These bars kind of make me feel like a kid again.
Not that I was ever a big Cheerios eater, but I did love those Cheerio breakfast bars with the “milk” in the middle that was really just pure sugar.
They were really more like a dessert, which is probably why I never actually had them for breakfast.
I was so close to trying to recreate those bars, and maybe someday I will, but I kind of wanted something a little lighter.
Something still sweet and crunchy, but somewhat healthy too.
Enter these super simple, eight ingredient bars (yes, ingredients that you can actually pronounce). Unlike almost all the store-bought snack bars that have about a bazillion ingredients that you cannot even read, or at least I can’t.
I will be the first to admit that I am not the best reader, but I mean come on? Some of those words have to have been made up by a chemist. Thiamine mononitrate, disodium inosinate, pyridoxine hydrochloride, do we really want to put that in our bodies? I know I sometimes post some seriously indulgent food around here, but at least I know what the heck is in it. That’s better than the unknown any day.
These bars are still sweet, but not overly so. They’re perfect for breakfast, snack or dessert. Well, dessert for normal people, but around here these little guys are a snack. It’s pretty much always chocolate around here when it comes to dessert. If by chance I make a non-chocolate dessert, that only means it will most likely need to be served with a side of chocolate.
Speaking of chocolate, can I just say that I am so excited for Easter? Because I am. The other day my brain just started throwing out Easter treats like crazy. I am praying all the ideas work, but if they do, oh man! Chocolate sweets galore. Let’s hope all goes well.
The one thing about these bars is that if you leave them in a warmish area the honey tends to get a little melty and the bars come undone. If you want to avoid this, try keeping them in fridge. I did not have any problems with my first batch because I cooked them just right, but I undercooked the second batch and they were a little loose. So just make sure to cook them properly and don’t freak if the honey bubbles up over the Cheerios while baking because it’s totally a good thing.
Oh, and if they do end up crumbling a bit. These are milk’s best friend.
Honey Nut Cheerio Bars.
*If left in a warm place the bars will melt and crumble. I recommend keeping these in very cool and dry place.
Yields: ABOUT 12 BARS
- 4 cups original cheerios (use gluten free cheerios for a gluten free version)
- 3/4 cup + 2 tablespoons honey
- 1/4 cup coconut oil
- 1 tablespoon brown sugar
- 1/2 teaspoon baking soda,
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup roasted salted cashews
Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
Add the cheerios and cashews to a large mixing bowl.
In a microwave safe bowl add the honey, coconut oil and brown sugar. Microwave the mixture on 30 seconds interval, stirring until melted and smooth. This took me about 1 minute. Once the honey mixture is melted and easily pourable stir in the baking soda, salt and vanilla. Pour the honey mixture over the cheerios and toss well. Pour the cheerios out into the prepared baking dish. Bake for 25-35 minutes or until the top of the bars are golden brown. This mixture may bubble up a bit, but this is fine.
Remove from the oven and allow to cool completely, about 2-4 hours before cutting into bars. Once cool cut in bars and wrap in plastic wrap for easy snacking. If bars end up crumbling use as you would cereal or granola.
- Preparation time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
Ok, so maybe milk’s best friend is a warm chocolate chip cookie, but these could easily come in second.