Cranberry Strawberry Breakfast Bars Recipe
Daily Value: 7%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||6µg||1%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
These breakfast bars are easy to make, vegan, and dairy-free. Plus, the kids will love them, too, for those mornings when it's an absolute must to have breakfast on the go. Make a double batch to enjoy throughout the week for a quick and easy snack between meals as well.
See all strawberry recipes.
- 3/4 cup brown rice syrup
- 3/4 cup cashew or almond butter
- 2 tablespoons vegan butter spread, preferably Earth Balance
- 7 cups brown rice cereal, preferably organic
- 3/4 cup dried cranberries
- 3/4 cup dried strawberries
- 1/2 cup pumpkin or sunflower seeds (optional)
- 1 teaspoon cinnamon
In a medium-sized saucepan, heat the syrup, almond butter, and butter spread over low heat until well incorporated. In a large bowl, mix the dry ingredients together. Combine the wet and dry mixture and stir to coat well.
Using wet hands, spread the cereal mixture in a 9-inch square baking pan. Press down firmly, ensuring evenness. Place the bars in the freezer for about 1 hour. Cut the mixture into bars. Store in the refrigerator.
Total fat: 13.0 g
Saturated fat: 1.6 g
Trans fat: 0 g
Cholesterol: 0 g
Sodium: 58 mg
Total carbohydrate: 41.0 g
Dietary fiber: 3.0 g
Sugars: 13.0 g
Protein: 6.0 gServings: 15
Total time: 1 hour, 5 minutes
Special Designations: Dairy-free, Vegan, Gluten-free, Kid-friendly