My MRT/LEAP food sensitivity clients love these cereal bars because they only use 3 ingredients.
Eating fewer foods helps in the beginning of overcoming food sensitivities because you’re trying to figure out which foods are causing chronic symptoms.
But EVERYONE I tell about this recipe loves it! Food sensitivities or not.
It takes very little time or effort to make these cereal bars and you probably have all the ingredients right now in your pantry or fridge.
My kids love making these and they each have their favorite flavors.
One or two of these cereal bars are perfect for breakfast when paired with some berries and a hardboiled egg.
They also make a great on-the-go snack.
There’s fiber and some fat and protein, all of which fill you up and keep you satisfied for a while.
There are a lot of ways you can change these bars up, swapping in different nut butters, sweeteners, and cereals.
And if you’re able, you can add in some extras. MRT/LEAP food sensitivity clients will need to wait to add most extras in until they get to the rotation phase of their protocol.
Let me know what your favorite combination is!
- 1 cup nut/seed butter (eg. almond butter, peanut butter, cashew butter, sunbutter, etc.)
- 1/2 cup wet sweetener (eg. honey, maple syrup, corn syrup, simple syrup, rice syrup, etc.)
- 3 cups cereal (eg. puffed kamut, rice crispies, corn flakes, oaty O’s, puffed millet, etc.)
- Melt nut/seed butter and sweetener in medium saucepan over medium heat. Stir until well-blended.
- Remove saucepan from heat and stir in cereal, combining well. If using add-ins, stir those in now, too.
- Grease an 8″ x 8″ square pan lightly with cooking spray. Spoon out cereal mixture into pan and evenly spread out towards the edges.
- Place pan in freezer for 10-15 minutes to cool down quickly.
- Once cool, cut into 9 squares and serve.
- Store bars in an airtight container in the fridge for up to a week.
- Optional add-ins: raisins, craisins, chocolate chips, dried coconut, dried apricot, etc.