I made these cereal bars for the first time the other day and they are delicious! I individually wrapped them in wax paper before I put them in my Tupperware container so that I could just grab one and run. My family and I are going through a very busy season, and it seems that the first appetite that gets neglected is mine! I’m still intentional about dinners, but lunches and breakfasts kind of get thrown to the side in the midst of the chaos. I know this is the case for so many stay-at-home mamas, so here is a quick, cheap, easy recipe to help you out!
The inspiration and basic recipe for these bars came from the Sweet Phi blog, but as always, I made a few tweaks of my own. The original recipe called for 1/2 a cup of dried cranberries and I wish I’d had them! I totally thought I did, but when I got home they were nowhere to be found. My bars are yummy without them, but man I do love dried cranberries…
2 tbsp honey
1/2 cup of peanut butter (creamy!)
1 tsp vanilla extract
2 bananas, mashed with a fork
1/4 cup brown sugar
2 1/4 cups rolled oats
1 cup rice krispies
1/2 cup dark chocolate chunks (I just buy big bars of chocolate and chop them myself)
1/4 cup chopped pecans
– Preheat yout oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with wax or parchment paper.
Put your peanut butter, honey and vanilla extract in a microwaveable bowl and microwave for about 30 seconds until you can mix it together easily. Add the mashed bananas and brown sugar, and stir to combine. Then add the rest of your ingredients (oats, rice krispies, chocolate and nuts) and stir quite well. Don’t worry if the mixture is stiff and difficult to stir!
Plop this into the 9×13 inch pan and press it down so that it’s nice and evenly spread out. Bake for 25 minutes or until the edges are a toasty golden brown. Allow it to cool completely before using a sharp knife to cut it into approximately 20 bars. Store these in an airtight container in the fridge.