Apricot-Walnut Cereal Bars

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.2 (173 votes)

Crisp and chewy, this bar is a good-for-you alternative to store-bought cereal bars. The secret ingredient, silken tofu, will give your day a protein-packed start. The recipe also works with other fruit-and-nut combinations.

"just okay not my favorite treat "
Apricot-Walnut Cereal Bars

31 Reviews for Apricot-Walnut Cereal Bars


Cracks me up when people discuss concerns about the fat and carbs in "Energy Bars". That's the purpose folks - provide energy!

healthy snack bar; good for breakfast on the go for teenagers and family

these were a great option for a quick breakfast or "to -go" snack; we used sunflower seeds because we do not like nuts and decreased the amount of honey to 3/4 cup and didn't notice a difference

tasty, nutritious , good way to add protein for vegetarian teenage daughter
Great Grab and Go Breakfast

I made these for a birthday celebration at work and was asked for the recipe several times. I was a little scared about the tofu because I never used it before. It made the bars creamy and the tofu picked up the vanilla flavor. Very filling and a good grab and go breakfast. I wrapped the bars individually in plastic wrap and placed them in a storage bag and kept them in the refrigerator. They kept well all week and the plastic wrap kept the bars moist.

Easy to make and take
Chewy, cookie-like texture and lots of flavor!

Subsituted Kashi Go Lean cereal for puffed rice to increase protein and fiber content. Have tried cranberry/pecan and pineapple/coconut combos, both of which were delicious. I, like many readers, decreased the added sugar (in the cranberry/pecan bars, I used 2/3 cup maple syrup and agave, and in the pineapple/coconut bars, I used 1/2 cup of honey plus a couple tablespoons water).

Nice taste and flavor, but not the texture I hoped for...

The bars weren't a texture that I expected, and I wasn't a big fan of the final product (though my husband was). I cook with tofu and certainly know my way around a recipe, so I don't think it had to do with me own techniques, but just the recipe itself.

Healthy and easy to make

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