This cereal bar recipe with oats and amaranth is very good and good for you as well. The bars are chewy, super tasty and they are very easy to make. These are not baked and will last you for months in the fridge.
If you can’t find Amaranth go ahead and substitute it with quinoa flakes or simply add more oats. You can also substitute the wheat bran for wheat germ.
Other things to add to these bars are flaked coconut, dried apples, re-hydrated dried figs, dates, almonds or chia seeds. You can also substitute the peanut butter for almond or sunflower butter.
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Makes twenty five bars
2 cups (200 grams) rolled oats
1 cup popped Amaranth (16.5 grams) or quinoa flakes or one more cup of rolled oats
½ cup (32 grams) wheat bran
½ a cup (64 grams) dried apricots – chopped
½ cup (85 grams) raisins
1 tsp. orange zest
½ cup (114 grams) chopped walnuts
1 cup (135 grams) creamy peanut butter
1/3 cup honey (114 grams) or agave nectar or brown rice syrup
1 tsp. vanilla extract
Heat your oven to 325 degrees F (165 C) and butter a 13×9 pan.
Place the oats in an oven proof dish and toast the oats for about ten minutes, shaking the pan every three minutes, until the oats are lightly browned.
Place the toasted oats, Amaranth, wheat bran, apricots, raisins and walnuts in a bowl and mix.
Place the peanut butter, honey (or sweetener of your choice) and vanilla in a pan and cook at low heat until smooth and incorporated. Pour over the cereals and mix well.
Dump the cereal into the pan and press down in an even layer using damp hands. Cut the bars as big as you want and cover the pan with plastic wrap and place it in the fridge for a minimum of 4 hours or up to overnight.
Separate the bars and wrap them individually in foil. You can store these in the fridge for months. Enjoy!
CALORIES 142.90; FAT 7.14 grs (sat 1.13; mono 0.24; poly 1.18); PROTEIN 3.99 grs ; FIBER 0.42 grs; CARBS 17.65 grs; CHOLESTEROL 0.00 mg; IRON 0.91 mg; SODIUM 49.99 mg; CALCIUM 10.42 mg
Print your recipe here – http://thefrugalchef.com/2014/08/cereal-bar-recipe/
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