Our nut butter cereal bars are the perfect after-school snack! With just a handful of ingredients and very little prep time, they make planning for healthy homemade snacks easy. We love this recipe because it can also be adjusted for special diets. Packing a gluten-free lunch? No problem! Use your favorite gluten-free cereal as the base. Tree nut allergy? Sub in sunbutter! For even more variety, switch up the freeze-dried fruit. The options are endless.
6 cups breakfast cereal (try Cascadian Farm’s Honey Nut O’s!)
1-16oz jar nut butter (try Justin’s Vanilla Almond Butter!)
1/3 cup honey or maple syrup
14oz creamed coconut (2 boxes from Let’s Do Organic)
1-1.2oz package freeze-dried strawberries (try Karen’s Naturals)
1/2 tsp vanilla extract
1/2 tsp salt
Transfer nut butter and 1/4 cup honey into a microwave-safe bowl. Heat in microwave until smooth. Alternatively, use the stove to heat. Before taking cereal out of bag, slightly crush into smaller pieces. Transfer to a large mixing bowl and slowly add nut butter mixture until cereal is fully coated. Add 1/4 tsp salt. Rinse out microwave safe bowl and add creamed coconut and remaining honey. Heat until smooth. Add remaining salt, vanilla extract, and freeze-dried strawberries. Line a 9 x 9 baking dish with parchment paper. Press coconut cream and strawberry mixture into the bottom of the dish. Spoon cereal and nut butter mixture on top and spread to form an even layer. Press down to reduce spaces in cereal and make cutting easier! Chill for 2-4 hours before cutting and serving to allow bars to set. Store in fridge for up to a week.