Perfect for busy days or sweet cravings, cereal bars are the ultimate snack hack! Whether you’re packing lunchboxes or need a quick energy boost, these no-bake treats are endlessly customizable and delightfully easy. Ready to discover 23 irresistible recipes that transform simple ingredients into wholesome, grab-and-go goodness? Let’s dive in and find your new favorite snack!
Peanut Butter Chocolate Chip Cereal Bars
Satisfy your sweet tooth with these no-bake peanut butter chocolate chip cereal bars. They come together in minutes with pantry staples for an easy treat. Perfect for snacking or lunchbox surprises.
Ingredients
– 1 cup creamy peanut butter
– 1/2 cup honey
– 4 cups crispy rice cereal
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 1 cup creamy peanut butter and 1/2 cup honey in a large microwave-safe bowl.
3. Microwave the mixture on high power for 30 seconds to soften.
4. Stir vigorously until the peanut butter and honey are fully incorporated and smooth.
5. Add 4 cups crispy rice cereal to the bowl and fold gently to coat completely without crushing the cereal.
6. Fold in 1/2 cup semi-sweet chocolate chips until evenly distributed.
7. Transfer the mixture to the prepared pan and press firmly into an even layer using the back of a measuring cup.
8. Refrigerate the bars for at least 1 hour until fully set and firm to the touch.
9. Lift the bars from the pan using the parchment overhang and place on a cutting board.
10. Cut into 12 even bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Dense and chewy with a satisfying crunch, these bars deliver rich peanut butter flavor punctuated by melty chocolate chips. For a fun twist, drizzle with melted white chocolate or sprinkle with flaky sea salt before serving.
Strawberry Yogurt Granola Cereal Bars
Tired of boring breakfasts? These strawberry yogurt granola cereal bars are the perfect grab-and-go solution. They combine sweet fruit with crunchy oats for a balanced start to your day.
Ingredients
– 2 cups rolled oats
– 1 cup plain Greek yogurt
– 1 cup chopped fresh strawberries
– 1/2 cup honey
– 1/4 cup almond butter
– 1 tsp vanilla extract
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine 2 cups rolled oats, 1 cup chopped fresh strawberries, and 1/2 tsp salt.
3. In a separate bowl, whisk together 1 cup plain Greek yogurt, 1/2 cup honey, 1/4 cup almond butter, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients over the oat mixture and stir until fully coated.
5. Tip: Use a spatula to fold gently and avoid crushing the strawberries.
6. Transfer the mixture to the prepared pan and press it down firmly into an even layer.
7. Tip: Wet your hands slightly to prevent sticking while pressing.
8. Bake for 25 minutes at 350°F or until the edges are golden brown.
9. Remove from the oven and let it cool completely in the pan for at least 1 hour.
10. Tip: For cleaner cuts, chill the bars in the refrigerator for 30 minutes after cooling.
11. Lift the parchment paper to remove the slab from the pan and cut into 8 equal bars.
Keep these bars stored in an airtight container for up to 5 days. The chewy texture from the oats pairs perfectly with the tart yogurt and sweet strawberries. Try crumbling one over Greek yogurt for a double-dose breakfast boost.
No-Bake Almond Honey Cereal Bars
Finally, a no-bake snack that actually satisfies. These almond honey cereal bars come together fast with pantry staples. Perfect for busy mornings or afternoon pick-me-ups.
Ingredients
– 4 cups crispy rice cereal
– 1 cup sliced almonds
– 1/2 cup honey
– 1/4 cup creamy almond butter
– 1/4 cup unsalted butter
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 4 cups crispy rice cereal and 1 cup sliced almonds in a large bowl.
3. Heat 1/2 cup honey, 1/4 cup creamy almond butter, 1/4 cup unsalted butter, and 1/4 teaspoon salt in a medium saucepan over medium heat.
4. Stir constantly with a wooden spoon until the mixture comes to a full boil, about 3-4 minutes.
5. Remove from heat and immediately stir in 1/2 teaspoon vanilla extract.
6. Pour the hot honey mixture over the cereal and almonds.
7. Use a rubber spatula to fold everything together until fully coated, working quickly before the mixture sets.
8. Transfer the mixture to the prepared pan and press firmly into an even layer using the bottom of a measuring cup.
9. Refrigerate for at least 2 hours or until completely firm.
10. Use the parchment overhang to lift the slab from the pan and place on a cutting board.
11. Cut into 12 bars using a sharp knife, wiping the blade clean between cuts for neat edges.
Lightly crunchy with a chewy honey backbone, these bars deliver nutty richness in every bite. Try drizzling with melted dark chocolate for an extra indulgent treat, or crumble over yogurt for breakfast.
