Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Black Sesame Breakfast Bars
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- Level: Easy
- Total: 1 hr 45 min
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 168
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 87 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 2 grams
- Sugar
- 17 grams
- Protein
- 3 grams
These healthy breakfast bars are inspired by ssal gangjeong, a traditional Korean snack made from deep-fried puffed rice coated in rice syrup and honey and mixed with a varying assortment of nuts, seeds and dried fruits. Our version uses puffed brown rice cereal, puffed quinoa and rolled oats as a whole-grain base. We add cashews, dates and sesame seeds and use Korean rice syrup and honey as the sweet binder. Think of it as a healthier, lighter take on marshmallow-based crispy rice treats that will appeal to all ages. With just 168 calories and 7 grams of total fat, the bars are lower-calorie and lower-fat and still deliciously fun for breakfasts and snacks (see Cook’s Note).
- Level: Easy
- Total: 1 hr 45 min
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 168
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 87 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 2 grams
- Sugar
- 17 grams
- Protein
- 3 grams
Ingredients
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Directions
- Preheat the oven to 325 degrees F. Spray an 8-by-8-inch baking pan with nonstick cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment lightly with cooking spray and set aside. Spray a rubber spatula with cooking spray and set aside.
- Combine the puffed rice, puffed quinoa, rolled oats, cashews, dates, 1/2 cup of the coconut and 1 tablespoon of the sesame seeds in a large bowl. Set aside.
- Combine the jochung, honey and brown sugar in a small saucepan and heat over medium heat, stirring, until the mixture foams and bubbles on the sides of the saucepan and becomes thinner, about 3 minutes. Quickly remove from the heat and stir in the vanilla, salt and black sesame paste in that order. Stirring gently with the prepared rubber spatula, pour the black sesame honey mixture over the puffed rice mixture, stirring constantly. It will get very stiff quickly so move fast. Once combined, immediately transfer the mixture to the prepared pan and lightly press the mixture evenly into the pan. Scatter and top with the remaining 2 tablespoons coconut flakes and remaining 1 teaspoon sesame seeds. Bake until the coconut flakes on top turn lightly brown, nutty and fragrant, about 25 minutes.
- Cool the rice mixture in the pan for 1 hour. Remove it from the pan by gently pulling the parchment paper up. Set the mixture on a cutting board and cut into 16 squares. Serve at room temperature. You can store the bars in an airtight container for up to 5 days.
Cook’s Note
Food Network defines lower-calorie as 250 calories or less per serving and lower-fat as 10 grams or less total fat per serving.
