Triple Berry Cereal Bars Recipes

TRIPLE BERRY BUCKLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

NO-BAKE HEALTHY STRAWBERRY-ALMOND CEREAL BARS

Steps:

• Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
• Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
• Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.

BERRIES AND CREAM GRANOLA BARS

Steps:

• Spread each granola bar with 2 teaspoons softened cream cheese; top with 2 tablespoons fresh mixed berries (blueberries, raspberries, sliced strawberries).

TRIPLE-BERRY CEREAL BARS

Steps:

• For the bars: Combine the Gluten-Free Flour Blend, oat flour, maple sugar, flaxseed meal, oats, salt and cinnamon in a food processor and pulse until mixed. Add the butter and vanilla and pulse into coarse crumbs. Pulsing, add 5 tablespoons water until the dough comes together. Divide the dough in half and wrap each piece in plastic wrap, pressing down gently to flatten. Refrigerate until firm, about 30 minutes.
• For the filling: Meanwhile, combine the dried berries and boiling water in a small bowl. Let stand until softened, about 15 minutes. Drain the berries, reserving the liquid. Place the berries in a blender or food processor. With the machine running, add the liquid, a little at a time, until a thick mixture forms.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly beat the egg white with 1 teaspoon water in a small bowl. Lightly sprinkle a piece of parchment paper with the Gluten-Free Flour Blend. Working with one piece of dough at a time, roll the dough on the floured parchment into a 4-by-12-inch rectangle, about 1/4 inch thick. Trim the edges. Leaving a 1/2-inch border and working lengthwise, top the center of the dough with half the filling. Fold the top half of dough over to cover most of the filling; brush the edge of the dough with the egg wash. Fold the remaining dough over to form a log, pressing down gently to seal. Gently flip the log so it's seam-side down; brush with the egg wash and sprinkle with flaxseed meal. Cut the log evenly into 3 bars and refrigerate. Repeat with the remaining dough, filling, and flaxseed meal.
• Place the bars on the prepared baking sheet. Bake until lightly browned, 12 to 15 minutes. Slide the bars on the paper onto a rack and let cool completely.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

HONEY OAT CEREAL BARS

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray.
• Combine the oat cereal and marshmallows in a large bowl.
• Combine the butter, brown sugar, honey and salt in a large saucepan and bring to a simmer. Cook for 1 minute, then carefully stir in the vanilla. Add the cereal mixture and stir to coat completely.
• Spread the mixture in the prepared baking dish and press into an even layer. Allow to cool and set, about 1 hour, before cutting into squares.

CHOCOLATE CHIP MARSHMALLOW CEREAL BARS

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan; lightly coat with cooking spray.
• Put the marshmallows and butter in a large pot set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla extract. Add the cereal and continue to stir until well coated. Stir in the chocolate chips.
• Scrape the mixture into the prepared pan. Firmly press with your hands (coat them with some cooking spray to keep them from sticking) until evenly packed in the pan. Set aside until cooled. Using the foil overhang, lift the treats out of the pan and cut into bars.