Craving a snack that takes less than 10 minutes and makes your kids think you’re a culinary genius? These No-Bake Cheerio and Peanut Butter Bars are about to become your new best friend.
Okay, real talk — I discovered these bars on a Tuesday afternoon when my kids were melting down, the snack cupboard was basically empty, and I had exactly zero energy to turn on the oven. Three ingredients, one microwave, and about 10 minutes later? Total hero moment. These have been a staple in our house ever since, and I’m honestly a little smug about how simple they are.
Table of Contents
What Makes These Bars So Great
These no-bake Cheerio and peanut butter bars are the definition of a low-effort, high-reward snack. They’re chewy, slightly sweet, and satisfying — the kind of thing that disappears from the fridge faster than you expect. Whether you’re looking for easy snacks for preschoolers, a quick easy toddler snack to pack for daycare, or just something you can throw together without losing your mind, this recipe checks every box.
No baking. No fancy equipment. No stress.
No-Bake Cheerio and Peanut Butter Bars
Equipment
- Microwave-safe bowl
- spatula
- 8×8 or 9×9 inch baking dish
- Parchment paper
Ingredients
Base
- 4 cups plain Cheerios original flavor
Binder
- ½ cup peanut butter unsalted preferred
Sweetener
- ½ cup honey not safe for babies under 1 year
Instructions
- Add peanut butter and honey to a microwave-safe bowl and heat for about 30 seconds. Stir until smooth and fully combined. If needed, heat an additional 10–15 seconds until pourable.
- Pour in the Cheerios and stir well until all cereal is evenly coated with the peanut butter and honey mixture.
- Line an 8×8 or 9×9 inch baking dish with parchment paper. Transfer the mixture to the pan and press down firmly and evenly using a spatula or the bottom of a glass.
- Refrigerate for 1 to 2 hours, or until fully set and firm. Lift out using the parchment paper and slice into bars.
- Store the bars in a covered container in the refrigerator and enjoy chilled or at room temperature.
Notes
Ingredients
Here’s everything you need — and yes, it’s really just three things.
| Group | Ingredient | Notes |
|---|---|---|
| Base | 4 cups plain Cheerios | Original flavor works best |
| Binder | ½ cup peanut butter | Unsalted, peanuts-only is ideal — but use what you have! |
| Sweetener | ½ cup honey | No honey for babies under 1 year |
That’s it. Seriously. You probably have all of this in your kitchen right now.
One quick note on peanut butter — I love using the kind with just peanuts listed as the only ingredient. It keeps things simple and cuts down on added sugar. But if all you’ve got is the regular stuff, it works just fine. Don’t let perfect be the enemy of delicious.
Step-by-Step Instructions
Step 1: Melt the Peanut Butter and Honey
Grab a microwave-safe bowl and add your peanut butter and honey. Pop it in the microwave for about 30 seconds and give it a stir. You’re looking for a smooth, pourable liquid — like a warm caramel-y situation that smells absolutely incredible.
If you prefer stovetop, just melt them together in a small saucepan over low heat, stirring until combined. Either way works great. Just don’t walk away — honey can go from perfect to scorched pretty quickly.
Tip: If your peanut butter is on the thicker side, give it an extra 10–15 seconds in the microwave. You want everything to blend together easily when you add the Cheerios.
Step 2: Add the Cheerios
Pour in all 4 cups of Cheerios and stir, stir, stir. Every little O should get coated in that honey-peanut butter goodness. This is honestly the most satisfying part of the whole process — it smells amazing and looks like it took way more effort than it did.
Don’t be shy about mixing. You want full coverage, not sad naked Cheerios hiding at the bottom of the bowl.
Step 3: Press Into Your Pan
Line an 8×8 or 9×9 square baking dish with parchment paper (this is non-negotiable — trust me on this one). Dump your Cheerio mixture in and press it down firmly and evenly. A flat-bottomed glass or the back of a spatula works perfectly here.
Alternatively, you can spread the mixture out on a parchment-lined cookie sheet if you want thinner, crispier bars. Both options are delicious — it just depends on your texture preference.
Note: The more firmly you press, the better your bars will hold together once they’re chilled. Really lean into it.
Step 4: Refrigerate Until Set
Pop the pan in the fridge and let it chill until hardened — usually about 1 to 2 hours. I know, the waiting is hard. Resist the urge to cut into them early or you’ll end up with crumbles instead of bars.
Once they’re firm, lift the whole slab out using the parchment paper edges and slice into bars whatever size you like. Big ones, small ones, snack-sized squares — totally up to you.
