HOMEMADE CEREAL BAR RECIPES
Mango & ginger
A little ray of sunshine.
Dried mango and cashews give this homemade bar its character. A little ray of sunshine. Very small mango pieces spread more evenly than large cubes.
Prep : 20 minChill: 2 hoursEasyNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product200 g
- Dried mangopossible sulfites95 g
- Cashewstree nuts90 g
- Cashew buttertree nuts110 g
- Maple syrup55 g
- Fresh ginger10 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.
- Prepare dried mango and cashews.
- Combine rolled oats, dried mango and cashews. Stir cashew butter and maple syrup together, then fold into the dry ingredients.
- Press firmly into the tin, about 2 cm thick. Chill for at least 2 hours until the slab holds together.
- After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : Very small mango pieces spread more evenly than large cubes.
In your bar
Estimate per bar.
Energy238 kcal12 % of reference intake
Protein per bar7.3 g15 % of reference intake
Carbohydrates30.6 g12 % of reference intake
of which sugars11 g
Fat10.6 g15 % of reference intake
Fibre3.1 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.