Triple-Berry Cereal Bars

Grab one of these snack bars for your next on-the-go breakfast or afternoon pick-me-up.

Do you want to know the best thing about making your own snack bars? You know exactly what ingredients you put in them. You also know just how healthy you can make them because, let’s be honest, you know what you—or your kids—will eat. This recipe raises the bar on healthy without skimping on the happy. Each one is packed with protein-rich, energy-boosting nuts and seeds. Bonus: You’ll pocket some of that cash you’ve been using on those store-bought varieties.

Triple-Berry Cereal Bars

  • ½ cup Silvana's Gluten-Free Multi-Purpose Flour
  • ½ cup gluten-free oat flour
  • 1½ tablespoons maple sugar
  • 2 tablespoons flaxseed meal (plus more for sprinkling)
  • 2 tablespoons gluten-free old-fashioned rolled oats
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter or non-hydrogenated shortening, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 1 large egg white
  • ½ cup dried berries, such as cherries, strawberries and blueberries
  • ¼ cup boiling water
  1. For the bars: Combine the Gluten-Free Multi-Purpose Flour, 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.

  2. 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.

  3. 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 Multi-Purpose Flour. 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.

  4. 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.

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