Low-Protein RecipesBreakfast Cereal Bars

UCD recipe breakfast cereal bars ingredients image

Breakfast Cereal Bars

Breakfast on the go! These low-protein breakfast bars are sweet and satisfying. They also make it easy to eat, even on a busy morning. Adapted from Apples to Zucchini by Virginia Schuett and Dorothy Corry.

  • Serving size: 1 bar
  • PROTEIN per serving: 0.5 g*
  • CALORIES per serving: 87
  • Total FAT per serving: 4 g
  • Total CARBS per serving: 12 g
  • # of servings: 20
  • Time to prepare: 30 min

*Protein amount may differ depending on the brands that are used.



  • 2 cups puffed rice cereal (unsweetened)
  • 2 cups rice cereal
  • 6 tbsp butter, melted
  • 1 tbsp canola oil
  • 16 large marshmallows
  • 1 tbsp molasses
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 3 tbsp dried cranberries


  • 1Preheat your oven to 350°F. Grease an 8-inch square baking pan, and set aside.
  • 2In a medium bowl, mix the rice cereals with 3 tbsp melted butter, and toss to coat. Spread onto a baking sheet, and bake for 10 minutes until toasted. Pour into a large bowl.
    Note: The bars themselves don't need to bake, so you won't need your oven again for this recipe.
  • 3In a medium saucepan over medium-low heat, melt the remaining 3 tbsp of butter with the oil. Add the marshmallows, molasses, honey, and vanilla extract, and stir continuously for several minutes until the marshmallows are completely melted.
  • 4Quickly pour the hot marshmallow mixture over the rice cereal, and stir to coat.
  • 5Scrape the mixture into the greased pan, and press down with the back of a wooden spoon to make the top even.
  • 6Sprinkle the dried cranberries on top, pressing lightly with your hand so they stick to the cereal.
  • 7Cut into 20 bars (3 cuts one way across the pan and 4 cuts the other way). Enjoy!
    Note: Store bars in an airtight container.

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