No-Bake Cereal Bites
Recipe type: Breakfast
Serves: 12
  • 4 cups brown rice cereal
  • 6 tablespoons unsalted butter
  • ¼ cup honey
  • ¾ cup nut or seed butter of your choice (peanut, almond, sunflower)
  • 2 teaspoons vanilla extract
  • ¼ cup strawberry jam
  • Dash of sea salt, for topping
  1. Line a muffin tin with cupcake liners.
  2. Place puffed rice in a large bowl; set aside.
  3. Brown the butter in a medium saucepan over medium heat until darkened in color and fragrant, about 4 minutes. Add the honey and whisk to combine. Bring to a vigorous simmer and cook until frothy, about 1 minute. Add the nut butter and vanilla and stir until fully melted and incorporated into the honey butter. Remove the mixture from the heat and let cool slightly.
  4. Pour the warm mixture over the rice cereal and stir to combine. Place two heaping tablespoons of the mixture into each well of the muffin tin. Using your fingers, firmly compress the mixture into each well of the muffin tin to form a solid base.
  5. Add one teaspoon of jam to each well of the muffin tin. Spread gently with a spoon to ensure the jam fully covers the crispy rice base. The jam should touch the cupcake liners so that when finished you’ll be able to see the jam layer.
  6. Top each cereal bite with another two heaping tablespoons of the crispy rice mixture. Using your fingers, gently press the rice mixture onto the base. Sprinkle with sea salt.
  7. Freeze for 25 minutes. Serve cold. Store in the refrigerator, tightly wrapped, for up to 3 days or in the freezer for up to one month.
Note: Serve cold. Because these cereal bites are made with less sugar they will begin to fall apart at room temperature.
Nutrition Information
Serving size: 1 cereal bite Calories: 234 Saturated fat: 5g Carbohydrates: 23g Sugar: 2¼ teaspoons or 9g Sodium: 18mg Fiber: 2g Protein: 5g
Recipe by Jennifer Tyler Lee at