- snack on while studying
- have for breakfast without waking everyone up
- can travel well if needed
These cinnamon cereal snack bars seem to work really well for all of those things and they taste good. They store well and would be more self stable if I had used coconut oil instead of butter, but with the amount of almond flour I am more comfortable storing these in the refrigerator than in the cupboard for extended periods of time.
If you are following Trim Healthy Mama like I do then these bars are considered an S meal/snack.
Why I make these Snack Bars Often
Sometimes life just gets busy, you know it’s time to eat something but just aren’t sure what to grab. Having Snack bars like these on hand is a great way to combat that. I used to be bad about grabbing a pop tart and mindlessly munching on that so these make a great replacement. cold from the fridge or warmed in the microwave or toaster oven they have become one of my favorite snack items.
My grandson really loves these and he is a hard sell with stuff like this because of sensory and texture issues. the crust gets just a bit crispy and the center stays softer. You can even frost these with a bit of glaze.
Using Sugar Free Jellies or slim belly jelly for a berry filled center make the flavor varieties endless with this little babies.
Cinnamon Cereal Snack Bars
3/4 cup Almond flour/meal
1/2 cup Coconut flour
2 TBS Oat Fiber
1/2 tsp Ground Cinnamon
4 TBS Softened Butter/ Coconut oil
1/3 cup THM Sweet Blend or Pyure Organic Stevia
1 tsp Vanilla extract
1/2 tsp salt
1 Cup Cinnamon Jelly or Slim Belly Jelly (page 411)
Printable Cinnamon Cereal Bars Recipe
- ¾ cup Almond flour/meal
- ½ cup Coconut flour
- 2 TBS Oat Fiber
- ½ tsp Ground Cinnamon
- 4 TBS Softened Butter/ Coconut oil
- ⅓ cup THM Sweet Blend or Pyure Organic Stevia
- 2 Eggs
- 1 tsp Vanilla extract
- ½ tsp salt
- 1 Cup Cinnamon Jelly or Slim Belly Jelly (page 411)
- In a large bowl, mix almond flour, coconut flour, oat fiber and cinnamon until well combined.
- In another bowl, cream together the butter or coconut oil, sweetener, eggs, vanilla and salt.
- Add the dry ingredients into the wet until well combined.
- Chill in the fridge for at least 20 minutes for easier preparation.
- Preheat your oven to 325 degrees F.
- Place ½ the dough onto 1 piece of parchment and top the dough with the other piece of parchment.
- Roll out until a rectangle that is about ¼ inch thick.
- Cut into small rectangles about the size of a cereal bar. Place 1 TBS jelly or a few berries onto the middle of half of the rectangles.
- Gently cover the jelly topped rectangles with a piece of dough without the jelly.
- Seal the edges with a fork or your finger.
- Place the parchment onto a cookie sheet and bake for 15-18 minutes or until golden brown.