Breakfast Bars
These easy breakfast bars come together quickly with a handful of simple pantry staples and make a delicious grab-and-go breakfast or satisfying after-school snack.
Servings: 24 bars
Equipment
- 1 large saute pan
- 1 large mixing bowl
- 1 baking sheet preferably 9x13
Ingredients
- 4½ cups Rice Krispies
- 1/3 cup peanut butter smooth
- 1/2 cup butter
- 1/2 cup honey
- 1/3 cup brown sugar
- 1/2 cup raisins
- 1/2 cup raw pumpkin seeds
- 1/2 cup blanched almonds chopped, toasted
- 1/4 cup sunflower seeds raw
- 1/4 cup sesame seeds toasted
Instructions
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- In a large mixing bowl, combine the Rice Krispies, raisins, pumpkin seeds, almonds, and sunflower seeds. Set aside.
- Place a large sauté pan or large pot over medium heat. Add the butter and allow it to melt.
- Add the peanut butter, honey, brown sugar and a pinch of sea salt. Stir until smooth and well combined.
- Bring the mixture to a light simmer and cook for about 5 minutes, stirring occasionally, until slightly thickened.
- Remove the pan from the heat. Add the dry ingredients and toss until the Rice Krispies and remaining ingredients are fully coated in the peanut butter and honey mixture.
- Transfer the mixture to the prepared baking pan. Press it down firmly and evenly until it is compact and sticking together.
- Cover loosely with plastic wrap and refrigerate for at least 1 hour, or until fully set and cooled.
- Lift from the pan using the parchment paper then slice into bars.
- Store in an airtight container for up to 7 days.
Nutrition
Calories: 157kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 105mg | Fiber: 1g | Sugar: 10g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg
