Chocolate Chip Cereal Bars

The new school year is in session and that means rolling out all of my favorite lunch box recipes for the kids. I have an entire chapter of my book dedicated to healthy snacks and treats that are quick and easy for road trips, picnics and play dates. This classroom favorite is loaded with healthy fats, plant based protein, fiber, antioxidants and trace minerals. Sweetened with dark chocolate and a little maple syrup, they score low on the glycemic index while keeping little bodies full of energy. 

Nuts and seeds are high in essential fatty acids which are shown to improve brain function, stimulate immune response, lower cholesterol and inhibit cancer cell reproduction just to name a few benefits. Naturally abundant in calcium, magnesium, phosphorous and potassium, these powerhouses are essential to a healthy body. They also stabilize mood and calm the nerves.

Nurturing my family from the table is my primary focus when it comes to maintaining the quality of their health. Starting from the feet up is our method. Garden to table philosophy teaches so many primary lessons about life. It allows us to share the rewards of hard work together as we learn about the importance of taking care of our bodies and nourishing them with healthy food choices. It teaches responsibility and creates awareness about the environment and the relationships between all living things. It teaches respect as a virtue. We cultivate our lives around us and it shows. Some of our best discussions are at the dinner table as we reflect on our day and all of the beautiful food in front of us that we grew together, as a family, deeply connected by the ecology.

INGREDIENTS

1 1|4 c whole oats

1|2 c diced walnuts or almonds

1|4 c chopped cashews

1|4 c chopped sunflower seeds

1|2 c maple syrup

1|2 c crisp rice cereal 

( I used a gluten free chia|flax version)

1|2 c crushed cereal flakes

1 tsp vanilla

pinch of sea salt

1|2 c almond flour

1|2 c chocolate chips or dried fruit

1 T water 

DIRECTIONS

Preheat your oven to 350 degrees. Toast the first 4 ingredients on a sheet pan lined with parchment paper for 10 minutes. Set aside to cool. Mix the remaining ingredients into a large bowl then add the cooled oats and nuts. Combine thoroughly then press it into an 8x8 inch square pan lined with parchment. Reduce the oven to 300 degrees and bake for 25 minutes. Allow the block to cool before cutting into bars or squares. These are perfect for breakfast and snacks or crumbled over fresh yogurt or with almond milk. They will keep a few days at room temperature and will remain chewy. If you want them firmer, refrigerate. You can wrap them individually in parchment paper and tie them with a string for a cute little presentation and so that they are easy to grab on the go.

ENJOY!!