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No-Bake Peanut Butter Cereal Cups

Makes 4 servings (3 mini cups each)
Ingredients
2 cups whole grain cereal (see note below in nutrition section)
1 tablespoon chia seeds
1/4 cup + 1 tablespoon smooth peanut butter, room temperature
2 tablespoons honey
OPTIONAL INGREDIENTS
Chopped freeze-dried fruit
3 tablespoons white chocolate chips or yogurt chips + 1 tablespoon coconut oil, melted
Additional Peanut Butter, honey, and/or chia seeds
Directions
- Combine whole grain cereal and chia seeds in a small mixing bowl.
- Combine peanut butter and honey in a microwave-safe bowl and heat in the microwave just until honey begins to bubble, about 15 seconds on high power.
- Stir to combine the honey and peanut butter and pour it over the cereal-chia mixture. Using a silicone spatula (or your hands), mix until fully incorporated.
- For mini cereal cups, firmly press two tablespoons of the mixture into a silicone mini-muffin pan (see notes). For larger cereal cups, use 1/4 cup of the mixture.
- Top with desired toppings and chill the pan in the freezer for about 10 minutes, or at least 30 minutes in the refrigerator.
- Pair with an 8-ounce glass of milk and enjoy!
Nutrition
390 calories; 14 g fat; 4 g saturated fat; 10 mg cholesterol; 18 g protein; 55 g carbohydrates; 6 g fiber; 200 mg sodium; 322 mg calcium. Nutrition figures include an 8-ounce glass of lowfat milk and do not include optional ingredients.
Notes
- To prevent these treats from getting overly sweet, we recommend a whole grain cereal with 6 grams of sugar or less per 1 cup serving.
- A silicone muffin tray will make for the easiest removal but you can also use a standard, non-stick muffin pan. Just remove them gently with a plastic knife so it doesn’t scratch your bakeware.
- Cereal cups can be stored in an airtight container in the refrigerator for up to 1 week.
Recipe & photo by Elle Penner, MPH RD