Breakfast Crunch Bars
Start your morning with a burst of energy and flavor with these no-bake Breakfast Crunch Bars! Packed with wholesome rolled oats, crispy rice cereal, and chewy dried cranberries or raisins, these bars strike the perfect balance between crunchy and chewy textures. A luscious blend of honey and creamy peanut butter acts as the glue, while optional chia seeds or flaxseeds and mini chocolate chips add extra nutrition and indulgence. With just ten minutes of prep and no oven required, these quick and easy breakfast bars make a perfect grab-and-go option for busy mornings or a delightful snack to fuel your day. Plus, they're customizable and can be stored in the fridge or freezer for meal prep convenience. Whether you're craving a healthy breakfast idea or a wholesome snack, these Breakfast Crunch Bars are sure to satisfy!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Rice cereal (plain or puffed)
- 0.5 cup Honey
- 0.5 cup Creamy peanut butter
- 1 teaspoon Vanilla extract
- 2 tablespoons Chia seeds or flaxseeds (optional)
- 0.5 cup Dried cranberries or raisins
- 0.25 cup Mini chocolate chips (optional)
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the edges for easy removal later.
In a large mixing bowl, combine the rolled oats, rice cereal, chia seeds or flaxseeds (if using), and dried cranberries or raisins. Stir until evenly mixed.
In a small saucepan, combine the honey and peanut butter. Heat over low-medium heat, stirring constantly, until the mixture is well blended and just begins to bubble. Remove from heat and stir in the vanilla extract.
Pour the warm honey and peanut butter mixture over the dry ingredients in the bowl. Stir thoroughly until all the ingredients are well-coated.
If using mini chocolate chips, let the mixture cool slightly before folding them in to prevent melting.
Transfer the mixture to the prepared baking dish. Use a spatula or your hands (lightly greased) to press the mixture firmly and evenly into the dish.
Refrigerate for at least 1 hour, or until the bars are firm and set.
Using the parchment paper overhang, lift the mixture out of the baking dish and place it on a cutting board. Slice into 8 equal bars or smaller pieces, if preferred.
Store the bars in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 93.9 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
