Need more high-protein snacks that ACTUALLY taste good? Try my cookie dough protein bars, protein balls, and cinnamon protein bars next. If you enjoyed my cereal bars but need to meet your protein goals, my protein cereal bars are the answer. With the same sweet flavor and crunchy texture, all that’s different is that I snuck in a little extra protein. Not that anyone would notice!
Why I love this recipe
4 key ingredients. Like protein granola bars, each one can be customized, so you never have to have them the same way twice. Diet-friendly. Easily make these bars gluten-free, vegan, nut-free, or sugar-free if needed. 15 grams of protein per bar. Making them a no-brainer for a pre or post-workout snack. Cheaper than store-bought. Packaged cereal bars can be pretty pricey nowadays, and don’t even get me started on store-bought protein bars! These bad boys come in at pennies on the dollar in comparison.
Ingredients needed
Dry cereal. I used Whole O’s Cheerios, but any type of cereal will work. Use gluten-free cereal if needed. Vanilla protein powder. Since protein is a major component in these bars, pick a protein powder you enjoy the taste of. Nut butter. Any smooth, drippy nut butter works, like almond butter or peanut butter. I went with peanut butter because that’s what I had on hand. Brown rice syrup. I tested a few different liquid sweeteners and preferred the texture of brown rice syrup. You could use honey or agave if you prefer, but add 1 extra tablespoon since they’re not as sticky. Chocolate chips. Optional, but it works great in these bars!
How to make protein cereal bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Line a baking sheet with parchment paper. Step 2- Mix dry ingredients. In a large bowl, combine the cereal and protein powder. Step 3- Mix wet ingredients. In the microwave or stovetop, melt the nut butter with brown rice syrup, then pour it into the cereal mixture. Stir to combine. Step 4- Refrigerate. Pour the bar mixture into the baking pan and press firmly into place. Top with chocolate chips if desired, and refrigerate for at least 30 minutes to firm up. Alternatively, freeze for 10-15 minutes. Then, slice into bars.
Arman’s recipe tips
Use a sharp knife. Otherwise, you’ll make a sticky mess trying to cut these bars. Ask me how I know! Make them nut-free. Use seed butter like sunflower seed butter or tahini instead. Cut the carbs. Use keto maple syrup, keto cereal, and sugar-free chocolate chips. Avoid overmixing. The more you mix, the more the cereal can get crushed, so only mix until it’s fully combined. Experiment with other mix-ins, like mini marshmallows, chopped-up candy, nuts, or dried fruit.
Storage instructions
To store: Leftover bars can be stored in an airtight container at room temperature for up to two weeks or in the fridge for up to two months. To freeze: Wrap leftover bars in foil (so they don’t stick together) and store them in an airtight container in the freezer for up to six months.
More no bake protein treats to try
Snickers protein bar Protein cookie dough Protein crunch bars Protein ice cream Protein pudding Or my homemade protein bars
