• Dora Cavallo


Updated: Mar 23, 2020

I have two daughters, one is 12 and the youngest is turning 7 next month. I have had the privilege of observing them a little closer this past week, and they can eat A LOT. More often than not, they come home with half eaten lunches, but now that they are home, the fridge and pantry door are always open. I get it, so I've had to step up my baking and cooking production.

One recipe that I've been working on is a no bake cereal bar. It started as a request from my husband Dave, but it quickly became a highly requested recipe in our home. My goal was to create a quick, on-the-go snack that is tasty, not too sweet, and that I can make with my kids. It also uses ingredients we have in our pantry. The one adjustment I'd like to make is the name. No bake cereal bars is OK, but maybe my family can come up with something flashier.




(16 servings)


  • 5 cups puffed cereal (I used a mixture of puffed rice and puffed corn)

  • 1 cup nut butter

  • 1/4 cup tahini

  • 1/2 cup honey (or maple syrup, agave nectar)

  • 1/2 cup coconut oil

  • 1/4 cup dark cocoa powder

  • 1/4 cup chocolate chips

  • 2 tablespoons protein powder

  • 1 teaspoon salt

  • 1 tablespoon vanilla extract


  • Spray and line an 8 x 8 square cake pan with parchment paper, or use 2 sprayed muffin tins.

  • In a blender, pulse 2/3 of the cereal mixture on low speed until coarsely ground. Pour into a large mixing bowl with the remaining cereal.

  • Using a microwave, melt the coconut oil, nut butter and tahini in a large measuring cup. Add the honey, cocoa powder, protein powder, salt and vanilla and stir until combined.

  • Pour the oil and nut butter mixture over the cereal and stir with a wooden spoon or rubber spatula until it's thoroughly mixed together.

  • Fold in the chocolate chips and press the mixture into the prepared cake pan. Using damp hands, press the batter down into an even layer and into the corners of the pan. Or press into 16 individual muffin portions.

  • Chill for 2 hours or overnight before cutting into 16 even pieces.




  • instead of protein powder, use 2 tablespoons chia seeds

  • replace the chocolate chips with your favorite seed or nut

  • if the mixture seems dry, add a little more honey

  • make sure the mixture comes together and you press it down tightly before chilling, this will make it less crumbly

  • store bars in the fridge in an airtight container for 1 week


For a printable version, click here

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