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
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1 ½ cups rolled oats
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1 cup puffed brown rice cereal
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½ cup chopped raw almonds
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⅓ cup shredded coconut
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3 tablespoons unsweetened cocoa powder
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1 teaspoon kosher salt
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tiny pinch cayenne pepper
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⅓ cup packed brown sugar
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½ cup maple syrup
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2 tablespoons vegetable oil
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1 tablespoon water
Directions
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Gather all your ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 pan with butter and line with parchment paper.
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Combine rolled oats, puffed brown rice cereal, almonds, coconut, cocoa powder, salt, and cayenne in a bowl.
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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.
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Pour sugar mixture over the dry ingredients in the bowl and mix thoroughly.
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Transfer to the prepared pan, and smooth out the top, pressing lightly with a spatula.
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Bake in the preheated oven for 25 minutes. While still hot, use a spatula to score the pan into 8 portions.
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Let cool to room temperature before breaking into bars. You can also not score, and simply let cool, then cut with a knife.
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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)
264 | Calories |
12g | Fat |
38g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 264 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 17% |
Sodium 247mg | 11% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 14% |
Protein 5g | 9% |
Potassium 226mg | 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.