Homemade Kind Breakfast Bars

Are you always looking for a quick breakfast you can grab on your way out the door or a midday energy boost? These Easy Homemade KIND Bars are the perfect solution. Vegan, gluten and refined sugar free. #kindbars #breakfastbar #granolabar #energybar #snack #breakfastbar #foolproofliving #Beans #Chickpeas

Are you always looking for a quick breakfast you can grab on your way out the door or a midday energy boost? These Easy Homemade KIND Bars are the perfect solution. Vegan, gluten and refined sugar free. #kindbars #breakfastbar #granolabar #energybar #snack #breakfastbar #foolproofliving #Beans #Chickpeas

We all love breakfast bars, because they give us a quick boost of energy and they are delicious with nuts and dried fruits. However, the store bought ones that are sold as “organic” and “healthy” are still full of preservatives used to increase their shelf life.

Making my homemade version of healthy nut bars at home is easy. You can make them in less than 20 minutes. And as long as they are individually wrapped in wax (or parchment) paper in an airtight container, they keep fresh for 5 to 6 days.

Homemade Kind Breakfast Bars , By Food Blog Nindi .

Are you always looking for a quick breakfast you can grab on your way out the door or a midday energy boost? These Easy Homemade KIND Bars are the perfect solution. Vegan, gluten and refined sugar free. #kindbars #breakfastbar #granolabar #energybar #snack #breakfastbar #foolproofliving #Beans #Chickpeas

Total time: 20 minutes
Servings: 8 Servings

Ingredients :

• 1 1/2 cups rice puff cereal
• 1/2 cup unsalted almonds
• 1/2 cup unsalted walnuts
• 1/2 cup unsalted pistachios
• 1/3 cup dried figs, chopped
• 1/3 cup dried mulberries, chopped
• 1/3 cup dried apricot, chopped
• 2 tablespoons chia seeds
• 1/2 cup unsweetened coconut flakes
• For The Wet Ingredients:
• 1/2 cup brown rice syrup
• 1/4 cup unsalted almond butter
• 2 tablespoons coconut sugar – Optional
• 1/4 teaspoon sea salt

Instructions :

• Line an 8X8-baking pan with parchment paper leaving a couple inches overhanging on the sides.
• Mix puff cereal, almonds, walnuts, pistachios, figs, mulberries, apricots, chia seeds, and coconut flakes in a large bowl. Set aside.
• Whisk brown rice syrup, almond butter, and sugar (if using) in a small saucepan. Stirring constantly, heat it over medium heat until they are all fully combined and melted, a minute or two. It should be a very smooth mixture.
• Pour the hot mixture over the nuts and fruits mixture. Stir until all nuts and fruits are coated with the liquid mixture.
• Transfer them into the lined pan. Spread them evenly. Using the back of a ramekin (or back of a spatula or spoon) press to make it compact.
• Place it in the fridge for 2 hours, or preferably, overnight.
• Using the overhanging parchment paper, take the block of granola out of the pan and place it on a cutting board. Cut it into smaller pieces.
• Individually wrap them in wax or parchment paper and keep them in an airtight container.