American·Snack
Chocolate Cereal Breakfast Bar
A customizable, cost-effective alternative to store-bought energy bars. These chewy, chocolatey treats combine rolled oats and puffed rice with a maple-based 'glue' for a texture that's perfectly between a granola bar and a crispy rice treat.
Prep
15m
Cook
25m
Total
40m
Serves
12
Method
- 01
In a large mixing bowl, combine the rolled oats, puffed brown rice, shredded coconut, chopped almonds, cocoa powder, salt, and cayenne pepper. Set aside.
Watch · 0:23
- 02
Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish with oil or butter and line it with a strip of parchment paper for easy removal.
Watch · 1:33
- 03
In a small saucepan over medium-high heat, combine brown sugar, maple syrup, vegetable oil, and water. Bring the mixture to a boil and cook for exactly one minute, stirring occasionally.
Watch · 1:52
- 04
Immediately pour the hot syrup mixture over the dry ingredients. Use a spatula to mix thoroughly until every grain is evenly coated and the cocoa is fully incorporated.
Watch · 2:45
- 05
Transfer the mixture into the prepared baking dish. Spread it into an even layer and firmly press down to compact it. Tap the pan against the counter to settle the ingredients.
Watch · 3:15
- 06
Bake in the center of the preheated oven for 25 minutes. The bars will look soft but will firm up as they cool.
Watch · 3:37
- 07
Remove from the oven and, while still warm, use a spatula to score the bars by pushing nearly to the bottom of the pan. Let cool completely to room temperature before breaking or slicing into individual bars.
Watch · 4:20
From Chef John
“Exactly one shake of cayenne. Oh yeah, two's too many and zero's not enough.”
“You are, after all, the Kareem Abdul-Jabbar of your chocolate cereal breakfast bar.”
“Give it the whole tapatappa to settle it down.”