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Homemade Cereal Bars Recipe

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 minutes
Chill: 45 minutes
Total Time: 58 minutes
Servings: 8 bars
Calories: 253kcal
Move over, store-bought snacks - these Homemade Cereal Bars are crunchy, chewy, and deliciously sweet! Grab one for an on-the-go breakfast treat or a mid-day delight.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 8x8 Baking Pan

Ingredients

  • tablespoons salted butter 35 grams
  • ½ cup almond butter 135 grams
  • cup agave nectar 208 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 tablespoon lemon juice 14 grams
  • 1 teaspoon vanilla extract 4 grams
  • 4 cups honey nut cheerios 148 grams
  • ¼ cup mini chocolate chips 44 grams, optional (see note)

Instructions

  • Line an 8x8-inch baking pan with parchment paper. Set aside.
  • In a skillet set over medium-high heat, melt the salted butter.
    2½ tablespoons salted butter
  • Add in the almond butter, agave nectar, and salt. Heat the mixture for 5 minutes, stirring continuously over medium-high heat.
    ½ cup almond butter, ⅔ cup agave nectar, 1 teaspoon kosher salt
  • Take the pan off the heat and stir in the lemon juice and vanilla extract.
    1 tablespoon lemon juice, 1 teaspoon vanilla extract
  • Place the cereal in a large bowl and pour the syrup mixture over the cereal. If adding mini chocolate chips, let the mixture cool for 10 minutes before adding in the mini chocolate chips (optional) and stir until well combined.
    4 cups honey nut cheerios, ¼ cup mini chocolate chips
  • Pour and press the cereal into the parchment-lined pan. Place in the refrigerator for 45 minutes to let cool before serving.

Notes

  • Chocolate Chips: The mini chocolate chips can be added in 1 of 2 ways. If you would like the chips to be distinct and whole, wait until the mixture has cooled down significantly before adding them. If you want to mix them in when the mixture is still hot, it will melt and combine with the mixture and darken the whole recipe. It’s your preference.
  • If you haven’t cooked your almond butter mixture enough, the bars won’t set and will fall apart. You want the syrup to be thick enough that it sticks to the cereal instead of running straight through to the bottom of the pan. I have found that when this happens to me, it helps to add the cereal mixture to a pan over medium-high heat and cook it for an additional 4-5 minutes or until the syrup sticks to the cereal.
  • Make sure to gently stir the cereal so as to not break the individual cereal pieces.
  • While you can use unsalted butter instead of salted, I prefer the touch of saltiness in the middle of these sweet bars that salted butter provides.
  • Don't try cutting into them too early. They need at least 45 minutes in the fridge to really harden enough to get the proper shape when cut.
Storage: Store cereal bars in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1bar | Calories: 253kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 377mg | Potassium: 188mg | Fiber: 3g | Sugar: 17g | Vitamin A: 469IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 4mg