Salted Caramel Pretzel Cereal Bars
You’ve probably had cereal bars, but these salted caramel pretzel versions are next-level addictive. They combine sweet, salty, and crunchy in every bite. Let’s get straight to making them.
Ingredients
– 4 cups crispy rice cereal
– 2 cups mini pretzel twists
– 1 cup salted caramel chips
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F.
2. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
3. In a large bowl, combine 4 cups crispy rice cereal and 2 cups mini pretzel twists.
4. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter completely.
5. Add 1 cup salted caramel chips and 1/4 cup light corn syrup to the melted butter.
6. Stir constantly until the mixture is smooth and fully combined, about 3-4 minutes.
7. Tip: Work quickly once the caramel mixture is ready to prevent it from hardening.
8. Pour the hot caramel mixture over the cereal and pretzel mixture in the bowl.
9. Use a spatula to fold and stir until everything is evenly coated.
10. Tip: If the mixture seems too dry, warm it briefly in the microwave for 15 seconds to loosen.
11. Transfer the mixture to the prepared baking pan and press down firmly with the back of a measuring cup.
12. Sprinkle 1/4 teaspoon fine sea salt evenly over the top.
13. Bake in the preheated oven for 10 minutes to set the bars.
14. Remove from the oven and let cool completely in the pan on a wire rack, about 1 hour.
15. Tip: For clean cuts, chill the bars in the refrigerator for 30 minutes before slicing.
16. Lift the bars out using the parchment overhang and cut into 12 even squares.
Make these bars ahead for quick snacks or pack them in lunches. The contrast of crunchy pretzels and chewy caramel is irresistible. Try crumbling one over vanilla ice cream for a decadent dessert twist.
Cranberry Pistachio Energy Cereal Bars
Let’s make these cranberry pistachio energy cereal bars—they’re perfect for quick breakfasts or snacks. Loaded with oats, nuts, and dried fruit, they deliver sustained energy without added sugar. Prep is straightforward, and they keep well for days.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup puffed rice cereal
– 1/2 cup dried cranberries
– 1/2 cup shelled pistachios
– 1/4 cup honey
– 1/4 cup almond butter
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Spread the rolled oats evenly on a baking sheet and toast in the preheated oven for 8-10 minutes, stirring halfway, until lightly golden and fragrant.
3. Tip: Toasting the oats enhances their nutty flavor and adds crunch to the bars.
4. In a large bowl, combine the toasted oats, puffed rice cereal, dried cranberries, and shelled pistachios, mixing thoroughly.
5. In a small saucepan over low heat, warm the honey, almond butter, vanilla extract, and salt, stirring constantly for 2-3 minutes until smooth and well combined.
6. Tip: Warming the wet ingredients makes them easier to mix and helps bind the bars firmly.
7. Pour the warm honey mixture over the dry ingredients and stir vigorously with a spatula until everything is evenly coated and no dry spots remain.
8. Transfer the mixture to the prepared baking pan and press down firmly and evenly with the back of a measuring cup or your hands.
9. Tip: Pressing firmly ensures the bars hold together well without crumbling when cut.
10. Refrigerate the pan for at least 2 hours, or until the mixture is completely set and firm.
11. Lift the bars out using the parchment overhang and cut into 12 even rectangles with a sharp knife.
12. Store the bars in an airtight container at room temperature for up to 5 days. Beyond that, these bars boast a chewy texture with pops of tart cranberry and crunchy pistachio, making them a satisfying treat. Bright and nutty, they pair wonderfully with a morning coffee or as a post-workout refuel—try crumbling one over yogurt for extra crunch.
Blueberry Vanilla Protein Cereal Bars
Yield a batch of these protein-packed cereal bars for quick breakfasts or post-workout snacks. They combine sweet blueberries with creamy vanilla in a chewy, satisfying bar. You’ll love how simple they are to make ahead for busy weeks.
Ingredients
– 2 cups rolled oats
– 1 cup vanilla protein powder
– 1/2 cup almond butter
– 1/4 cup honey
– 1/4 cup dried blueberries
– 1/4 cup white chocolate chips
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine 2 cups rolled oats, 1 cup vanilla protein powder, and 1/4 tsp salt.
