Kickstart your day or satisfy that afternoon craving with our collection of 18 delicious cereal bar recipes! Perfect for busy mornings, lunchboxes, or a wholesome snack, these healthy treats are easy to make and packed with flavor. Whether you’re a seasoned baker or new to the kitchen, you’ll find inspiration to create bars everyone will love. Let’s dive in and discover your new favorite recipe!
Oatmeal Raisin Cereal Bars
Venturing beyond the breakfast bowl, oatmeal raisin cereal bars transform humble pantry staples into a sophisticated, portable treat that marries wholesome comfort with elegant simplicity. These chewy, spiced bars capture the nostalgic warmth of classic cookies in a convenient handheld form, perfect for holiday gatherings or thoughtful homemade gifts. With a golden-brown crust and tender interior studded with plump raisins, they offer a delightful balance of texture and flavor that feels both familiar and refined.
Serving: 16 bars | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of old-fashioned rolled oats
– 1 cup of all-purpose flour
– ¾ cup of packed brown sugar
– ½ cup of melted unsalted butter
– ¼ cup of honey
– 1 large egg
– 1 teaspoon of vanilla extract
– 1 teaspoon of ground cinnamon
– ½ teaspoon of baking soda
– ¼ teaspoon of salt
– 1 cup of raisins
– A splash of milk (about 2 tablespoons) if the dough feels dry
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon, baking soda, and salt, whisking until evenly distributed.
3. Pour in the melted unsalted butter, honey, large egg, and vanilla extract, then stir with a spatula until a cohesive dough forms—if it seems crumbly, add a splash of milk to bind it. Tip: For extra flavor, toast the oats in a dry skillet over medium heat for 3-4 minutes until fragrant before mixing.
4. Fold in the raisins gently, ensuring they’re evenly dispersed without overworking the dough.
5. Press the dough firmly into the prepared pan using your hands or the bottom of a glass to create a smooth, compact layer about ½-inch thick. Tip: Lightly wet your fingers to prevent sticking while pressing.
6. Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center feels set when lightly touched. Tip: Avoid overbaking to keep the bars chewy; they’ll firm up as they cool.
7. Let the bars cool completely in the pan on a wire rack for at least 1 hour before lifting out with the parchment overhang.
8. Cut into 16 even squares using a sharp knife, wiping it clean between cuts for neat edges.
These bars boast a satisfyingly chewy texture with crisp edges, while the cinnamon and brown sugar impart a caramel-like warmth that complements the sweet-tart raisins. Serve them slightly warmed with a dollop of whipped cream for a decadent dessert, or pack them for a picnic paired with sharp cheddar to contrast their sweetness.
Almond Joy Cereal Bars
Crafted for those moments when a simple snack won’t do, these Almond Joy Cereal Bars transform pantry staples into a decadent, shareable treat. Inspired by the beloved candy bar, they offer a delightful crunch, a hint of coconut, and a rich chocolate finish, all held together in a perfectly portable form. They are the ideal make-ahead indulgence for holiday gatherings, lunchboxes, or a sophisticated afternoon pick-me-up.
Serving: 16 bars | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– A whole 10-ounce bag of mini marshmallows
– A generous half stick (4 tablespoons) of unsalted butter
– A big 6-cup pile of crispy rice cereal
– A heaping cup of sweetened shredded coconut
– A good handful (about 3/4 cup) of whole almonds
– A 12-ounce bag of semi-sweet chocolate chips
– Just a splash (1 teaspoon) of pure vanilla extract
Instructions
1. Line a 9×13 inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large pot, melt the 4 tablespoons of unsalted butter over medium-low heat.
3. Tip: Keeping the heat low prevents the butter from browning, which ensures a clean, sweet base for the marshmallows.
4. Add the entire 10-ounce bag of mini marshmallows to the melted butter and stir constantly until they are completely melted and smooth, about 3-4 minutes.
5. Remove the pot from the heat and immediately stir in the 1 teaspoon of vanilla extract.
6. Quickly fold in the 6 cups of crispy rice cereal, the 1 heaping cup of shredded coconut, and the 3/4 cup of whole almonds until everything is evenly coated in the marshmallow mixture.
7. Tip: Work swiftly here so the marshmallow doesn’t set before the ingredients are fully incorporated.
8. Firmly press the cereal mixture into your prepared pan using the bottom of a measuring cup or your hands lightly greased with butter to prevent sticking.
9. Let the pressed mixture cool and set at room temperature for at least 1 hour.
10. Once set, use the parchment paper to lift the entire slab out of the pan and place it on a cutting board.
11. Using a sharp knife, cut the slab into 16 even bars.
12. Melt the 12-ounce bag of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well between each, until completely smooth.
13. Tip: Be careful not to overheat the chocolate; stopping to stir ensures it melts evenly without seizing.
14. Dip the bottom of each cereal bar into the melted chocolate, letting any excess drip off, and place them chocolate-side up on a parchment-lined tray.
