I think these bars make for a fun fall-treat to include in your kiddo’s lunch or an after-school snack, but are a tad sweet to qualify as a stand-alone breakfast. If you put some extra protein with it (eggs, milk or whatever protein your kiddos enjoy), I’d let it fly for breakfast ;).
KISS Tip: If you can’t do PB or almonds, try substituting Sunflower Seed Butter for the PB and/or Pumpkin or sun flower seeds for the almonds!
Makes: 12 bars
Time: 10 minutes hands on, chill for 1 hour
2 1/2 cups pumpkin cereal (I used Sprouts Toasted Pumpkin Loops)
1/2 cup chopped almonds
3/4 cup creamy peanut butter
1/2 cup maple syrup
1.) In a medium sauce pan, heat peanut butter and maple syrup over medium heat for about 5 minutes or until well mixed and a smooth semi-thin liquid.
2.) In a large bowl, combine cereal and almonds. Add warm peanut butter and maple into dry ingredients and mix well.
3.) Pour mixture into an 8X8 glass dish lined with parchment paper. Press mixture firmly with wooden spoon or spatula and chill for at least one hour in the fridge.
4.) Using a sharp knife, cut into 12 even squares. Store in fridge for up to one week.