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These Breakfast Flake Cereal Bars are super crunchy, sweet but not too sweet, and perfect for grab-and-go breakfast/snack. They are vegan and made with only 8 simple ingredients!
I’ve started getting busy during the morning recently. So even though staying chill while making breakfast in the morning is one of my favorite things to do, it’s just not very practical for me right now.
So I started making different breakfast options ahead of time, so I don’t need to hustle in the morning. That’s one of the reasons that these delicious Breakfast Flake Cereal Bars are here!
These breakfast flake cereal bars are made with only 8 basic ingredients. They are crunchy, nutty, and super yummy. They are meant to be frozen, and you can just eat them directly out of the freezer, which makes them great as make-ahead breakfast/snacks.
I adapted a recipe from one of my favourite bloggers, Natalie. But I did tweak some ingredients and the ratios to my liking.
Watch How to Make It
Ingredients You Need
- Breakfast flakes: Store-bought breakfast flakes made from rice, wheat, corn flakes, or common bran flakes could work. Here I recommend using less-sweet ones because we’re going to add sweetener.
- Toasted nuts: You can use any kind of nut or a mix of different nuts. I use walnuts and hazelnuts this time. Great options also include pecans, macadamia nuts, and cashews.
- Pumpkin seeds: You can also use sunflower seeds if that’s what you have.
- Ground cinnamon: I was thinking if cinnamon is optional. After pondering on that for about 30 seconds, I made a conclusion – it’s a must, at least for me.
- Ground flaxseed (Ground linseed): I added ground flaxseed here to bine the bars firmer and to add some omega 3.
- Peanut butter: You can also use other nut butter of your choice. (Read How to Make Nut Butter Here) Just make sure it’s pure, with no added oil or sugar.
- Extra-virgin coconut oil: I really adore the flavours and texture that extra-virgin coconut oil has to give. It just makes these breakfast bars taste gourmet.
- Maple syrup: Have I told you that maple syrup is my favorite liquid sweetener before? But anyway, I think you know how divinely delicious maple syrup is.
Optional Ingredients
Here are some optional ingredients that you can add to the mix to enrich these breakfast bars’ texture and flavours.
- Cacao nibs: If you like a hint of bitter cacao taste in these breakfast bars, cacao nibs are the perfect addition.
- Desiccated coconut: It’s optional, but I highly recommend adding it.
- Salt: It’s your nut butter is salted, you can omit the salt.
- Dark chocolate: If you want to make them look a bit fancier, some drizzles of melted dark chocolate will work.
How to Make Breakfast Flake Cereal Bars
This is a no-bake recipe, which means you don’t have to wait for any baking time. You can just finish making it and pop it into the freezer!
- Line a large 8″ or 9″ loaf tin (or suitable container) with baking paper/parchment paper.
- In a big mixing bowl, add the breakfast flakes, chopped nuts, pumpkin seeds, cinnamon, and salt. Mix them evenly.
- In another bowl, add peanut butter, melted coconut oil, and maple syrup. Mix them together to combine.
- Add the syrup-oil mixture to the flakes. Use a wooden spoon or a silicone spatula to mix and roughly crush the flakes.
- Transfer the mixture into the prepared tin. Use the spatula to press the mixture down against the tin firmly.
- Pop the tin into the freezer for 1 hour, or until the mixture is fully set.
- Take the tin out from the freezer. Grab the baking paper on the sides to lift the breakfast bars up. Use a large sharp knife to cut them into bars. Enjoy!
How to Store Breakfast Flake Cereal Bars
These bars need to be frozen for storage. So just put these cereal bars in a freezer-safe container or bag, and store them in the freezer for up to 3 weeks.
Questions You Might Have
What kind of breakfast flakes can I use?
I’ve mentioned it in the ingredients section, but just in case you haven’t read that part. Basically, you can use any kind of breakfast flakes, but preferably less-sweet ones, and make sure it’s vegan because I think we all don’t want to sacrifice animals for some breakfast bars. (wink wink)
Are there other substitutions for coconut oil?
I personally wouldn’t use any other thing to replace coconut oil in this recipe because it really gives these breakfast bars a delicate flavour and great crunchy texture. But if you really couldn’t find coconut oil, you can use vegan butter instead. Just keep in mind there will be some differences both in texture and flavour.
Can I use other nuts instead?
Yes, you can use any kind of nut or a mix of different nuts. Here in the photos, I use a mix of walnuts and hazelnuts. Other nuts I recommend include pecans, cashews, and brazil nuts.
Final Words
These breakfast cereal bars are really lovely and taste a bit indulgent as breakfast, to be honest. But I literally often enjoy some of them AFTER I have a full breakfast. So there’s nothing off-limit. Just listen to your body and give her what she wants!
I hope you love these breakfast flake cereal bars as much as I do. If you make them, welcome to let me know by commenting down below or tagging me on Instagram! (@barrelleaf)
More Vegan Breakfast Recipes:
- Vegan Mixed Berry Crumble Bars (Gluten-free)
- Homemade Vegan Cinnamon Toast Crunch (8 Ingredients)
- Vegan Gluten-free Banana Pancakes
Breakfast Flake Cereal Bars (Vegan, No-bake)
Ingredients
- 120 g breakfast flakes, rice, wheat, or bran flakes
- 120 ml toasted nuts, chopped. I use 35 g (1/4 cup) walnuts and 30 g (1/4 cup) toasted hazelnuts
- 40 g pumpkin seeds, (1/4 cup)
- 1 tsp ground cinnamon
- 1/8 tsp salt, optional
- 2 Tbsp ground flaxseed
- 120 g peanut butter, (1/2 cup) or other nut butter, pure, no added oil or sugar
- 60 g extra-virgin coconut oil, (4 heaping Tbsp) melted
- 60 g maple syrup, (3 Tbsp)
- 2 Tbsp cacao nibs, optional
- 2 Tbsp desiccated coconut, optional
- 20 g dark chocolate, (2 squares) melted, optional
Instructions
- Line a large 8" or 9" loaf tin with baking paper/parchment paper.
- In a big mixing bowl, add the breakfast flakes, chopped nuts, pumpkin seeds, cinnamon, and salt. Mix them evenly.
- In another bowl, add peanut butter, melted coconut oil, and maple syrup. Mix them to combine.
- Add the syrup-oil mixture to the flakes. Use a wooden spoon or a silicone spatula to mix and roughly crush the flakes.
- Transfer the mixture into the prepared tin. Use the spatula to press the mixture down against the tin firmly.
- Pop the tin into the freezer for 1 hour or until the mixture is fully set.
- Take the tin out from the freezer. Grab the baking paper on the sides to lift the breakfast bars up. Use a big sharp knife to cut them into bars. Melt the dark chocolate to drizzle on top if you want. And enjoy!
Video
Notes
- Storage: Store these breakfast bars in a freezer-safe container or bag and store them in the freezer for up to 3 weeks.
- Adapted from Natalie’s Healthy Kitchen
