 minutes. Stir in sesame seeds and bake until seeds are golden, 3 to 4 minutes more. Transfer to a plate and cool completely.
- Reduce oven to 325°F.
- Gently heat honey, brown sugar, and oil in a small saucepan over low heat, stirring, until smooth.
- Stir together rice cereal, cashews, and almond-sesame mixture in a large bowl.
- Beat egg whites with a rounded 1/4 teaspoon salt in a small bowl with a fork until foamy, 1 to 2 minutes.
- Stir honey mixture into cereal mixture, then stir in whites.
- Spread mixture in baking pan, pressing gently, and bake until golden brown, 35 to 40 minutes. Cool completely, then turn out onto a cutting board and cut into bars.
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