There’s something so satisfying about making your own cereal bars at home. Not only do you know exactly what’s going into them, but you also get that fresh, toasted flavor that store-bought bars can’t match. These cereal bars are crunchy, lightly sweetened with honey, and packed with nutrient-rich seeds. They make the perfect grab-and-go snack when you need a quick boost of energy.
Why You’ll Love This Recipe
- Simple ingredients: Just oats, seeds, and honey—nothing artificial.
- Crunchy and wholesome: Toasting the oats and seeds brings out their natural nutty flavor.
- Customizable: You can easily swap in nuts, dried fruit, or even a sprinkle of chocolate chips.
- Perfect for busy days: Make a batch, store them in the fridge, and you’ll have snacks ready for the week.
I personally like to keep a small batch in my fridge for those mid-afternoon slumps. It feels a little like having a treat, but without the guilt.
Ingredients
- 40 g rolled oats
- 40 g sunflower seeds
- 40 g pumpkin seeds
- A handful of white and black sesame seeds
- 3–4 tablespoons liquid honey
Step-by-Step Instructions
- Toast the sesame seeds
Heat a skillet over medium-low heat. Add the sesame seeds and toast them until fragrant, stirring often so they don’t burn. Set aside once golden.
Tip: Don’t walk away here—sesame seeds can go from perfect to burnt very quickly. - Toast the oats
In the same skillet, add the oats and toast them for about 3 minutes, stirring occasionally. This step gives your bars that warm, nutty base flavor. - Add sunflower and pumpkin seeds
Stir in the sunflower and pumpkin seeds, letting them toast for about 2 minutes. Keep an eye on the pumpkin seeds, as they sometimes pop while cooking. - Combine everything
Return the sesame seeds to the skillet and toast all the seeds together for another 30 seconds. Remove from the heat and stir in the honey. The mixture will sizzle a little at first, but keep mixing until everything is coated evenly. - Shape the bars
Line a 20 x 10 cm rectangular mold with parchment paper. Pour in the mixture, cover with another sheet of parchment, and press it down firmly with a board or spatula to compact it. - Chill
Refrigerate for at least 1 hour, or until the mixture is firm. - Cut and store
Remove from the mold, peel off the parchment, and cut into bars. If the paper sticks, let it sit at room temperature for a minute before trying again. Store in an airtight container in the fridge for up to a week.
Tips & Variations
- Extra crunch: Add chopped almonds or hazelnuts when you mix in the sunflower and pumpkin seeds.
- A little indulgence: Drizzle melted dark chocolate over the cooled bars before cutting.
- For kids: Mix in a handful of mini chocolate chips (just let the mixture cool a little first so they don’t melt).
- On-the-go: Wrap individual bars in parchment paper so you can grab them quickly for lunch boxes or work snacks.
Storage
Keep your homemade cereal bars in an airtight container in the fridge. They’ll stay fresh and crunchy for about a week. If you want them a little softer, take one out of the fridge a few minutes before eating.
Final Thoughts
These cereal bars are the kind of snack that makes you feel good about reaching into the fridge. They’re wholesome, satisfying, and just sweet enough to curb cravings without being heavy. Once you’ve tried them, you might never go back to packaged bars again.