Homemade “Kind” Breakfast Bars

Homemade “Kind” Breakfast Bars

We all love breakfast bars because they give us a quick boost of energy and they are delicious with nuts and dried fruits. However, the store bought ones that are sold as “organic” and “healthy” are still full of preservatives that they use to increase their shelf life.

Making them at home is easy. You can make them in less than 15 minutes. As long as they are individually wrapped in wax (or parchment) paper in an airtight container, they keep fresh for 5 to 6 days. The best part of it is that you can use whatever nuts and dried fruit you have at home.

Homemade “Kind” Breakfast Bars

All you have to do is to follow the formula in easy steps below and you will have a healthy homemade “KIND”-like breakfast bar with no preservatives or additional sugar.

Step 1:
Line an 8X8-baking pan with aluminum foil leaving a couple inches overhanging on the sides.

Step 2:
Mix all the ingredients below in a large bowl. Set aside.
Homemade “Kind” Breakfast Bars
Step 3:
Whisk all the ingredients below in a small saucepan. Stirring constantly, heat it over medium heat for 2 minutes. It will be a very smooth mixture.

Homemade “Kind” Breakfast Bars

Step 4:
Pour the hot mixture over the nuts and fruits mixture. Stir it until all nuts and fruits are coated with the liquid mixture.

Step 5:
Transfer them into the lined pan. Spread them evenly. Press it using the back of a ramekin (or back of a spatula).

Step 6:
Place it in the fridge for 2 hours.

Step 7:
Using the overhanging foil, take the block of granola out of the pan and place it on a cutting board. Cut it into smaller pieces.

Step 8:
Individually wrap them in wax or parchment paper and keep them in an airtight container.

Homemade “Kind” Breakfast Bars

These bars are perfect as a morning or midday snack. They are free of preservatives and much cheaper than a $4 Kind bar you can get from the coffee shop. Simply make a batch on the weekend and eat it throughout the week.

Homemade “Kind” Breakfast Bars
 
Ingredients
  • 1 ½ cup rice puff cereal
  • ½ cup unsalted almonds
  • ½ cup walnuts
  • ½ cup pistachios
  • ⅓ cup dried figs, chopped
  • ⅓ cup dried mulberries, chopped
  • ⅓ cup dried apricot, chopped
  • 2 tablespoons Chia seeds
  • ½ cup unsweetened coconut flakes
  • ½ cup brown rice syrup
  • ¼ cup unsalted almond butter
  • 2 tablespoons coconut sugar – Optional
  • ¼ teaspoon salt
Instructions
  1. Line an 8X8-baking pan with aluminum foil leaving a couple inches
  2. overhanging on the sides.
  3. Mix puff cereal, almonds, walnuts, pistachios, figs, mulberries, apricots, Chia seeds, and coconut flakes in a large bowl. Set aside.
  4. Whisk brown rice syrup, almond butter, and sugar (if using) in a small saucepan. Stirring constantly, heat it over medium heat for 2 minutes. It will be a very smooth mixture.
  5. Pour the hot mixture over the nuts and fruits mixture. Stir it until all nuts and fruits are coated with the liquid mixture.
  6. Transfer them into the lined pan. Spread them evenly. Press it using the back of a ramekin (or back of a spatula).
  7. Place it in the fridge for 2 hours.
  8. Using the overhanging foil, take the block of granola out of the pan and place it on a cutting board. Cut it into smaller pieces.
  9. Individually wrap them in wax or parchment paper and keep them in an airtight container.

 

Homemade “Kind” Breakfast Bars

 

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Comments

  1. Looks so good!! I can’t wait to make this!!

  2. Looks good! I was wondering if you have any suggestions for substitutes for the brown rice syrup? My small town doesn’t sell any. Would agave or honey work?

    • Hi Roxanne,

      Thank you. I have never tried it with honey but I would give it a try. It may slightly be sweeter but it would not be bad. You can adjust the sweetness with adding less amount of dried fruit.

      Let me know how it turns out.

      Thanks again for stopping by..
      Cheers – Ice

  3. Hi! Thanks for the base to many exciting ventures with bars! Just popped a batch in the fridge, made with honey as I couldn’t find brown rice syrup in time, pb2 & puffed millet. Suggestion: I toasted my millet a few minutes & it is now a crunchy pop in your mouth. Unfortunately I only thought to do this after I made the batch. I’m sure toasting any puff cereal will prove nice :-) thanks again!

    • Hi Naomi,

      What a great idea to toast puff cereal!!! I never thought of that.. Thanks for sharing.
      Good to know that it works with honey as well. Especially, for those who can’t find brown rice syrup.
      I am so happy to hear that you liked it.
      Like you said, the possibilities and combinations are endless.

      Thanks for stopping by..

      Cheers!
      Ice

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