My kids are always famished when they walk in the door from school. If you know me, you know I always try my best to have a fruit or veggie ready to toss their way. But if they had it their way, they’d be getting a treat.
So when I saw a recipe for “To Go Breakfast Bars” in the Thug Kitchen cookbook, the idea for these Super Peanut Snack Bars was born. They are sweet and salty, satisfying their (and my!) after-school cravings.
These bars are LOADED with whole grains, making them an excellent high-fiber snack. The Thug Kitchen recipe calls for oats, quinoa and millet. But in my version, I simplify things by using oats, brown rice cereal and puffed millet cereal. I also skipped the “baking” step outlined in the original recipe. I played around with baking them and it just doesn’t work with the cereal grains. Plus, anytime I can successfully skip a step of anything, I’m all in! We’ve found that refrigerating them helps the bars hold their shape.
This bar is part of a Recipe Redux post where bloggers who are committed to healthy eating share their recipes. This month’s theme was “grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’