Blueberry Cheerios Breakfast Bars
This post was sponsored by General Mills. All opinions are our own.
These easy, homemade breakfast bars are our go-to for on-the-go breakfasts and quick snacks this summer. Made with Blueberry Cheerios, which I discovered on a recent trip to Walmart, these simple bars are no-bake, gluten-free, and totally delicious.
Because our summer is filled with long days at the pool, the beach, or basically anywhere with sunshine and water, we don’t always have time to sit down and eat a bowl of cereal in the morning. That’s where these handy-dandy breakfast bars come in. We pair our new favorite cereal with dried fruit, nuts, nut butter, and chocolate chips to make a quick and easy breakfast for busy mornings, or a snack for late afternoons.
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I’ve got to take a minute to talk about these Blueberry Cheerios. We are a Cheerios family, and we always have a box in the pantry, so when I saw the new blue box on the shelf at Walmart, I had to pick it up! They are made with real blueberry puree and other natural flavors, and OMG they are so good! That same Cheerios crunchy goodness is added with a little sweetness from the blueberry flavor. Next time you’re in Walmart make sure you grab a box and give them a try.
What is in Blueberry Cheerios Breakfast Bars?
- Blueberry Cheerios
- Dried Blueberries
- Almonds
- Natural Almond Butter
- Mini Chocolate Chips
- Honey
- Butter
- Brown sugar
How to Make Breakfast Bars:
- Place all of your ingredients; Blueberry Cheerios, dried blueberries, almonds, 1/4 cup of almond butter, and mini chocolate chips in a large bowl and gently toss them together.
- Combine the honey, butter, and brown sugar in a small saucepan and heat over medium heat stirring continuously until it reaches a simmer, Continue to cook for 1 minute or until the ingredients have melted together and the sugar is completely dissolved. Make sure you keep a close eye on the mixture so the sugar doesn’t burn.
- Pour the brown sugar syrup mixture into the large bowl and use a spatula to gently fold the ingredients together until they are well coated.
- Grease a 9×13 inch pan and line with with parchment paper or wax paper.
- Spoon the mixture into the 9×13 inch dish and press it firmly into the pan.
Tip: Lightly coat your hands in vegetable oil or non-stick spray before pressing the mixture into the pan. This will keep it from sticking to your hands. Alternately, you can place a piece of parchment paper on top of the bars and then press them down into the pan (remove parchment paper when you are done). - Place the pan in the refrigerator to cool for at least 1 hour.
- Once the breakfast bars have cooled cut them into individual squares and store them in an airtight container in the refrigerator until ready to serve.
BLUEBERRY CHEERIOS BREAKFAST BARS
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How Do You Store Blueberry Cheerios Breakfast Bars?
After letting the breakfast bars chill in the refrigerator, you can cut them into individual servings that are easy to grab and go. In between servings, you’ll want to store these in an airtight container in the refrigerator.
Because these bars can be sticky, I suggest cutting squares of wax paper or parchment paper and placing each bar on a square. That way when they are stacked in the container, they don’t stick together. If you don’t want to cut individual squares, you can place a sheet of wax paper or parchment paper between each layer of breakfast bars.
Blueberry Cheerios Breakfast Bars
Ingredients
- 4 cups Blueberry Cheerios
- 3.5 ounces Dried blueberries
- 1 cup Almonds, roughly chopped
- ¼ cup Natural almond butter
- ½ cup Mini Chocolate Chips
- 1/2 cup Honey
- 4 tablespoons Butter
- ½ cup Brown sugar, packed
Instructions
- In a large bowl combine Blueberry Cheerios, dried blueberries, almonds, almond butter, and mini chocolate chips. Toss ingredients together.
- Combine the honey, butter, and brown sugar in a small saucepan and heat over medium heat stirring continuously until it reaches a simmer, approximately 203 minutes or until the ingredients have melted together and the sugar is completely dissolved. Make sure you keep a close eye on the mixture so the sugar doesn’t burn.
- Pour the brown sugar mixture into the large bowl and use a spatula to gently fold the ingredients together until they are well coated.
- Spoon the mixture into a greased and lined 9×13 inch dish and press down firmly.
- Place in refrigerator to cool for at least 1 hour.
- Cut into individual squares and store in an airtight container in the refrigerator until ready to serve.
love this recipe! only problem i had was probably not waiting long enough for the liquid mixture to cool, all my chocolate chips melted and made it more messy and it tastes more chocolatey than i expected :’)