PB&J Cereal Bars

This comfort food mashup fuses the salty-sweet flavors of peanut butter and strawberry jam with the crunch of cereal. A simple stovetop blend of dried strawberries, peanut butter, and maple syrup binds together flakes and Os into no-bake portable bars. Even though they’re a taste of childhood, they make a great breakfast or snack for grown-ups too.

TIPS:

•  Be sure to get regular chewy dried strawberries, not freeze-dried berries.

•  If you can’t find plain bran flakes, any whole-grain flakes will do.

•  These bars are the perfect use for the bottom-of-the bag crumbs that aren’t great as cereal with milk. If you use those, you don’t need to make them any smaller.

makes 18

vegan (dairy-free, no eggs)

1. Coat an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper and spray again.

2. If the bran flakes are large, crush them into smaller bits with your hands in a medium bowl. Combine the strawberries and ¼ cup water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the strawberries are just soft, about 1 minute. Stir in the peanut butter and syrup and simmer, stirring, for 1 minute. Add the bran flakes and cereal and cook, gently folding, until evenly coated, about 1 minute.

3. Transfer the mixture to the prepared pan and use a spatula to press it firmly into an even layer; the bars need to be tightly compacted to hold together, but try to avoid breaking the Os into Cs. Cool completely in the pan on a wire rack, then refrigerate until cold.

4. Lift the bars out of the pan using the sides of the foil or paper. Cut in half, then cut into ninths to form 18 bars.

Make Ahead

The bars will keep at room temperature for up to 1 week or in the freezer for up to 2 months.