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Make your own chewy energy/granola bars with a not-too-sweet chocolate flavor with hints of coconut and almond.
Chocolate Cereal Breakfast Bars ? Better, Cheaper, and Way More Personal
When we were moving in, before the kitchen was set up, Michele and I would have a box of granola bars around for emergency snacking purposes, and while they served the purpose, every time I ate one I couldn't help feeling guilty since they're never great, often disappointing, and always expensive.
What added to this culinary self-loathing is the fact that I know just how fast, easy and inexpensive this kind of thing is to make at home, which is what I'm happily sharing here. I'm still okay with the occasional store-bought bar, especially if it keeps you out of the fast food drive-through, but these really are superior in every way.
This isn't really a specific recipe, but rather a simple method that allows you to create customized breakfast bars, energy bars, power bars, sports bars, or whatever you decide to call them. Pretty much any ready-to-eat breakfast grain or cereal can work here, along with all you favorite nuts, seeds, and dried fruits. No matter what goes in yours, I really do hope you give these a try soon. Enjoy!
Ingredients
- 1 ½ cups rolled oats
- 1 cup puffed brown rice cereal
- ½ cup chopped raw almonds
- 1/3 cup shredded coconut
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt
- tiny pinch cayenne pepper
- 1/3 cup packed brown sugar
- ½ cup maple syrup
- 2 tablespoons vegetable oil
- 1 tablespoon water
Directions
Step 1
Gather all your ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8 pan with butter and line with parchment paper.
Step 2
Combine rolled oats, puffed brown rice cereal, almonds, coconut, cocoa powder, salt, and cayenne in a bowl.
Step 3
Combine brown sugar, maple syrup, vegetable oil, and water in a small saucepan and bring to a simmer over medium-high heat. Stir, and let the mixture boil for 1 minute.
Step 4
Pour sugar mixture over the dry ingredients in the bowl and mix thoroughly.
Step 5
Transfer to the prepared pan, and smooth out the top, pressing lightly with a spatula.
Step 6
Bake in the preheated oven for 25 minutes. While still hot, use a spatula to score the pan into 8 portions.
Step 7
Let cool to room temperature before breaking into bars. You can also not score, and simply let cool, then cut with a knife.
Step 8
Serve and enjoy!
Cook’s Note:
Any and all ready-to-eat cereal grains, or packaged breakfast cereals can be used here along with any types of dried fruit, nuts, and/or seeds.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat3g | 17% |
| Sodium247mg | 11% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber4g | 14% |
| Protein5g | |
| Potassium226mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Great snack! I subbed coconut oil for the vegie oil and honey for the syrup. Used finely chopped cashews. No coconut flakes but i did add dark chocolate chips. Much crunchier than i anticipated but still good.
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Super easy and quick to put together! I used puffed millet, and lowered the brown sugar to 1/4 cup and the maple syrup to 1/3 cup. Everything turned out fine, it’s a very forgiving recipe.
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Very good & not too sweet. Left out coconut & nuts for the grandchildren. Crumbled up quite a bit but turned into delicious granola.
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