Homemade Cereal Bars: Easy No‑Bake Treats for Breakfast & Snacks

Sick of store‑bought bars loaded with mystery oils and extra sugar? These homemade cereal bars come together in under 30 minutes with ingredients you trust—and they taste even better than they look.

Whether you need a grab‑and‑go breakfast, an afternoon pick‑me‑up, or a post‑workout snack, this chef‑approved recipe delivers crunchy, chewy, and customizable perfection every time. Let’s dive in!

Ingredients

Ingredient	Quantity	Notes
Rolled oats	1 ½ cups (150 g)	Old‑fashioned for texture
Puffed rice cereal	2 cups (60 g)	Any plain variety
Honey (or brown rice syrup)	⅔ cup (200 g)	For a touch of sweetness and chew
Natural peanut butter	½ cup (120 g)	Creamy or crunchy, unsweetened
Brown sugar	2 tbsp (25 g)	Optional, for extra caramel‑like depth
Vanilla extract	1 tsp	Enhances flavor
Salt	¼ tsp	Balances sweetness
Mix‑ins (choose 2–3):
• Chopped almonds	½ cup (60 g)	Toasted
• Chia seeds	2 tbsp	Adds fiber
• Dried cranberries	½ cup (50 g)	Tart contrast
• Dark chocolate chips	½ cup (80 g)	For chocolate lovers

Chef’s Tip: Measure oats and puffed cereal by gently spooning into the cup—don’t pack them down. This keeps your bars light.

Equipment & Tools

• Large mixing bowl
• Medium saucepan or microwave‑safe bowl
• Rubber spatula or wooden spoon
• 8×8 inch (20×20 cm) baking pan
• Parchment paper or silicone baking mat
• Sharp knife (for slicing)
• Measuring cups and spoons

Chef’s Note: Lining the pan with parchment paper that overhangs two sides makes lifting the whole block a breeze.

Prep Work

1. Line & Grease the Pan
   – Cut a parchment paper sheet to fit the 8×8 inch pan, leaving 2 inches extra on opposite sides.
   – Lightly grease the bottom so the paper stays put.
2. Measure Precisely
   – Weigh or measure ingredients carefully—too much binder makes bars sticky; too little yields crumbs.
3. Toast Nuts & Seeds (Optional)
   – Spread almonds or pumpkin seeds on a baking sheet.
   – Bake at 350 °F (175 °C) for 5–7 minutes, stirring once, until fragrant.
   – Let cool before chopping.

Step‑by‑Step Method

Warm the Binder Mixture

• • In a medium saucepan over low heat, combine honey (or rice syrup), peanut butter, and brown sugar.
  • Stir constantly until the sugar dissolves and the mixture is glossy and pourable (about 3–4 minutes).
  • Remove from heat and stir in vanilla extract and salt.
  • Chef’s Insight: Keep the heat low—overheating can burn the sugars and give a bitter flavor.

Combine Dry Ingredients

• • In your large mixing bowl, add rolled oats, puffed rice cereal, and any seeds or mix‑ins (reserve chocolate chips for later).
  • Toss lightly to distribute evenly.
  • Chef’s Tip: Whisking the dry mix first helps avoid clumps once the binder is added.

Marry Wet & Dry

• • Pour the warm binder over the dry ingredients.
  • Using the spatula, fold gently but thoroughly—make sure every oat and puffed grain gets coated.
  • If you’re using chocolate chips, wait 30 seconds for the mixture to cool slightly, then fold them in to prevent melting completely.

Press into the Pan

• • Transfer the sticky mass into the lined pan.
  • Use the bottom of a lightly oiled measuring cup or your greased hands to press the mixture firmly and evenly.
  • Aim for uniform thickness—about 1 inch (2.5 cm).

Chill & Set

• • Refrigerate for 1–2 hours, or until the bars are firm to the touch.
  • For a quicker set, pop the pan in the freezer for 20–30 minutes.
  • Chef’s Shortcut: If you’re in a hurry, freeze for 15 minutes, then slice and let finish setting at room temperature.

