Moonbeam Bars

Staff Writer
Moonbeam Bars
Tina Rupp

If nutty, crunchy, crispiness is your idea of the perfect pick-me-up, I’ve got just what the doctor ordered. That’s right, the doctor ordered power bars. The brown crisp rice base renders the bars light and crisp, while the additions of oats and protein power lend enough substance to stave off hunger for hours. Nut (or seed) butter adds depth and subtle natural sweetness, and of course a thin schmear of white chocolate, dark chocolate, or Greek yogurt coating tops things off in the most delicious way (you could leave it off...but why?).

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10
Servings
161
Calories Per Serving
Deliver Ingredients
Makes
10 bars

Ingredients

  • 2 1/3 Cups crisp brown rice cereal
  • 1/2 Cup quick-cooking rolled oats
  • 1/4 Cup finely chopped dried cranberries or cherries
  • 1/3 Cup natural, unsweetened nut or seed butter
  • 1/3 Cup organic light corn syrup
  • 1/4 Cup lightly packed, all-natural sweetened vanilla protein powder
  • 2 Teaspoons finely grated orange zest
  • 1/8 Teaspoon fine sea salt
  • 1/3 Cup semisweet white chocolate chips
  • 2 Teaspoons coconut oil

Directions

Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.

Stir together the cereal, oats, and cranberries in a large bowl.

In a small saucepan, combine the nut or seed butter and syrup. Heat over medium-low, stirring, for 2 to 4 minutes until mixture is melted and bubbly. Remove from heat and slowly whisk in the protein powder, orange zest, and salt until blended.

Immediately pour the nut or seed butter mixture over the cereal mixture, mixing with a spatula until coated.

Transfer the mixture to the prepared pan. Place a large piece of parchment paper, waxed paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread, flatten, and very firmly compact the mixture evenly in the pan. Cool at least 1 hour until firmly set.

Melt the semisweet white chocolate chips in a microwave or double boiler according to the package directions. Whisk in the 2 teaspoons virgin coconut oil until blended

Spread or drizzle over cooled, uncut bars. Alternatively, dunk the ends of cut bars and place on an unlined cookie sheet. Rerigerate for 30 minutes until the coating has hardened.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 10 bars.

Nutritional Facts

Total Fat
5g
8%
Sugar
17g
N/A
Saturated Fat
2g
11%
Cholesterol
1mg
N/A
Protein
5g
10%
Carbs
25g
8%
Vitamin A
0.1µg
N/A
Vitamin C
0.6mg
1%
Vitamin K
0.2µg
0.2%
Calcium
37mg
4%
Fiber
2g
6%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
2mg
12%
Magnesium
40mg
10%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
7%
Phosphorus
89mg
13%
Polyunsaturated
0.6g
N/A
Potassium
173mg
5%
Sodium
42mg
2%
Sugars, added
13g
N/A
Thiamin (B1)
0.1mg
9.4%
Zinc
0.6mg
4.3%

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