These no-bake cereal bars are a healthier, delicious snack—perfect for after school or an afternoon pick-me-up. They’re full of dried cherries, unsweetened coconut, sliced almonds, honey, and almond butter for a satisfying bite that feels wholesome without sacrificing flavor.
If a rice krispie treat met a granola bar, these bars would be the result. Instead of marshmallows and butter, the recipe relies on honey and coconut oil for sweetness and binding. Combined with whole grain puffed cereal, oats, nuts, and dried fruit, the bars are crunchy, chewy, and wholesome.
After indulging through the holidays, many of us look for lighter treats that still feel special. These cereal bars hit that balance: they curb cravings while supporting healthier habits. They’re simple to make, adaptable, and store well for quick snacks all week.
The recipe is very flexible: swap in any dried fruit or nuts you prefer and use almost any crisp or puffed cereal. The author used a mix of classic crispy rice and whole grain puffs, but you can go all crispy rice or all puffs. Chocolate chunks are optional—fun to add if you like chocolate, but the bars are delicious without them.
There’s something here for everyone, and these bars tend to be a family favorite.
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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 unsweetened coconut.
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In a small saucepan over medium heat, combine 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 while the mixture is still warm.
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Let the pan cool completely so the bars set before slicing into squares.
Notes
- I like a combination of cereals—2 cups crispy rice and 2 cups seven-grain puffs—but you can use all crispy rice or all puffed cereal if you prefer.
- Use no-stir almond or peanut butter rather than natural-style versions. Natural nut butters can prevent the bars from firming up.
Inspired by Bon Appetit magazine.