Snacks for kids can sometimes be a challenge when they have picky tastes. What’s great about this recipe is you can add in whatever your kids happen to like! Initially, I made these with coconut, dried cranberries and chocolate chips for add ins. Second time around I left out the chocolate chips, cause if you can believe it, one of my girls isn’t a big fan of chocolate. Gasp!
These can be made vegan by subbing the honey for agave. Make it nut-free by subbing out the peanut butter for sunflower seed butter. I find they don’t stick together into a ball (which is how I wanted to make them initially). So I put them in muffin cups and placed them in the fridge. They do harden up a little when chilled and stick together a bit better.
What I found out later, is they loved having them in these little cups. They’d just grab one out of the fridge and pick at it piece by piece.
I got these silicone muffin cups ages ago, but they are great to have around. Paper muffin cups would also work if you have those on hand too.
- 2 cups plain Cheerios
- ½ cup natural peanut butter (or almond butter, sunflower seed butter etc)
- ¼ cup honey (or agave)
- ¼ cup shredded coconut
- ¼ cup dried cranberries
- ¼ cup chocolate chips
- In a larger bowl, add in the Cheerios and add ins you'll be using. We liked coconut, dried cranberries & chocolate chips.
- In a small microwave safe bowl, add together the peanut butter and honey. Stir until combined.
- Microwave for 30 seconds. Remove, give a stir and place back in and microwave for 30 seconds more. You want the peanut butter and honey to get a little thinner from the heat.
- Pour the peanut butter and honey mixture over the cereal and add ins, stir until evenly coated.
- Put about ¼ cup of the mixture into a muffin cup (silicone or paper cups work best).
- Place in a container and store in the fridge.