Name: Copycat Kashi Granola Bar Recipe
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Ingredients: 1 cup puffed wheat cereal; 1 cup crisp rice cereal; 1/2 cup quick cooking oats; 1/4 cup raisins (chopped); 2 teaspoons chia seeds; 2 Tablespoons flax seed; 1/2 cup nut butter (I used almond butter); 1/3 to 1/2 cup honey

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Copycat Kashi Granola Bar Recipe is a healthier, sweet, salty, flavorful, on-the-go snack or breakfast! Homemade granola bars are also much cheaper than store-bought granola bars.

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Copycat Kashi Granola Bar Recipe is made with healthy ingredients, nut butter, and dried fruit.

This wholesome, no-bake recipe only takes about 5 minutes to make.

Table of Contents

Copycat Kashi Granola Bar Recipe

For the raisins, you can substitute any dried fruit. The mangos, apricots, cranberries, and bananas.
As well, you can use any nut butter. I prefer almond.
I have tried this recipe with agave nectar instead of honey. The agave nectar doesn’t bind like honey and they would not stay together. I don’t recommend this substitution.
If you don’t have chia or flax seeds you can omit them.

For a quick lunchbox snack or breakfast, cut the bars and wrap them tightly in plastic wrap. They will be ready to grab-and-go when you are.

Store in an airtight container or plastic wrap and the bars will stay fresh for about one week.

Copycat Kashi Granola Bar Recipe

Copycat Kashi Granola Bar Recipe is a healthier, sweet, salty, flavorful, on-the-go snack or breakfast! Homemade granola bars are also much cheaper than store-bought granola bars.

Author: Paula

5 from 7 votes

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Prep Time: 5

Cook Time: 1

Total Time: 6

Servings: 12 servings

Ingredients

1 cup puffed wheat cereal
1 cup crisp rice cereal
1/2 cup quick cooking oats
1/4 cup raisins chopped
2 teaspoons chia seeds
2 Tablespoons flax seed
1/2 cup nut butter I used almond butter
1/3 to 1/2 cup honey

Instructions

Combine wheat cereal, rice cereal, oats, raisins, flaxseed, and chia seeds in a bowl.
Combine honey and almond butter in a microwave-safe bowl. Microwave at 30-second intervals stirring until hot and creamy.
Pour almond butter mixture over cereal mixture. Stir to combine.
Pour into an 8x8-inch casserole dish that has been lined with aluminum foil. Spray the foil with non-stick spray.
Press the mixture firmly until flat and slightly compressed using a square of waxed paper.
Refrigerate for 30 minutes or until set.
Cut into 12 bars.
I wrapped each bar in plastic wrap for an easy grab-and-go option.
Keep refrigerated.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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