August 22, 2013
posted by Marina Delio | 47 Comments
Homemade cereal grain bars are even tastier than the boxed version, but so much healthier. These are made with oats, flaxseed meal, and honey, and easily made vegan or gluten-free.
My kids love nutrigrain and other fruit cereal bars. At first glance, they look like a healthy easy lunchbox option. Many are even organic. But after looking at the ingredients on the back of the box I decided I could not continue to buy these very often. The long ingredient list is the first red flag. Then comes sugar listed as the first ingredient, gums, maltodextrin (possibly GMO), andcarrageenan (a thickening additive thought to cause GI tract problems). So I set out one night to make my own version without any white sugar – just a tablespoon of honey andno white flour – just good, real food ingredients.
Guess what. These homemade grain bars are even tastier than the boxed version! At first I was lazy and used organic store bought jam. They were good. But the second time? AMAZING! I simmered down some fresh blueberries (feel free to use frozen) while I was making the dough. I have been storing these in the fridge and hubby has been taking one to work every day. They will be great for lunchboxes. I’m planning to make another batch soon to freeze for the girls’ school snacks and lunches.
Then things got crazy. I thought, hey, why not try some peanut butter and chocolate as the filling for some? Helloooo nutrigrain folks… why have you not done this? These were so yummy warm from the oven, and no sugar other than the choco chips! I was a happy mama having one of these for breakfast the next day.
One last tip – my kids weren’t interested in these the first time I made them. The second time I added a tiny sprinkle of turbinado sugar over the top and that sold them 🙂
Yield: about 9 bars
Berry Cereal Bars
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
The updated and improved version of homemade berry cereal bars.
Ingredients
- 3 cups fresh or frozen organic blueberries(or any berries)
- Juice 1/2 lemon
- 4 drops of liquid stevia(optional)
- 1 1/3 cups unbleached all purpose or gluten-free all purpose flour
- 1/3 cup flaxseed meal
- 1 teaspoon baking powder
- 2 tablespoons honey
- 1 teaspoon vanillaextract
- 1 egg
- 1 tablespoon melted coconut oil or butter
- 1-2 tablespoons milk (any milk you have)
- raw turbinado sugar (optional)
Instructions
- Make the blueberry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
- Place flour, flax meal, and baking powder into the bowl of a food processor or blender. Pulse until combined.
- In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again while pouring in the liquid ingredients to combine. Add milk 1 tablespoon at a time until dough comes together but is not wet.
- On a sheet of wax paper roll dough into a 10” x 12” rectangle. You can "cut and paste" pieces of dough to make the rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. About 1/4 cup of filling per strip of dough should be good. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using.
- Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.
Notes
Filling Variations
- In a pinch you can use jarred jam, but it won't be as tasty as using freshly cooked berries.
- Peanut butter-chocolate chip: Replace berry filling with peanut butter. Sprinkle with chocolate chips (mini work best) and follow the rest of the recipe.
Vegan Option I've made these both ways, and the egg does create a more tender dough. Omit the egg. Place 1 tablespoon extra flax meal in a small bowl and stir in 3 tablespoons of water. Let sit for a few minutes and use in place of the egg. Replace honey with agave syrup.
Nutrition Information:
Yield: 9Serving Size: 1
Amount Per Serving:Calories: 153Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 106mgCarbohydrates: 23gFiber: 2gSugar: 8gProtein: 4g
Blueberry Cereal Bars (Recipe 1)
The first time I created this recipe I used oats to increase the whole grain. However, we much prefer the softer dough from the flour. If you would like to use the oat flour recipe, here it is.
Yield: 9 bars
Ingredients:
- 1 cup oats (*gluten free)
- 1/3 cup flaxseed meal(found at natural foods stores, Trader Joe’s, and Whole Foods)
- ½ cup flour(*I used gluten free all purpose flour)
- 1 teaspoon baking powder
- 1 heaping tablespoon honey
- 1 teaspoon vanillaextract
- 1 egg
- 1 tablespoon melted coconut oil
- 1-2 tablespoons almond milk (or any milk you have)
- 3 cups fresh or frozen organic blueberries(or any berries!)
- Juice 1/2 lemon
- 4 drops of liquid stevia(optional)
- raw turbinado sugar (optional)
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
- Place oats, flax meal, flour, and baking powder into the bowl of a food processor or blender. Pulse until oats are finely ground into a coarse flour. Add honey, vanilla, egg, and coconut oil. Pulse again to combine. Add almond milk 1 tablespoon at a time until dough comes together but is not wet. Press dough into a disk and wrap in wax paper. Refrigerate for 15 minutes.
- Meanwhile, make the blueberry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
- Take dough out of the refrigerator and lightly four a work surface. I find it’s easiest to roll on a sheet of wax paper. Roll dough into a 10” x 12” rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using.
- Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.
Gluten Free healthy school lunches lunchbox nut-free snacks Vegan
posted August 22, 2013 by Marina Delio
47 Comments//Leave a Comment »
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47 comments on “Homemade Cereal Bars Recipe”
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Anna and Liz Recipes — August 22, 2013 @ 3:59 pm Reply
A-men! I am with you are reading the labels of these cereal bars. Good for you on making your very own! Great recipe and thanks for sharing! 🙂
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Lauren — August 22, 2013 @ 4:13 pm Reply
Love this! I was just thinking of trying something like this. But I'm not a huge fan of stevia. Does it need the added sweetness? Could I use a bit of raw sugar instead? Thanks!
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Marina Delio — August 22, 2013 @ 4:19 pm Reply
Hi Lauren! It will depend on your berries. The pastry is not sweet so you want the filling to be sweet enough. You could use honey or sugar if you prefer.
Have you tried the liquid stevia from Trader Joe's? I hated stevia until I tried that one… so many have an icky aftertaste.
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CHRIS BABCOCK — August 22, 2013 @ 4:36 pm Reply
VERY nice recipe thank's for sharing…….love your plates as well—–is that vintage ? what is the name of the pattern and who makes it? Again great recipes for those of us needing sugar free……:)
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Your Southern Peach — August 22, 2013 @ 4:55 pm Reply
Thank you, thank you, thank you! My son has some kids in his class this year with peanut allergies which has limited his snack possibilities. We have been sending Nutrigrain bars but I am not loving the idea. I love how you added Flaxseed too! He needs the protein. Hoping to find time to make these this weekend. It's an ambitious recipe for me but willing to try 🙂
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I'm Nicholle. I love food. — August 22, 2013 @ 5:02 pm Reply
I can't tell you how excited I am to make these! These will be a fantastic at-work snack! =D =D =D
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I'm Nicholle. I love food. — August 22, 2013 @ 5:02 pm Reply
I can't tell you how excited I am to make these! These will be a fantastic at-work snack! =D =D =D
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Marina Delio — August 22, 2013 @ 5:37 pm Reply
Hi Chris, they're Pip Studio. I got them from Layla Grayce online. I love them too!
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Marina Delio — August 22, 2013 @ 5:37 pm Reply
You can do it! I made 2 batches after the girls went to bed. They're easier than they look.
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southpawscribe — August 22, 2013 @ 7:31 pm Reply
I am so excited about these! They seem super easy(you make everything seem manageable)and I can't wait to bake up a bunch for breakfast/snacks. I need to forward this to one of my friends,she feeds her son organic, and is very careful about what he eats.
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Laura (Tutti Dolci) — August 22, 2013 @ 8:14 pm Reply
Fabulous bars, I love that blueberry filling!
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Amanda @ Once Upon a Recipe — August 22, 2013 @ 9:01 pm Reply
Oh goodness, these look incredible! I was a big fan of Nutri-Grain bars as a kid, but feel the same way as you about purchasing them now. Love the idea of making these at home, especially with the wonderful summer fruit available right now.
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Anonymous — August 22, 2013 @ 9:05 pm Reply
These look great. Instead of flaxmeal can I use something else or put flax seeds in thr food processor? I am not sure if I can find flax meal in Sweden 🙂
Thanks for all yoir great recipes! -
Marina Delio — August 22, 2013 @ 9:47 pm Reply
Hello and thank you for visiting from Sweden!
You can grind flax seeds in a coffee grinder or food processor until resembles a coarse flour/meal. Almond meal may work but I haven't tried it so can't say for sure.
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Anonymous — August 22, 2013 @ 10:36 pm Reply
Unfortunately, both my 8 and 10 year olds rejected these after one bite. I thought the filling was sweet enough (without stevia) and delicious, but I think the crust was the issue for them. I tasted it myself, and thought it was a bit on the tough side. Sorry… I really wanted this to work!
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Marina Delio — August 22, 2013 @ 10:46 pm Reply
This comment has been removed by the author.
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laura @Supergluemom — August 23, 2013 @ 12:34 am Reply
oy Marina… don't get me started on the ingredients… I will be trying these for sure. I've been working on a recipe but mine does have flour. I'm loving that the crust seems thin and not as cakey as mine. Thank you for another beautiful recipe 😉
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Tricia — August 23, 2013 @ 2:33 am Reply
These look so good! My son loves cereal bars too, but I hardly ever buy them because of the ingredients. I'll have to give these a whirl 🙂
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Susanna Curtis Cuarto — August 23, 2013 @ 4:24 am Reply
This has coconut and almond in it. So, thought it's peanut free, it's not tree-nut free. Just make sure you're allowed to bring it and that there is not also a tree-nut allergy.
