I’m excited to share a new cereal bar recipe that’s SO easy to make because of this fun new silicone mold I just got from Amazon (thanks to a tip from Sally with Real Mom Nutrition)! No more crumbly misshaped bars…these things come out super clean with very little effort. I was honestly surprised with how good they turned out the first time I used it!
However, if you don’t have one of these little molds, don’t you worry, you can still make them the “old” way in a parchment-lined baking dish. Either way, they are a big hit with my kids for after school snacks, breakfast (as they’re running out the door), and even as an addition to their school lunches! Also, if you don’t want to use peanut butter, you can definitely try subbing in sunflower seed butter. I haven’t experimented with it in this recipe yet myself, but I bet it would work (let me know in the comments)!
Are cereal bars healthy?
Well, that’s a good question, and the answer is that it depends! I always read the ingredients to decide if a packaged food is a healthy or REAL FOOD choice. I look for five or fewer whole ingredients, which means no refined sugars, (and those can be listed under a variety of different names, so you have to be careful).
When making foods yourself it doesn’t matter as much how many ingredients you use, but I do like how this recipe only calls for six ingredients….because that means it is super quick and easy to make! And, bonus, none of those ingredients are refined. :) I hope your kiddos enjoy them as much as mine do!
6-Ingredient Cereal Bars
Ingredients
- 2 cups plain (small) shredded wheat cereal
- 1 cup rolled oats
- 1/3 cup dried fruit ((I used chopped dried apricots and raisins))
- 1/2 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
Instructions
- Add the cereal to a large bowl and partially crush with a biscuit cutter or potato masher to help break up the big chunks. Mix in the oats and dried fruit.
- In a small pot, melt together the peanut butter, maple syrup and coconut oil over medium-low heat. Whisk with a fork until smooth.
- Use a rubber spatula to stir the melted peanut butter mixture into the cereal mixture until well coated. Add the mixture to the silicone bar maker mold (or square baking dish lined with parchment paper). Mash down with the rubber spatula so that they are all flat on top.
- Freeze for at least one hour to harden, separate (or cut into) bars, and store in the fridge separated with parchment or wax paper.
My daughter is allergic to nuts. Can you provide an alternative to the peanut butter other than sunflower seed butter?
Depending on your taste preference you can use any other type of non nut butter. We just prefer sunflower seed butter as our sub. – Nicole
I am wondering is the 1/4 cup coconut oil measured as a solid or melted?
Hi Gina, it will be solid form and then it’ll be melted together with the other ingredients. – Nicole
I would love to make these, just wondering, can these be made with another type of oil, my son has a coconut allergy?
We haven’t tried with other oils as the coconut oil helps mold them together. – Nicole
Is the 1/4 cup coconut oil for the oil in solid state or is it 1/4 cup of liquid coconut oil?
Can you recommend how to make these gluten free….a proper substitution for wheat cereal would be very helpful!!
Thanks!
While we haven’t tried making these GF, you could probably just leave the shredded cereal out, or use a puffed cereal. – Nicole
I followed the recipe exactly and put them in an 8×8 pan lined with parchment paper. After freezing them for the required time, I took them out of the pan and then tried cutting them up. They broke and crumbled very easily. I got a few good bars but saved the rest for granola. Very tasty , very delicious but can’t figure out why they did not hold together better.
I used Nature’s Path organic Heritage Flakes for the cereal. My girls also will not eat raisins nor craisins. So, I substituted mini chocolate chips. I also used Nature’s Way Liquid Coconut Oil and there was no discernable coconut flavor in the bars!
that was what I’m doing now! Hope my kids like it too!
I Subbed the dried fruit for chocolate chips. Delicious! Kid approved!
I love these granola bars!! This is my favorite recipe from your website! I make them every Saturday and my family loves them. I have tried one batch with dried strawberries and another with raisins. Both were excellent! Your recipes do not disappoint! Thank you!
I have made these twice and my teen boys have devoured them! They are not big coconut fans and the first time I used unrefined coconut oil and it was a little too strong for my one son. I made these again today with refined coconut oil and there was not even a hint of coconut flavor and they got a big 2 thumbs up from both teens. They are super easy and I will certainly be making them regularly!
These are absolutely fabulous! Delicious, easy to make, and real food alternatives to a processed staple I reach for all too often as they as so handy to have around to feed kids. Please work on other varieties! I would love to have different ones, just like your various muffins are staple items in my freezer.
I apologize for my ignorance: can you link the small wheat cereal you mention? Not sure I know what that is…
Any ideas to make it gluten free?
Thank you!
You can use any whole-wheat shredded cereal (like these: https://amzn.to/33kcXwY). You can find gluten free cereal options, too. – Nicole
Looks delicious! Do they stick together after cutting or do they need to be kept frozen/refrigerated? Thank you!
You can keep these in the refrigerater with parchment paper in between them so they don’t stick. – Nicole
Are these chewy or crunchy? Do you have a cereal brand recommendation?
Thanks!
You can use any whole-wheat shredded cereal (like these: https://amzn.to/33kcXwY). These are more on the chewy side. – Nicole
Can any other oil be used? I do not like the coconut flavor. Thanks.
Judy try making with refined coconut oil. I used it today and there was no coconut flavor at all.
My kids’ school is nut free. Would I be able to use an alternative, like Sunflower butter? I prefer not to use soy butter either. Also, they’re not huge fans of raisins. Would substituting a few chocolate chips work, or would it melt with the heated ingredients…?
You can absolutely use sunflower butter. Chocolate chips should be fine. – Nicole
Could you sub something, another cereal perhaps to make this gluten free?
Same question here! These sound great but my son has celiac. Wondering what you could sub for the shredded wheat?
I make cereal bars with similar ingredients and have used various Chex cereals and Honey Nut Cheerios (both gluten free)