Cereal Bars - Easy 3 Ingredient Recipe! (2024)

FAQs

How to make cereal bars stick together? ›

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe. Vanilla extract – It amps up the bars' warm flavor.

BHF dietitian Victoria Taylor says:

Although breakfast bars, biscuits and milkshake drinks may have healthy ingredients like wholegrain cereals and milk, they often contain added sugar too, sometimes in large amounts. And although convenient, they can be an expensive option.

Here's what you need to make the easy breakfast recipe: dry cereal of choice, liquid sweetener, nut or seed butter, and optional salt and protein powder. Agave, honey, or brown rice syrup all do well in this recipe.

INGREDIENTS: Wholegrain cereals (whole oats (30%), wholewheat ), sultanas (14%), sweetened dried cranberries (9%) (cranberries, pineapple syrup, pineapple juice concentrate), glucose syrup, cereal crispies ( wholewheat flour, rice flour, sugar, malted barley flour, malted wheat flour, salt, rapeseed oil, emulsifier { ...

Chia seeds are often praised for their binding powers. In fact, they secure ingredients so well that they can even be used as an egg replacer. Adding just a spoonful of chia seeds to your favorite granola bar recipe will make a huge difference in its texture.

Clumpy Granola Method: Add Egg White

The idea is that the egg's protein will help the oats bind to each other and create delicate clusters. Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite.

The granola bars will keep well stored in an airtight container or plastic ziploc bag on the counter for up to 1 week with pieces of parchment or waxed paper between layers to keep them from sticking, or wrap them individually in parchment or waxed paper and keep them in the freezer in a large ziploc bag for up to 2 ...

Don't confuse granola bars with breakfast or cereal bars. Granola bars are typically made from whole grains; breakfast bars are typically made with refined grain and look like a smooth pastry. Few granola bars are high in fiber, and some have more sugar than one serving of cereal.

Why do people eat cereal bars? ›

The first and perhaps most important reason is that cereal bars are a quick, healthy and easy snack that we can always have with us, either for brunch or for an afternoon snack. 2. Cereals are the main source of energy in our diet.

Cereal bars can often be advertised as being healthy but can unfortunately still be very high in sugar. This leaflet has been designed to help you choose the most suitable cereal bars for hypo and exercise snacks. Cereal bars based on oats are digested slower and are therefore the preferred choice.

Granola bars can fall apart if the wet and dry ingredients are not incorporated well enough. Make sure to mix very well before pressing in the pan. If your granola bars seem dry, consider adding in another tbsp of brown rice syrup. I also recommend pressing your bars firmly in the pan with the back of a cup.

Make sure that whichever granola recipe you use, it calls for some liquid, typically oil of some kind (I recommend olive oil for a subtle earthy, floral flavor, or melted unrefined coconut oil for subtly coconutty flavor). The liquid will help the chia seeds to gel, ensuring the granola sticks together.

While the oats and nuts bake, you can make the sticky glue that holds our bars together. You'll melt butter, honey, and brown sugar in a saucepan and simmer until the sugar dissolves. Mix this sticky mixture with the toasted oats and nuts.

The cooked wheat needs to be allowed up to 24 hours to temper before shredding. It's during this time that the moisture equilibrates and firms up from starch retrogradation. If there is insufficient tempering, the shreds will come out gummy, sticky, and crooked.