Saturday, August 8, 2015

Mrs Plant’s Homemade Snack Bars

3 cups old-fashioned oats
2 cups crispy brown rice cereal (I used Whole Foods 365 brand)
2 T chia seeds
½ cup walnuts, chopped finely (or processed in a mini food processor or hand chopped)
½ cup chopped dried cranberries (or other dried fruit)
1 t. cinnamon
¼ t Himalayan pink or sea salt
½ cup brown rice syrup
2 T. pure maple syrup
1 t. vanilla extract

Preheat oven to 350 degrees; take out a 13x9 rectangular glass pan out and set it aside.
Mix all of the dry ingredients in a large bowl.
On the stovetop over low heat, warm the brown rice syrup, maple syrup, and vanilla until thinned and slightly warmed.
Drizzle syrup mixture over dry ingredients and stir with a silicone spatula to coat well.
Pour mixture into the 13x9 pan, pressing it down with a silicone spatula evenly.
To further press the mixture down, take a small square of parchment paper or plastic wrap in your hand and press until the mixture is firmly in the pan. This is an important step because it will help hold the bars together better.
Bake for 30 minutes. Cool COMPLETELY before cutting into bars.

Mix all dry ingredients together in a large bowl

After mixing the syrup mixture into the dry mixture (in the bowl),
firmly press the mixture into the pan before baking.


  1. I just noticed that this recipe mentions brown rice syrup, and would like to take this opportunity to ask a question related to this particular ingredient. Is it correct that brown rice syrup contains MSG? A vegan recently posted in the Facebook group "Trying Vegan" about this, and said that she refused to buy Vegenaise because it contains brown rice syrup, because the latter contains MSG. Until I saw that post, I was not aware that there might be a problem of MSG with either rice syrup or Vegenaise. I do not know how to confirm if that is true or not. And if it is, do I need to pay attention if it contains MSG or not? I understand MSG can trigger epilepsy among those who have it, and although I do not have that, I have no way of knowing about potential sensitivity to MSG by others, since most of the time we have no way of knowing what the health concerns of others around us who might partake in the food that we make are, so it seems like a good idea in general to perhaps simply avoid brown rice syrup. If it is indeed a good idea to avoid brown rice syrup because of MSG, then out of curiosity, what should it be substituted with instead in the recipe? Thank you in advance for whatever answer you might be able to provide on this question.

    1. I just checked the ingredients in my brown rice syrup... Organic brown rice and filtered water. That's it! :-)