Power Cereal Bars
These power cereal bars are wonderful for brunch or breakfast and will get you loaded with energy.
Here are a couple of recipes you can use:
1 cup toasted & peeled peanuts
1 cup corn cereal
1 cup oat flakes, toasted.
1 cup natural honey
1/3 cup brown sugar
1 tbspn vainila
1/2 tbspn coarse salt
1 tbspn espresso beans, grounded.
2 tbspn butter
Preheat your oven to 350 Degrees. In a buttered pan place your peanuts and oat flakes and proceed to toast them for about 7 min or until ready, tossing from time to time. watch they do not burn.
In a medium skillet over medium fire, place honey, vainila, coarse salt, espresso, butter and sugar and stir in until disolved. When it reaches boiling point, let it boil for 3 to 4 mins until starts reaching a thicker consistency, stiring in constantly.
Pour the hot honey mixture over the toasted cereals in a bowl and give it a good mixing. Then spread this mix on a buttered pan and let it cool to room temperature before cutting. The size of the pan depends on how thick you want the bars to be.
Storing: Cut the bars in the desired shape and wrap them into foil. Then place them into an airtight container. They will last a couple of weeks at least.
Makes: 24 bars
Recipe 2: Power south cereal bars from 101cookbooks.com
Big Sur Power Bar Recipe
If you can’t find the crisp brown rice cereal, no worries – just use regular rice cereal for ex: Rice Crispies – just stay clear of “puffed” rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
Basically you can easily come up with any recipe of your own. The structure for the cereal bars is toasted nuts+cereals of your choice+chocolate chips if desired. This is the dry mix. Then you need a “glue” to make the solids stick together. You make this glue by using honey and flavors such as vainila, coconut oil, peanut butter, etc.
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