Honey Nut Cereal Bars

4.92 from 78 votes

These easy no-bake honey cereal bars with crunchy nuts store perfectly on the counter all week, ready for a quick grab-and-go breakfast or snack.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 8

Chilling Time 30

Total Time 48

Servings bars

Calories 170kcal

Author Yumna Jawad

Equipment

Ingredients

½ cup dark brown sugar
4 tablespoons butter
2 tablespoons honey
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon lemon juice
4 cups Cheerios cereal
½ cup roasted unsalted cashews roughly chopped
½ cup dry roasted unsalted almonds roughly chopped

Instructions

Line a 9x9 baking pan with parchment paper.
In a heavy bottomed small saucepan, combine sugar, butter, honey, cinnamon and salt.
Bring to a boil over medium-low heat. Keep at a low boil for 4 minutes without stirring. Then remove from heat, add the lemon juice and stir to blend.
Combine cereal and nuts in a large bowl.
Pour the sugar mixture on top of the cereal and nuts mixture. Stir well to thoroughly combine.
Scrape the mixture into the prepared pan. Press down firmly with the spatula to compress any air space out of the mixture. You can also place another piece of parchment on top and press down firmly to compress everything.
Chill the pan in the freezer for at least 30 minutes before cutting into 12 bars.

Video

Notes

Recipe Video: The recipe has slightly changed from the video but the instructions and method remain the same!

Storage: Store at room temperature for up to 7 days or in freezer for up to 2 months. You may want to wrap them in a bit of parchment paper before putting them in a container so that they don’t stick together.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of coconut oil, you can use butter.
Instead of honey, you can use maple syrup, but the honey adheres better.

Original Recipe

Ingredients
4 cups Cheerios cereal
½ cup roasted unsalted cashews roughly chopped
½ cup roasted unsalted almonds roughly chopped
½ cup honey
¼ cup coconut oil
1 tablespoon lemon juice
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Instructions
Grease and line an 8” x 8” baking pan with 2 sheets of parchment – crossed so they cover up all side of the pan.
In a heavy bottomed saucepan, combine honey, coconut oil, and spices.
Bring to a boil over med-low heat. Add lemon juice and stir to blend. Keep at a low boil for 4 minutes without stirring. Then remove from heat and allow bubbling to settle.
Combine Cheerios and nuts in a large bowl.
Pour over the honey mixture. Stir to combine everything so all of the Cheerios are well coated.
Scrape mixture into prepared pan. Press down gently with the spatula to compress any air space out of the mixture. You can also place another piece of parchment on top and press down firmly to compress everything.
Chill bars in the freezer for at least 30 minutes before cutting into 10-12 bars.

Nutrition