HOMEMADE CEREAL BAR RECIPES
Matcha & pistachio
A bold green duo.
Pistachios and cashew butter give this homemade bar its character. A bold green duo. To preserve matcha’s green colour, keep this no-bake mixture cool.
Prep : 20 minChill: 2 hoursA little practiceNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product195 g
- Pistachiostree nuts105 g
- Cashew buttertree nuts120 g
- Maple syrup65 g
- Matcha8 g
- Hulled hemp seeds35 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 pistachios and cashew butter. Sift the fine powder first to prevent lumps.
- Combine rolled oats, pistachios and hulled hemp 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 : To preserve matcha’s green colour, keep this no-bake mixture cool.
In your bar
Estimate per bar.
Energy244 kcal12 % of reference intake
Protein per bar8.9 g18 % of reference intake
Carbohydrates24.3 g9 % of reference intake
of which sugars5.7 g
Fat13.5 g19 % of reference intake
Fibre3.9 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.