These 4-ingredient, No-Bake Peanut Butter Cereal Cups are made with just whole grain cereal, natural peanut butter, chia seeds and a dollop of honey. They take only a few minutes to prep and keep in the fridge for at least a week, making them a great after-school snack for kids or a fast grab-and-go breakfast when you’ve got a bus to catch!
For the cereal cups
- 2 cups whole grain cereal (see notes)
- 1 tablespoon chia seeds
- ¼ cup + 1 tablespoon smooth, natural peanut butter, room temperature
- 2 tablespoons honey
- Chopped freeze-dried fruit (strawberries, mango, blueberries etc.)
- 3 tablespoons white chocolate chips or yogurt chips + 1 teaspoon coconut oil, melted
- Additional peanut butter, honey and/or chia seeds
- Combine whole grain cereal(s) and chia seeds in a small mixing bowl.
- Combine peanut butter and honey in a microwave-safe bowl and heat in the microwave just until honey begins to bubble, about 15 seconds on high power. Stir to combine the honey and peanut butter and pour it over the cereal-chia mixture. Using a silicone spatula (or your hands), mix until fully incorporated.
- For mini cereal cups, firmly press two tablespoons of the mixture into a silicone mini-muffin pan (see notes). For larger cereal cups, use ¼ cup of the mixture.
- Top with desired toppings and chill the pan in the freezer for about 10 minutes, or at least 30 minutes in the refrigerator before enjoying.
- Cereal cups can be stored in an airtight container in the refrigerator for up to 1 week.
To prevent these treats from getting overly sweet, we recommend a whole grain cereal with 6 grams of sugar or less per 1 cup serving; we used a 50/50 mix of Kashi Go Lean + Whole Foods Multigrain O’s
A silicone muffin tray will make for the easiest removal but you can also use a standard, non-stick muffin pan. Just remove them gently with a plastic knife so it doesn’t scratch your bakeware.
- Category: Snacks
Keywords: no-bake peanut butter cereal cups