HOMEMADE CEREAL BAR RECIPES
Matcha & coconut
Green and subtly herbal.
Desiccated coconut and cashew butter give this homemade bar its character. Green and subtly herbal. Sift the matcha: a lump can taste overpoweringly grassy.
Prep : 20 minChill: 2 hoursMore involvedNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product200 g
- Desiccated coconut70 g
- Cashew buttertree nuts110 g
- Maple syrup70 g
- Matcha8 g
- Chia seeds25 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 desiccated coconut and cashew butter. Sift the fine powder first to prevent lumps.
- Combine rolled oats, desiccated coconut and chia seeds. 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 : Sift the matcha: a lump can taste overpoweringly grassy.
In your bar
Estimate per bar.
Energy222 kcal11 % of reference intake
Protein per bar6.5 g13 % of reference intake
Carbohydrates24.3 g9 % of reference intake
of which sugars5.6 g
Fat11.9 g17 % of reference intake
Fibre4.7 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.