- 1 Tbsp canola oil or butter
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup unsweetened coconut
- 2 cups rolled oats
- 1 cup crisp rice cereal
- 3/4 cup chopped dried fruit (raisins, dried cherries, cranberries, etc.)
- 1/3 cup Silk Original or Unsweetened Soy or Almondmilk
- 1/2 cup honey
- 1/3 cup light brown sugar
- 1/3 cup chopped dates
- 1/2 tsp salt
- 1/2 tsp vanilla
Dish up your review
Cereal Breakfast BarTennessee
Healthy breakfast!I have made these breakfast bars a lot. My family loves them and I have took them to my Sunday school class and everybody wants the recipe.they are easy. I use organic unsweetened coconut it works great.
Cereal Breakfast Bar
Tastes ooo much bettere than store bought and much more economicDEEEElish! Kids love them in their lunch. Dunk them in your favorite Silk!
- Preheat oven to 350°F.
- Lightly coat a 9x13-inch baking pan with canola or butter or line pan with buttered parchment paper.
- On a baking sheet, toast the nuts, coconut and oats in the oven for 10 minutes. Once toasted, pour the mixture into a large mixing bowl along with the rice cereal and dried fruit and toss to combine. Set aside.
- In a small saucepan over medium heat, combine the Silk, honey, brown sugar, dates, salt and vanilla. Stir continuously until mixture begins to thicken and large bubbles start to form, about 7-8 minutes.
- Pour syrup over dry mixture and stir until thoroughly combined.
- Spread into prepared pan and press down firmly. Bake for 25 minutes.
- Remove from oven and cool completely. Once cool, cut into squares.
- Wrap each bar separately in plastic wrap or waxed paper and store in an airtight container for 3-5 days.