Cereal Bars Recipe Without Sugar

Instructions line a baking pan with parchment paper and set aside in a large mixing bowl combine your cereal almond butter and maple syrup and mix until combined transfer the mixture to the lined pan and press firmly into place refrigerate for at least 30 minutes to firm up once firm slice into bars

Spread into a parchment lined 9 9 baking pan use an extra piece of parchment paper to press the granola mixture into the pan packing tightly and evenly place the pan in the fridge and chill for about 1 hour before cutting to cut carefully remove the granola from the pan

Prepare the cereal mixture in a large mixing bowl stir together the almond butter maple syrup melted coconut oil and vanilla extract mix until smooth and well combined about 1 minute next stir in the oats and the cereal until well combined add the hemp seeds if using and stir well

Spread the oats nuts sunflower seeds and coconut flakes on a rimmed ungreased baking sheet toast in the oven until the coconut looks lightly golden and the nuts are toasted and fragrant about 10 minutes stirring once halfway through reduce the oven temperature to 300 degrees f

Instructions process dates in a food processor until small bits remain about 1 minute it should form a dough like consistency mine rolled into a ball optional step toast your oats and almonds if raw in a 350 degree f 176 c oven for 10 15 minutes or until slightly golden brown

Without removing the bars from the baking sheet and using a bench scraper or butter knife slice into bars by cutting down the length in the center and then across into two rows of 7 bars each place the bars in the refrigerator for about 30 minutes or in the freezer for about 5 minutes until completely chilled

Instructions line the bottom and sides of an 30cm x 20cm baking tray with greaseproof parchment paper mix the porridge oats corn flakes peanuts pumpkin seeds and sultanas in a large bowl in a small saucepan over a low heat mix the peanut butter and honey together until smooth

Line a 9 inch square baker with two strips of criss crossed parchment paper cut to fit neatly against the base and up the sides the parchment paper will make it easy for you to slice the bars later place the oats in a large mixing bowl add the cinnamon and salt and stir to combine

Transfer the mixture to a blender or food processor and blend until smooth add the mixture to the bowl with the oats and mix well until the oats are well coated mix in the dried cranberries and walnuts preheat or re heat the oven to 375 0 f 1900 c add the granola bar mixture to an 8x8 inch baking dish or pan

Place parchment paper inside an 8 or 9 inch pan leaving some overhang to pull them out make syrup in an extra large microwave safe bowl add butter brown sugar and honey microwave for 1 minute then stir microwave again for 1 ½ minutes then remove and stir in vanilla combine drizzle syrup over the oat cereal mixture gently stirring to

First mix together your sunbutter coconut oil and honey until combined use some oomph for a uniform consistency then add the dry ingredients pretzels cereal shredded coconut mix everything together and then you have to mold them in a parchment paper lined 8 8 pan add the cereal and sunbutter mixture

Set aside in a small sauce pan melt peanut butter and honey add to large bowl with cheerios and puffed rice cereals and stir until combined add chocolate chips if desired and gently stir one more time spread cereal mixture evenly into pan pressing down slightly to make bars flat and even on top

Instructions pre heat your oven to 350 f 180 c then line a 13 x 9 inch baking tray with parchment paper set aside in a large bowl combine all the nuts seeds coconut flax spices and salt stir to combine next add in the coconut oil and swerve and toss until the mixture is fully coated and shiny

To a large mixing bowl add cereal and mix to combine in a saucepan over medium heat melt almond butter and brown rice syrup until integrated pour cereal into pan and mix well to coat completely transfer to a baking dish i used 6 8 inch lined with foil or parchment refrigerate 45 minutes 1 hour to firm

Preparation combine butter honey or brown rice syrup and cinnamon in a small pot over low heat stir until completely combined about 2 minutes combine the ingredients raw or if you ve got more time toast oats seeds and coconut in a large pan over a low heat for 5 10 minutes stir often

Peanut butter and honey instead of the butter and marshmallows use honey and creamy peanut butter melt ¾ cup creamy peanut butter with ½ cup honey toss 3 cups cheerios in the warm honey mixture and press into a pan cut into squares when cooled

In a separate bowl whisk together the coconut oil vanilla honey and coconut milk mix wet and dry ingredients to form a dough and refrigerate for about 2 hours or until it 39 s firmer roll the dough into a ball and press between 2 sheets of parchment paper to ¼ inch thickness remove top piece of parchment paper then cut dough into 3x2 inch

Place almond butter maple syrup and salt if using in a large bowl stir well i used a wire whisk until you obtain a uniform mixture add oats and raw buckwheat and mix them all in you can use a wooden spoon initially but once the mixture becomes thick it s best to use your hands

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

Place peanut butter and honey in a microwave safe bowl microwave on high for 30 seconds stir carefully until thoroughly combined pour peanut butter mixture over cereal gently fold cereal until thoroughly coated pour mixture into lined baking dish press firmly into place refrigerate for at least 30 minutes before cutting into bars

Step 1 prep line a baking sheet with parchment paper step 2 mix dry ingredients in a large bowl combine the cereal and protein powder step 3 mix wet ingredients in the microwave or stovetop melt the nut butter with brown rice syrup then pour it into the cereal mixture stir to combine step 4 refrigerate

Gather all ingredients this recipe goes fast and you don t want to stop to measure mix cereal and 3 4 cup sprinkles in a large mixing bowl bring corn syrup and sugar to a boil in a medium saucepan remove from heat stir in peanut butter and vanilla pour syrup mixture over cereal and sprinkles

Press mixture into the prepared baking pan gently pressing evenly and into the corners chill for at least 20 minutes remove from the fridge lift out using the parchment paper and slice on a cutting board wrap each bar in plastic wrap optional and store in an airtight container in the fridge serve cold

Great for breakfast on the go golden roasted nuts seeds and oats are enveloped by flavorful almond butter in these delectably chewy no fuss energy bars unrefined turbinado sugar adds a deep caramelly undertone feel free to use light brown sugar instead bars stored at room temperature will be softer than those that are refrigerated