HOMEMADE CEREAL BAR RECIPES
Hazelnut & sea salt
The magic of one grain of salt.
Hazelnuts and hazelnut butter give this homemade bar its character. The magic of one grain of salt. Scatter the sea salt over the top just before chilling.
Prep : 20 minChill: 2 hoursEasyNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product190 g
- Hazelnutstree nuts110 g
- Hazelnut buttertree nuts115 g
- Dates105 g
- Flaky sea salt2 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 hazelnuts and hazelnut butter. If the dates are firm, soak them in warm water for 10 minutes, then drain well.
- Combine rolled oats, hazelnuts and flaky sea salt. Stir hazelnut butter and dates 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 : Scatter the sea salt over the top just before chilling.
In your bar
Estimate per bar.
Energy245 kcal12 % of reference intake
Protein per bar6.8 g14 % of reference intake
Carbohydrates24.3 g9 % of reference intake
of which sugars8 g
Fat15.1 g22 % of reference intake
Fibre5.1 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.