It seems like it should just be made of some grains and fruit, right? Check out the ingredient list of Kellogg’s Strawberry Nutri-Grain Bars:

CRUST: WHOLE GRAIN OATS, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), WHOLE WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, SOLUBLE CORN FIBER, SUGAR, DEXTROSE, FRUCTOSE, CALCIUM CARBONATE, WHEY, WHEAT BRAN, SALT, CELLULOSE, POTASSIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, MONO- AND DIGLYCERIDES, SOY LECITHIN, WHEAT GLUTEN, NIACINAMIDE, VITAMIN A PALMITATE, CARRAGEENAN, ZINC OXIDE, REDUCED IRON, ETC…

And even if you head over to the organic section and pick up something that seems “healthier” like Kashi’s Ripe Strawberry Cereal Bars, you’re still looking at a ton of hidden sweeteners and additives:

STRAWBERRY FILLING (PEAR JUICE CONCENTRATE, TAPIOCA SYRUP, EVAPORATED CANE JUICE, APPLE POWDER, STRAWBERRY PUREE CONCENTRATE, UNMODIFIED CORNSTARCH, VEGETABLE GLYCERIN, WATER, NATURAL STRAWBERRY FLAVOR WITH OTHER NATURAL FLAVORS, FRUIT JUICE CONCENTRATE FOR COLOR), ETC…

I don’t know about you, but I do not want to put all those chemicals and dyes into my children’s body, let alone, mine. I learned how to make my own that does not include any of those nasty ingredients.

Strawberry Cereal Bars

Ingredients

• 1/2 cup coconut oil
• 1/2 cup agave
• 1/2 teaspoon vanilla
• 1 egg
• 2 cups whole wheat pastry flour
• 1 cup oats
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Directions

1. Cream the coconut, agave, vanilla and egg, with an electric mixer.  In a separate bowl, combine flour, oats, salt, and baking powder.   Add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.  Wrap dough in plastic wrap, and chill for 1 hour. Once chilled, roll out on wax paper, using flour where necessary so it doesn’t stick to your rolling pin, or the counter.
2. Cut and wash 1 cup of strawberries.  Put them in a small saucepan with 1 tablespoon of water.  Using the edge of a wooden spoon, slowly break the strawberries up until the start to break apart.  After about 5 minutes, pour strawberries into a food processor and blend until smooth.  If you still would like it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tablespoon of corn starch with a few drops of water,  enough to turn the corn starch liquid.  Add to the strawberries and stir over low heat until it begins to thicken.
3. Preheat oven to 350. Roll out dough, and using a pizza wheel, cut into 3X3 inch squares.  Pour strawberry sauce on one side, and fold over and pinch to keep the filling in. Transfer to a cookie sheet and bake at 350 for 15 minutes.  To keep these soft, store in a zip top bag or air proof container.