So today’s theme and the theme of this week’s baking pour moi (sorry excuse the random French), is cereal.
Cereal that was used this week to make these delicious bars.
I can’t tell you how excited I got this morning when planning out my meals and baking for the week when I discovered how much you could do with cereal. I love cereal and breakfast food in general, however funnily enough I don’t actually like having it for breakfast.
Instead I prefer making things out of it or honestly just eating it by itself as a snack. Now, I love some good old French pastries and it’s one of my dreams to go to the likes of France and Japan to see the amazing pastries, but maybe it’s the little kid inside of me that will happily devour half a pan of marshmallow rice krispy squares. Of course the sugar and fat content in them means that I don’t often make them, but still they are sooo good.
Yeah a little fun fact, Japan is actually a pretty good place to get good pastries. I read an article about how Japanese pastry chefs are at the cutting edge of pastry making. Now this article was written back in 2014, but I’m sure Japanese pastry chefs are still pretty good today.
Anyway back onto the cereal topic, I don’t know how many of you know about Weetabix as it seems to be a big thing in the UK and Ireland and Australia actually. This is a link to the Weetabix website for anyone wondering what it is (Weetabix website) Considering that I’ve lived in all of these places, Weetabix has been a big part of my life. One of the best things about my childhood was drowning Weetabix in milk and then covering it in some sugar and eating it. It was a soggy mess, but very delicious.
For any Americans reading this, the closest thing I could think of is the cereal Shredded Wheat. It soaks up milk way more than that though. It’s also amazing when microwaved with a ton of milk so it turns into a kind of porridge. Seriously it’s really good.
Also porridge is good, and muesli and more cereal. Honestly we just need way more cereal recipes to spread the cereal love, you know?
Well anyway how does all of this relate to a recipe? Well, if blended in a blender or food processor or even crumbled up in a bag with a rolling pin, Weetabix and other cereals can be added into flour and add a nice chewy texture to cookies or bar cookies, which is exactly what I did for this recipe.
I first tried added Weetabix to recipes ages ago when I made chocolate Weetabix marshmallow protein bars. The Weetabix made them really chewy and amazing. Unfortunately I never wrote down the recipe, but one day I may have a go at recreating it.
Yeah, another thing about breakfast cereal is that it goes stale if you open it and while you can save it by baking it for a bit, I find that it’s way more fun to make something else with it. You save wasting things so you can feel good about that and you can feel even better about making a delicious chewy dessert.
The nutrition of these isn’t too bad either. I won’t claim that these are the new health food of the year, but each bar weighs in at only 143 calories for 1/12 of the recipe and even less if you cut them into 16 bars. Each has 1.2 g of fibre and nearly 3 g of protein per bar. The sugar content comes mostly from the chocolate Krave cereal and honey and at 10.7g I wouldn’t eat the entire batch in one go, but if you compare that to a brownie with 1/16 of the recipe as a serving size, they can contain nearly 15 g of sugar for a tiny square!
The texture of these is like a chewy cookie bar, and you can vary it depending on how long you bake them for. I tend to underbake these because Weetabix and the other cereal soaks up water like a sponge. The first time I tried these, they were drier than the Sahara after cooling down because the Weetabix absorbed all the moisture.
The other cereal I used in this case is a mixture of chocolate moons or hoops and chocolate Krave cereal, which is cereal with chocolate hazelnut spread inside. As you can tell, we like chocolate cereal in my family. Well my brother does, but he opens them and then he never eats the damn things. Well I guess that means more for me to use.
The chocolate cereals are crumbled up and added to the dough at the end, folding them in like you would do with chocolate chips and the nutella in the centre oozes into the rest of the dough. After that, spread in the pan and bake, there’s no need to chill these because they’re bars and that means less time between you and these guys.
And that’s a very good thing.
Chewy Weetabix Cereal Cookie Bars
Prep time: 10 minutes
Cook time: 10-20 minutes
Total time: 35 minutes
Yield: 12 bars
Calories per serving: 145
- 90g / 3/4 cup
Crushed weetabix (about 3 1/2 weetabix)
- 1/2 tsp
- 1/4 tsp
- 1/4 tsp
- 30g / 2 tbsp
Butter or butter spread
- 60g / 3 tbsp
- 7.5 ml / 1/2 tbsp
- 25g / 2-3 tbsp
Brown sugar (unpacked)
- 60g/ 4 tbsp
Fat free Greek yoghurt
- 60 ml / 1/4 cup
Low fat milk
- 1/2 cup
Sucralose or low calorie sweetener of choice
- 75g / about 2 1/2 cups
Chocolate krave cereal
- 25g/ roughly 1 cup
Chocolate hoops or moons
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a square 20x20cm baking tray or a rectangular baking tray of a similar size.
- Crush the Weetabix in a blender or food processor until it becomes a fine powder and then mix all of the dry ingredients aside from the chocolate cereal and then whisk together in a small bowl.
- In a medium mixing bowl, melt down the butter or butter spread with the oil and honey together. Once melted together, mix together with a whisk and then add in the brown sugar and beat until the sugar has dissolved. Remove any clumps by scraping them along the edge using a spoon.
- Allow to cool slightly before adding in the greek yoghurt and milk and whisk until smooth. Whisk in the egg until beaten well. Add in the sucralose, adjusting the sweetness according to your tastes.
- Fold the dry ingredients into the wet ingredients and mix together until just combined. It may seem watery at first, but the Weetabix will soak up the liquid quickly. If it is too dry, add another tbsp of milk.
- Fold in the chocolate cereal until mixed in and then scrape into the pan and bake for 12-15 minutes or until a skewer inserted into the centre comes out mostly clean. Underbake if you want slightly gooey bars, but be careful not to overbake these as they can get dry pretty quickly.
- Allow to cool completely before slicing into 12 bars. These will keep for 3-4 days if covered, and store with a piece of bread or a slice of apple to keep them moist otherwise they may dry out.
Makes 12 bars
Serving size: 1 bar
Saturated fat: 1g
Omit the brown sugar to reduce the sugar content if you want and decrease the baking time slightly if you want more goeey cookies.