15. Drizzle any remaining melted chocolate over the tops of the bars in a decorative pattern.
16. Allow the chocolate to set completely at room temperature, about 30 minutes, before serving or storing.
What you’ll find is a bar with a wonderfully chewy yet crisp texture from the cereal and coconut, punctuated by the satisfying crunch of almonds. The semi-sweet chocolate shell provides a sophisticated bitterness that perfectly balances the sweet marshmallow base. For an elegant presentation, serve these bars on a platter with a dusting of flaky sea salt or alongside a cup of strong espresso.
Blueberry Coconut Cereal Bars
Savor the harmonious blend of sweet blueberries and tropical coconut in these no-bake cereal bars, a delightful treat that marries convenience with gourmet flair. Perfect for busy mornings or an elegant afternoon snack, they offer a burst of flavor in every bite, with a texture that’s both chewy and satisfyingly crisp. Inspired by classic American desserts, this recipe elevates simple ingredients into something truly special, making it a standout addition to any gathering or quiet moment of indulgence.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 3 cups of crispy rice cereal
– 1 cup of dried blueberries
– 1 cup of shredded coconut
– 1/2 cup of honey
– 1/4 cup of unsalted butter
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a large mixing bowl, combine the crispy rice cereal, dried blueberries, and shredded coconut, stirring gently to distribute evenly.
3. In a small saucepan over medium heat, melt the unsalted butter completely, which should take about 2-3 minutes until it’s liquid and smooth.
4. Add the honey and a pinch of salt to the melted butter, stirring continuously with a whisk until the mixture is fully blended and slightly bubbly, about 1-2 minutes.
5. Remove the saucepan from the heat and stir in a splash of vanilla extract, mixing well to incorporate the flavor evenly.
6. Tip: For best results, use a candy thermometer to ensure the honey-butter mixture reaches 240°F, which helps the bars set properly without being too sticky.
7. Pour the warm honey-butter mixture over the cereal mixture in the bowl, using a spatula to fold everything together until every piece is lightly coated.
8. Tip: Work quickly while the mixture is still warm to prevent it from hardening and making it difficult to press into the pan.
9. Transfer the mixture to the prepared baking pan, pressing it down firmly and evenly with the back of a spoon or your hands to create a compact layer.
10. Tip: Place a piece of parchment paper over the top before pressing to avoid sticking and achieve a smooth surface.
11. Chill the pan in the refrigerator for at least 2 hours, or until the bars are completely set and firm to the touch.
12. Once chilled, lift the bars out using the parchment overhang and cut into 12 even squares with a sharp knife.
These bars boast a delightful contrast of textures, with the crisp cereal giving way to the chewy blueberries and subtle coconut crunch. Their flavor is a balanced symphony of sweet and tropical notes, making them ideal for serving alongside a cup of tea or as a portable treat for picnics. For a creative twist, drizzle with melted white chocolate or sprinkle with extra coconut before chilling to add an extra layer of indulgence.
Banana Nut Cereal Bars
Tender, chewy, and brimming with nostalgic flavor, these Banana Nut Cereal Bars transform humble pantry staples into an elegant treat that’s perfect for breakfast on-the-go or an afternoon pick-me-up. They marry the natural sweetness of ripe bananas with the satisfying crunch of toasted nuts and wholesome oats, all held together in a delightfully sticky, golden bar. Whether you’re packing a lunchbox or setting out a platter for guests, this recipe delivers a homemade charm that far surpasses anything store-bought.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of very ripe, spotty bananas (about 1 cup mashed)
– A generous 1/2 cup of creamy peanut butter
– 1/3 cup of pure maple syrup
– A big splash of vanilla extract (about 1 teaspoon)
– 1 teaspoon of ground cinnamon
– A pinch of fine sea salt
– 2 cups of old-fashioned rolled oats
– 1 cup of crispy rice cereal
– 3/4 cup of chopped walnuts
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides for easy removal.
2. In a large mixing bowl, thoroughly mash the ripe bananas with a fork until smooth and no large lumps remain.
3. Add the peanut butter, maple syrup, vanilla extract, cinnamon, and sea salt to the mashed bananas.
4. Stir the wet ingredients together vigorously until you have a completely smooth, homogenous mixture. Tip: If your peanut butter is cold and stiff, gently warm it for 10-15 seconds in the microwave to make it easier to blend.
5. Pour the rolled oats and crispy rice cereal into the wet mixture.
6. Add the chopped walnuts to the bowl.
7. Use a sturdy spatula to fold everything together until the oats, cereal, and nuts are evenly coated and no dry spots remain.
8. Transfer the mixture to your prepared baking pan and press it down firmly and evenly into all corners using the back of a measuring cup or your hands. Tip: Pressing firmly is key to ensuring the bars hold their shape after baking and don’t crumble.
9. Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges are a deep golden brown and the top feels set to the touch.
10. Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely in the pan for at least 1 hour. Tip: For the cleanest cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing.
11. Once fully cooled (and chilled, if desired), use the parchment paper overhang to lift the entire slab of bars out of the pan.
12. Place the slab on a cutting board and use a sharp knife to slice it into 12 even bars.
Fragrant with cinnamon and banana, these bars offer a wonderfully chewy texture punctuated by the delightful crunch of walnuts and rice cereal. For a decadent twist, drizzle melted dark chocolate over the top before serving, or crumble a bar over a bowl of vanilla yogurt for a quick parfait.
