No Bake Yogurt Cereal Bars

Yogurt Cereal Bars combine creamy yogurt with crunchy cereal and your favorite mix-ins for a portable, nutritious breakfast or snack. Made in just 10 minutes of active time with no oven required, these customizable bars are perfect for meal prep, lunchboxes, and busy mornings. Naturally gluten-free and easily made dairy-free or vegan.

Why You’ll Love This Recipe

Crunchy, creamy, and lightly sweet with the perfect mix of textures. A crisp cereal base is topped with smooth yogurt and finished with colorful fruit or sprinkles. Easy to make and fun to customize, they’re a great no-bake snack for breakfasts, lunchboxes, or anytime treats.

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Ingredient List

Base & Binder

• 4 cups cereal (crunchy, unsweetened or lightly sweetened — like puffed rice, cornflakes, or a mix)
• 2 cups plain or vanilla yogurt (Greek or regular)
• 2–4 tablespoons honey or maple syrup (to taste)
• 1 teaspoon vanilla extract (optional)

Add-Ins (Optional)

• ½–1 cup fresh fruit (berries, sliced banana, diced apples)
• ½ cup chopped nuts (almonds, pecans, walnuts)
• ½ cup dried fruit (raisins, cranberries, chopped apricots)
• ¼ cup seeds (chia, flax, pumpkin)
• Zest of ½ lemon or orange (for flavor)

Topping (Optional)

• Drizzle of melted chocolate or peanut butter
• Extra cereal clusters
• Shredded coconut

Substitution Notes:

• Yogurt: Greek yogurt works best for thicker, sturdier bars, but regular yogurt works too — just expect a slightly softer texture.
• Sweetener: Use honey for a floral sweetness or maple syrup for a deeper, warming flavor. Adjust based on how sweet your cereal is.
• Cereal: Choose something with texture! Rice Krispies, cornflakes, or even granola clusters work beautifully. Avoid super sugary cereals — they can make the bars too sweet.

Why These Ingredients Work

The beauty of this recipe is in its simplicity. The yogurt acts as both binder and moisture source — it’s what holds everything together and keeps the bars from being dry. Greek yogurt is thicker and higher in protein, which makes the bars more substantial and helps them hold their shape better.

The cereal provides structure and that all-important crunch factor. You want something sturdy enough to stand up to the yogurt without getting too soggy, which is why puffed rice or cornflakes work so well.

Honey or maple syrup adds just enough sweetness to balance the tanginess of the yogurt while also helping to bind everything together. Think of it as edible glue with flavor!

The vanilla extract is optional but oh-so-worth-it. It rounds out all the flavors and gives the bars that bakery-fresh aroma that makes you want to dive right in.

And those add-ins? They’re where you get to make this recipe your own. Nuts add healthy fats and protein, seeds boost the nutrition, dried fruit brings concentrated sweetness, and fresh fruit adds bright, juicy pops of flavor.

Essential Tools and Equipment

• 8×8-inch baking pan (or similar square/rectangular pan)
• Parchment paper (this is KEY for easy removal!)
• Large mixing bowl
• Spatula or wooden spoon
• Sharp knife for cutting
• Plastic wrap or lid for covering while chilling

How To Make Yogurt Cereal Bars

Step 1: Prep Your Pan

Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with cooking spray or a tiny bit of oil.

Step 2: Mix the Yogurt Base

In a large bowl, stir together the yogurt, honey (or maple syrup), and vanilla extract until the mixture is smooth and slightly glossy. Taste it at this point — if you want it sweeter, add another tablespoon of honey.

Step 3: Add Cereal & Mix-Ins

Add the cereal to the bowl with your yogurt mixture. If you’re using any add-ins like nuts, seeds, dried fruit, or fresh fruit, toss them in now too.

Step 4: Pack Into Pan

Transfer the mixture into your prepared pan. Use a spatula or your hands to press everything down FIRMLY and evenly into the pan. The tighter you pack it, the better your bars will hold together when you cut them. Don’t be shy here.

