My kids love breakfast bars and if I haven’t made them in a few weeks they’re begging me to make some.
They also don’t last very long in our house ; )
What I love about these breakfast bars is that they don’t get boring. You can add variety by adding extras on top or even mixing it into the whole bar :
- chocolate chips
- shredded coconut
I’m always cautious not to be putting too much added sugar on top of the bars but have to balance it out with making it interesting for the kids too.
While this particular recipe uses 1/4 cup of brown sugar, it has far less sugar than store bought breakfast bars. The honey will add alot of sweetness without the processed sugar.
2 cups old fashioned porridge oats 2 cups Rice Krispies cereal 4 tablespoons coconut oil 1/4 cup brown sugar packed 1/3 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1/4 cup mini chocolate chips
Preheat the oven to 180 Degrees Celsius (350 Fahrenheit). Line an 8×8 inch baking dish with parchment (wax) paper as this will make it easier to remove the bars & cut them.
Spread out the oats onto a baking sheet and toast in the oven for 3-5 minutes until golden. Watch carefully as they can burn quickly. Take out & allow to cool.
In a small saucepan over medium heat, melt coconut oil, brown sugar and honey together until the sugar is dissolved. Simmer gently for 1-2 minutes. Add vanilla extract and let it cool slightly.
In a large bowl mix Rice Krispies, salt and the cooled oats. Pour over the cooled honey mixture and mix with a spoon. Tip the mixture into the 8×8 inch baking tray and using a piece of parchment (wax) paper, press down firmly – the parchment will stop the mixture sticking to your hands.
Chill in the fridge for 1 hour before removing and cutting into bars. Wrap individual bars in plastic wrap and store at room temperature or in an airtight container in the fridge. Can be stored for up to 1 week.