Description
These homemade cereal bars are a quick, no-bake snack perfect for breakfast, lunchboxes, or an on-the-go treat. Packed with your favorite cereal, honey, and nut butter, they’re customizable and delicious for kids and adults alike!
Ingredients
Units
Scale
- 3 cups (75 g) cereal (cheerios, puffed rice, or granola)
- 1/2 cup (120 g) nut butter (peanut butter, almond butter, or sunflower seed butter for nut-free)
- 1/2 cup (120 ml) honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional add-ins:
- 1/4 cup (40 g) mini chocolate chips
- 1/4 cup (30 g) dried fruit (raisins, cranberries, or chopped apricots)
- 2 tablespoons (20 g) chia seeds or flaxseeds for extra nutrition
Instructions
- Prepare the pan:
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Heat the wet ingredients:
- In a small saucepan over medium heat, combine the nut butter, honey, vanilla extract, and salt. Stir until smooth and fully melted, about 2–3 minutes. Remove from heat.
- Combine with cereal:
- In a large mixing bowl, pour the warm nut butter mixture over the cereal. Stir until the cereal is evenly coated. If using add-ins like dried fruit or seeds, mix them in now.
- Press into the pan:
- Transfer the mixture to the prepared pan. Use a spatula or the back of a spoon to press the mixture firmly and evenly into the pan.
- Chill to set:
- Place the pan in the refrigerator and chill for at least 1 hour, or until the bars are firm.
- Cut into bars:
- Remove the set cereal block from the pan using the parchment paper overhang. Cut into 10–12 bars or squares.
- Serve and store:
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
- For extra crunch, use a mix of cereals, such as granola and puffed rice.
- Melted chocolate or a yogurt drizzle can be added on top for extra flavor.
- These bars can be frozen for up to 2 months. Wrap individually for an easy grab-and-go snack.