Overwhelmed by hectic schedules but craving something tasty? You’re in luck! We’ve gathered 18 simple no-bake snack mixes perfect for busy days. Whether you need a quick energy boost or a fun treat to share, these recipes are your solution. Dive in and discover delicious combinations that require zero oven time—just mix, enjoy, and conquer your day!
Chocolate Peanut Butter No Bake Snack Mix
Kick off your holiday snacking with this irresistible no-bake mix that combines rich chocolate and creamy peanut butter. Perfect for last-minute gatherings or a quick treat, it requires minimal effort and delivers maximum flavor. Keep it simple and satisfying with this foolproof recipe.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups crispy rice cereal squares
– 2 cups mini pretzel twists
– 1 cup roasted unsalted peanuts
– 1/2 cup creamy natural peanut butter
– 1/4 cup unsalted butter
– 1/4 cup light corn syrup
– 1/4 cup granulated sugar
– 1/4 cup unsweetened cocoa powder, sifted
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1 cup semisweet chocolate chips
Instructions
1. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine 4 cups crispy rice cereal squares, 2 cups mini pretzel twists, and 1 cup roasted unsalted peanuts.
3. In a medium saucepan over medium heat, melt 1/2 cup creamy natural peanut butter, 1/4 cup unsalted butter, 1/4 cup light corn syrup, and 1/4 cup granulated sugar, stirring constantly with a silicone spatula until smooth and bubbling, about 3-4 minutes.
4. Remove the saucepan from heat and immediately whisk in 1/4 cup unsweetened cocoa powder, sifted, until fully incorporated and no lumps remain.
5. Stir in 1 tsp pure vanilla extract and 1/4 tsp fine sea salt until combined.
6. Pour the warm chocolate-peanut butter mixture over the dry ingredients in the bowl.
7. Using a large rubber spatula, gently fold the mixture until every piece is evenly coated, being careful not to crush the pretzels.
8. Spread the coated mix onto the prepared baking sheet in a single layer.
9. Immediately sprinkle 1 cup semisweet chocolate chips evenly over the warm mix, allowing them to melt slightly from the residual heat.
10. Let the snack mix cool completely at room temperature for 1 hour until set and firm to the touch.
11. Break the cooled mix into clusters of desired size.
12. Store in an airtight container at room temperature for up to 5 days.
Zesty contrasts emerge from the crunchy pretzels and peanuts against the smooth chocolate coating, creating a balanced sweet-and-salty profile. For a festive twist, package individual portions in clear cellophane bags tied with ribbon, or crumble it over vanilla ice cream for an indulgent dessert topping.
Trail Mix No Bake Energy Bites
Perfect for on-the-go snacking, these trail mix no-bake energy bites combine wholesome ingredients into portable fuel. They require zero oven time and come together in minutes with minimal cleanup. Keep them refrigerated for quick energy boosts throughout your busy week.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup creamy natural almond butter
– ½ cup pure maple syrup
– ⅓ cup raw sunflower seeds
– ⅓ cup unsweetened shredded coconut
– ¼ cup dark chocolate chips (at least 70% cacao)
– ¼ cup dried cranberries
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. In a large mixing bowl, combine 2 cups old-fashioned rolled oats, ⅓ cup raw sunflower seeds, ⅓ cup unsweetened shredded coconut, ¼ cup dark chocolate chips, and ¼ cup dried cranberries.
2. Add 1 cup creamy natural almond butter, ½ cup pure maple syrup, 1 teaspoon pure vanilla extract, and ½ teaspoon fine sea salt to the dry ingredients.
3. Using a sturdy spatula, mix thoroughly until all ingredients are fully incorporated and a sticky, uniform dough forms, about 2–3 minutes of vigorous stirring.
4. Tip: If the mixture seems too dry, warm the almond butter slightly to improve binding.
5. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up, making it easier to handle.
6. Using a 1-tablespoon cookie scoop, portion the chilled dough into 24 equal balls.
7. Roll each portion between your palms into smooth, compact spheres, applying firm pressure to prevent crumbling.
8. Tip: Lightly dampen your hands with water to minimize sticking during rolling.
9. Arrange the formed bites on a parchment-lined baking sheet in a single layer.
10. Transfer the baking sheet to the refrigerator and chill the bites for at least 1 hour, or until completely firm and set.
11. Tip: For longer storage, freeze the bites on the sheet for 30 minutes before transferring to an airtight container.
12. Store the energy bites in an airtight container in the refrigerator for up to 2 weeks.
Rich in texture from the chewy oats and crunchy seeds, these bites offer a balanced sweetness with tart cranberry notes. The dark chocolate provides subtle bitterness that complements the maple syrup. Serve them chilled alongside black coffee for a morning pick-me-up, or pack them in reusable bags for hiking adventures.