Maple Pecan Cereal Bars
Venturing beyond the ordinary breakfast bowl, these Maple Pecan Cereal Bars transform humble pantry staples into an elegant, hand-held treat, perfect for crisp mornings or a sophisticated afternoon nibble with coffee. They marry the warm, autumnal sweetness of pure maple syrup with the rich, buttery crunch of toasted pecans, all bound together in a delightfully chewy yet crisp bar that feels both nostalgic and decidedly grown-up.
Serving: 16 bars | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– About 6 cups of your favorite crispy rice cereal
– A generous cup of chopped pecans
– A good stick (1/2 cup) of unsalted butter
– A hearty 3/4 cup of pure maple syrup (none of that pancake stuff!)
– A big pinch of fine sea salt
– A splash of pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, letting the edges overhang for easy lifting later.
2. Spread the chopped pecans in a single layer on a rimmed baking sheet and toast them in the preheated oven for 5-7 minutes, until fragrant and lightly golden. Tip: Keep a close eye, as nuts can burn quickly. Let them cool completely on the sheet.
3. In a large saucepan over medium heat, melt the stick of unsalted butter.
4. Once melted, stir in the 3/4 cup of pure maple syrup and the big pinch of fine sea salt.
5. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer for exactly 1 minute, stirring constantly—this cooks out some water for a chewier bar.
6. Remove the saucepan from the heat and vigorously stir in the splash of pure vanilla extract.
7. In a very large mixing bowl, combine the 6 cups of crispy rice cereal and the completely cooled toasted pecans.
8. Pour the hot maple-butter mixture over the cereal and nuts. Tip: Work quickly with a sturdy spatula to coat everything evenly before the syrup begins to set.
9. Firmly press the mixture into your prepared parchment-lined pan, using the bottom of a measuring cup to create a compact, even layer. Tip: For clean cuts, score the bars lightly with a knife while still warm.
10. Let the pan cool at room temperature for about 1 hour, then transfer to the refrigerator to chill and set completely for at least 2 more hours.
11. Using the parchment overhang, lift the entire slab from the pan and place it on a cutting board. Cut into 16 even bars.
What emerges are bars with a wonderful textural contrast: a crisp, shattering bite gives way to a satisfyingly chewy center, all perfumed with the deep, caramel-like notes of maple. For a festive touch, drizzle the tops with melted dark chocolate or crumble one over a scoop of vanilla bean ice cream for an impromptu dessert.
Chocolate Marshmallow Cereal Bars
Savor the nostalgic charm of childhood treats elevated to sophisticated perfection with these Chocolate Marshmallow Cereal Bars. Imagine a delightful fusion of crispy cereal, gooey marshmallows, and rich chocolate, all pressed into a decadent bar that’s both comforting and elegant—perfect for holiday gatherings or a refined afternoon indulgence.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups of crispy rice cereal
– a 10-ounce bag of mini marshmallows
– 4 tablespoons of unsalted butter
– a heaping cup of semi-sweet chocolate chips
– a splash of vanilla extract
– a couple of pinches of salt
Instructions
1. Line a 9×13-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large pot over low heat, melt the 4 tablespoons of unsalted butter completely, swirling the pot occasionally to prevent browning.
3. Add the entire 10-ounce bag of mini marshmallows to the melted butter, stirring constantly with a rubber spatula until they are fully melted and smooth, which should take about 3-4 minutes.
4. Remove the pot from the heat and immediately stir in the splash of vanilla extract and the couple of pinches of salt to enhance the flavors.
5. Quickly pour the 6 cups of crispy rice cereal into the marshmallow mixture, folding gently with the spatula until every piece is evenly coated, being careful not to crush the cereal.
6. Transfer half of the cereal mixture into the prepared baking pan, pressing it down firmly and evenly with your hands or the bottom of a measuring cup to create a compact base layer.
7. Sprinkle the heaping cup of semi-sweet chocolate chips evenly over the base layer in the pan.
8. Top with the remaining cereal mixture, pressing down firmly again to seal the chocolate chips inside and form a smooth top.
9. Let the bars cool at room temperature for at least 1 hour, or until completely set and firm to the touch, before cutting into squares.
10. Use the parchment paper overhang to lift the entire slab out of the pan, then slice into 12 even bars with a sharp knife for clean edges.
Lusciously chewy with a satisfying crunch, these bars offer a harmonious blend of sweet marshmallow and deep chocolate notes. For a festive twist, drizzle melted white chocolate over the top or serve alongside a scoop of vanilla ice cream to elevate this simple treat into a dessert centerpiece.
Strawberry Yogurt Cereal Bars
Nestled between the rush of holiday preparations and the quiet of winter mornings, these Strawberry Yogurt Cereal Bars offer a delightful pause—a no-bake treat that marries the tangy brightness of strawberries with creamy yogurt, all held together by a crisp cereal crust. Perfect for a quick breakfast or an afternoon pick-me-up, they bring a touch of summer sweetness to any season, with a texture that’s both satisfyingly crunchy and refreshingly smooth.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of cups of crispy rice cereal
– A half cup of unsalted butter, melted
– A quarter cup of granulated sugar
– A splash of vanilla extract
– A cup of plain Greek yogurt
– A third cup of strawberry jam
– A handful of fresh strawberries, sliced thinly
– A pinch of salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large mixing bowl, combine 2 cups of crispy rice cereal, 1/2 cup of melted unsalted butter, 1/4 cup of granulated sugar, and a pinch of salt, stirring until the cereal is evenly coated—this forms the base layer.
