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Cereal Bar Recipe

Cereal Bar Recipe
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★★★★★

5.2 from 29 reviews

These homemade cereal bars combine a crunchy mix of raw unsalted nuts, crisp rice cereal, and rich unsweetened chocolate, bound together with virgin coconut oil and honey. Lightly baked for a golden, bubbly finish and optionally drizzled with melted dark chocolate, these bars make a nutritious and satisfying snack perfect for any time of day.

Ingredients

Scale

Dry Ingredients

  • 3 cups raw unsalted nuts (a combination of cashews, pecans, peanuts, and slivered almonds)
  • 3 ounces unsweetened chocolate, chopped
  • 2 cups unsweetened crisp rice cereal (gluten-free if necessary)
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 3 tablespoons virgin coconut oil, melted and cooled
  • 3/4 cup honey (or a mix of honey and/or Lyle’s Golden Syrup)

Optional Topping

  • 2 ounces dark chocolate, chopped and melted

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C). Line a quarter sheet pan (a shallow rimmed 9 x 13-inch baking sheet) with unbleached parchment paper and set it aside.
  2. Combine Dry Ingredients: In a large bowl, place the raw nuts, chopped unsweetened chocolate, crisp rice cereal, and kosher salt. Mix well to combine, breaking up any large pieces of nuts or chocolate to ensure even distribution.
  3. Add Wet Ingredients: Pour in the melted and cooled virgin coconut oil along with the honey and/or Lyle’s Golden Syrup. Mix thoroughly until the mixture becomes very thick and sticky, ensuring all dry ingredients are coated.
  4. Transfer and Press Mixture: Transfer the sticky mixture into the prepared pan. Spread it evenly into a flat layer. Cover with another sheet of unbleached parchment paper and press firmly to compress the mixture into an even, compact layer.
  5. Remove Top Parchment: Carefully remove the top parchment paper, leaving the pressed mixture intact in the pan.
  6. Bake: Place the pan in the center of the preheated oven and bake for about 20 minutes, or until the mixture is lightly browned and starting to bubble, indicating it is cooked through and cohesive.
  7. Cool Slightly: Remove the pan from the oven and let it cool for about 10 minutes to firm up slightly before slicing.
  8. Slice Bars: Keeping the bars in the baking sheet, use a bench scraper or butter knife to slice down the length in the center, then across into two rows of 7 bars each (14 bars total) without removing them from the pan.
  9. Chill Bars: Place the sliced bars in the refrigerator for about 30 minutes or in the freezer for 5 minutes until they are completely chilled and firm.
  10. Separate and Drizzle: Remove the bars from the fridge or freezer and separate along the scored lines. If desired, drizzle the bars with the optional melted dark chocolate and allow it to set before serving. Store leftover bars in the refrigerator or freezer to maintain freshness.

Notes

  • For a different nut mix, feel free to substitute or add your favorite raw nuts such as walnuts or hazelnuts.
  • The recipe is naturally gluten-free if you use gluten-free crisp rice cereal.
  • Substitute Lyle’s Golden Syrup with additional honey if unavailable.
  • Pressing the mixture firmly and chilling after slicing ensures bars hold together well.
  • The optional dark chocolate drizzle adds extra richness, but the bars are delicious without it as well.
  • Store bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition

Keywords: cereal bar, homemade snack bars, nut bars, healthy snack, gluten free, no bake option, crunchy cereal bars

Find it online: https://kitchenbyclara.com/cereal-bar-recipe/