Sweet and Salty No Bake Chex Mix
Zesty, crunchy, and irresistibly snackable, this Sweet and Salty No Bake Chex Mix comes together in minutes. Perfect for holiday gifting or a quick party treat, it requires zero oven time. Simply combine, coat, and let set for a fuss-free delight.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 6 cups Rice Chex cereal
– 2 cups pretzel sticks
– 1 cup roasted, salted peanuts
– 1 cup white chocolate chips
– ½ cup creamy peanut butter
– ¼ cup unsalted butter
– ¼ cup light corn syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon flaky sea salt
Instructions
1. Line a large baking sheet with parchment paper.
2. In an extra-large mixing bowl, combine 6 cups Rice Chex cereal, 2 cups pretzel sticks, and 1 cup roasted, salted peanuts.
3. In a medium saucepan over low heat, melt ¼ cup unsalted butter, ½ cup creamy peanut butter, and ¼ cup light corn syrup, stirring constantly with a silicone spatula until smooth and fully combined, about 3–4 minutes.
4. Remove the saucepan from heat and immediately stir in 1 teaspoon pure vanilla extract until incorporated.
5. Pour the warm peanut butter mixture evenly over the dry ingredients in the mixing bowl.
6. Using a large silicone spatula, gently fold and toss the mixture until every piece is thoroughly coated, taking care not to crush the cereal.
7. Spread the coated mixture in a single layer onto the prepared baking sheet.
8. Immediately sprinkle 1 cup white chocolate chips evenly over the warm mixture, allowing them to soften slightly from the residual heat.
9. After 2 minutes, use the spatula to gently fold the softened white chocolate chips into the mix, creating subtle streaks rather than fully blending.
10. Evenly sprinkle ½ teaspoon flaky sea salt over the entire mixture.
11. Let the Chex mix rest at room temperature, undisturbed, for 45–60 minutes, or until completely set and no longer tacky to the touch.
12. Break the set mixture into clusters and transfer to an airtight container.
Enjoy the delightful contrast of crisp cereal, salty pretzels, and rich, sweet peanut butter coating. For a festive twist, package individual portions in clear cellophane bags tied with ribbon, or crumble over vanilla ice cream for an easy dessert topping.
Healthy No Bake Granola Snack Mix
Zesty and wholesome, this no-bake granola snack mix delivers a satisfying crunch without turning on the oven. It’s the perfect make-ahead treat for busy days, combining nutrient-dense ingredients for sustained energy. Keep a batch in the fridge for instant snacking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup unsweetened coconut flakes
– 1 cup raw almonds, roughly chopped
– 1/2 cup creamy almond butter
– 1/3 cup pure maple syrup
– 2 tablespoons virgin coconut oil
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 1/3 cup dried tart cherries, chopped
Instructions
1. Line a standard baking sheet with parchment paper.
2. In a large mixing bowl, combine the old-fashioned rolled oats, unsweetened coconut flakes, and roughly chopped raw almonds.
3. In a small saucepan over low heat, combine the creamy almond butter, pure maple syrup, and virgin coconut oil.
4. Heat the mixture, stirring constantly with a silicone spatula, until the coconut oil is fully melted and the ingredients are smoothly incorporated, about 3-4 minutes.
5. Remove the saucepan from the heat and immediately stir in the pure vanilla extract, ground cinnamon, and fine sea salt.
6. Pour the warm wet mixture over the dry ingredients in the large bowl.
7. Using a sturdy spatula, fold and press the mixture until every dry component is thoroughly coated with the binder.
8. Transfer the coated mixture onto the prepared baking sheet, spreading it into a single, even layer approximately 1/2-inch thick.
9. Evenly sprinkle the chopped dried tart cherries over the top of the granola layer, gently pressing them in with your fingertips.
10. Place the baking sheet in the refrigerator to set for a minimum of 2 hours, or until the mixture is completely firm.
11. Once set, break the granola slab into bite-sized clusters of desired size.
12. Store the clusters in an airtight container in the refrigerator for up to two weeks.
Generously textured with chewy oats and crisp nuts, this mix offers a balanced sweetness from the maple and a tangy pop from the cherries. For a creative twist, crumble it over Greek yogurt or layer it in a parfait glass with fresh berries for an elegant, healthy dessert.
Peanut Butter Pretzel No Bake Snack Mix
Venture beyond typical snack mixes with this sweet-salty combination that requires zero oven time. Perfect for holiday gatherings or last-minute cravings, it comes together in minutes with pantry staples. The contrast of creamy peanut butter coating with crunchy pretzels creates addictive texture.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 3 cups miniature pretzel twists
– 2 cups crispy rice cereal squares
– 1 cup roasted peanuts
– ½ cup creamy peanut butter
– ¼ cup unsalted butter
– ½ cup light brown sugar, packed
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ½ cup powdered sugar
Instructions
1. Line a large rimmed baking sheet with parchment paper.
2. Combine 3 cups miniature pretzel twists, 2 cups crispy rice cereal squares, and 1 cup roasted peanuts in a large mixing bowl.
