Do you like cereal bars but don't want to buy the ones from the store that are full of added sugars and other additives?

We have a solution for you! Bake homemade ones that only need a few basic ingredients and are ready in less than an hour (and that includes the preparation!). You can fill them with your favourite fruit or whatever is in season and make a slightly different version every time. Btw, experimenting with fruit is right up your alley! So let us know in the comments if you'll try currants like we did, or choose something else. 🍓

Shop ingredients

Vilgain Organic Peanut Butter – 350 g – 100% air-roasted peanuts, no added sugar, palm oil, or salt

Vilgain Grass-Fed Whey Protein – 2000 g – made with British milk sustainably sourced from grass-fed cows, sweetened with stevia, ultra-filtered at low temperatures

Nutrition (1 serving)

404 kcal
50 g carbohydrates
14 g fats
17 g protein

Per 6 portions

Base:

140 g rye flakes
160 g oat flour
40 g coconut oil
100 g maple syrup
70 g peanut butter
60 g vanilla protein powder

Fruit Layer:

300 g currant
1 tsp maple syrup
50 g water

Instructions

Heat the currants with maple syrup or other sweetener and water in a pan over medium heat (if you have frozen fruit, don't add water).
Bring to the boil, then reduce the heat and let the mixture simmer for about 5 minutes. Stir occasionally to prevent burning and finally mash the cooked currants lightly with a fork. If you need to thicken the mixture, add a teaspoon of starch dissolved in a little water and let it warm up for a while.
Mix all the ingredients for the base in a bowl. The mixture should hold together, if it is too thick and crumbly, add a little water or peanut butter. If it is too wet, add more oat flour.
Set aside a third of the mixture to use as a sprinkle on top of the bars. Press the rest of the mixture into a greased loaf tin.
Then pour in the fruit mixture and spread it over the base.
Sprinkle with the rest of the oat mixture, refrigerate overnight, then slice and enjoy at home or on the go!

Products used in the recipe