A lot of cereal bars get eaten in our house. I would rather my little ones ate nice snacks and not some additive bar with a bit of cereal in it, which is why I used to buy organic children’s bars (looking at their price, you would think they have gold leaf in them!). Not only were they expensive, but I also found them rather disgusting when I tried them. My children like them, but I would never choose to eat them, so I thought I would try to make our own cereal bars.
I found a few recipes on Pinterest and decided to adapt one that did not involve any baking. I have been making them with the children, changing something here, something here for the past nine months or so and we all love them. I finally got our white chocolate and cranberry cereal bar recipe absolutely perfect recently.
Crevette has them in his lunchbox, Beanie eats them as a mid-afternoon afternoon treat, I have them with a cup of tea, hubby takes them to work as a snack and we sometimes have them for dessert (why not, hey!).
They are tasty and take minutes to put together.
You can keep them at room temperature in a sealed container for a few days or freeze them for when you have nothing to put in a lunchbox (yours or the kids’).
You can swap the white chocolate and cranberries for whatever you fancy. I tried a triple chocolate and marshmallow combination that was rather moreish!
No Bake Cereal Bars
- 1/4 cup butter 55g
- 1/4 cup honey 85g
- 1/3 cup light brown sugar 70g
- 2 teaspoons vanilla sugar 8g
- 2 cups oats 200g
- 1 cup toasted rice cereal 30g
- 1/3 cup dried cranberries 50g
- 1/3 cup white chocolate chips 50g
In a small saucepan, melt the butter, honey, brown sugar and vanilla sugar over a medium heat. When it starts bubbling, reduce the heat and cook for three more minutes.
In the meantime, mix the oats and rice cereal in a large bowl.
Pour the contents of the saucepan over the dry ingredients, and mix well to ensure the oats and cereal are coated in the sticky mixture. Add the cranberries and stir. Leave to cool slightly for 5 minutes and add the white chocolate chips.
Pour into a 22 x 17cm (8.5x6.5 inches) rectangular dish and press down so it all sticks together (thickness of about 2cm, or ¾ in).
Cover and leave to cool at room temperature for two hours before cutting into bars. Store them at room temperature in an airtight container.
Recipe NotesIf your cereal bars are coming apart as you are cutting them, try pressing them down a bit more, and leaving them in the fridge for 20 minutes (do not leave them in there any longer or they will be rock hard!).
Just a short video with Emily from ‘A Mummy Too’ to recap it all:
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