Breakfast 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

  • Number 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


  1. Preheat your oven to 350°F. Grease an 8-inch square baking pan, and set aside.

  2. In 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.

  3. In 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.

  4. Quickly pour the hot marshmallow mixture over the rice cereal, and stir to coat.

  5. Scrape the mixture into the greased pan, and press down with the back of a wooden spoon to make the top even.

  6. Sprinkle the dried cranberries on top, pressing lightly with your hand so they stick to the cereal.

  7. Cut 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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