3. Melt ½ cup creamy peanut butter, ¼ cup unsalted butter, ½ cup packed light brown sugar, and ¼ cup pure maple syrup in a medium saucepan over medium heat, stirring constantly with a silicone spatula.
4. Bring the mixture to a rolling boil and maintain for exactly 60 seconds—this ensures proper sugar dissolution without burning.
5. Remove from heat and immediately stir in 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt until fully incorporated.
6. Pour the hot peanut butter mixture over the dry ingredients, working quickly to coat everything evenly before the mixture begins to set.
7. Transfer the coated snack mix to the prepared baking sheet, spreading it into a single layer with minimal overlap.
8. Sift ½ cup powdered sugar over the warm mixture while gently tossing with two forks to create a light, even coating.
9. Allow the snack mix to cool completely at room temperature for approximately 45 minutes until hardened.
10. Break any large clusters into bite-sized pieces before transferring to an airtight container.
Kneaded clusters yield a satisfying crunch that contrasts beautifully with the smooth peanut butter coating. The maple syrup adds subtle caramel notes that balance the salty pretzels. For a festive presentation, package individual portions in clear cellophane bags tied with baker’s twine.
White Chocolate Cranberry No Bake Mix
Whip up this festive treat without turning on your oven—perfect for last-minute holiday gatherings when time is tight. White chocolate and tart cranberries create a balanced flavor profile that appeals to both sweet and tangy preferences. This no-bake mix comes together in minutes and sets up beautifully for easy serving.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups rolled oats
– 1 cup roasted almonds, coarsely chopped
– ½ cup dried cranberries
– ½ cup unsweetened shredded coconut
– 8 ounces high-quality white chocolate, finely chopped
– ¼ cup unsalted butter
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.
2. Combine 2 cups rolled oats, 1 cup coarsely chopped roasted almonds, ½ cup dried cranberries, and ½ cup unsweetened shredded coconut in a large mixing bowl.
3. Melt 8 ounces finely chopped high-quality white chocolate and ¼ cup unsalted butter together in a double boiler over medium-low heat, stirring constantly until completely smooth—this prevents scorching.
4. Remove the chocolate mixture from heat and immediately whisk in ¼ cup pure maple syrup, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt until fully incorporated.
5. Pour the warm chocolate mixture over the dry ingredients in the bowl and fold together with a silicone spatula until every piece is evenly coated.
6. Transfer the mixture to the prepared pan and press firmly into an even layer using the bottom of a measuring cup—this ensures the bars hold together when sliced.
7. Refrigerate the pan for at least 2 hours, or until the mixture is completely set and firm to the touch.
8. Lift the parchment paper to remove the slab from the pan and cut into 12 even bars using a sharp knife wiped clean between cuts for neat edges.
Firm yet chewy bars offer a satisfying texture with crisp almonds against soft cranberries. The white chocolate provides a creamy sweetness that contrasts beautifully with the tart fruit. For a festive presentation, drizzle with melted dark chocolate or sprinkle with flaky sea salt before serving.
Almond Joy No Bake Snack Mix
Fulfilling sweet cravings doesn’t require an oven. This Almond Joy No-Bake Snack Mix combines chocolate, coconut, and almonds for instant satisfaction. It’s the perfect holiday treat or quick energy boost.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 8 oz high-quality dark chocolate, finely chopped
– 2 tbsp virgin coconut oil
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 2 cups unsweetened shredded coconut
– 1 1/2 cups whole roasted almonds
– 1 cup crispy rice cereal
Instructions
1. Line a large baking sheet with parchment paper.
2. Combine the finely chopped dark chocolate and virgin coconut oil in a heatproof bowl.
3. Create a double boiler by placing the bowl over a saucepan of gently simmering water, ensuring the bowl’s bottom does not touch the water.
4. Stir the mixture constantly with a silicone spatula until completely melted and smooth, about 3-4 minutes. Tip: Avoid overheating the chocolate to prevent seizing.
5. Immediately remove the bowl from the heat and stir in the pure vanilla extract and fine sea salt.
6. Add the unsweetened shredded coconut, whole roasted almonds, and crispy rice cereal to the melted chocolate mixture.
7. Fold the ingredients together using the spatula until every piece is thoroughly and evenly coated.
8. Spread the mixture onto the prepared parchment paper in a single, even layer. Tip: Work quickly before the chocolate sets.
9. Transfer the baking sheet to the refrigerator and chill until the chocolate is completely firm, about 45 minutes to 1 hour.