Slice & Serve

• • Use the parchment overhang to lift the block from the pan.
  • Place on a cutting board and warm a sharp knife under hot water—wipe dry.
  • Cut into 12 bars (3×4 grid) for snack‑sized portions, or into 8 larger bars.
  • Wipe the knife between cuts for clean edges.

Serving Suggestions

• Breakfast Duo: Pair one bar with a cup of Greek yogurt and fresh berries for a balanced morning meal.
• Afternoon Pick‑Me‑Up: Enjoy alongside a latte or your favorite herbal tea.
• On‑The‑Go Fuel: Wrap individually in parchment for lunchboxes or gym bags.

Chef’s Note: Drizzle melted dark chocolate over the top and sprinkle sea salt for an elevated café‑style treat.

Storage & Shelf Life

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps perfectly for 10–12 days—bars firm up beautifully when chilled.
• Freezer: Layer bars between parchment in a freezer‑safe bag for up to 1 month. Thaw at room temperature for 10–15 minutes before eating.

Pro Tip: If bars become too hard straight from the fridge, microwave one for 5–10 seconds to soften slightly.

Recipe Variations & Mix‑In Ideas

Nut‑Free Delight

• • Swap peanut butter for sunflower‑seed butter.
  • Use roasted pumpkin seeds and dried cherries.

Chocolate Lovers’ Dream

• • Add 2 tbsp unsweetened cocoa powder to the binder.
  • Fold in ⅔ cup extra chocolate chips.

Protein Power‑Up

• • Stir ¼ cup unflavored or vanilla whey protein powder into the dry mix.
  • Use almond butter for a milder flavor.

Tropical Twist

• • Replace ½ cup oats with shredded coconut.
  • Mix in diced dried mango and macadamia nuts.

Seasonal Spark

• • For autumn: add 1 tsp pumpkin-pie spice and fold in chopped walnuts and dried cranberries.

Each variation follows the same method—just swap or add ingredients in the dry‑mix stage.

Tips & Troubleshooting

• Bars Too Crumbly?
  – Check binder ratio; add an extra tablespoon of honey or peanut butter.
  – Press mixture firmly into the pan.
• Bars Too Sticky?
  – Chill longer, or add ¼ cup more oats.
  – Store at room temperature instead of the fridge.
• Uneven Cuts?
  – Warm the knife under hot water before slicing and wipe clean between cuts.
• Binder Won’t Pour Smoothly?
  – If sugar crystals remain, whisk on very low heat until fully dissolved.
• Cereal Sogginess?
  – Use fresh puffed cereal.
  – Do not over‑soak in binder; mix quickly and press immediately.

Nutrition Information (Approximate per Bar, makes 12)

Nutrient	Amount
Calories	180 kcal
Protein	5 g
Total Fat	7 g
Carbohydrates	24 g
Fiber	2 g
Sugar	10 g
Sodium	80 mg

Note: Values vary with mix‑ins and exact brands.

Frequently Asked Questions

Can I bake these bars instead of chilling?
Absolutely. After pressing the mixture into the pan, bake at 325 °F (160 °C) for 10–12 minutes. Let cool completely before slicing. Baking adds extra chewiness.

What’s the best way to prevent bars from sticking to the pan?
Always line with parchment paper and grease lightly. Let bars fully chill before lifting them out, and use the paper overhang.

Can I double the recipe in one pan?
For a double batch, use a 9×13 inch pan. Increase chilling time by 1 hour. Do not stack layers thicker than 1 inch to ensure proper setting.

How can I reduce sugar without sacrificing taste?
Swap half the honey for mashed ripe banana or unsweetened applesauce. Add a dash of cinnamon and vanilla to boost flavor.

Will these bars hold together if I add lots of mix‑ins?
Yes—just watch your binder-to-dry ratio. If you add more solid mix‑ins, increase the binder mixture by 1–2 tbsp. Press firmly to ensure cohesion.