These no-bake chocolate whole grain snack bars are not only kid-approved, but also jam-packed full of nutrition, too!
*This post was written in partnership with my friends at Kellogg®. As always, all opinions are my own!
It’s back to school time, and we’re in major lunch-packing mode in our house. We have two kids in school this year, so we’re busy stocking up on handy lunch-packing supplies, making nutritious lunchbox-safe snacks, batch cooking for busy weeknight suppers, and gearing up for a busy and fun year ahead.
To stay organized, I always try to have two or three homemade snacks made to add to lunchboxes and for after school, things like homemade muffins, energy balls and bars.
I make sure that they always contain enough fibre and protein – two nutrients that help my kids stay fuller longer and help them to concentrate and focus. I always try to include nutrient-packed ingredients like Greek yogurt, beans, lentils, oats, chia seeds, high fibre cereals and nut or seed butters.
In this snack bar recipe, I used Kellogg’s new All-Bran® Multi-Grain Crunch CerealTM as the base. We go through boxes and boxes of this cereal, not only because it’s delicious (and my kids LOVE it), but also because it’s loaded full of fibre and low in sugar. So, it sort of breaks all of the rules of a high fibre cereal.
There aren’t many high fibre, nutrient-dense cereals that appeal to kids – am I right?
My kids love the shapes (O’s and hearts) and the subtle maple flavor, and I love that it contains six grams of psyllium fibre per serving, which is a unique type of fibre that boasts the benefits of both soluble and insoluble fibre. So, not only does it provide digestive benefits, but it also keeps blood sugar levels stable and decreases cholesterol levels—not only good for kids, but adults too!
As a snack on its own, in a homemade trail mix, in a bowl with milk or in a healthy recipe (like this one), this cereal is our new go-to (and one that I truly feel good serving to my kids!)
To boost the nutritional content even more, I included rolled oats, chia seeds, sunflower seed butter and whole grain flour. Oh, and chocolate. Because… everything’s better with chocolate.
Chocolate Whole Grain Snack Bars
To boost the nutritional content even more, I included rolled oats, chia seeds, sunflower seed butter and whole grain flour. Oh, and chocolate. Because… everything’s better with chocolate.
Ingredients
- 3 cups Kellogg's All-Bran Multi-Grain Crunch cereal
- 1/2 cup rolled oats
- 1/2 cup whole grain flour (see note)
- 1/4 cup chia seeds
- 1/4 cup sunflower seeds
- 1 1/2 tsp cinnamon
- 1/4 cup natural nut-free butter (sunflower seed or pumpkin seed butter)
- 1/2 cup pasteurized honey
- 1 tbsp coconut oil
- 1/4 cup dark chocolate chips (optional)
Instructions
- Prepare 9 X 11 baking dish by lining with parchment paper
- In a large bowl, combine dry ingredients (*see important note about flour below) and mix well. Set aside.
- Heat a medium to large pot over medium-low heat. Add seed butter, honey and coconut oil. Whisk continuously until smooth - about 2 minutes. Turn heat to low and transfer dry mixture to pot. With a spatula, stir well until dry mixture is coated evenly. Add chocolate chips and stir until melted evenly throughout.
- Transfer mixture to prepared baking dish, spreading evenly with the spatula, pressing down firmly (you may have to use your hands), especially on sides.
- Freeze for 20 minutes prior to serving!
Notes
*Important note: make sure to pasteurize the flour prior to prevent foodbourne illness. To do this, place ½ - 1 cup of all purpose flour in a heat safe bowl. Microwave for 30 seconds at a time, stirring after each one to break up "hot" spots. It can take anywhere from 1-2 minutes to get the temperature to 165° because every microwave is different.
These bars are nutritious and filling enough to be snack-worthy, but indulgent enough pass as dessert (especially if you include chocolate chips!). They are also school-safe because they do not contain nuts. For more information and tasty recipes using All-Bran Multi-Grain Crunch, check out allbran.ca!
For more delicious, kid-tested recipes, check out my Facebook Page and Instagram Feed!
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As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
Will this recipe work with regular butter?
Yes, for sure!
This looks like a great recipe! We don’t typically have coconut oil in the house. Would it work just as well with canola or olive oil?
Yum! These look great!
Adorable photos and these look so good!
These look great and I know my kids would just love them!
These look so tasty and your kids look like they had so much fun making them! Going to try the recipe for my big kid (husband) sometime! 🙂
Love the whole grains in there!!!
These look so simple and great for kids!
this is a terrible recipe – everything burns and smells like disgusting garbage – please try harder next time
Do you have to pasteurize the flour if you use oat flour?
This mixture was much too dry to freeze into a solid bar! Any suggestions for ways to salvage it?
It’s kind of turned into cereal granola and is coming apart! Help please
Oh that’s too bad! I’m sorry about that… I would say add a little more honey and or nut/seed butter to it to help it stick a little better… let me know if it works out!
The ratios don’t quite seem to work. I didn’t have nut free ingredients so used peanut butter. Definitely had to add more PB and honey.
Pasturizing the flour was a bust! Burnt in the bowl. You don’t want to smell burnt flour. Hoping they turn out.
Hi Lisa, thanks for giving this recipe a try and for your helpful feedback! I have modified the pasteurization note to be a bit more detailed: Place ½ – 1 cup of all purpose flour in a heat safe bowl. Microwave for 30 seconds at a time, stirring after each one to break up “hot” spots. It can take anywhere from 1-2 minutes to get the temperature to 165° because every microwave is different.
This cereal is not available in my area, do you have a suggestion for an alternative? (ON, CANADA)
Hi Lisa! You could totally use any whole grain cereal. Cheerios would work well, for example.