3. Tip: Press the cereal mixture firmly into the prepared pan using the back of a spoon or your hands to create a compact, even crust that won’t crumble when sliced.
4. In a medium bowl, whisk together 1 cup of plain Greek yogurt, 1/3 cup of strawberry jam, and a splash of vanilla extract until smooth and well-blended.
5. Pour the yogurt mixture over the cereal crust, spreading it evenly with a spatula to cover the surface completely.
6. Arrange thinly sliced fresh strawberries in a single layer on top of the yogurt mixture, pressing them gently to adhere.
7. Tip: For best results, chill the bars in the refrigerator for at least 4 hours, or until the yogurt layer is fully set and firm to the touch.
8. Once chilled, lift the bars from the pan using the parchment overhang and place them on a cutting board.
9. Use a sharp knife to slice into 9 even squares, wiping the blade clean between cuts for neat edges.
10. Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
Generously yielding a batch of nine, these bars boast a playful contrast: the crisp cereal base gives way to a creamy, tangy yogurt layer, punctuated by the juicy burst of strawberries. Serve them chilled as a light dessert with a drizzle of honey, or pack them for a picnic where their vibrant colors and refreshing taste shine.
Pumpkin Spice Cereal Bars
Lusciously spiced and wonderfully nostalgic, these pumpkin spice cereal bars capture the essence of autumn in a handheld treat. Imagine the cozy warmth of pumpkin pie blended with the satisfying crunch of toasted cereal, all bound together in a perfectly portable bar that’s ideal for crisp fall mornings or a sweet afternoon pick-me-up.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 5 cups of your favorite crispy rice cereal
– A generous half cup of pure pumpkin puree (not pie filling)
– A heaping half cup of creamy, smooth peanut butter
– A good ⅓ cup of pure maple syrup or honey
– A couple of tablespoons of melted coconut oil
– A full tablespoon of that classic pumpkin pie spice blend
– A big pinch of fine sea salt
– A splash of pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. In a large microwave-safe bowl, combine the pumpkin puree, peanut butter, maple syrup, melted coconut oil, pumpkin pie spice, sea salt, and vanilla extract.
3. Heat this mixture in the microwave for about 45 seconds, just until it’s warm and easily stir-able, which helps everything blend smoothly without overheating the oils.
4. Pour the crispy rice cereal into the bowl with the warm wet ingredients.
5. Using a rubber spatula, gently fold everything together until every piece of cereal is evenly coated with the spiced pumpkin mixture, being careful not to crush the cereal to maintain that delightful crunch.
6. Transfer the mixture into your prepared pan and press it down firmly and evenly with the back of a measuring cup or your hands to create a compact, uniform layer.
7. Bake in the preheated oven for exactly 20-22 minutes, until the edges are just beginning to turn a light golden brown and the top feels set to the touch.
8. Let the pan cool completely on a wire rack for at least 1 hour before attempting to cut, as this allows the bars to firm up properly and prevents crumbling.
9. Using the parchment paper overhang, lift the entire slab out of the pan and place it on a cutting board.
10. With a sharp knife, slice into 12 even bars, wiping the blade clean between cuts for the neatest edges.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
Amazingly textured, these bars offer a fantastic contrast between the crisp cereal and the soft, spiced binding. Their flavor is a harmonious blend of earthy pumpkin, warm spices, and subtle nuttiness. For a festive touch, drizzle them with a simple vanilla glaze or serve alongside a scoop of cinnamon ice cream for an indulgent dessert.
Lemon Poppy Seed Cereal Bars
Lemon poppy seed cereal bars transform humble pantry staples into a sophisticated treat that’s both nostalgic and elegantly modern, with a bright citrus zing and delicate crunch that feels perfectly suited for a leisurely weekend brunch or an afternoon pick-me-up. These bars strike a lovely balance between sweet and tangy, wrapped in a chewy, golden base that’s as delightful to look at as it is to savor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of crispy rice cereal, for that light, airy texture
– 1 cup of old-fashioned rolled oats, to add a bit of hearty chew
– 1/2 cup of unsalted butter, melted until it’s nice and smooth
– 1/3 cup of honey, for a touch of natural sweetness
– A generous 1/4 cup of fresh lemon juice, squeezed right from the fruit
– The zest from 2 lemons, to really amp up that citrusy aroma
– 2 tablespoons of poppy seeds, for those lovely little specks and crunch
– A pinch of fine sea salt, to balance everything out
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. In a large mixing bowl, combine the crispy rice cereal and rolled oats, stirring gently to mix them evenly.
3. Pour the melted butter and honey over the cereal mixture, using a spatula to fold everything together until fully coated—this ensures every bite is perfectly bound.
