Easy No-Bake Cheerio and Peanut Butter Bars: Perfect Toddler Snacks for School & On-the-Go
Easy No-Bake Cheerio and Peanut Butter Bars: Perfect Toddler Snacks for School & On-the-Go
Finding snacks that toddlers will actually eat—and that are easy to pack for school or grab on busy days—can feel like a constant challenge. These no-bake Cheerio and peanut butter bars solve both problems beautifully! They’re wholesome, protein-packed, and require zero cooking, making them ideal for toddlers to help prepare. Ready in under 10 minutes, these bars are our go-to solution for lunchboxes, after-school treats, and busy mornings.
Ingredients
- 3 cups Cheerios cereal
- 1 cup creamy peanut butter
- 1/2 cup honey or maple syrup
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup dry roasted peanuts, chopped (optional)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. This makes cleanup simple and ensures the bars come out perfectly.
Step 2: Melt the Binding Ingredients
In a medium saucepan over low heat, combine the peanut butter, honey (or maple syrup), and vanilla extract. Stir constantly until the mixture becomes smooth and easily pourable—this takes about 2-3 minutes. Remove from heat immediately to prevent burning.
Step 3: Mix Everything Together
Pour the warm peanut butter mixture over the Cheerios in a large bowl. Add the optional chocolate chips and peanuts if using. Gently stir until every Cheerio is coated. This is the perfect step for little hands to help with!
Step 4: Press and Chill
Transfer the mixture to your prepared pan and press down firmly with the back of a spoon or your hands. The tighter you pack it, the better the bars will hold together. Refrigerate for at least 1 hour until firm.
Step 5: Cut and Store
Remove from the refrigerator and use the parchment paper overhang to lift the slab out of the pan. Cut into bar-sized pieces. Store in an airtight container in the refrigerator for up to one week.
Expert Tips
- Make it nut-free: Substitute sunflower seed butter for peanut butter if allergies are a concern
- Perfect for tiny hands: Cut into smaller bite-sized pieces for younger toddlers
- Boost nutrition: Add 2 tablespoons of ground flaxseed or chia seeds to the mixture
- Freezer-friendly: These bars freeze beautifully for up to 3 months
- Easy variations: Try using different cereals or adding dried fruit instead of chocolate chips
FAQ
How long do these bars stay fresh?
They’ll keep in the refrigerator for up to one week. For longer storage, freeze them individually wrapped.
Can I make these without peanut butter?
Absolutely! Sunflower seed butter, almond butter, or soy nut butter all work well as substitutes.
Are these suitable for school lunchboxes?
Yes! They’re perfect for school snacks—easy to pack, mess-free, and packed with energy for busy school days.
At what age can toddlers help make these?
Children as young as 2 can help with mixing and pressing the mixture into the pan under supervision.
Can I use something other than honey?
Maple syrup works equally well and is a great option for children under one year old.
Easy No-Bake Cheerio and Peanut Butter Bars: Perfect Toddler Snacks for School & On-the-Go
Ingredients
Method
- Prepare your pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the binding ingredients: In a medium saucepan over low heat, combine the peanut butter, honey (or maple syrup), and vanilla extract. Stir constantly until the mixture becomes smooth and easily pourable (about 2-3 minutes). Remove from heat immediately.
- Mix everything together: Pour the warm peanut butter mixture over the Cheerios in a large bowl. Add optional chocolate chips and peanuts if using. Gently stir until every Cheerio is coated.
- Press and chill: Transfer the mixture to your prepared pan and press down firmly with the back of a spoon or your hands. Refrigerate for at least 1 hour until firm.
- Cut and store: Remove from refrigerator and use parchment paper overhang to lift the slab out of the pan. Cut into bar-sized pieces. Store in airtight container in refrigerator for up to one week.
