Homemade Kind Breakfast Bar Recipe

Homemade Kind Breakfast Bar Recipe

Have you ever wanted to make your own version of "Kind" bar in your very own kitchen?
This post gives you the formula to create VEGAN Homemade "Kind" Breakfast Bars. Be as creative as you want and/or make it with whatever you have on hand.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings bars

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Dry 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.

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