Step 5: Chill to Set

Cover the pan with plastic wrap or a lid and pop it in the refrigerator for at least 2–4 hours. But honestly? If you can wait overnight, do it. The bars will be much firmer and easier to cut into clean slices.

Step 6: Cut Into Bars

Once the mixture is firm and set, lift it out of the pan using those parchment paper handles you created earlier. Place it on a cutting board and use a sharp knife to cut into 12–16 bars, depending on how big you want them.

Step 7: Optional Finish

Drizzle melted chocolate or peanut butter over the tops in a zigzag pattern, sprinkle on some extra cereal clusters for texture, or add a light dusting of shredded coconut.

You Must Know

The yogurt MUST be thick. If you use a watery yogurt, your bars won’t hold together properly. Greek yogurt is your best friend here — it’s thick, creamy, and has enough body to act as a proper binder. If you only have regular yogurt, strain it through cheesecloth for 30 minutes first to remove excess liquid.

Press, press, PRESS. I can’t stress this enough. The firmness of your bars depends entirely on how tightly you pack that mixture into the pan. Use real pressure — get in there with your hands if you need to. This is not the time to be gentle.

Personal Secret: Before I add my cereal to the yogurt, I give it a light toast in a dry pan for about 2 minutes. It deepens the flavor and helps the cereal stay crunchier longer.

Pro Tips & Cooking Hacks

• Layer your flavors: Add a thin layer of nut butter at the bottom of the pan before pressing in the mixture for a hidden surprise.
• Freeze for firmer bars: If you’re making these in summer or want them ultra-firm, pop them in the freezer for an hour after the initial chill.
• Avoid cereal sogginess: Don’t let the cereal sit in the yogurt mixture for more than a few minutes before pressing into the pan. Work quickly!
• Double batch wisdom: This recipe doubles beautifully. Use a 9×13-inch pan and make enough for two weeks of breakfasts.
• Test the sweetness: Always taste your yogurt base before adding the cereal. It’s way easier to adjust sweetness at that stage.

Flavor Variations / Suggestions

Berry Bliss: Use vanilla yogurt, add 1 cup mixed berries, a tablespoon of lemon zest, and swap half the cereal for granola clusters.

Chocolate Peanut Butter Dream: Mix 2 tablespoons cocoa powder into the yogurt, add chocolate chips and chopped peanuts, then drizzle with melted peanut butter.

Tropical Paradise: Use coconut-flavored yogurt, add dried mango and pineapple, macadamia nuts, and top with toasted coconut flakes.

Apple Cinnamon Comfort: Add diced dried apples, a teaspoon of cinnamon to the yogurt base, chopped walnuts, and a drizzle of caramel on top.

Protein Power: Stir 2 scoops of vanilla protein powder into the yogurt, add hemp seeds, almonds, and a handful of dark chocolate chips.

Make-Ahead Options

These bars are practically MADE for meal prep! You can prepare the entire recipe up to 5 days in advance and store them in the fridge. In fact, they actually get better after a day or two as the flavors meld together.

Freezer-Friendly: Yes! Once cut, wrap individual bars in parchment paper, then place them all in a freezer-safe container or bag. They’ll keep for up to 2 months. Let them thaw in the fridge overnight or at room temperature for about 30 minutes before eating.

Prep Strategy: I like to make a double batch on Sunday — one flavor for me and my husband, and a kid-friendly version with their favorite mix-ins. Everyone’s happy, and breakfast is handled for the week.

Recipe Notes & Baker’s Tips

The texture of these bars sits somewhere between a granola bar and a soft cookie. They’re not rock-hard, but they’re sturdy enough to hold their shape and travel well in a lunchbox.

If you find your bars are too soft even after chilling overnight, you likely used yogurt that was too thin or didn’t press the mixture firmly enough. Next time, strain your yogurt first or switch to full-fat Greek yogurt.

