86% would make again
No-Bake Breakfast Bars
featured in Children's Snacks to Pack for Traveling
Tasty Team
Ingredients
for 8 bars
- ½ cup honey (170 g)
- ¼ cup peanut butter (60 g)
- 3 cups toasted oat cereal (150 g)
- 1 cup yogurt chip (245 g), save 1/2 cup (120 g) for melting
- ½ cup unsalted toasted almonds (70 g), chopped
- ½ cup dried cranberries (65 g)
- 1 teaspoon coconut oil, optional
Nutrition Info
- Calories 371
- Fat 16g
- Carbs 55g
- Fiber 3g
- Sugar 39g
- Protein 7g
Estimated values based on one serving size.
Preparation
- In a bowl, mix honey with peanut butter.
- Microwave for 45 seconds, stirring every 15 seconds, or until melted.
- In a large bowl, combine oat cereal, ½ of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
- Pour the melted honey mixture into the bowl and stir until well mixed.
- Pour into an 8x8 (20x20 cm) baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
- Freeze for 30 minutes.
- Once the mixture has hardened enough, cut it into 8 pieces.
- Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
- Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
- Wrap each bar in parchment paper & store in the refrigerator or freezer for up to 3 months.
- Enjoy!
Ingredients
for 8 bars
- ½ cup honey (170 g)
- ¼ cup peanut butter (60 g)
- 3 cups toasted oat cereal (150 g)
- 1 cup yogurt chip (245 g), save 1/2 cup (120 g) for melting
- ½ cup unsalted toasted almonds (70 g), chopped
- ½ cup dried cranberries (65 g)
- 1 teaspoon coconut oil, optional
Nutrition Info
- Calories 371
- Fat 16g
- Carbs 55g
- Fiber 3g
- Sugar 39g
- Protein 7g
Estimated values based on one serving size.
Preparation
- In a bowl, mix honey with peanut butter.
- Microwave for 45 seconds, stirring every 15 seconds, or until melted.
- In a large bowl, combine oat cereal, ½ of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
- Pour the melted honey mixture into the bowl and stir until well mixed.
- Pour into an 8x8 (20x20 cm) baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
- Freeze for 30 minutes.
- Once the mixture has hardened enough, cut it into 8 pieces.
- Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
- Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
- Wrap each bar in parchment paper & store in the refrigerator or freezer for up to 3 months.
- Enjoy!
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