Crunchy oat and cereal bars


Remember how my first attempt at making cereal bars turned out? Well, if at first you don’t succeed… right? 🙂

I was determined to figure out a good recipe for homemade bars that ticked the following boxes:

  • They had to be egg-free, because I need them to keep well (unfridged) for a whole week
  • They had to be easy to vary, because I just don’t do monotony :mrgreen:
  • They had to dry into a hard, crunchy form – and stay that way
  • They had to be as healthy as possible
  • And of course, they had to taste great

Cereal bars

Here’s the first recipe I came up with after trying to balance the wet and dry ingredients so the bars wouldn’t fall apart:


2 C cereal (I used Kellogg’s rice-and-wheat cereal flakes that I crushed a little)

1 C puffed brown rice

1 C desiccated coconut

1/4 C syrup

1/4 C peanut butter

1/4 C honey

1 t vanilla essence

40 g butter


1. Mix dry ingredients in a large bowl.

Step 1

2. Melt together the syrup, peanut butter, honey, butter and vanilla essence.

Step 2

3. Mix the wet ingredients into the dry and stir well.

4. Press the mixture into a lined baking tray.

Step 4

Step 4

5. Bake at 190 °C for 15–20 minutes, until golden and toasty.

6. Carefully cut into slices as soon as they’re out the oven, then leave to cool completely.

Step 6

Step 6

Note: Don’t be like me, thinking you can squeeze in a game (or three) of Plants vs Zombies while these bake! Keep an eye on them so they don’t burn. Mine were a teensy bit too toasted, though still edible.

Crunchy cereal bars

Crunchy cereal bars


  • These weren’t bad for a thumb-sucked recipe, but they were a bit too peanut buttery for my liking.
  • They held together very well and stayed crunchy all week (I wrapped them individually in clingwrap and stored them in an airtight biscuit tin).
  • This recipe would really benefit from using rice paper to line the baking tray. I had a tough time getting the bars off the baking paper and vice versa.
  • The wet ingredient mix was just a tiny bit short, so at the last moment of mixing I had to add a further blob of melted butter so that all the wet and dry ingredients would form a proper mixture.

Healthy lunchbox snacks

After we’d eaten up that first batch, I made the recipe again for the next week, but with the following tweaks:


1 C puffed brown rice

1 C cereal

1 C rolled oats

3/4 C desiccated coconut

1/4 C filled with pumpkin seeds, flax seeds (linseeds) and sesame seeds

1/4 C syrup

1/8 C honey

1/8 C peanut butter

1 t vanilla essence

50 g butter

1 small carob chunk


The method is the same as above, except that I melted a carob chunk with the rest of the wet ingredients.


These refinements to the recipe made it even better. I preferred the bars with less peanut butter, and the carob added a pleasant chocolatey flavour. The bars were slightly soft though, so I’m thinking of reducing the butter to 40 g next time so that the bars aren’t too moist. They lasted well for a whole week, although by Friday they were starting to feel a bit soft.

I’ll keep tweaking an experimenting until I find the perfect concoction! 🙂


3 responses »

  1. Seriously I can’t imagine making up a recipe. Unless its for boiled water. Which I managed to burn dry last time I put a kettle On For tea b

    This iPhone keyboard was made for a Barbie Doll. Please forgive typos.


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