Cereal Breakfast Bar

From the Silk test kitchen

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Servings
20
Total Time
30 min
+ baking

Ingredients
  • 1 Tbsp (15 ml) canola oil or butter
  • 1 cup (250 ml) chopped walnuts
  • 1 cup (250 ml) chopped pecans
  • 1 cup (250 ml) unsweetened coconut
  • 2 cups (500 ml) rolled oats
  • 1 cup (250 ml) crisp rice cereal
  • 3/4 cup (175 ml) chopped dried fruit (raisins, cherries, cranberries, etc.)
  • 1/3 cup (75 ml) Silk Original or Unsweetened soy or almond beverage
  • 1/2 cup (125 ml) honey
  • 1/3 cup (75 ml) light brown sugar
  • 1/3 cup (75 ml) chopped dates
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) vanilla   

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Preparation
  • Preheat oven to 180°C (350°F).
  • Lightly coat a 13” x 9” (23 x 33 cm) baking pan with canola or butter or line pan with buttered parchment paper.
  • On a baking sheet, toast the nuts, coconut and oats in the oven for 10 minutes. Once toasted, pour the mixture into a large mixing bowl along with the rice cereal and dried fruit and toss to combine. Set aside.
  • In a small saucepan over medium heat, combine the Silk, honey, brown sugar, dates, salt and vanilla. Stir continuously until mixture begins to thicken and large bubbles start to form, about 7-8 minutes.
  • Pour syrup over dry mixture and stir until thoroughly combined.
  • Spread into prepared pan and press down firmly. Bake for 25 minutes.
  • Remove from oven and cool completely. Once cool, cut into squares.
  • Wrap each bar separately in plastic wrap or waxed paper and store in an airtight container for 3-5 days.