Cranberry Strawberry Breakfast Bars Recipe

Jul 12, 2012 @ 5:55 PM
Posted by Christie Korth, Special Contributor

Nutrition

Cal/Serving: 487
Daily Value: 24%
Servings: 15

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	8g	12%
Saturated	3g	14%
Trans	0g	0%
Carbs	96g	32%
Fiber	3g	11%
Sugars	11g	0%
Protein	8g	16%
Sodium	6mg	0%
Calcium	25mg	3%
Magnesium	62mg	15%
Potassium	230mg	7%
Iron	29mg	162%
Zinc	2mg	12%
Vitamin A	1272IU	25%
Vitamin C	5mg	8%
Thiamin (B1)	2mg	158%
Riboflavin (B2)	2mg	102%
Niacin (B3)	32mg	158%
Vitamin B6	0mg	6%
Folic Acid (B9)	23µg	6%
Vitamin E	0mg	2%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

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INGREDIENTS

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

DIRECTIONS

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.