Breakfast Cereal Bars
Breakfast Cereal Bars
Breakfast on the go! These low-protein breakfast bars are sweet and satisfying. They also make it easy to eat, even on a busy morning. Adapted from Apples to Zucchini by Virginia Schuett and Dorothy Corry.
Serving size: 1 bar
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PROTEIN per serving: 0.5 g*
CALORIES per serving: 87
Total FAT per serving: 4 g
Total CARBS per serving: 12 g
Number of servings: 20
Time to prepare: 30 min
*Protein amount may differ depending on the brands that are used.
Ingredients
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2 cups puffed rice cereal (unsweetened)
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2 cups rice cereal
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6 tbsp butter, melted
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1 tbsp canola oil
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16 large marshmallows
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1 tbsp molasses
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2 tbsp honey
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1 tsp vanilla extract
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3 tbsp dried cranberries
Instructions
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Preheat your oven to 350°F. Grease an 8-inch square baking pan, and set aside.
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In a medium bowl, mix the rice cereals with 3 tbsp melted butter, and toss to coat. Spread onto a baking sheet, and bake for 10 minutes until toasted. Pour into a large bowl.
Note: The bars themselves don’t need to bake, so you won’t need your oven again for this recipe. -
In a medium saucepan over medium-low heat, melt the remaining 3 tbsp of butter with the oil. Add the marshmallows, molasses, honey, and vanilla extract, and stir continuously for several minutes until the marshmallows are completely melted.
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Quickly pour the hot marshmallow mixture over the rice cereal, and stir to coat.
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Scrape the mixture into the greased pan, and press down with the back of a wooden spoon to make the top even.
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Sprinkle the dried cranberries on top, pressing lightly with your hand so they stick to the cereal.
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Cut into 20 bars (3 cuts one way across the pan and 4 cuts the other way). Enjoy!
Note: Store bars in an airtight container.