10. Break the chilled mixture into bite-sized clusters. Tip: For clean breaks, use a sharp knife to score the slab lightly before fully chilling.
Velvety chocolate encases the crunchy almonds and crisp cereal, while the coconut adds subtle sweetness and chew. Serve these clusters in a festive bowl for holiday gatherings or pack them individually for a portable, energizing snack.
Spicy Sriracha No Bake Snack Mix
Ready for a bold snack that skips the oven? This Spicy Sriracha No Bake Snack Mix delivers a fiery crunch in minutes. It’s the perfect last-minute treat for holiday gatherings or game day.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups plain rice cereal squares
– 2 cups mini pretzel twists
– 1 cup roasted, salted peanuts
– 1/2 cup unsalted butter
– 1/3 cup Sriracha sauce
– 2 tbsp honey
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp fine sea salt
Instructions
1. Combine 4 cups plain rice cereal squares, 2 cups mini pretzel twists, and 1 cup roasted, salted peanuts in a large mixing bowl.
2. Melt 1/2 cup unsalted butter in a small saucepan over low heat, stirring constantly until fully liquid and just beginning to foam, about 2-3 minutes.
3. Whisk 1/3 cup Sriracha sauce, 2 tbsp honey, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp fine sea salt into the melted butter until the mixture is smooth and homogenous.
4. Pour the warm Sriracha-butter mixture evenly over the dry ingredients in the bowl.
5. Use a silicone spatula to gently fold and toss the mixture for 2-3 minutes, ensuring every piece is thoroughly and evenly coated. Tip: Folding prevents the cereal from breaking.
6. Spread the coated snack mix in a single, even layer on a parchment-lined baking sheet.
7. Let the mix rest at room temperature for 45-60 minutes, until the coating is completely set and dry to the touch. Tip: Do not refrigerate, as condensation can make it soggy.
8. Break apart any large clusters with your hands once set.
9. Transfer the finished snack mix to an airtight container for storage. Tip: A layer of parchment between servings helps maintain crispness.
Crisp cereal and pretzels provide a sturdy base for the sticky, savory-sweet glaze. The heat from the Sriracha builds gradually, balanced by the honey’s sweetness and the smoky depth of paprika. Serve it piled high in a bowl or package individual portions in cellophane bags for edible holiday gifts.
Caramel Apple No Bake Snack Mix
Yearning for a festive snack that requires zero oven time? This caramel apple no-bake mix delivers sweet, crunchy satisfaction in minutes. Perfect for holiday gatherings or last-minute treats.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups plain popped popcorn
– 2 cups crispy rice cereal squares
– 1 cup roasted salted almonds
– 1 cup dried apple rings, roughly chopped
– ¾ cup light brown sugar, packed
– ½ cup unsalted butter
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
Instructions
1. Combine 4 cups plain popped popcorn, 2 cups crispy rice cereal squares, 1 cup roasted salted almonds, and 1 cup roughly chopped dried apple rings in a large heatproof mixing bowl.
2. Line a large baking sheet with a silicone baking mat or parchment paper.
3. Combine ¾ cup packed light brown sugar, ½ cup unsalted butter, and ¼ cup pure maple syrup in a medium saucepan over medium heat.
4. Stir the mixture constantly with a heatproof spatula until the butter melts completely and the sugar dissolves, about 3-4 minutes.
5. Bring the mixture to a gentle boil, then cook without stirring for exactly 2 minutes to achieve a soft-ball stage caramel.
6. Remove the saucepan from the heat and immediately stir in 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt.
7. Pour the hot caramel mixture evenly over the dry ingredients in the large bowl.
8. Use two large spoons or a silicone spatula to gently fold and toss the mixture until every piece is lightly and evenly coated with caramel.
9. Tip: Work quickly before the caramel sets to ensure even distribution.
10. Spread the coated snack mix in a single layer onto the prepared baking sheet.
11. Allow the mix to cool completely at room temperature until the caramel hardens, about 30-45 minutes.
12. Tip: For faster setting, place the baking sheet in the refrigerator for 15 minutes.
13. Once completely cooled and hardened, break the snack mix into bite-sized clusters.
14. Tip: Store in an airtight container at room temperature with a piece of parchment paper between layers to prevent sticking.
The finished mix offers a delightful contrast of crispy, crunchy textures from the popcorn and cereal against the chewy dried apples. Rich caramel notes are balanced by the salty almonds and warm cinnamon spice. Package individual portions in cellophane bags for festive party favors or serve alongside sharp cheddar for a sweet-savory pairing.
