No Bake Peanut Butter and Coconut Cereal Bar

No Bake Peanut Butter and Coconut Cereal Bar 1

When I was young, we didn’t have many options when it comes to dessert or snacks. I remember one of the popular types is the crispy rice squares. This was usually made by popping the rice first, then the sugar syrup was cooked, then the ingredients were mixed together, cooled and cut into smaller squared. It’s crunchy and sweet, although certainly not the healthiest.

When I saw the whole grain cereal the other day I thought about making something similar. I am usually not the boxed cereal eater. The last time I ate it was last year when I was traveling in Paris, then cereal, soy milk and fruit chunks were easy breakfast. Anyway, this cereal bar is convenient to make and you can eat it as breakfast if you’re in a hurry or have it as snack in the afternoon. You don’t need an oven, just a stove and saucepan. So this could be ideal if you’re just a beginner. And trust me, it tastes pretty good and it’s a little big on the calories, so don’t eat too much at one go!

No Bake Peanut Butter and Coconut Cereal Bar 2


Health Index: 3/5 (2 to 3 times a week)
Kitchen Gadgets: Saucepan

Makes 10 bars

Ingredients
2 tbsp sugar
¼ cup water
¼ cup light syrup
¾ cup crunchy peanut butter
3 cups whole grain rice and wheat cereal (or just any whole grain cereal that you like!)
1/2 cup coconut flakes (add more if needed)

Directions
1. Add sugar and water into the saucepan, heat it until it melts, try to swirl the pan to melt it, don’t stir too much.
2. Add syrup to the mixture.
3. Add peanut butter to the mixture and mix well.
4. Stir in cereal and coconut flakes, mix until it’s well coated. If you’re using natural peanut butter it might be a bit watery, you can try adding a bit more coconut flakes to make the batter slightly more thicker.
5. Scoop the batter into silicone molds and press them down tightly. If you don’t have molds, you can line a square cake pan with baking paper, brush some canola oil on the surface, press the batter into the pan evenly and tightly, then cut into small squares later. Alternatively, you can also drop them like you make drop cookies as small chunks on a baking sheet.
6. Cool the bars overnight in the fridge.
7. After cooling the bar shall be set and retain its shape.