HOMEMADE CEREAL BAR RECIPES
Quinoa & cranberry
A lively mix of textures.
Puffed quinoa and dried cranberries give this homemade bar its character. A lively mix of textures. Fold in the puffed quinoa last to keep it crisp.
Prep : 20 minChill: 2 hoursEasyNo baking
What you’ll need
10 bars
- Rolled oatsoats / gluten depending on product185 g
- Puffed quinoa90 g
- Dried cranberriespossible sulfites80 g
- Almond buttertree nuts120 g
- Honey70 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 puffed quinoa and dried cranberries.
- Combine rolled oats, puffed quinoa and dried cranberries. Stir almond butter and honey 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 : Fold in the puffed quinoa last to keep it crisp.
In your bar
Estimate per bar.
Energy226 kcal11 % of reference intake
Protein per bar6.9 g14 % of reference intake
Carbohydrates33.3 g13 % of reference intake
of which sugars12.2 g
Fat8.5 g12 % of reference intake
Fibre4.2 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.