These Cereal Breakfast Bars are made with two kinds of healthy organic but tasty cereals plus almond butter, honey (or maple syrup for vegan), dark chocolate chips and coconut oil.
Let’s talk about these breakfast bars! I have been trying to make a healthier snack bar for ages and finally came up with this one! I made a few batches and they all disappeared just as quickly as I could make them. And not only are they healthy (made with raw almond butter, honey, organic Cheerios, and dark chocolate) they are also crazy simple to make AND delicious!
How often do you get a trifecta like that? Not very, in my experience. They are perfect to pack up for kids, or if you’re like me and need a midday work snack to keep you going these do a wonderful job of keeping you full (I’m snacking on one right now!).
Cereal Breakfast Bars Ingredient Notes
- Almond Butter – I used a chunkier variety.
- Honey – Use maple syrup if you want to make these bars entirely vegan.
- Salt – Just a small amount to enhance the flavor.
- Kashi Organic Heart-to-Heart, Honey Toasted cereal – Any honey nut toasted variety will work.
- Organic Chocolate Cereal – I used Annie’s Cocoa Bunnies but same here, any variety will work.
- Dark chocolate chips – I used Ghirardelli 70% cocoa but use what you like.
- Coconut Oil – Use any neutral oil that you prefer.
On-The-Go Cereal Breakfast Bars (No Bake)
These Cereal Breakfast Bars are made with two kinds of healthy organic but tasty cereals plus almond butter, honey (or maple syrup for vegan), dark chocolate chips and coconut oil.
Ingredients
- 3/4 cup almond butter (I used a chunkier variety)
- 1/2 cup honey, or maple syrup to make these bars vegan
- 1 tsp salt
- 1 cup Kashi Organic Heart-to-Heart, Honey Toasted cereal
- 2 cups organic chocolate cereal
- 4 oz dark chocolate chips (I used Ghirardelli 70% cocoa)
- 1/2 tbs coconut oil
- 1/2 cup water
Instructions
- In a small pot, add the almond butter, honey and salt and heat over a medium-low heat until all of the ingredients have melted together and the mixture is smooth.
- In a large bowl add all of the cereal.
- Pour the almond butter mixture over both cereals and, using a spatula, mix together until well combined.
- Transfer the mixture to a baking dish (I used a 7x11) and press using the spatula until the mixture is completely flat and spread evenly.
- Place in the freezer for about 15-20 minutes.
- Add the water to a small saucepan and bring to a boil.
- Place a heat-proof boil over top (to form a double boiler) and pour in the chocolate and coconut oil into the boil.
- Stir continuously with a spatula until almost all of the chocolate is melted and smooth (just a few bumps left).
- Remove from the heat and continue to stir until completely smooth and creamy.
- Take the bars out of the freezer and drizzle with the chocolate mixture.
- Place back into the freezer for another 5 minutes then serve or keep in the fridge in an airtight container to store.
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