4. Add the fresh lemon juice, lemon zest, poppy seeds, and sea salt to the bowl, mixing thoroughly so the flavors are well distributed throughout.
5. Tip: For the best texture, press the mixture firmly into the prepared pan with the back of a spoon or your hands to create an even, compact layer that holds together when sliced.
6. Bake in the preheated oven for 20-25 minutes, or until the edges turn a light golden brown and the center feels set to the touch.
7. Tip: Let the bars cool completely in the pan on a wire rack for at least 1 hour before cutting—this prevents crumbling and allows the flavors to meld beautifully.
8. Once cooled, lift the bars out using the parchment paper overhang and place them on a cutting board.
9. Use a sharp knife to slice into 12 even bars, wiping the blade clean between cuts for neat edges.
10. Tip: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer freshness, wrapped individually in parchment.
Fresh from the oven, these bars offer a delightful contrast of textures: crisp on the outside with a tender, chewy interior that’s speckled with poppy seeds. The lemon flavor shines through with a bright, tangy kick, making them a refreshing alternative to richer desserts. Serve them alongside a cup of herbal tea for a light snack, or crumble them over yogurt for a playful breakfast twist.
Caramel Pretzel Cereal Bars
Kicking off the holiday season with a treat that’s both nostalgic and effortlessly chic, these Caramel Pretzel Cereal Bars combine sweet, salty, and crunchy in every bite. Imagine a buttery, golden base studded with pretzels and cereal, all bound together with a rich, homemade caramel that sets into a perfect, sliceable bar. It’s the kind of dessert that feels indulgent yet approachable—ideal for gifting, potlucks, or a cozy night in.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of unsalted butter
– 1 cup of packed light brown sugar
– A generous ½ cup of light corn syrup
– A big pinch of fine sea salt
– 1 teaspoon of pure vanilla extract
– 5 cups of crispy rice cereal
– 2 cups of mini pretzel twists, roughly broken
– A couple of handfuls of semi-sweet chocolate chips
Instructions
1. Line a 9×13-inch baking pan with parchment paper, letting it overhang on two sides for easy removal later.
2. In a large saucepan over medium heat, melt 1 cup of unsalted butter completely, swirling the pan occasionally to prevent browning.
3. Stir in 1 cup of packed light brown sugar, ½ cup of light corn syrup, and a big pinch of fine sea salt until the mixture is smooth and begins to bubble gently, about 3-4 minutes. Tip: Use a wooden spoon to avoid scratching your pan and ensure even mixing.
4. Remove the saucepan from the heat and immediately stir in 1 teaspoon of pure vanilla extract—it will sizzle slightly, releasing a warm aroma.
5. Quickly fold in 5 cups of crispy rice cereal and 2 cups of roughly broken mini pretzel twists until everything is evenly coated in the caramel mixture. Tip: Work swiftly here so the caramel doesn’t set before the ingredients are fully incorporated.
6. Transfer the mixture to the prepared baking pan, pressing it down firmly and evenly with the back of a spoon or your hands to create a compact layer.
7. Sprinkle a couple of handfuls of semi-sweet chocolate chips evenly over the top while the bars are still warm, allowing them to melt slightly from the residual heat.
8. Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 more hours until completely firm and set. Tip: Chilling is key for clean slices—use a sharp knife warmed under hot water for best results.
9. Lift the bars out of the pan using the parchment overhang, place on a cutting board, and slice into 16 even rectangles.
Ridiculously easy to make, these bars offer a delightful contrast: crisp from the cereal, salty from the pretzels, and deeply caramelized with a hint of chocolate. Serve them stacked on a platter for a crowd, or individually wrapped in parchment for a sweet, portable snack that’s sure to disappear fast.
Peanut Butter Banana Cereal Bars
Savor the nostalgic comfort of childhood with a sophisticated twist in these peanut butter banana cereal bars—a delightful fusion of creamy nuttiness and sweet fruitiness that transforms humble pantry staples into an elegant, no-bake treat perfect for busy mornings or afternoon indulgences. Combining the wholesome goodness of oats with the rich depth of peanut butter and the natural sweetness of ripe bananas, these bars offer a satisfying crunch and tender chew that will quickly become a household favorite. They’re effortlessly assembled, requiring minimal effort for maximum reward, making them an ideal make-ahead snack for on-the-go moments or a charming addition to any brunch spread.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of old-fashioned rolled oats
– 1 cup of creamy peanut butter (the natural kind works great here)
– 2 ripe bananas, mashed until smooth
– 1/2 cup of honey
– A splash of vanilla extract
– A couple of pinches of salt
– 1/2 cup of mini chocolate chips (optional, but oh-so-tasty)
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large mixing bowl, combine 2 cups of old-fashioned rolled oats and a couple of pinches of salt, stirring gently to distribute evenly.
3. Add 1 cup of creamy peanut butter, 2 mashed ripe bananas, 1/2 cup of honey, and a splash of vanilla extract to the bowl.
4. Mix all ingredients together with a spatula or your hands until fully incorporated and a sticky dough forms, about 2-3 minutes. Tip: If the mixture feels too dry, add an extra tablespoon of honey to help it bind.