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K. Barber-Flower Farmer — August 23, 2013 @ 1:27 pm Reply
I'm allergic to oats. Is there anything you would recommend as a substitue i really want to try this.
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Jessica @ A Kitchen Addiction — August 23, 2013 @ 2:03 pm Reply
Love that you created your own cereal bars! I've been wanting to try a homemade version for a while now!
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Marina Delio — August 23, 2013 @ 4:54 pm Reply
Hi! Thank you so much for asking. I just remade these with flour instead of oats and we liked them SO much better. The recipe for oat-free bars has been added to the post. Enjoy!
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Marina Delio — August 23, 2013 @ 6:09 pm Reply
Good point Susana! Very easy to sub regular milk for the almond milk and butter for the coconut oil 🙂 I just prefer those.
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Marina Delio — August 23, 2013 @ 6:12 pm Reply
Hi there, I'm sorry your kids were not a fan. I should have mentioned that my kids weren't interested until I put a sprinkle of turbinado sugar on top.
I have updated the recipe with a soft cake-like crust version that kids like. I personally prefer the original oat flour recipe because it's less “carby” feeling 🙂 But understand kids like that cake-like crust. I hope you'll try it again!
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Lindsay — August 23, 2013 @ 9:46 pm Reply
I have GOT to try these! Landyn is OBSESSED with “bars” 🙂
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Matthew @ Lasik Cost — August 25, 2013 @ 5:00 pm Reply
I love how awesome these look!
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Bonnie — August 27, 2013 @ 5:40 am Reply
I love this idea! Thanks for sharing.
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Stephanie — August 27, 2013 @ 10:55 pm Reply
So excited to try! I make our own granola bars but the hubby likes a cereal bar. The Whole Foods cereal bar is his go-to for a quick breakfast…I am NOT a fan of the ingredient list, though. This will be the perfect replacement!
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motherrimmy — August 28, 2013 @ 2:56 am Reply
What a terrific idea! They look just like the cereal bars from the local grocery, but thankfully lacking the preservatives, added salt and extra sugar.
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Anonymous — August 30, 2013 @ 1:11 am Reply
Just made these and they are so good! Thank you!
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candace | yogabycandace — August 30, 2013 @ 1:11 pm Reply
These look amazing! I am always looking for new breakfast ideas because I'm trying to get away from eggs, and I've been eating oatmeal every day but getting tired of it. These will be a great alternative. Thanks!!
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Anonymous — August 31, 2013 @ 8:08 pm Reply
How do you do the peanut butter/choc chip one?
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Marina Delio — August 31, 2013 @ 9:08 pm Reply
Hi there, same exact way. Just take a small spoon and make a long row of peanut butter down the middle of the pastry strips. Then sprinkle some chocolate chips on top of the peanut butter and fold the edges over, as described in the directions. Have a great weekend!
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Emily — September 6, 2013 @ 1:41 am Reply
Anything I can use in place of flax? I am highly allergic and unfortunately so many healthy recipes in the last few years call for flax, maybe just all flour or some wheat bran or wheat germ? Sounds wonderful if we can think of an alternative.
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Marina Delio — September 6, 2013 @ 5:52 am Reply
Hi Emily! Thanks for asking 🙂 Yes, I think wheat bran would be a great alternative. You could also try using flour, but it is denser than flax meal, so you may need less than the called for flax amount. Just add enough flour or wheat bran so that the dough comes together in a ball but is not wet – like in the food processor picture above. Does that make sense? Let me know how it goes!
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maliq — September 16, 2013 @ 1:21 am Reply
I made this today and my family loves it! I did #2 recipe! The only difference I made was using oat flour and enriched flour ….and like a1/8 c almond flour( just for the heck of it) lol!
Delicious! Will be doing this again! -
Marina Delio — September 16, 2013 @ 2:29 pm Reply
Wonderful! Thanks for sharing!
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Anonymous — September 18, 2013 @ 6:51 am Reply
Can I use something else besides flax meal? I wabt to make them soon, but I cant afford flax meal atm and just use something easily attained. Maybe more flour?
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Marina Delio — September 18, 2013 @ 6:03 pm Reply
Hi! Yes, you can substitute flour for the flax meal. Enjoy!
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Jessie — January 22, 2019 @ 6:38 pm Reply
Hi! Do you think almond or coconut flour would work instead of regular flour? If so, would you change the amount?
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ally — July 18, 2020 @ 1:00 am Reply
i am having a very hard time making these look so neat like you did! I don’t know if I’m making the strips too small, the filling too much or what? They taste amazing, but they’re so messy for me! I also can’t close them like you did. The filling overflows….
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Lauren — September 25, 2021 @ 7:51 pm Reply
Do you think almOnd flour would work with these?
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LouAnn — January 21, 2023 @ 3:05 pm Reply
Do I really need to use that oil in there or can it be omitted?
