Two months into the school year and I’ve already hit a wall on creative school lunch ideas. I’m far from perfect in my lunch packing habits, but try my best keep pre-packaged and processed snacks out of their lunches. Finding a semi-healthy homemade snack bar has been an illusive task for me the past few years. I have a few recipes written down and in the end they’ve all turned out to ones that I haven’t wanted to repeat. Too crumbly, too gooey, too many ingredients I didn’t normally keep on hand, or the worst outcome: the kids don’t like them.
This recipe though as been a winner for us. I find it easy and quick to put together, you don’t have to bake them. They aren’t too gooey at snack time and they don’t crumble all over the place and the kids and I think they taste delicious. In addition they yield about 24 bars which makes enough for me to wrap up and put in their lunch everyday for a week, plus extra for me! Win, win. As an extra bonus, I put a full cup of chopped walnuts in them which we are currently in surplus of. The puffed brown rice cereal I find in the cereal section of our Whole Foods.
- 6 c. brown rice crisps cereal
- 1 c. chopped walnuts
- ½ c. sunflower seeds (optional)
- ⅔ c. almond butter
- ½ c. honey (preferably local and raw)
- ½ t. vanilla extract
- ½ t. cinnamon
- 1 c. chocolate chips (optional)
- In a large bowl mix brown rice cereal, chopped walnuts and sunflower seeds.
- In a medium sauce pan combine almond butter and honey. Warm slowly over low heat until well combined. Stir in vanilla and cinnamon. Combine almond butter & honey mixture with cereal mixture. If adding chocolate chips add them in now. Spread into a greased 8"x10" baking dish.
- Refrigerate for an hour, then cut into 24 square. Enjoy!
Give them a try, let me know what you think! I have other school snack ideas here.