5. Fold in 1/2 cup of mini chocolate chips, if using, until they’re evenly dispersed throughout the dough.
6. Transfer the dough to the prepared baking pan, pressing it firmly and evenly into the corners with your hands or the back of a spoon. Tip: Wet your hands slightly to prevent sticking while pressing.
7. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the bars are firm and set. Tip: For best results, chill overnight to allow the flavors to meld and the texture to perfect.
8. Remove the pan from the refrigerator and use the parchment paper overhangs to lift the slab out onto a cutting board.
9. Cut the slab into 12 even bars using a sharp knife, wiping the blade clean between cuts for neat edges.
10. Store the bars in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Yield a batch of these bars, and you’ll be rewarded with a chewy, oat-filled base that gives way to the creamy richness of peanut butter and the subtle sweetness of banana, all punctuated by melty chocolate bits if you opted for them. Enjoy them chilled for a firm bite or slightly softened at room temperature for a more tender texture, perhaps crumbled over yogurt or paired with a drizzle of extra honey for an extra touch of decadence.
Raspberry Almond Cereal Bars
Delightfully simple yet sophisticated, these raspberry almond cereal bars offer a perfect balance of tart fruit, nutty crunch, and sweet chewiness. They’re an elegant treat that feels both nostalgic and refined, ideal for a quick breakfast or an afternoon pick-me-up.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups of your favorite crispy rice cereal
– 1 cup of old-fashioned rolled oats
– 1/2 cup of sliced almonds
– 1/2 cup of unsalted butter
– 1/3 cup of honey
– 1/4 cup of light brown sugar, packed
– A pinch of fine sea salt
– 1 teaspoon of pure vanilla extract
– 3/4 cup of raspberry jam
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, combine the crispy rice cereal, rolled oats, and sliced almonds, stirring gently to mix evenly.
3. In a medium saucepan over medium heat, melt the unsalted butter, then whisk in the honey, light brown sugar, and a pinch of fine sea salt until smooth and bubbly, about 3-4 minutes.
4. Remove the saucepan from the heat and stir in the pure vanilla extract until fully incorporated.
5. Pour the warm butter mixture over the dry ingredients in the bowl, using a spatula to fold everything together until every piece is lightly coated.
6. Transfer half of the mixture into the prepared baking pan, pressing it down firmly and evenly with the back of a spoon to form a compact base layer.
7. Spread the raspberry jam evenly over the base layer, leaving a small border around the edges to prevent sticking.
8. Sprinkle the remaining cereal mixture on top of the jam, pressing it down gently to adhere without compacting it too much.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are slightly crisp.
10. Let the bars cool completely in the pan on a wire rack for at least 2 hours to set properly before slicing.
11. Use the parchment overhang to lift the bars out of the pan, then cut into 12 even squares with a sharp knife.
With a satisfying crunch from the almonds and oats, these bars feature a soft, jammy center that bursts with bright raspberry flavor. Serve them slightly warmed with a dollop of Greek yogurt for breakfast, or pack them for a picnic where their portable elegance shines.
Chocolate Peanut Butter Cereal Bars
Only the most decadent childhood memories could inspire such a sophisticated treat—these Chocolate Peanut Butter Cereal Bars transform simple pantry staples into an elegant, no-bake confection that’s both nostalgic and utterly refined. Imagine crisp cereal enrobed in a silky, rich blend of chocolate and peanut butter, then set into perfect, sliceable squares that promise a delightful crunch with every bite.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 5 cups of crispy rice cereal, for that perfect snap
– 1 cup of creamy peanut butter, smooth and rich
– 1/2 cup of unsalted butter, to bring it all together
– A 10-ounce bag of semi-sweet chocolate chips, for deep, melty goodness
– A generous 1/4 cup of honey, to sweeten and bind
– Just a pinch of fine sea salt, to balance the sweetness
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Measure out 5 cups of crispy rice cereal into a large mixing bowl and set it aside.
3. In a medium saucepan, combine 1 cup of creamy peanut butter, 1/2 cup of unsalted butter, and a generous 1/4 cup of honey.
4. Heat the mixture over low heat, stirring constantly with a silicone spatula, until everything is fully melted and smooth, which should take about 3–4 minutes—tip: keep the heat low to prevent scorching.
5. Immediately pour the warm peanut butter mixture over the cereal in the bowl.
6. Gently fold everything together with the spatula until every piece of cereal is evenly coated, being careful not to crush the cereal to maintain texture.
7. Transfer the coated cereal into the prepared pan, pressing it down firmly and evenly with the back of a measuring cup to create a compact, level layer.
8. Let the cereal layer set at room temperature for 10 minutes to firm up slightly.
9. While waiting, place the 10-ounce bag of semi-sweet chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring well after each, until completely melted and glossy, about 1–2 minutes total—tip: avoid overheating to keep the chocolate smooth.
10. Stir a pinch of fine sea salt into the melted chocolate to enhance the flavor.
11. Pour the melted chocolate evenly over the set cereal layer in the pan.
12. Use an offset spatula to spread the chocolate into a thin, smooth coating across the entire surface.
13. Allow the bars to set completely at room temperature until the chocolate is firm to the touch, about 1–2 hours—tip: for faster setting, chill in the refrigerator for 30 minutes, but bring to room temperature before serving for best texture.