Pumpkin Spice No Bake Snack Mix
Perfect for holiday gatherings or cozy nights in, this Pumpkin Spice No Bake Snack Mix delivers autumn flavors without oven heat. Prepare it in minutes for a sweet-salty treat that stores beautifully in airtight containers.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups plain popped popcorn
– 2 cups toasted oat cereal squares
– 1 cup roasted salted pepitas
– ½ cup dried cranberries
– ⅓ cup pure maple syrup
– ¼ cup unsalted butter, melted
– 2 tablespoons pumpkin pie spice blend
– 1 teaspoon fine sea salt
Instructions
1. Combine 4 cups plain popped popcorn, 2 cups toasted oat cereal squares, 1 cup roasted salted pepitas, and ½ cup dried cranberries in a large mixing bowl.
2. Whisk ⅓ cup pure maple syrup, ¼ cup melted unsalted butter, 2 tablespoons pumpkin pie spice blend, and 1 teaspoon fine sea salt in a separate bowl until fully emulsified.
3. Pour the wet mixture over the dry ingredients, using a silicone spatula to fold gently until every piece is evenly coated—work quickly to prevent clumping.
4. Spread the coated mix in a single layer on a parchment-lined baking sheet, separating any clusters with your fingers for even drying.
5. Let the snack mix rest at room temperature for 45 minutes, or until the coating is completely set and no longer sticky to the touch.
6. Transfer the finished mix to an airtight container, layering with parchment paper if storing in bulk to maintain crispness.
7. Serve immediately or store for up to one week in a cool, dry place away from direct sunlight.
Here, the maple syrup creates a glossy, crackly shell that contrasts with the chewy cranberries and crunchy pepitas. For a festive twist, package individual portions in clear cellophane bags tied with cinnamon sticks.
Peanut Butter Cup No Bake Snack Mix
Grab your favorite mixing bowl—this no-bake snack mix delivers the irresistible combination of creamy peanut butter and rich chocolate in minutes. Perfect for holiday gifting or a quick sweet fix, it requires zero oven time and minimal effort. The salty-sweet balance will satisfy any craving instantly.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 cups crispy rice cereal squares
– 2 cups miniature pretzel twists
– 1 cup roasted peanuts
– 1 cup creamy peanut butter
– ½ cup unsalted butter
– 1 cup semisweet chocolate chips
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Line a large rimmed baking sheet with parchment paper.
2. Combine 6 cups crispy rice cereal squares, 2 cups miniature pretzel twists, and 1 cup roasted peanuts in a large mixing bowl.
3. Melt 1 cup creamy peanut butter and ½ cup unsalted butter in a medium saucepan over low heat, stirring constantly with a silicone spatula until smooth and fully incorporated—about 3–4 minutes. Tip: Use low heat to prevent scorching the peanut butter.
4. Remove the saucepan from heat and immediately stir in 1 teaspoon pure vanilla extract and ¼ teaspoon fine sea salt until evenly distributed.
5. Pour the warm peanut butter mixture over the dry ingredients in the bowl.
6. Fold gently with a large spoon or spatula until every piece is thoroughly coated, taking care not to crush the cereal. Tip: Work quickly while the mixture is warm for even coverage.
7. Spread the coated snack mix in a single layer on the prepared baking sheet.
8. Melt 1 cup semisweet chocolate chips in a double boiler over simmering water, stirring frequently until completely smooth and glossy—about 4–5 minutes. Tip: Avoid getting any water in the chocolate to prevent seizing.
9. Drizzle the melted chocolate evenly over the snack mix using a spoon or piping bag.
10. Allow the snack mix to set at room temperature for 1 hour, or refrigerate for 20 minutes until the chocolate hardens.
11. Break the set snack mix into clusters and transfer to an airtight container.
Now it’s ready to enjoy. The mix offers a delightful contrast of crunchy cereal, salty pretzels, and creamy chocolate-peanut butter coating. Serve it in festive bags for holiday treats or sprinkle over vanilla ice cream for an indulgent dessert topping.
Chocolate Coconut No Bake Snack Mix
Unwrap holiday stress with this effortless, crowd-pleasing treat that requires zero oven time. Chocolate Coconut No Bake Snack Mix combines pantry staples for a sweet, crunchy, and satisfyingly rich result. It’s the perfect make-ahead solution for last-minute gatherings or a quick personal indulgence.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 3 cups crispy rice cereal
– 2 cups unsweetened shredded coconut
– 1 cup roasted, salted almonds, coarsely chopped
– 1/2 cup pure maple syrup
– 1/3 cup virgin coconut oil
– 1/4 cup Dutch-process cocoa powder, sifted
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup dark chocolate melting wafers (60-70% cacao)
– 1 tablespoon refined coconut oil
Instructions
1. Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the crispy rice cereal, unsweetened shredded coconut, and coarsely chopped roasted almonds.
3. In a small saucepan over medium-low heat, combine the pure maple syrup, virgin coconut oil, sifted Dutch-process cocoa powder, and fine sea salt.
4. Heat the saucepan mixture, whisking constantly, until the coconut oil is fully melted and the ingredients are smoothly incorporated, about 3-4 minutes.