3. Tip: Toast the oats in a dry skillet for 5 minutes over medium heat beforehand for a nuttier flavor.
4. Add 1/2 cup almond butter, 1/4 cup honey, and 1 tsp vanilla extract to the dry ingredients.
5. Mix thoroughly until the mixture is evenly combined and crumbly.
6. Fold in 1/4 cup dried blueberries and 1/4 cup white chocolate chips.
7. Press the mixture firmly into the prepared pan using the back of a measuring cup.
8. Tip: Wet your hands slightly to prevent sticking while pressing the mixture down.
9. Bake for 15 minutes at 350°F until the edges are lightly golden.
10. Remove from the oven and let cool completely in the pan for at least 1 hour.
11. Tip: Chill the bars in the refrigerator for 30 minutes to make cutting easier and cleaner.
12. Lift the parchment paper to remove the slab from the pan and cut into 8 bars.
Store these bars in an airtight container for up to a week. Soft and chewy with bursts of blueberry sweetness, they pair perfectly with a glass of milk or crumbled over yogurt for extra crunch. Try drizzling with melted white chocolate for a fancier treat.
White Chocolate Macadamia Nut Cereal Bars
Zesty and indulgent, these cereal bars combine crunch with creamy sweetness. They’re perfect for quick snacks or dessert. No baking required.
Ingredients
– 4 cups crispy rice cereal
– 1 cup white chocolate chips
– 1/2 cup chopped macadamia nuts
– 1/4 cup unsalted butter
– 1/3 cup honey
– 1/4 teaspoon salt
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 1/4 cup unsalted butter and 1/3 cup honey in a medium saucepan over medium heat.
3. Stir constantly until the butter melts and the mixture is smooth, about 2-3 minutes.
4. Remove the saucepan from heat and immediately add 1 cup white chocolate chips, stirring until fully melted and smooth.
5. Tip: Work quickly to prevent the chocolate from seizing.
6. Stir in 1/4 teaspoon salt until evenly distributed.
7. Add 4 cups crispy rice cereal and 1/2 cup chopped macadamia nuts to the saucepan.
8. Fold gently with a spatula until all ingredients are evenly coated.
9. Tip: Avoid overmixing to maintain cereal crunch.
10. Transfer the mixture to the prepared pan, spreading it into an even layer.
11. Press down firmly with the back of a measuring cup to compact the bars.
12. Tip: Use wax paper between the cup and mixture to prevent sticking.
13. Refrigerate for at least 1 hour, or until set and firm.
14. Lift the bars out using the parchment overhang and place on a cutting board.
15. Cut into 12 even bars with a sharp knife.
Perfectly chewy with a crisp texture, these bars offer buttery macadamia richness against sweet white chocolate. Serve chilled for a firm bite or at room temperature for a softer treat. Try drizzling with melted dark chocolate for a contrasting flavor twist.
Apple Cinnamon Crunch Cereal Bars
A perfect grab-and-go breakfast that combines wholesome oats with sweet apples and warm cinnamon. These bars are easy to make and packed with flavor, ideal for busy mornings or a quick snack. They hold together well and stay fresh for days when stored properly.
Ingredients
– 2 cups rolled oats
– 1 cup chopped dried apples
– 1/2 cup honey
– 1/4 cup unsalted butter
– 1 tsp ground cinnamon
– 1/2 tsp salt
Instructions
1. Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, combine 2 cups rolled oats, 1 cup chopped dried apples, 1 tsp ground cinnamon, and 1/2 tsp salt, mixing thoroughly.
3. In a small saucepan over medium heat, melt 1/4 cup unsalted butter, then stir in 1/2 cup honey until fully blended and slightly bubbly, about 2-3 minutes.
4. Pour the honey-butter mixture over the dry ingredients and mix until everything is evenly coated and no dry spots remain.
5. Transfer the mixture to the prepared baking pan, pressing it down firmly and evenly with the back of a spoon or your hands to compact it.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
7. Remove from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to firm up before slicing.
8. Once cooled, lift the bars out using the parchment paper and cut into 8 even rectangles with a sharp knife.
Tip: For cleaner cuts, chill the bars in the refrigerator for 30 minutes after cooling.
Tip: Use a measuring cup to press the mixture firmly into the pan for uniform thickness and better structure.
Tip: Store in an airtight container at room temperature for up to 5 days to maintain freshness and crunch.
Oat-based bars offer a satisfying crunch with a chewy interior, highlighted by the sweet-tartness of apples and warmth of cinnamon. Serve them crumbled over yogurt for a parfait-style breakfast or enjoy as a standalone snack with a glass of milk for extra protein.
Banana Nut Quinoa Cereal Bars
Unbelievably simple to make, these bars pack protein and natural sweetness into a grab-and-go breakfast. Using quinoa adds a nutty crunch while bananas keep them moist without refined sugar. Perfect for meal prep or quick snacks.
Ingredients
– 2 cups cooked quinoa
– 1 1/2 cups rolled oats
– 1/2 cup chopped walnuts
– 1/3 cup honey
– 2 ripe bananas, mashed
– 1/4 cup almond butter
– 1 tsp vanilla extract
– 1/2 tsp cinnamon
– 1/4 tsp salt
Instructions
1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine cooked quinoa, rolled oats, chopped walnuts, cinnamon, and salt.
