Description
Make these no-bake gluten-free cereal bars with just seven ingredients in under an hour for a better-for-you snack perfect for every occasion!
Ingredients
Units
Scale
- 2/3 to 3/4 cup (170 g) creamy almond butter, cashew butter, or sunflower seed butter
- 2/3 cup (230 g) honey or maple syrup
- 1/3 to 1/2 cup (100 g) raw sugar (cane sugar) or sugar substitute
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 2 cups (170 g) unsweetened shredded coconut
- 2 cups gluten-free cereal (cereal made with a similar shape to Cheerios, Chex, or puffed rice work best)
- Optional Mix-ins – cocoa powder, protein powder, freeze-dried fruit, dark chocolate chips
Instructions
- Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper or spray it with cooking spray.
- In a large saucepan over medium-low heat, whisk together the nut butter, honey, and sugar. Heat the mixture until it comes to a boil, stirring constantly.
- Remove the saucepan from the heat. Stir in the vanilla and salt.
- Working quickly, use a silicone spatula to gently stir in the coconut and cereal. Mix until evenly coated with the nut butter mixture.
- Transfer the batter to the prepared baking pan. Gently press it down using a spatula or your hands. Place the baking pan in the fridge to chill the mixture for 30 to 45 minutes.
- Remove from the fridge and cut into bars. Store sliced bars in an airtight container in the pantry for up to 1 week or in the fridge for 2 weeks.
Notes
Storage Tips – Freeze these bars for up to 2 months by wrapping them in wax paper and putting them in an airtight container or plastic bag.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 5 minutes
- Category: snack
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 227
- Sugar: 17.7 g
- Sodium: 41.9 mg
- Fat: 13.9 g
- Saturated Fat: 6.6 g
- Carbohydrates: 25.6 g
- Fiber: 3.1 g
- Protein: 3.9 g
- Cholesterol: 0 mg