5. Remove the saucepan from the heat and immediately stir in the pure vanilla extract.
6. Pour the warm chocolate mixture over the dry ingredients in the large bowl.
7. Using a silicone spatula, fold and stir the mixture until every piece is evenly and thoroughly coated.
8. Tip: Work quickly while the mixture is warm for the easiest, most uniform coating.
9. Spread the coated snack mix onto the prepared parchment-lined baking sheet into a single, even layer.
10. Place the baking sheet in the refrigerator to set for a minimum of 30 minutes, or until the mixture is completely firm.
11. While the base sets, create the chocolate drizzle by combining the dark chocolate melting wafers and refined coconut oil in a microwave-safe bowl.
12. Microwave the chocolate mixture in 20-second intervals, stirring thoroughly between each interval, until completely smooth and fluid.
13. Tip: Using refined coconut oil prevents the chocolate from seizing and ensures a glossy, pourable consistency.
14. Remove the set snack mix from the refrigerator.
15. Using a fork or a small spoon, drizzle the melted chocolate mixture in a zig-zag pattern over the entire surface of the snack mix.
16. Return the baking sheet to the refrigerator for a final 10 minutes to allow the chocolate drizzle to set completely.
17. Tip: For clean breaks, use a sharp knife to score the mixture into portions before the final chill.
18. Once fully set, break the snack mix into rustic, bite-sized clusters.
19. Transfer the clusters to an airtight container, separating layers with parchment paper to prevent sticking.
20. Store the container in the refrigerator until ready to serve.
Vividly contrasting textures define this treat, with the crisp cereal and crunchy almonds against the chewy coconut and rich, fudgy chocolate bind. The deep cocoa flavor is perfectly balanced by the subtle salt and natural sweetness of the maple. For a festive presentation, package individual clusters in clear cellophane bags tied with ribbon, or crumble it over vanilla bean ice cream for an instant dessert upgrade.
Birthday Cake No Bake Snack Mix
Kick off birthday celebrations with this festive snack mix that requires zero oven time. Combining sweet and salty elements, it delivers birthday cake flavor in every handful. Perfect for last-minute party prep or a quick treat.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups plain popped popcorn
– 2 cups mini pretzel twists
– 1 cup rainbow sprinkles
– 1 cup white chocolate melting wafers
– 1/2 cup unsalted butter
– 1/4 cup light corn syrup
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
Instructions
1. Line a large baking sheet with parchment paper.
2. Combine 4 cups plain popped popcorn, 2 cups mini pretzel twists, and 1 cup rainbow sprinkles in an extra-large mixing bowl.
3. Melt 1 cup white chocolate melting wafers in a double boiler over medium-low heat, stirring constantly with a silicone spatula until completely smooth and fluid, about 3–4 minutes.
4. Combine 1/2 cup unsalted butter and 1/4 cup light corn syrup in a small saucepan over medium heat.
5. Stir the butter mixture continuously with a whisk until the butter is fully melted and the mixture is homogeneous, about 2 minutes.
6. Remove the saucepan from heat and immediately whisk in 1 tsp pure vanilla extract and 1/2 tsp fine sea salt.
7. Pour the melted white chocolate evenly over the popcorn mixture.
8. Immediately pour the warm butter mixture over the popcorn mixture.
9. Use two large silicone spatulas to fold and toss the mixture aggressively for 60–90 seconds, ensuring every piece is thoroughly coated.
10. Spread the coated mixture in a single layer on the prepared baking sheet.
11. Let the snack mix set at room temperature for 45–60 minutes, or until the coating is completely firm and no longer tacky to the touch.
12. Break the set snack mix into clusters with your hands.
13. Transfer the clusters to an airtight container, separating layers with parchment paper to prevent sticking.
Dense clusters offer a satisfying crunch from pretzels and popcorn, contrasted by creamy white chocolate and bursts of sugary sprinkles. For a playful presentation, package individual portions in clear cellophane bags tied with ribbon. The sweet-and-salty profile makes it an addictive alternative to traditional birthday cake.
Maple Pecan No Bake Snack Mix
Ready for holiday snacking without turning on the oven? This sweet and salty mix comes together in minutes, perfect for last-minute gifts or a festive treat. Maple syrup and toasted pecans create a crave-worthy coating that hardens as it cools.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 3 cups crispy rice cereal squares
– 2 cups small pretzel twists
– 1 cup raw pecan halves
– 1/2 cup pure maple syrup
– 1/4 cup unsalted butter
– 1/4 cup light brown sugar, packed
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/4 tsp ground cinnamon
Instructions
1. Line a large rimmed baking sheet with parchment paper.
2. Combine 3 cups crispy rice cereal squares, 2 cups small pretzel twists, and 1 cup raw pecan halves in a large heatproof mixing bowl.