3. In a separate bowl, mash bananas until smooth, then mix in honey, almond butter, and vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until fully combined.
5. Press mixture firmly into the prepared pan using the back of a spoon to create an even layer.
6. Bake for 25 minutes or until edges are golden brown and the top feels firm to the touch.
7. Let cool completely in the pan on a wire rack for at least 1 hour to set properly.
8. Lift bars out using parchment paper and cut into 12 even squares.
Perfectly chewy with a crisp edge, these bars offer a balanced sweetness from bananas and honey. Try serving them warm with a dollop of Greek yogurt or crumbled over oatmeal for extra texture.
Dark Chocolate Cherry Cereal Bars
Oven-baked and packed with flavor, these no-bake bars come together in minutes. Perfect for busy mornings or a quick snack. They’re naturally sweetened with cherries and rich dark chocolate.
Ingredients
– 2 cups rolled oats
– 1 cup crispy rice cereal
– 1/2 cup dried cherries
– 1/2 cup dark chocolate chips
– 1/4 cup honey
– 1/4 cup almond butter
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 2 cups rolled oats, 1 cup crispy rice cereal, 1/2 cup dried cherries, and 1/4 tsp salt in a large bowl.
3. Heat 1/4 cup honey and 1/4 cup almond butter in a small saucepan over medium heat for 2-3 minutes until smooth and bubbly.
4. Remove from heat and stir in 1 tsp vanilla extract.
5. Pour the warm mixture over the dry ingredients and mix thoroughly until everything is coated.
6. Fold in 1/2 cup dark chocolate chips while the mixture is still warm to help them melt slightly.
7. Press the mixture firmly into the prepared pan using the back of a measuring cup to create an even, compact layer.
8. Refrigerate for at least 2 hours or until completely firm.
9. Lift the bars out using the parchment overhang and cut into 12 equal squares.
Not overly sweet, these bars offer a satisfying chew from the oats and a crunchy contrast from the cereal. The dark chocolate provides a bitter balance to the tart cherries. Try crumbling them over yogurt or serving with a drizzle of melted chocolate for an extra indulgent treat.
Coconut Almond Butter Cereal Bars
Mornings demand simplicity without sacrificing flavor. These no-bake bars combine crunchy cereal with rich nut butter for an easy grab-and-go breakfast. They come together in minutes and set firm in the fridge.
Ingredients
– 3 cups crispy rice cereal
– 1 cup creamy almond butter
– 1/2 cup honey
– 1/4 cup shredded coconut
– 1/4 cup sliced almonds
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 1 cup creamy almond butter and 1/2 cup honey in a medium saucepan over low heat.
3. Stir constantly with a rubber spatula until the mixture is smooth and fully combined, about 2-3 minutes.
4. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp salt.
5. Add 3 cups crispy rice cereal, 1/4 cup shredded coconut, and 1/4 cup sliced almonds to the saucepan.
6. Fold gently until all ingredients are evenly coated with the almond butter mixture.
7. Transfer the mixture to the prepared pan and press down firmly with the back of a measuring cup to create an even, compact layer.
8. Refrigerate for at least 2 hours or until completely firm.
9. Use the parchment overhang to lift the slab out of the pan and place it on a cutting board.
10. Cut into 12 even bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Just sweet enough with a satisfying crunch from the cereal and almonds. The coconut adds a subtle tropical note that pairs perfectly with the creamy almond butter base. For a fun twist, drizzle melted dark chocolate over the top before slicing.
Pumpkin Spice Oatmeal Cereal Bars
Unwrap the cozy flavors of fall with these easy-to-make bars. They’re perfect for breakfast on the go or a quick snack. You’ll love the warm spices and hearty texture.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup canned pumpkin puree
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine the oats, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, ginger, nutmeg, and salt.
3. Mix thoroughly until all ingredients are evenly incorporated and no dry spots remain.
4. Press the mixture firmly into the prepared pan using the back of a spoon or your hands to create an even layer.
5. Bake for 25 minutes or until the edges are golden brown and the center is set.
6. Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour.
7. Once cooled, lift the bars out using the parchment paper and cut into 9 equal squares.
8. Store in an airtight container at room temperature for up to 5 days.
Outstandingly chewy with a hint of warmth from the spices, these bars have a moist, dense texture. Serve them slightly warmed with a dollop of Greek yogurt or crumbled over ice cream for a dessert twist. They hold up well in lunchboxes and make mornings effortlessly delicious.
Conclusion
Snack time just got better with these 23 irresistible cereal bar recipes! Perfect for busy families and snack lovers alike, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest so others can enjoy these tasty treats too!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
