Fast and Healthy Cereal Bars
Makes: 10
These bars shouldn’t really be called healthy as they taste so amazing and indulgent… but they are! Packed full of nuts, seeds, oats and berries, they’re a great breakfast or midday snack option. You can get creative with the ingredients and add your favourites, you don’t have to stick to the recipe.
• 65g (2.2 oz) hazelnuts, walnuts or pecans
• 40g (1.4 oz) puffed rice cereal
• 140g (4.9 oz) rolled oats
• 1 tsp ground cinnamon
• 35g (1.2 oz) pumpkin seeds
• 25g (0.8 oz) cacao nibs
• 40g (1.4 oz) goji berries
• 20g (0.7 oz) dried cranberries
• ¼ tsp salt
• 130ml (4.3 fl oz) plus 1 tbsp vegan syrup (e.g. maple, agave)
• 70g (2.4 oz) nut butter of choice
• 1 tsp vanilla extract or vanilla bean paste
Low budget alternative:
• 65g (2.1 oz) unsalted peanuts
• 40g (1.4 oz) puffed rice cereal
• 140g (4.9 oz) rolled oats
• 1 tsp ground cinnamon
• 35g (1.2 oz) sunflower seeds
• 20g (0.8 oz) raisins or sultanas
• ¼ tsp salt
• 130ml (4.3 fl oz) plus 1 tbsp vegan syrup
• 70g (2.4 oz) budget peanut butter
• 1 tsp vanilla essence
1 Preheat the oven to 160°C/320°F/GAS 4.
2 Line a 20cm square cake tin with greaseproof paper, making sure there’s a good overhang so you can pull the mixture out easily.
3 Spread the nuts out over a baking tray and then toast in the oven for 10 minutes. If using hazelnuts, you’ll need to rub the skins off first with a clean tea towel.
4 Wait until slightly cooled before chopping (either pulse in food processor or cut with a knife – leave slightly chunky, not powdered).
5 In a large mixing bowl, thoroughly combine the rice puffs, oats, toasted nuts, cinnamon, pumpkin seeds, cacao nibs, goji berries, cranberries and salt.
6 In a small pan heat the syrup and nut butter on a gentle heat for around 5 minutes.
7 Give it a good stir and add the vanilla extract. Pour the mixture over the dried ingredients until thoroughly combined and sticking together.
8 Pour the mixture into the lined tin and press it down firmly.
9 Chill overnight before cutting into 10 bars or freeze for 20 minutes.
10 Keep the bars in the fridge (for up to 2 weeks in a sealed container) or freeze them.
• Recipe by Maryanne Hall, Viva! Vegan Recipe Club veganrecipeclub.org.uk