14. Once set, lift the bars out of the pan using the parchment overhang and place them on a cutting board.
15. Use a sharp knife to slice into 16 even squares, wiping the blade clean between cuts for neat edges.
Buttery and crisp, these bars offer a satisfying contrast between the crunchy cereal base and the smooth, fudgy chocolate topping. Serve them slightly chilled for a firmer bite or at room temperature to highlight the creamy peanut butter notes, perhaps with a drizzle of extra melted chocolate for an indulgent finish.
Vanilla Honey Cereal Bars
Oozing with nostalgic charm yet refined enough for a sophisticated gathering, these Vanilla Honey Cereal Bars transform humble pantry staples into a treat that’s both comforting and elegant. A golden honey-vanilla syrup binds crisp cereal into chewy, irresistible squares, perfect for a quick breakfast or an afternoon pick-me-up. They require minimal effort but deliver maximum satisfaction, making them a delightful project for any home cook.
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 6 cups of crispy rice cereal (the classic kind works perfectly)
– 1/2 cup of unsalted butter (a whole stick)
– 1/2 cup of honey (go for a good-quality, runny variety)
– 1/3 cup of granulated sugar (just a heaping scoop)
– A big pinch of fine sea salt (to balance the sweetness)
– 1 teaspoon of pure vanilla extract (a good splash for that warm aroma)
Instructions
1. Line a 9×13-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. Measure 6 cups of crispy rice cereal into a large heatproof bowl and set it aside.
3. In a medium saucepan over medium heat, combine 1/2 cup of unsalted butter, 1/2 cup of honey, 1/3 cup of granulated sugar, and a big pinch of fine sea salt.
4. Stir the mixture constantly with a wooden spoon until the butter melts completely and the sugar dissolves, which should take about 3-4 minutes; a candy thermometer here is helpful to ensure it reaches 240°F (the soft-ball stage) for the perfect chewy texture.
5. Once the syrup is smooth and bubbling gently, remove the saucepan from the heat and immediately stir in 1 teaspoon of pure vanilla extract—adding it off the heat preserves its delicate flavor.
6. Pour the hot honey-vanilla syrup over the cereal in the bowl.
7. Using a silicone spatula, gently fold and stir until every piece of cereal is evenly coated, working quickly before the syrup cools and hardens.
8. Transfer the mixture to the prepared pan, spreading it into an even layer with the spatula.
9. Lightly press down on the surface with your hands or the bottom of a measuring cup to compact it firmly; this prevents crumbly bars.
10. Let the pan cool at room temperature for about 1 hour, until the bars are completely set and firm to the touch.
11. Use the parchment overhang to lift the slab from the pan, then cut it into 16 even squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Zesty with vanilla and rich from honey, these bars offer a satisfying chew that yields to a subtle crunch. Their golden hue and sweet aroma make them ideal for stacking on a rustic platter or wrapping individually for on-the-go treats, elevating simple moments with a touch of homemade warmth.
Cranberry Orange Cereal Bars
A festive fusion of tart cranberries and bright citrus, these Cranberry Orange Cereal Bars transform humble pantry staples into a sophisticated treat perfect for holiday gatherings or a refined afternoon snack. With a buttery oat crust and a jewel-like filling, they offer a delightful balance of sweet and tangy flavors that feel both nostalgic and elegantly modern.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of cups of old-fashioned rolled oats
– A cup of all-purpose flour
– A stick of unsalted butter, cold and cubed
– A half cup of brown sugar, packed
– A pinch of salt
– A bag of fresh cranberries (about 12 ounces)
– The zest and juice from one large orange
– A third cup of granulated sugar
– A splash of vanilla extract
– A tablespoon of cornstarch
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
2. In a large bowl, combine the rolled oats, all-purpose flour, cold cubed butter, packed brown sugar, and a pinch of salt.
3. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits remaining—this creates a flaky texture.
4. Press two-thirds of this oat mixture firmly into the bottom of the prepared pan to form an even crust layer.
5. Bake the crust in the preheated oven for 10 minutes, until it just starts to set and turn lightly golden at the edges.
6. While the crust bakes, combine the fresh cranberries, orange zest, orange juice, granulated sugar, vanilla extract, and cornstarch in a medium saucepan over medium heat.
7. Cook the cranberry mixture, stirring frequently, for about 8-10 minutes until the cranberries burst and the sauce thickens to a jam-like consistency; tip: listen for popping sounds to gauge doneness.
8. Remove the saucepan from heat and let the filling cool slightly for 5 minutes to prevent a soggy crust.
9. Spread the warm cranberry-orange filling evenly over the pre-baked crust in the pan.
10. Sprinkle the remaining oat mixture evenly over the top of the filling, pressing gently to adhere.
11. Return the pan to the oven and bake for 20 minutes, until the topping is golden brown and the filling is bubbly around the edges.
12. Transfer the pan to a wire rack and let the bars cool completely in the pan for at least 2 hours—this ensures clean slices without crumbling.
13. Use the parchment overhang to lift the bars out of the pan, then cut into 12 squares with a sharp knife wiped clean between cuts for neat edges.
