Vegan cereal bars are great for lunch box treats, breakfast on the run and even a quick late night munch, they have the perfect crunch and just the right amount of sweetness without being overly sweet.
When looking at shop brought good, you realise that half of the ingredients are names you can’t pronounce and letters with numbers…when is E2112 an ingredient?! Sounds more like a code for programming! This is why I know tend to make my own for both me and my children instead buying snacks and treats, at least you know what goes into them.
Rye Crackers, are you thinking why has this crazy women put crackers into a sweet treat?! Well two reasons really, first being that I had a half open pack of crackers which just needed to be use and the other is that a little salty savoury goes well with sweet and crisp, and this bar proves how right I am!
When you are looking into your cupboards, you do need to get creative – I mean who would have thought that rice krispies and marshmallows would go?! Or salted caramel, yes as you can see the list is endless so why not experiment? What’s the worst that can happen, goes in the bin and start again, well that does happen from time to time but with out the experiments you would have these fab ideas.
The bars to keep well, just store them in an airtight container and you are good for a few weeks at least, they stay pretty crunchy ( which is the way I like them), if you would prefer a softer bar then add a little butter to the maple mixture.
I actually took these on a recent trip, which was prefect for the burst of energy you need before the early morning flight lands. Although there is cashew butter in the recipe, you can’t particular tell, there is not that “peanut butter’ taste to them at all – so just incase your not a fan, don’t worry they don’t have the nut butter taste.
65g Cashew Butter
100g Dark Brown Sugar
100ml Maple Syrup
50g Rice Krispies
50g Crushed rye crackers
Add maple, cashew butter and dark brown sugar to small pan and heat until all smooth and melted.
Add oats, rice krispies and crushed rye crackers to bowl.
Pour the maple mixture into the dry ingredients and stir well.
Press into a greased or lined baking tray.
Bake in the oven at 180c for 12-15 minutes.
Remove from the oven and allow to cool.
Using a sharp knife cut into smaller pieces and enjoy.
- 65g Cashew Butter
- 100g Dark Brown Sugar
- 100ml Maple Syrup
- 150g Oats
- 50g Rice Krispies
- 50g Crushed rye crackers
- Add maple, cashew butter and dark brown sugar to small pan and heat until all smooth and melted.
- Add oats, rice krispies and crushed rye crackers to bowl.
- Pour the maple mixture into the dry ingredients and stir well.
- Press into a greased or lined baking tray.
- Bake in the oven at 180c for 12-15 minutes.
- Remove from the oven and allow to cool.
- Using a sharp knife cut into smaller pieces and enjoy.