3. In a medium saucepan over medium heat, melt 1/4 cup unsalted butter completely.
4. Add 1/2 cup pure maple syrup and 1/4 cup packed light brown sugar to the melted butter, stirring constantly with a silicone spatula until the sugar dissolves completely, about 2 minutes.
5. Bring the mixture to a low boil, then cook undisturbed for exactly 1 minute to thicken slightly.
6. Remove the saucepan from heat and immediately stir in 1 tsp pure vanilla extract, 1/2 tsp fine sea salt, and 1/4 tsp ground cinnamon until fully incorporated.
7. Pour the hot maple mixture evenly over the dry ingredients in the bowl.
8. Using two large spoons, gently fold and toss the mixture until every piece is thoroughly coated, being careful not to crush the cereal.
9. Spread the coated snack mix in a single layer on the prepared baking sheet, separating any clumps with your fingers.
10. Let the mix cool completely at room temperature until the coating hardens, about 45 minutes to 1 hour.
11. Break apart any large clusters and transfer the finished snack mix to an airtight container.
Crunchy pretzels and crisp cereal provide the perfect textural contrast to the sticky-sweet maple glaze clinging to each toasted pecan. For a festive presentation, package individual portions in clear cellophane bags tied with twine, or serve it piled high in a wooden bowl alongside coffee for an easy holiday brunch addition.
Oatmeal Raisin No Bake Snack Mix
Every home cook needs a quick, satisfying snack that requires zero oven time. Oatmeal raisin no-bake snack mix delivers chewy sweetness with crunchy texture in under 15 minutes. This energy-boosting blend stores perfectly for grab-and-go moments.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 3 cups old-fashioned rolled oats
– 1 cup creamy almond butter
– ½ cup pure maple syrup
– ¼ cup coconut oil, melted
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– ⅔ cup plump Thompson raisins
– ½ cup roasted unsalted almonds, roughly chopped
Instructions
1. Line a large rimmed baking sheet with parchment paper.
2. In a medium saucepan over medium-low heat, combine almond butter, maple syrup, and melted coconut oil.
3. Whisk continuously for 3–4 minutes until the mixture becomes smooth and slightly thickened.
4. Remove saucepan from heat and immediately stir in vanilla extract, cinnamon, and sea salt.
5. Fold in rolled oats until every oat is thoroughly coated with the warm mixture.
6. Gently mix in raisins and chopped almonds, distributing them evenly throughout.
7. Spread the mixture onto the prepared baking sheet in a single, even layer about ½-inch thick.
8. Refrigerate the baking sheet, uncovered, for 45–60 minutes until the mixture is completely firm.
9. Break the chilled mixture into bite-sized clusters using your hands.
10. Transfer clusters to an airtight container, separating layers with parchment paper to prevent sticking.
Unbaked clusters offer a delightful contrast of chewy raisins and crunchy almonds bound by a subtly spiced oat base. The maple-almond coating firms up beautifully without becoming overly hard. For a festive twist, substitute dried cranberries for raisins or add a sprinkle of flaky sea salt before chilling.
Chocolate Mint No Bake Snack Mix
Frosty holiday treats don’t require oven heat. This chocolate mint snack mix comes together with minimal effort for maximum festive flavor. Keep it chilled for a satisfying crunch.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups crispy rice cereal squares
– 2 cups mini pretzel twists
– 1 cup roasted, salted almonds
– 12 ounces high-quality dark chocolate chips (60% cacao)
– 1/4 cup virgin coconut oil
– 1 teaspoon pure peppermint extract
– 1/2 cup crushed candy canes
– Flaky sea salt, for finishing
Instructions
1. Line a large, rimmed baking sheet with parchment paper.
2. Combine 4 cups crispy rice cereal squares, 2 cups mini pretzel twists, and 1 cup roasted, salted almonds in a large mixing bowl.
3. Create a double boiler by placing a heatproof bowl over a saucepan with 1 inch of simmering water.
4. Melt 12 ounces high-quality dark chocolate chips and 1/4 cup virgin coconut oil in the bowl, stirring constantly with a silicone spatula until completely smooth and glossy, about 5 minutes. Tip: Ensure no water droplets enter the chocolate to prevent seizing.
5. Remove the chocolate mixture from the heat and immediately stir in 1 teaspoon pure peppermint extract.
6. Pour the warm chocolate mixture over the dry ingredients in the mixing bowl.
7. Fold gently with a large spatula until every piece is evenly coated. Tip: Work quickly before the chocolate begins to set.
8. Spread the coated mixture in a single, even layer on the prepared baking sheet.
9. Immediately sprinkle 1/2 cup crushed candy canes and a pinch of flaky sea salt evenly over the top. Tip: Press the toppings lightly to help them adhere.