What emerges are bars with a crisp, buttery oat base that gives way to a vibrant, tangy-sweet cranberry layer, all topped with a crunchy streusel. Their jewel-toned filling and rustic texture make them as visually appealing as they are delicious, perfect for serving on a festive platter or packaging as edible gifts during the holiday season.
Double Chocolate Cereal Bars
On a chilly December evening, when the craving for something decadent yet effortless strikes, these Double Chocolate Cereal Bars emerge as the perfect solution. Combining the nostalgic crunch of childhood cereal with the sophisticated richness of dark chocolate, they offer a delightful contrast in every bite, making them an ideal treat for holiday gatherings or a quiet moment of indulgence.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 3 cups of crispy rice cereal
– 1 cup of creamy peanut butter
– 1/2 cup of honey
– 1/4 cup of unsalted butter
– 1 teaspoon of pure vanilla extract
– A generous pinch of salt
– 1 cup of dark chocolate chips
– A splash of coconut oil
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large mixing bowl, measure out 3 cups of crispy rice cereal and set it aside.
3. Combine 1 cup of creamy peanut butter, 1/2 cup of honey, 1/4 cup of unsalted butter, and a generous pinch of salt in a medium saucepan.
4. Heat the saucepan over medium-low heat, stirring constantly with a spatula until the mixture is smooth and fully melted, which should take about 3-4 minutes.
5. Remove the saucepan from the heat and stir in 1 teaspoon of pure vanilla extract until well incorporated.
6. Pour the warm peanut butter mixture over the crispy rice cereal in the bowl, using the spatula to gently fold everything together until the cereal is evenly coated.
7. Transfer the cereal mixture into the prepared baking pan, pressing it down firmly and evenly with the back of a spoon to create a compact layer.
8. In a small microwave-safe bowl, combine 1 cup of dark chocolate chips and a splash of coconut oil.
9. Microwave the chocolate mixture in 30-second intervals, stirring after each interval, until it is completely melted and glossy, which typically takes about 1-2 minutes total.
10. Pour the melted chocolate over the cereal base in the pan, spreading it into a smooth, even layer with an offset spatula.
11. Place the pan in the refrigerator and chill for at least 2 hours, or until the chocolate layer is fully set and firm to the touch.
12. Use the overhanging parchment paper to lift the bars out of the pan, then cut them into 16 even squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Ultra-satisfying with a crisp texture that yields to a creamy chocolate finish, these bars are a study in contrasts. Serve them slightly chilled to highlight their firmness, or let them sit at room temperature for a softer, more fudgy experience—either way, they pair beautifully with a cup of coffee or as a sweet ending to any meal.
Granola Berry Cereal Bars
Kickstarting your morning with something both nourishing and delightful has never been simpler than with these homemade granola berry cereal bars. They perfectly capture the wholesome crunch of granola and the sweet-tart pop of dried berries, all bound together in a perfectly portable, no-fuss bar. It’s the ideal make-ahead treat for busy days, offering a burst of energy and flavor in every bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of old-fashioned rolled oats
– A good cup of your favorite mixed dried berries (like cranberries, blueberries, or cherries)
– A generous half cup of creamy almond butter
– A hearty third cup of pure maple syrup
– A couple of tablespoons of melted coconut oil
– A big pinch of fine sea salt
– Just a splash of pure vanilla extract
Instructions
1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large mixing bowl, combine the old-fashioned rolled oats and the mixed dried berries.
3. In a medium saucepan over low heat, gently warm the almond butter, maple syrup, melted coconut oil, sea salt, and vanilla extract. Tip: Stir constantly until the mixture is smooth and just begins to bubble slightly—this ensures it will bind the bars perfectly without burning.
4. Pour the warm, liquid mixture over the oat and berry mixture in the large bowl.
5. Using a sturdy spatula, mix everything together until the oats and berries are completely and evenly coated.
6. Transfer the mixture to your prepared baking pan and press it down firmly and evenly into all corners. Tip: Use the bottom of a flat measuring cup to compact the mixture; this prevents the bars from crumbling later.
7. Bake in the preheated oven for 22-25 minutes, or until the edges are a deep, golden brown and the center looks set.
8. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack for at least 2 hours. Tip: Do not cut while warm, as they need this time to firm up properly and hold their shape.
9. Once completely cool, use the parchment paper overhang to lift the entire slab out of the pan.
10. Place the slab on a cutting board and, using a sharp knife, slice it into 12 even bars.
Firm yet yielding, these bars offer a satisfying chew with delightful crunchy bits and juicy berry bursts in every mouthful. Their subtly sweet, nutty flavor makes them perfect for an on-the-go breakfast, but try crumbling one over a bowl of Greek yogurt for an instant parfait, or simply enjoy with your afternoon coffee for a wholesome pick-me-up.
Summary
Let’s wrap up this tasty tour! Whether you’re after a quick breakfast, a wholesome snack, or a sweet treat, these 20 cereal bar recipes have you covered. I hope you find a new favorite to whip up in your kitchen. Give one a try, then drop a comment below telling me which you loved most—and don’t forget to pin this roundup to your Pinterest boards to save for later. Happy baking!
