Homemade Cereal Bars

Blueberry Cereal Bars Recipe 


Yield: 9 bars


Ingredients

  • 1 cup oats (*gluten free)
  • 1/3 cup flaxseed meal (found at natural foods stores, Trader Joe’s, and Whole Foods)
  • ½ cup flour (*I used gluten free all purpose flour)
  • 1 teaspoon baking powder 
  • 1 heaping tablespoon honey 
  • 1 teaspoon vanilla extract
  • 1 egg 
  • 1 tablespoon melted coconut oil
  • 1-2 tablespoons almond milk (or any milk you have)
  • 3 cups fresh or frozen organic blueberries (or any berries!)
  • Juice 1/2 lemon 
  • 4 drops of liquid stevia (optional)
  • raw turbinado sugar (optional) 


Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
  2. Place oats, flax meal, flour, and baking powder into the bowl of a food processor or blender. Pulse until oats are finely ground into a coarse flour. Add honey, vanilla, egg, and coconut oil. Pulse again to combine. Add almond milk 1 tablespoon at a time until dough comes together but is not wet. Press dough into a disk and wrap in wax paper. Refrigerate for 15 minutes.
  3. Meanwhile, make the blueberry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
  4. Take dough out of the refrigerator and lightly four a work surface. I find it’s easiest to roll on a sheet of wax paper. Roll dough into a 10” x 12” rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using. 
  5. Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer. 

Filling Variations

  • In a pinch you can use jarred jam, but it won't be as tasty as using freshly cooked berries. 
  • Peanut butter-chocolate chip: Replace berry filling with peanut butter. Sprinkle with chocolate chips (mini work best) and follow the rest of the recipe. 

Vegan Option

Omit the egg. Place 1 tablespoon extra flax meal in a small bowl and stir in 3 tablespoons of water. Let sit for a few minutes and use in place of the egg. 


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