10. Transfer the baking sheet to the refrigerator and chill until the chocolate is completely firm, about 45 minutes.
11. Break the chilled mix into clusters and transfer to an airtight container.
Offering a delightful contrast, the crisp cereal and pretzels are enrobed in a rich, minty shell with bursts of cool peppermint. Store it in the refrigerator to maintain its satisfying snap, or package individual portions in cellophane bags for a thoughtful homemade gift.
Berry Blast No Bake Snack Mix
Out of time but craving something sweet? This no-bake snack mix delivers vibrant berry flavor with zero oven time. Perfect for last-minute holiday gatherings or a quick energy boost.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 3 cups crispy rice cereal
– 2 cups freeze-dried strawberries, coarsely crushed
– 1 cup freeze-dried blueberries
– ½ cup freeze-dried raspberries
– 1 cup white chocolate chips
– ½ cup creamy almond butter
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine 3 cups crispy rice cereal, 2 cups coarsely crushed freeze-dried strawberries, 1 cup freeze-dried blueberries, and ½ cup freeze-dried raspberries.
3. In a medium microwave-safe bowl, combine 1 cup white chocolate chips, ½ cup creamy almond butter, and ¼ cup pure maple syrup.
4. Microwave the mixture on high for 60 seconds, then stir vigorously until completely smooth and glossy.
5. Immediately stir in 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt into the warm chocolate mixture.
6. Pour the warm chocolate mixture over the dry ingredients in the large mixing bowl.
7. Using a silicone spatula, fold the mixture until every piece is evenly coated with the chocolate binder.
8. Spread the coated mixture evenly onto the prepared parchment-lined baking sheet in a single layer.
9. Let the snack mix set at room temperature for 45 minutes until completely firm.
10. Break the set mixture into clusters of desired size.
Zesty berry flavors pop against the creamy white chocolate coating, creating a satisfying contrast of crisp and chewy textures. Store in an airtight container at room temperature for up to five days, or package individual portions for on-the-go snacking.
Gingerbread No Bake Snack Mix
Festive gatherings demand effortless treats that deliver big flavor. Gingerbread No Bake Snack Mix satisfies that craving with warm spices and satisfying crunch, requiring zero oven time. Simply combine pantry staples for a crowd-pleasing holiday nibble.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups crispy rice cereal squares
– 2 cups small pretzel twists
– 1 cup roasted, salted almonds
– ½ cup crystallized ginger, finely chopped
– 6 tablespoons unsalted butter
– ½ cup dark brown sugar, firmly packed
– ¼ cup pure maple syrup
– 1 tablespoon ground ginger
– 2 teaspoons ground cinnamon
– ½ teaspoon ground cloves
– ¼ teaspoon fine sea salt
Instructions
1. Line a large, rimmed baking sheet with a silicone baking mat or parchment paper.
2. Combine 4 cups crispy rice cereal squares, 2 cups small pretzel twists, 1 cup roasted, salted almonds, and ½ cup finely chopped crystallized ginger in an extra-large mixing bowl.
3. Melt 6 tablespoons unsalted butter in a heavy-bottomed saucepan over medium heat.
4. Add ½ cup firmly packed dark brown sugar, ¼ cup pure maple syrup, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon fine sea salt to the melted butter.
5. Bring the mixture to a full boil, stirring constantly with a heat-resistant spatula.
6. Boil the syrup for exactly 1 minute to achieve the proper binding consistency, then immediately remove from heat.
7. Pour the hot syrup evenly over the dry ingredients in the mixing bowl.
8. Fold the mixture gently but thoroughly with the spatula until every piece is coated, working quickly before the syrup sets.
9. Tip: For optimal coating, ensure the syrup is at a full boil before timing the 1-minute cook.
10. Spread the coated mixture in a single, even layer on the prepared baking sheet.
11. Allow the snack mix to cool completely and harden at room temperature for 45 minutes.
12. Tip: Do not disturb the mix while cooling to prevent clumping and ensure a crisp texture.
13. Break the hardened mix into clusters of desired size.
14. Transfer the clusters to an airtight container, separating layers with parchment paper to maintain crispness.
15. Tip: Store in a cool, dry place for up to 1 week for best texture retention.
Savor the perfect balance of sweet, salty, and spicy in every cluster. The molasses-rich syrup creates a glossy, firm coating that yields a satisfying snap, while the crystallized ginger provides bright, chewy bursts. Package individual portions in cellophane bags for festive holiday gifts or serve alongside a cheese board for a textural contrast.
Summary
Convenient and delicious, these no-bake snack mixes are perfect for your busy days. I hope you find a new favorite to whip up! Give a recipe a try, then leave a comment below telling me which one you loved. If you enjoyed this roundup, I’d be so grateful if you shared it on Pinterest to help other busy home cooks. Happy snacking!
