HOMEMADE CEREAL BAR RECIPES
Coconut & cashew
Tropical sweetness with a bite.
Cashews and desiccated coconut give this homemade bar its character. Tropical sweetness with a bite. Briefly toast the cashews in a dry pan before chopping for extra flavour.
Prep : 10 minBake: about 20 minEasyBaked
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product195 g
- Cashewstree nuts100 g
- Desiccated coconut65 g
- Cashew buttertree nuts110 g
- Maple syrup65 g
Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.
A little for the planet : choose organic, local ingredients whenever you can.
Let’s make it
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Preheat the oven to 170 °C. Prepare cashews and desiccated coconut.
- Combine rolled oats, cashews and desiccated coconut. Stir cashew butter and maple syrup together, then fold into the dry ingredients.
- Press firmly into the tin, about 2 cm thick. Bake for 18–22 minutes, until the centre is set and the edges are lightly golden.
- Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : Briefly toast the cashews in a dry pan before chopping for extra flavour.
In your bar
Estimate per bar.
Energy256 kcal13 % of reference intake
Protein per bar7.5 g15 % of reference intake
Carbohydrates25.1 g10 % of reference intake
of which sugars5.8 g
Fat15.1 g22 % of reference intake
Fibre3.8 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.