It has been a while, a friend asked for some yummy breakfast bar recipe. I finally come up with this peanut butter cereal breakfast bars, inspired by Demeter from Beamingbaker. These oat bars are perfect for a sweet breakfast or a nourishing snack with a cup op coffee or tea in the afternoon. I am a big fan of nut butters so I loved the idea of including them in this recipe. Nut butters are not only delicious on toasts, pancakes or banana slices, but perfectly fit these breakfast bars, too! Christmas spices such as cinnamon and vanilla are perfect for this time of the year! This smell in the kitchen…
Ingredients (makes around 16 cereal bars):
65g rolled oats
25g spelt flour
25g coconut flakes
½ tsp ground cinnamon
some ground vanilla powder or 1/2 vanilla bean, scraped
¼ tsp baking powder
¼ tsp baking soda
a pinch of salt
2 tbsp melted coconut oil
65g natural organic peanut butter or another nut spread (I used “peanut crave” by NUX)
50g coconut sugar
60g chocolate chips
30g walnuts, chopped
Preheat the oven at 180°C and line a small 20x20cm square baking pan with parchment paper. Mix all of the dry ingredients (oats, flour, coconut flakes, cinnamon, vanilla, baking powder, baking soda and salt) in a large bowl. In another bowl, mix eggs, coconut oil, peanut butter or other nut spread and coconut sugar. Then, pour the wet mixture over the dry mixture. Add chocolate chips and walnuts. Fold to combine. Put the dough into the prepared baking pan and smooth the top. Bake for about 25 minutes. Let completely cool down on a wire rack before slicing into 16 breakfast bars.
Store in an airtight container in the fridge for up 3 days. You can also freeze the cereal bars easily: simply cut them up and put in the freezer – just take them out half and hour before serving.
Organic nut spread “peanut crave” has been provided by NUX (made in Luxemburg). For an online purchase or more information on NUX products (nut spreads and nut mixes), visit their website.