5-ingredient and kid-friendly, these vegan Neapolitan milk and cereal bars are the perfect simple afternoon snack. They’re naturally sweet, crunchy, creamy, and nostalgic.
Why you’ll love it
What’s not to love about this ice cream meets snack bar? Here’s why you should make these vegan neapolitan milk and cereal bars.
- Simple
- Kid-friendly
- Sweet
- Crunchy
- Creamy
What you’ll need
It’s hard to believe that you can make such a delicious vegan snack that is gluten-free, naturally sweetened, and totally kid-friendly from only 5 simple ingredients. But you can! Here is what you are going to need to these vegan Neapolitan milk and cereal bars.
Cereal
The base of this snack bar is oat cereal. Use your favorite circle-shaped oat cereal. My favorite is from Trader Joe’s. Whichever brand you use, just make sure they are plain, not honey-flavored.
Strawberries
Grab yourself some of those super sweet end-of-summer strawberries. It you find yourself making these bars during a time that strawberries are not in season, you can certainly thaw frozen strawberries and use those instead. Or, if you do not have access to strawberries, you can certainly use raspberries, blueberries, blackberries…person preferences can definitely be accommodated in this recipe. They just won’t have the traditional Neapolitan color scheme.
Cocoa Powder
For the chocolate layer, we will use cocoa powder. You can additionally add a bit of maple syrup here to sweeten the chocolate layer just a bit. Although I find that ripe strawberries give these bars just the right amount of natural, sugar-y sweetness they need.
Forager Yogurt
The glue that holds these bars together is vegan yogurt. My personal favorite cashew-based yogurt for baking and making desserts is Forager Project Unsweetened Plain Dairy-Free Cashew Yogurt. You will need a large, ____ ounce container for these bars.
Let’s Make ’em
Prepare an 8×8 inch baking dish with parchment paper that covers the bottom as well as the sides.
In a medium-sized bowl, combine the Forager cashew yogurt, cocoa powder, and (optional) maple syrup until smooth. Gently fold in the oat cereal and transfer to the parchment prepared baking dish. Place the baking dish in the freezer for 10-15 minutes.
While the chocolate layer is hardening, in a medium-sized bowl, combine the Forager cashew yogurt, vanilla extract, and (optional) maple syrup until smooth. Gently fold in the oat cereal and transfer to the parchment prepared baking dish. Place the baking dish back in the freezer for 10-15 minutes.
In a food processor or blender place the strawberries and blend until smooth. Optional: strain the strawberries to remove any seeds.
In a medium-sized bowl, combine the Forager cashew yogurt, strawberry puree, and (optional) maple syrup until smooth. Gently fold in the oat cereal and transfer to the parchment prepared baking dish. Place the baking dish back in the freezer and allow to harden for 2-3 hours or until solid.
When the bars are frozen, remove them from the freezer and allow them to sit at room temperature for 10 minutes so that they can soften a bit. Then, cut into 8-9 bars. Store in the freezer for 3-4 days.
Give these bars a go to cool down during any end of summer heatwaves and let me know what you think of them. Enjoy friends!
Ingredient Health Benefits
Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber
Strawberries- vitamin C, folate, potassium, fiber, phenolics, antioxidants
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Vegan Milk and Cereal Bars
5-ingredient and kid-friendly, these vegan Neapolitan milk and cereal bars are the perfect simple afternoon snack. They're naturally sweet, crunchy, creamy, and nostalgic.
- 2½ cups Forager cashew yogurt
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 cup fresh strawberries (about ½ cup after pureed)
- maple syrup, to taste (optional)
- 7½ cups oat cereal, divided
Prepare an 8×8 inch baking dish with parchment paper that covers the bottom and the sides.
In a medium-sized bowl, combine the Forager cashew yogurt, cocoa powder, and (optional) maple syrup until smooth. Gently fold in the oat cereal and transfer to the parchment prepared baking dish. Place the baking dish in the freezer for 10-15 minutes.
In a medium-sized bowl, combine the Forager cashew yogurt, vanilla extract, and (optional) maple syrup until smooth. Gently fold in the oat cereal and transfer to the parchment prepared baking dish. Place the baking dish back in the freezer for 10-15 minutes.
In a food processor or blender place the strawberries and blend until smooth. Optional: strain the strawberries to remove any seeds.
In a medium-sized bowl, combine the Forager cashew yogurt, strawberry puree, and (optional) maple syrup until smooth. Gently fold in the oat cereal and transfer to the parchment prepared baking dish. Place the baking dish back in the freezer and allow to harden for 6 hours or until solid.
When the bars are frozen, cut into 8-9 bars. Store in the freezer for 3-4 days.
