Cereal Bars

Knowing that I am always on the look out for delicious, nutritious food to feed my crew, my awesome Mum saw a recipe for a cereal bar on Facebook and tagged me in it:

They did look good – but I needed to make it fit our needs (and likes), so 15 minutes after I saw her tag I had my version in the oven! 😆 You can find the original version here on Weetbix

It’s a great high energy, nutrient dense bar, that works really well (like you can see above) to fuel the biggest one who regularly does a day that includes school sport, 10km of bike riding, a game of footy immediately followed by an hour of parkour training. Yes. All in the same day. He is 15, 6 foot 2 and ACTIVE!

Mr Itchin’ Kitchen thinks they are delicious and has been happily taking them in his work lunchbox too.

The ingredients are all pantry staples for us and you can buy all of them at your regular grocery store.

3 Weet-Bix, crushed (we use the sorghum gluten free Weet-Bix)
50g butter/plant based butter
125ml honey/maple syrup
100g pumpkin seeds
2 heaped tbsp hemp seeds
2 heaped tbsp chia seeds
50g dried apricots, diced
50g medjool dates, diced
1 tsp vanilla bean paste
75g rolled oats*
75g self-raising flour (plain or Gluten Free)

Melt the butter, honey and vanilla over gentle heat. (Saucepan or microwave).

Add in the chia seeds, stir well and allow to sit for 5 minutes to thicken.

Mix together the remaining dry ingredients and dried fruit in a separate bowl.

Pour the dry mixture into the wet and combine until all of the dry mix is moistened. It will initially seem like not enough liquid, but keep stirring.