Here’s the recipe I use to make cereal bars (also possibly called flapjacks?). Some notes follow, will add photos later.
- 400g Strawberry Crunch Cereal
- 125g Plain Flour
- 5g Baking soda
- 5ml Vanilla extract
- 150g Unsalted butter
- 120ml Honey
- 75g Brown sugar
- 345g Chopped Nuts (Almond, Cashew, Walnut) and Dried Fruit
Mix the dry ingredients together first, then add vanilla extract, honey and softened butter and mix again. You should mix until no flour can be seen and you are sure the butter and honey are fairly well distributed.
Pre-heat oven to 170ºC. Press mixture into a tin or tray. Bake for 22 mins until surface is browned, you might need to turn the tray around at the 14 minute mark if you use a microwave/oven combo common in Japan . Leave to cool for at least 30 minutes before cutting into bars of your preferred size.
Original recipe was from a choco-chip version. Things I have changed and why:
- Replaced the choco-chips with dried fruits and nuts because it’s healthier
- Changed measurements to both metric and weight based ones (apart from honey) because when baking, unlike cooking, precise measurements are important
- Replaced rolled oats with Strawberry Crunch Cereal because I couldn’t find rolled oats in Japan at the time and Strawberry Crunch Cereal looked like it would give a tastier texture
Here’s some guidance if you want to change the above because of availability of ingredients or to suit your own tastes, the main things you can change are the chopped nuts and dried fruit, the amount of honey and brown sugar. You could change the cereal back to oats if you prefer a softer texture. Granola might also work well. I would advise against changing flour, butter and cereal amounts/ratios too much.
I researched and made this recipe because I wanted a tasty healthy snack bar that was cheaper than store bought ones. I succeeded yet failed because yes they are relatively healthy and cheap per bar but we munch through all of them when we make a batch so it becomes not so healthy and not so cheap! So these days I usually make them to share with friends.
I’m sharing the recipe because they’ve been popular and there might be others out there who are looking for a similar recipe. I’m taking pains to include notes (photos to come soon) so that the end result is as reproducible as possible.