I eat granola bars for breakfast almost every day. They’re my go-to when I’m short on time or traveling and need a portable, satisfying meal. I partnered with The Quaker Oats Company to share a recipe that simplifies busy mornings: Cherry Almond Grab and Go Breakfast Bars.
This recipe starts with Quaker Old Fashioned Oats—100% whole grain and the base of these hearty bars.
Other tasty additions include sliced almonds, rice cereal, dried cherries, peanut butter, honey, maple syrup, vanilla, and a sprinkle of chocolate chips for a touch of sweetness.
Warm the peanut butter, honey, maple syrup, and vanilla briefly so they combine smoothly and can be poured over the dry ingredients.
Mix everything together until all the dry ingredients are evenly coated with the peanut butter and honey mixture.
Transfer the mixture to an 8 x 8 inch baking dish lined with parchment paper and press it down as flat and compact as possible. A smaller pan or a 6-inch round cake pan can help compress the mixture without getting your hands sticky.
Sprinkle reserved mini chocolate chips on top and press them in gently before baking.
Bake the bars for 20–25 minutes, then remove and let them cool completely. I cool them on the counter for about an hour and a half, then chill in the refrigerator for another hour to make slicing easier.
When fully chilled, cut into 12 equal bars while still in the dish, using parchment paper to lift them out cleanly.
For grab-and-go convenience, wrap each chilled bar in a strip of parchment and tie with string, or slide them into treat bags and seal. You can also dip the bottoms in melted chocolate or candy coating and let them set before packaging for an extra treat.
Cherry Almond Grab and Go Breakfast Bars
20 minutes
25 minutes
1 hour 30 minutes
2 hours 15 minutes
Ingredients
- 1-1/2 cups Quaker Old Fashioned Oats
- 3/4 cup slivered almonds
- 2/3 cup rice cereal
- 1 cup dried cherries
- 1/4 cup miniature chocolate chips (reserve a tablespoon for topping)
- 1/3 cup peanut butter
- 1/2 cup honey
- 1 Tbsp maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch baking dish with parchment paper, allowing the paper to overlap on opposite sides so you can lift the bars out after baking.
- Toast the almonds on a baking sheet for 5–10 minutes, watching closely so they don’t burn. Reduce oven temperature to 300°F after removing the almonds.
- Pulse the oats and toasted almonds several times in a food processor to break them into smaller pieces so the mixture compresses more tightly.
- Combine the oats, almonds, rice cereal, dried cherries, and chocolate chips in a large bowl, reserving about a tablespoon of chips for the top.
- Warm the peanut butter, honey, maple syrup, and vanilla briefly (about 10–20 seconds) so they stir together smoothly. Pour over the dry ingredients and mix until everything is evenly coated.
- Press the mixture firmly and evenly into the prepared baking dish. Sprinkle the reserved chocolate chips on top and press them in gently.
- Bake for 20–25 minutes. Cool completely for at least 1½ hours, then chill in the refrigerator for another hour. Cut into 12 bars while still in the dish using a thin serrated knife, and lift out using the parchment paper.
- Makes 12 bars. Store at room temperature for several days or in the refrigerator for up to two weeks.
Notes
To prepare them for the week: working with chilled bars, wrap each in a strip of parchment and tie with string. Place in a treat bag to take on the go. For a finishing touch, dip the bottoms in melted chocolate or candy coating and let set before packaging.
Adorable and convenient—now you have individually wrapped breakfast bars ready to brighten your morning. Just grab one and go.
Enjoy!
This post is in collaboration with The Quaker Oats Company #OffYouGo!