A few months ago I was making tons of granola and eating it all myself. It was so tempting! I couldn’t pass the pantry without opening the little recycled peanut butter jarand getting a handful — not just once, but over and over during the course of the day. Granola is not exactly a low cal snack, so to curb the habit, I finished it all up and then bought a lower fat and less tempting cereal called Kashi Go-Lean which advertises it has “as much protein as an egg”. The first few servings were okay, but about 2/3 of the way into it, I found that the rest of the cereal was crushed.
Crushed cereal is a pet peeve, so to get rid of it I turned to an old recipe called Sports Bars and made some adjustments. Instead of puffed cereal, I used Kashi Go-Lean and I eliminated the chopped dates, raisins and cinnamon. Once they were completely cool, the bars had a chewy texture and great flavor. The Go-Lean was an okay substitute for the puffed whole grain cereal, but the puffed whole grain is less dense and makes a slightly better bar. In fact, my new strategy is going to be to keep making my whole grain granola, but bulk it up with a cup or two of puffed whole grain cereal. Now I have to go buy that! If you want to see what the bars look like when made with the puffed whole grain cereal, here’s a link to a 2005 Sports Bar post by Joe. It’s hard to believe we’ve been making these bars for 7 years.
- 1/4 cup honey
- 1/4 cup corn syrup
- 1/3 cup extra crunchy peanut butter
- 3 cups puffed wheat/whole grain type cereal (Kashi) or Go Lean (see note)
- 1/3 cup dried cherries or cranberries
- 1/3 cup toasted and chopped walnuts
- Preheat the oven to 350 degrees and line a 9 inch square metal pan with nonstick foil.
- In a large (3 quart) nonstick saucepan, combine the honey, corn syrup and peanut butter. Heat over medium until the mixture starts to boil, then boil gently for 1 minute. Remove from heat and stir in the cereal, cherries and nuts.
- Scrape mixture into pan and bake for 10 minutes. Let cool for about 30 minutes, then lift from the pan and score (do not separate) into 8 bars. Let the bars cool completely.