No Bake Cheerios Bars
Gluten Free Cheerios Bars are so simple and quick to throw together, with only 3 wholesome ingredients. Even better- there’s no baking required. Beware, though, these snack bars are super addicting… betcha can’t eat just one!
Cheerios were a favorite of mine when I was a kid and now my kiddos love them too. I’ll admit, I still eat them sometimes. There is something so comforting about a yummy bowl of Cheerios with banana slices. I also really enjoy them as a smoothie or yogurt bowl topping.
To keep things healthier, we’re using only 3 very simple ingredients (5 if you decide to add the optional chocolate drizzle).
- Cheerios- any variety works and the regular Cheerios are now made gluten-free, so everyone gets to enjoy!
- Honey- this is for the sticky factor. Try to use pure unfiltered honey that is local. Brown rice syrup would also work, but I don’t think maple syrup is quite sticky enough.
- Almond butter- Any favorite nut or seed butter can be substituted. Use crunchy or creamy and try to stick with an all-natural option. My Snickerdoodle Almond Butter is the one I typically use.
- Chocolate and coconut oil drizzle- definitely optional, but highly recommended to really give these bars some extra deliciousness and that sweet salty combo we all love.
Gluten-Free Cheerios Snack Bars
Ingredients
- 3 cups Cheerios cereal*
- 1/3 cup honey, local and raw is best
- 1/2 cup almond butter**
For the optional chocolate drizzle:
- 3 tablespoons mini chocolate chips
- 1/4 teaspoon coconut oil
Instructions
- Prepare a 8×8-inch baking dish with non-stick spray and set aside.
- In a large mixing bowl, add 3 cups of Cheerios and set aside.
- In a medium sized pot, heat honey over medium heat. Stir for about 5 minutes and until honey is thin and warm.
- Remove the honey from heat and add in almond butter, stirring until smooth.
- Pour the honey/almond butter mixture over the cereal and stir until cereal is well coated.
- Transfer cereal to prepared baking dish.
- Use damp hands to press the cereal mixture into dish.
- To make the chocolate drizzle, place chocolate chips and coconut oil in a small microwave safe bowl and heat on high 30 seconds. Stir. If chocolate hasn't melted completely place in microwave again in 10 second intervals and stir until melted. Place drizzle in a baggie with a very small slit cut out of one corner and drizzle chocolate over bars. Place pan in the freezer for 15 minutes to help cool bars and harden chocolate. Thaw out a bit if necessary. Cut into 16 squares. Store at room temperature or in the fridge. Enjoy!
Notes
**Any nut butter or seed butter will work.
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I substituted Cascadian Farm organic Purely O’s, organic cashew butter for the almond butter, and Lily’s Extremely Dark Chocolate (chopped) for the mini chips. This recipe was simple to make, healthy, and absolutely yummy!
Sounds delicious! So happy you enjoyed!