Wholegrain Cereal Bars

Adapted from Cooking Light.

Wholegrain Cereal Bars

About This Recipe

Yield:30 to 32
Active time:20 to 30 minutes
Total time:2 hours (including chilling)
Special equipment:cellophane bag and rolling pin or food processor to crush cereal, stovetop burner, pot, mixing spoon, 1 bowl, parchment paper and13x9 pan or cupcake liners, knife
This recipe appears in: No Oven Required: Wholesome Grandma Cereal Bars


  • 3 1/2 cups of pulverized wheat, bran, or wholegrain cereal
  • 3 /4 cups of white sugar
  • 1 3 /4 cups peanut, almond, or cashew butter
  • 3 /4 cup honey
  • 1 1/2 cups honey-roasted peanuts, almonds, or cashews
  • 2 ounces milk, dark, or white chocolate (I prefer white chocolate only with cashews)


  1. 1

    Make sure cereal is finely crushed with a rolling pin or food processor, particularly if using a very "natural" type of flake cereal. Mix the cereal in a bowl with the nuts.

  2. 2

    Bring the honey, nut butter, and sugar to a slow boil in a pot. Remove from heat, stir into cereal and nut mixture.

    Note: If using a particularly 'dry' natural cereal and a natural nut butter, you may need to add an additional tablespoon of 'regular' butter to make everything easier to mix.

  3. 3

    Spread mixture into parchment-lined pan or divide between cupcake liners. Melt chocolate and either drizzle or lightly spoon onto the cereal mixture. Chill for five minutes. If making bars, score with a knife and return to the refrigerator. Wait at least two hours until hardened, then serve at room temperature.


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