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Gluten-free Friday: Crunchy "anytime" cereal bars

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Crunch into something good!

Mornings aren't the only time for cereal. These gluten-free crunchy "anytime" cereal bars are great morning, noon and night!

Gluten-free cereal bars

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

It's a snap to make these great-tasting cereal bars! For a Gluten-free Friday, these are the perfect solution for when you're running out the door or need a pick-me-up snack.

Try these breakfast bagels with mascarpone, apples, blueberries and honey >>

Made of crunchy, gluten-free Chex cereal, toasted pumpkin seeds, dried Sun-Maid Cape Cod cranberries and apples, these bars make a great treat for the fall season. Switch up the ingredients and create new favorites!

Crunchy "anytime" cereal bars

Yields 16 (3 inch) bars

Ingredients:

  • 3 cups gluten-free Chex cereal of your choice
  • 1/3 cup toasted, salted pumpkin seeds
  • 1/3 cup Sun-Maid Cape Cod dried cranberries
  • 1/3 cup dried apples, diced
  • 2-1/2 tablespoons butter
  • 1/4 cup light corn syrup
  • 1 tablespoon gluten-free, all-purpose flour
  • 1/2 cup brown sugar, packed
  • Nonstick cooking spray

Directions:

  1. Lightly spray a 9 x 9-inch baking dish with the nonstick cooking spray.
  2. Combine the cereal, pumpkin seeds, cranberries and apples in a large bowl and set it aside.
  3. Use a small saucepan and melt the butter over medium heat. Add the brown sugar, corn syrup and flour and mix well.
  4. Cook until the mixture boils. Once it boils, stir it constantly, and cook for about another minute.
  5. Remove the mixture from the heat and pour it over the cereal mixture. Toss well to coat.
  6. Add the cereal mixture to the baking dish, and press it down firmly to fit evenly in the dish.
  7. Cool the mixture completely, then cut into four by four rows.

These bars make the perfect snack!

More Gluten-free Friday recipes

Blueberry, banana and mint smoothie
Flatbread with rosemary and sea salt
Salted soft pretzels

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