Fresh fruit is beautiful in these, but it does shorten the shelf life slightly — aim to eat those bars within 3 days. Bars made with only dried fruit, nuts, and seeds will last the full 5 days easily.

Serving Suggestions

These bars are perfect for:

• Grab-and-go breakfast with a piece of fruit and coffee
• After-school snacks with a glass of milk
• Pre-workout fuel about 30 minutes before hitting the gym
• Road trip snacks that won’t melt or make a mess
• Lunchbox additions that actually excite kids

Serve them cold straight from the fridge, or let them sit at room temperature for 10 minutes if you prefer a softer texture. Pair with fresh fruit, a smoothie, or your favorite hot beverage for a complete breakfast.

How to Store Your Yogurt Cereal Bars

Refrigerator: Store bars in an airtight container with parchment paper between layers. They’ll keep for up to 5 days in the fridge. I like to cut them all at once and stack them with small pieces of parchment in between so they don’t stick.

Freezer: Wrap individual bars in parchment paper, then place them all in a freezer-safe bag or container. Label with the date. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge or for 20–30 minutes at room temperature.

Room Temperature: Not recommended! Because these bars contain yogurt, they need to stay chilled. They can sit out for up to 2 hours (like in a lunchbox), but after that, they should be refrigerated.

Reheating: No need! These are meant to be enjoyed cold or at room temperature.

Allergy Information

Common Allergens Present:

• Dairy (yogurt)
• Tree nuts (if using almonds, pecans, walnuts)
• Seeds (if using chia, flax, pumpkin seeds)

Substitution Suggestions:

• Dairy-Free: Use coconut yogurt or almond milk yogurt. Make sure it’s thick! Most dairy-free yogurts are thinner, so you might need to add a tablespoon of almond butter to help bind everything.
• Nut-Free: Skip the nuts entirely or replace with sunflower seeds, pumpkin seeds, or extra dried fruit.
• Gluten-Free: Use certified gluten-free cereal (many puffed rice cereals are naturally gluten-free, but always check labels).
• Vegan: Use plant-based yogurt and swap honey for maple syrup.

Questions I Get Asked A Lot

Why are my bars falling apart when I cut them?

This usually means the mixture wasn’t pressed firmly enough or the yogurt was too thin. Greek yogurt is really your best bet here — it’s thick and acts like glue. Also, make sure you’re chilling them for the full time. If they’re still crumbly, try adding an extra tablespoon of honey or a tablespoon of nut butter to help bind everything.

Can I use flavored yogurt instead of plain?

Absolutely! Vanilla, strawberry, or even lemon yogurt would be delicious. Just be mindful that flavored yogurts tend to be sweeter, so you might want to reduce or skip the added honey. Taste your yogurt base before adding the cereal and adjust accordingly.

How do I keep the cereal from getting soggy?

Work quickly once you mix the cereal with the yogurt, and get everything pressed into the pan within a few minutes. Also, choosing a sturdy cereal helps — cornflakes and puffed rice hold up better than delicate flakes. Lightly toasting your cereal beforehand (my secret tip!) also creates a barrier that helps it stay crunchier longer.

Can I make these without honey or maple syrup?

You can, but they’ll be much less sweet and might not hold together as well since the honey/syrup acts as a binding agent. If you want to skip it for dietary reasons, try adding 2 mashed bananas or ¼ cup of date paste instead — both add sweetness and help with binding.

My bars are too soft even after chilling overnight — what went wrong?

This usually comes down to yogurt consistency. If you used regular (not Greek) yogurt, it might have been too watery. Next time, strain your yogurt through cheesecloth for 30 minutes before using it, or switch to full-fat Greek yogurt. Also double-check that you pressed the mixture down REALLY firmly — this makes a huge difference!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what mix-ins you used and how they turned out!