June 4, 2014
By Caitlin Boyle from Healthy Tipping Point
Caitlin Boyle is a lifestyle blogger that documents her attempt to lead a healthy, balanced life while juggling work, fitness, and motherhood.
My house is crazy in the morning – it’s probably a lot like your home! But it’s a priority to serve my family a nutritional, satisfying breakfast. I don’t always have the time to turn on the stove, which is why I love these chewy Cinnamon Chex Trail Mix Bars, which strike a perfect balance between salty and sweet. They’re great with a side of fruit, crumbled over yogurt, or eaten on the fly.
Prep Time: 5 Minutes
Cook Time: 15 Minutes + 1 Hour for Cooling
Servings: 8 bars
- 4 cups Cinnamon Chex
- 1 cup gluten-free rolled oats
- ¼ cup gluten-free pretzel sticks, thoroughly chopped
- ¼ cup raisins
- 3 tablespoons chocolate chips
- ¼ cup salted peanuts, shelled
- Sprinkle of salt
- 2 tablespoons crunchy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
- 2 egg whites
- Preheat oven to 325 degrees and grease an 8X8 baking dish.
- Pour Cinnamon Chex into a large bowl. Using your hands, squeeze and crush the cereal to break up the Chex pieces. Repeat into there are no large pieces left.
- Add remainder of dry ingredients to bowl and mix thoroughly.
- In a microwave-safe bowl, combine peanut butter, maple syrup, and vegetable oil. Microwave for 20 seconds.
- Add egg whites to the peanut butter, maple syrup, and vegetable oil and mix thoroughly. Then, slowly pour wet ingredients over the dry ingredients, mixing as you go.
- Thoroughly mix ingredients until wet and dry ingredients are equally distributed.
- Pour mixture into baking dish and use the palms of your hands to firmly press down the bar mixture.
- Bake at 325 for 15 minutes.
- Remove from oven and let cool for an hour (or place in refrigerator to cool faster). Slice into 8 pieces when fully cooled. Store in airtight container.