Timing is everything when it comes to enjoying cereal. If you pour the milk on too soon, it gets soggy, but if you pour it on too late, it’s too crunchy. It’s truly a science.

Now, I love cereal. Like, really love it. Toasted whole grain oat cereal (or something pretty close) are probably my all-time favourite, so it seemed only fitting for National Cereal Day to create a recipe that included these, and made it easy to consume on-the-go.

There isn’t always time to get the timing on-point in the morning, so these cereal bars make a good compromise. Tuck a thermos of milk in with your cereal bar and you will have a well-balanced snack. This recipe is a keeper as school-safe recipes are a must these days.

Mix it up

This recipe has a tropical twist incorporating the flavours of a Pina-colada. You could also add dried papaya for a different flavour (either replace the pineapple, or split it half and half). The beautiful thing about these cereal bars is you can use whatever you have in the pantry. Switch out whatever cereal you have on hand that will make the kids happy at snack time. We know- sometimes it can be hard to both follow the rules for food at school, and have a happy kid.

Other options

You can replace the dried pineapple with:

  • Dried fruit of choice (cranberries, cherries, blueberries, dates, etc.)
  • Chopped nuts (almonds, walnuts, hazelnuts, pecans, pistachios, etc.), though this likely makes them no longer school-safe.

And you can replace the dried coconut with:

  • Mini chocolate chips
  • Shaved chocolate
  • Seeds (chia, hemp hearts, pumpkin, sunflower, etc).

 Add a dash of cinnamon (~1 tsp, 5 ml), and your kids will think it’s store bought.

Let us know if you try a new combination that is a hit in the lunch-kit. We love new creations!

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School-Safe Cereal Bars
Prep Time
10 minutes
Cook Time
1 hour chilling
Yields
12
Nutritional Info
Calories 194 kcal
Protein 4 g
Fat 10 g
Carbohydrate 20 g
Fibre 2.2 g
Sodium 26 mg
Calcium 25 mg
Source: Kelsie Gilks, PHEc.

Ingredients

1/3 cup (60 ml) honey
1/2 cup (125 ml) nut or seed butter, or school-safe butter of choice
1 tbsp (30 ml) butter
1 1/2 cup (375 ml) oats
1 cup (250 ml) whole wheat toasted oats cereal
1 1/2 cup (375 ml) puffed wheat cereal
1/2 cup (125 ml) unsweetened shredded coconut
1/2 cup (125 ml) chopped dired pineapple

Directions

  1. Line a 9x9-in (22cm x 22cm) baking dish with parchment paper. In a microwave-safe bowl melt honey, seed or nut butter, and butter for 45 seconds, or until softened.
  2. Add remaining ingredients and stir to combine. Press into lined baking dish and refrigerate for one hour, or until firm. Cut into 12 bars and enjoy with a serving of milk or yogurt.

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Kelsie
Read more by: Kelsie
Kelsie is the School and Agriculture Program Coordinator at Alberta Milk. She is a recent graduate of the University of Alberta, and a Professional Human Ecologist (think Home Economics). In her spare time, Kelsie enjoys trying new work outs at the gym, training with her Dragon Boat team, getting outdoors with friends and family, and experimenting in the kitchen.
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AHEA