Vegan cereal bars have been my 8am snack at work for the past 4 months. So, I’m constantly trying out new recipes to switch things up. This week I decided to try to eat broccoli every single day. That got me thinking about green-everything. So, why not try to make a matcha cereal bar. For some reason, I had the feeling that it would not really go well with peanut butter, so I chose to use cashews since they usually taste sweeter without having to add extra sweeteners.
Ingredients (for 16 bars depending on size)
- 1 1/2 cups rolled oats (I use gluten free).
- 1 cup cashew butter (I make my own: I use 2 cups of cashews, sprinkle some salt on top and oven roast them for about 3 minutes at 200 degrees Celsius. Once cold, I process them for about 10 minutes in a high-power food processor. A splash of soy milk or any other nut milk, unsweetened will help the processor continue working if the butter is too thick, without having to add oils of any kind).
- 2 tablespoons of matcha green tea powder.
- ½ cup pumpkin seeds.
- ½ cup sesame seeds, black and white, mixed (or use the one you prefer)
- ½ cup pecans, chopped.
- ½ cup cacao nibs.
- ½ cup maple syrup.
- 1/3 cup walnuts, chopped.
- ¼ cup flax seed (milled).
- ¼ cup sunflower seeds.
- 1/8 cup chia seeds, black and white, mixed (or use the one you prefer)
- Materials: 20x30cm (8×12 inch) pan or baking dish, aluminum foil and/or parchment paper.
- Cashew Butter: In a bowl, mix the matcha green tea and cashew butter.
- Dry Ingredients: In a large bowl, mix all the dry ingredients together.
- Wet ingredients: Add the agave to the dry ingredients. Mix everything well, making sure that the agave has spread everywhere. Then, add the matcha cashew butter. Once again, make sure that the cashew butter has mixed well with all the ingredients (beware of butter lumps… these will make your bars fall apart once you cut them).
- Line a pan or baking dish. I like using foil to wrap around the edges and then use as handles when removing it from the pan for cutting. Put the mix on the pan, evenly distributing it (press it down with your wet hands). Then, cover with some parchment paper. (Tip: I like to use a small cutting board – smaller than the pan – to press down the mix even more, and make it a very tight and even cereal brick).
- Put it in the freezer for about an hour. Then, remove the cereal brick from the pan, cut into bar-shaped pieces (I usually get 16 bars from my 20x30cm pan), and wrap in foil for individual bars.
- Store them in the fridge or freezer for up to 3 weeks.