Nut Butter Breakfast Bars

IC-Friendly Recipe

Ingredients:

1/3 c honey

1/2 c almond or peanut butter

1 tsp vanilla extract

1 1/4 c gluten free crispy rice cereal (without problem ingredients)

1 c gluten free uncooked oats

2 Tbsp ground flax seed if tolerated or ground almonds

2 1/2 tsp unsweetened carob powder (optional)

Optional: Add your favorite tolerated dried fruit — blueberries, golden or regular raisins, pear or apple chunks.


Directions:

1. Microwave honey and nut butter 30-45 sec or until bubbly in a glass bowl. Add vanilla.

2. Combine rice cereal, oats, flax seed or almonds and carob powder in a large bowl. Stir in honey nut butter mixture until well combined with a spatula as is very sticky.

3. Pour into lined 8×8 pan and press down until level. Cool then cover and put in refrigerator at least 30 minutes.

4. Cut into bars with sharp knife sprayed with cooking spray. Cut into 8 or more bars, wrap in plastic wrap and refrigerate. Leave out 5 min and enjoy!


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