Step 5: Store and Enjoy
Keep your bars in a covered container in the fridge. That’s it — you’re done! They’re ready to grab whenever hunger strikes.
Expert Tips, Variations, and Troubleshooting
Tips for Perfect Bars Every Time
Press firmly and evenly when you transfer the mixture to your pan. This is the single biggest factor in getting bars that hold together cleanly. A loose press = crumbly bars. A firm press = gorgeous, sliceable perfection.
Make sure your honey-peanut butter mixture is fully liquid before adding the Cheerios. If there are still thick clumps, give it another 10 seconds in the microwave. You want everything fluid enough to coat the cereal completely.
Fun Variations to Try
Want to mix it up? These bars are super flexible. Try stirring in a small handful of mini chocolate chips after the mixture cools slightly — they’ll hold their shape and add a little treat factor that kids go absolutely wild for.
You can also swap the Cheerios for other whole grain cereals like Rice Krispies or Corn Chex if that’s what you have on hand. The texture will be slightly different but still totally delicious. Looking for more easy snacks for preschoolers? Check out this creamy grape salad — it’s another crowd-pleaser that takes almost zero effort.
For a nut-free version (great for school snacks!), sunflower seed butter works beautifully as a peanut butter substitute. The flavor is a little different but still really yummy, and it keeps things safe for classrooms with allergy policies.
Troubleshooting
Bars won’t hold together? They probably didn’t chill long enough, or the mixture wasn’t pressed firmly enough into the pan. Pop them back in the fridge for another hour and see if that helps. Next time, really lean on that press.
Mixture too thick to stir? Your peanut butter might be on the drier side. Add just a tiny splash of coconut oil to the melt and stir it in — it loosens everything up without changing the flavor.
Too sweet? Use a peanut butter with no added sugar and slightly reduce the honey to ⅓ cup. Still holds together, just a touch less sweet.
Storage Instructions
| Method | Duration | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 1 week | Best texture and freshness |
| Freezer (wrapped individually) | Up to 2 months | Thaw in fridge overnight |
| Room temperature | 1–2 hours max | Fine for serving, not for storage |
Reheating
These bars are meant to be eaten cold or at room temperature — no reheating needed. In fact, warming them up will just make them soft and gooey (not the worst thing, but definitely not bar-shaped anymore).
No-Waste Kitchen Ideas
Got bars that are getting a little crumbly? Don’t toss them! Crumble them up and sprinkle over yogurt for a quick parfait, or mix into oatmeal as a topping. It’s the easiest way to give them a second life — and honestly, it’s kind of amazing that way too.
Leftover peanut butter in the jar? Use it to make a quick dressing for a leftover celery salad — such a good combo.
Nutritional Information
Per bar, based on 12 bars per batch. Values are approximate.
| Nutrient | Amount Per Bar |
|---|---|
| Calories | ~130 kcal |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Carbohydrates | 19g |
| Sugar | 10g |
| Protein | 3g |
| Fiber | 1g |
| Sodium | 55mg |
These are estimates based on standard ingredients. Using natural peanut butter and raw honey may shift the numbers slightly.
No-Bake Cheerio and Peanut Butter Bars FAQs
Can I make these no-bake Cheerio and peanut butter bars for a baby under 1 year?
No — honey is not safe for babies under 12 months due to the risk of infant botulism. For younger babies, skip this recipe entirely or experiment with a maple syrup substitute once they’re old enough. Always check with your pediatrician when introducing new foods.
Are these a good easy toddler snack for daycare or preschool?
They can be, but check your daycare’s allergy policy first since they contain peanut butter. If your school is nut-free, sunflower seed butter is a great swap. These make an excellent easy snack for preschoolers who need something filling and not too messy — just keep them chilled until snack time.
Can I make these without parchment paper?
You can try greasing the pan well with a bit of cooking spray or butter, but parchment paper really is the easiest option. Without it, the bars tend to stick to the pan and you lose a lot of them trying to pry them out. Grab a roll — it’s worth it!
How long do these bars last?
Stored covered in the fridge, they’ll keep well for up to a week. They can also be frozen for up to 2 months if you want to make a big batch ahead of time. Wrap individual bars in plastic wrap before freezing so you can grab them one at a time.
Give These Bars a Try!
If you make these no-bake Cheerio and peanut butter bars, I would love to hear what you think! Drop a comment below and let me know how they turned out — or if your toddler demolished them in thirty seconds flat (relatable). And if you want to save this recipe for later, pin it on Pinterest so you can find it again the next time the snack emergency strikes. Trust me, there will be a next time.
