While cereal is traditionally eaten for breakfast, there are many fun and easy ways to incorporate it into snacks and other meals throughout the day – even dinner! The Post Pebbles team has created some fresh recipes (they’re not even online yet) just in time for summer! I have agreed to create some for the Post Cereal Company and present them to my readers for evaluation! Let me know what you think!
- ⅔ cup whole raw almonds
- ⅔ cup unsalted peanuts
- 1 cup old-fashioned rolled oats
- ¾ cup Cocoa Pebbles cereal
- ½ cup sunflower seeds
- ⅔ cup raisins
- ½ cup honey
- 1 cup low-fat creamy peanut butter
- 16 small Pretzel twists
- ¼ cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Line an 8×8 baking pan with non-stick foil. Leave extra on the sides to use as handles for removing the bars when they are finished. Set aside.
- In a food processor, quickly pulse the almonds and peanuts until they are roughly chopped. In a large bowl, combine the chopped nuts, oats, cereal, sunflower seeds and raisins. Mix thoroughly and set aside.
- In a medium saucepan, melt peanut butter. Remove from heat and stir in honey until combined. Pour over the dry ingredients and mix until fully coated. Scoop the mixture into prepared baking dish and press firmly until the tops are completely even. Press the pretzel twists into the granola bars, four across and four down, making a total of 16, so when the bars are sliced, each one will be topped with a pretzel.
- In a microwave safe bowl, combine chocolate chips and oil. Microwave in 15 second intervals, stirring each time, until chips are melted and mixture is smooth. Drizzle chocolate over granola bars in the pan.
- Place bars into the refrigerator to set up for at least one hour. Cut into 16 squares. Store bars covered in the refrigerator for up to 2 weeks.
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