I can’t believe how long I’ve been sitting on this recipe without posting it! I didn’t realize I hadn’t shared it yet! Oops! I used to make these bars all the time in batches for my husband. I forgot about them until just recently. He likes these stored in the freezer and will pull them out right before he leaves the house to eat on the go for breakfast or a snack. They are loaded with protein, fiber, healthy fat, and carbs to keep you energized and full for hours. They are healthy enough for breakfast, but delicious enough for dessert.
This recipe is a great way to use up leftover cereal. You can mix and match several of the ingredients for this recipe, so the flavor combinations are literally endless!
No Bake Customizable Breakfast Bars
- 3 scoops (about 100g) whey or beef isolate protein (you could use a different type of protein, but may need to adjust liquid)
- 3 servings (90g) Bob’s Red Mill Muesli (use gluten free if needed; can also sub with rolled oats and nuts/chopped fruit)
- 4 TBSP (64g) nut butter of choice (I like RxBar protein nut butters)
- ½ tsp Cinnamon
- Dry sweetener to taste, optional (I usually use about ¾ cup granular Splenda sugar substitute that measures equally like sugar when I make for hubby. I don’t usually need it, but it all depends on the protein you use and if it is sweetened)
- 3 oz Sugar Free Maple Syrup
- 4 servings (48g) PB 2
- 56g breakfast cereal or granola of choice, crushed/crumbled
- Extracts/flavors of choice like these or these.
- Place all dry ingredients in a large bowl and mix.
- Place syrup and nut butter in microwave safe bowl and heat in 10-15 second intervals until it is runny.
- Add to dry ingredients and mix well by kneading with hands. (This is easiest if you wear food prep gloves sprayed with a little cooking spray). This takes time and muscle, but be patient! Keep kneading until you have it all incorporated. You’ll be tempted to add more liquid, but DON’T! Just keep kneading and it will be enough. You can re-heat the dough a little in the microwave if it gets too difficult to knead, but do not overheat!!
- Line an 8×8 inch pan with plastic wrap or parchment paper and press dough in evenly.
- Place in the refrigerator for at least 1 hour before removing and cutting into bars.
- Wrap in saran wrap and store in the fridge or freezer. Will last in the fridge for a week or freezer for several months.
I get 10 bars from this recipe. I usually make these in double or triple batches.
Macros (calculated by LoseIt) will vary depending on ingredients (cereal, protein, nut butter, etc., but with my usual ingredients each bar has the following (I DO account for the calories that the “calorie free” sweeteners have):
- Use a kitchen scale and weigh your ingredients for accuracy!
- Play with flavors! I change up protein powder flavors and extracts for variety.
- Try different nut butters/flavored nut butters.
- You can add other mix-ins like chocolate chips, shredded coconut, freeze dried, etc.
- Get creative with cereals/ granola.
- You could swap out apple sauce, mashed banana, or pumpkin for the maple syrup.
1/ What cereal would you try in these?
2/ What flavor protein would you try?