These no-bake cereal bars are a healthier, tasty snack loaded with dried cherries, unsweetened coconut, sliced almonds, honey, and almond butter — perfect for after-school or an afternoon pick-me-up.
Think of these bars as the love child of a rice krispie treat and a granola bar. Instead of marshmallows and butter, they use honey and coconut oil, combined with whole-grain puffed cereal, oats, nuts, and dried fruit to create a snack you can feel good about.
After the indulgence of the holidays, I’ve been cutting back on sweets, and these bars are a great compromise: they satisfy a daily craving without undoing healthier habits. They’re simple to make, store well, and travel easily for busy afternoons.
These bars are very adaptable. Substitute any dried fruit or mix of nuts you prefer, and use virtually any crispy or puffed cereal. I used a blend of classic crispy rice and whole-grain puffs, but you can choose all one type if you like. Chocolate chunks are an optional addition — many people enjoy them, but the bars are delicious without chocolate too.
There’s a little something for everyone here, and I hope your family enjoys them as much as mine does.
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Cereal Bars with Dried Cherries, Almonds, and Coconut
Ingredients
- 4 cups crispy rice or puffed cereal (100 grams), see Notes
- 1 cup old fashioned rolled oats (50 grams)
- ½ cup sliced almonds (43 grams)
- ½ cup dried cherries (71 grams)
- ½ cup unsweetened shaved or flaked coconut (56 grams)
- ⅓ cup honey (112 grams)
- ⅓ cup coconut oil (70 grams) or butter (75 grams)
- ¼ cup brown or demerara sugar (105 grams)
- ⅓ cup almond butter (120 grams) or peanut butter (135 grams) , not natural-style
- 1 teaspoon vanilla extract
- ¼ – ½ cup chocolate chunks (42-85 grams), optional
Instructions
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In a large bowl, combine the cereal, oats, sliced almonds, dried cherries, and coconut.
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In a small saucepan over medium heat, combine the honey, coconut oil (or butter), and brown or demerara sugar. Bring to a boil and let it boil for 1 minute, stirring constantly. Remove from heat and stir in the almond (or peanut) butter and vanilla extract until smooth.
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Pour the warm mixture over the cereal mixture and stir until everything is evenly coated.
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Press the mixture firmly into a lightly greased 9×13-inch pan. If using, press chocolate chunks into the top of the bars.
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Allow the bars to cool completely before slicing into squares.
Notes
- I like to use a combination of cereals — in this batch I used 2 cups crispy rice and 2 cups seven-grain puffs. You can use all crispy rice or all puffed cereal if you prefer.
- Avoid natural-style nut butters for this recipe; they can prevent the bars from firming up. Use a no-stir or stabilized almond/peanut butter for best results.
Inspired by Bon Appétit magazine.