Oatmeal Cherry Breakfast Bars
  • 2cups gluten-free rolled oats
  • 2cups crispy brown rice cereal (such as Erewhon brand)
  • ½cup dried cherriessnipped into pieces
  • ¼cup white chia seeds
  • ¼cup shredded, unsweetened coconut
  • 1cup unsweetened creamy peanut butter
  • 1cup brown rice syrup or agave syrup
  • ½teaspoon pure vanilla extract
  1. Line an 8×8-inch baking pan with parchment paper to create a 2-inch overhang; set aside.
  2. In a medium bowl, combine oats, cereal, cherries, chia seeds and shredded coconut; stir to combine.
  3. In a small saucepan over medium-low heat, combine peanut butter, brown rice syrup and vanilla, stirring occasionally, for 4–8 minutes. Heat until ingredients are softened and easily stirred. Pour peanut butter mixture over dry ingredients, and stir with a wooden spoon to mix very well. Pour mixture into prepared pan, and place a piece of parchment paper over top. Press down firmly and evenly on parchment with your hands to pack mixture into the pan. Chill for 30 minutes, slice into bars and wrap bars individually to store. Store in an airtight container in the fridge for up to 2 weeks or in a ziptop, freezer-safe bag for up to 3 months.
Recipe Notes
Nutrition Facts
Oatmeal Cherry Breakfast Bars
Amount Per Serving
Calories 1235 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 24mg 1%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 15g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 thick bar): 235 cal, 12g fat (5g mono, 3g poly, 4g sat), 0mg chol, 24mg sodium, 38g carb (5g fiber, 15g sugars), 9g protein