The EatSmart Blog

Providing Tools and Tips to Live Healthier, Happier Lives

Homemade Strawberry Cereal Bars

Guest post from Super Healthy Kids.
cereal-bars-with-strawberries

First I made the dough (full recipe below). Then,  we rinsed, de-stemmed, and chopped up the strawberries in a food processor until smooth.   I’ve also done this where I break up the strawberries over the stovetop first, over some low heat, and then blend it up. It does get a little smoother, but you may want to leave it chunky. Your choice.

Then, we rolled out the dough, and spread our strawberries down the side of a square piece of dough, and folded over.  We pinched the sides to keep the filling in, and then baked it.

Crust Ingredients:

  • 1/2 cup coconut oil
  • 1/2 cup agave
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 cups whole wheat pastry flour
  • 1 cup oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Instructions:

Cream the coconut, agave, vanilla and egg, with an electric mixer.  In a separate bowl, combine flour, oats, salt, and baking powder.   Add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.  Wrap dough in plastic wrap, and chill for 1 hour. Once chilled, roll out on wax paper, using flour where necessary so it doesn’t stick to your rolling pin, or the counter. Cut and wash 1 cup of strawberries.  Put them in a small saucepan with 1 tablespoon of water.  Using the edge of a wooden spoon, slowly break the strawberries up until the start to break apart.  After about 5 minutes, pour strawberries into a food processor and blend until smooth.  If you still would like it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tablespoon of corn starch with a few drops of water *enough to turn the corn starch liquid.  Add to the strawberries and stir over low heat until it begins to thicken. Preheat oven to 350. Roll out dough, and using a pizza wheel, cut into 3X3 inch squares.  Pour strawberry sauce on one side, and fold over and pinch to keep the filling in.  Transfer to a cookie sheet and bake at 350 for 15 minutes.  To keep these soft, store in a zip top bag or air proof container.

For more pictures and nutritional information, please click here.

About the Authors: Amy and Natalie, nutrition educators, love to share ideas on helping kids eat more fruits and vegetables! Check out their blog for new healthy recipes each week, Super Healthy Kids.

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