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Pin on Num Nums
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If you landed here from Pinterest searching for “Pin on Num Nums,” your snack game is about to LEVEL UP. These little Pin on Num Nums are sweet, salty, crunchy, and ridiculously poppable—like a cross between a no-bake cookie, an energy bite, and those nostalgic party treats we all pretended were “just one more.” I make a tray “for the kids” and somehow half disappear with my coffee. Oops.
Pin on Num Nums are perfect for quick snacks, school lunches, movie nights, or that 3 p.m. crash when you want something fun but not a sugar bomb. They’re no-bake, super flexible, and so customizable it almost feels like a choose‑your‑own‑adventure recipe. I first made a version of these when I was still teaching, for a classroom party—no oven, no drama, just a big tray of crunchy num nummy bites that vanished in minutes.
I’ve been tweaking this Pin on Num Nums recipe here in Austin ever since: more crunch, a little healthy spin, faster chill time, easier to prep ahead. And now? Now they’re one of my most pinned treats and my go-to “bring something, but I’m tired” recipe!!!!
Why These Pin on Num Nums Totally Steal the Show
You’re going to fall SO hard for these. First, Pin on Num Nums are no-bake, which means no heating up your kitchen, no timing drama, and basically instant gratification. Second, they use pantry ingredients you probably already have—think oats, nut butter, chocolate chips, and something crunchy—so you don’t have to run to three different stores. Third, they’re SUPER customizable: gluten-free, dairy-free, nut-free, higher protein, kid-friendly, whatever you need, these little Num Nums can bend to it.
They’re also that perfect sweet‑but‑not‑too‑sweet snack, so you can tuck them in lunchboxes, stash a few in the freezer for meal prep, or plate them up on a cute board and, boom, party dessert. My Pinterest and email people keep telling me the same thing over and over: “They’re easy, they’re easy, they’re SO EASY.” And they really are. If you’re new to cooking, this is a total confidence-builder. If you’re a meal prep pro, you’ll love how fast a double batch comes together. And if you’re just tired and hungry and want num nummy bites on your couch? This is your recipe.
What You’ll Need for Your Num Nums
Here’s the beautiful thing: you can totally play here. I’ll give you my base Pin on Num Nums ingredients, then you make them yours.
- Rolled oats (old-fashioned, not instant)
- Crunchy cereal (like rice or corn squares, crisped rice, or a simple flake cereal)
- Natural peanut butter or almond butter (or sunflower seed butter for nut‑free)
- Honey or maple syrup
- Vanilla extract
- A pinch of salt
- Mini chocolate chips (I like dark or semisweet)
- Chopped nuts or seeds (almonds, peanuts, pumpkin seeds, or a mix)
- Shredded coconut, unsweetened (optional but so good)
- A little coconut oil or butter (for smoother melting and binding)
You can swap the nut butter for any creamy spread you like—as long as it’s not super dry. If you’re watching sugar, go heavier on nuts and seeds and lighter on the sweetener, or use mini dark chocolate chips. Want more protein? Toss in a scoop of your favorite protein powder (vanilla works great; just add an extra spoon or two of honey if the mix feels too dry).
Most of these live in my pantry year‑round. I grab oats and cereal in bulk at Costco, chocolate chips and nut butter from Trader Joe’s or my local H‑E‑B here in Austin. Pro tip: store-brand oats and cereal are totally fine, seriously no one can tell. Save the fancy stuff for your coffee and use budget staples for Pin on Num Nums so you can make them again and again without stressing the grocery bill.
How to Bring These Pin on Num Nums to Life
Let’s walk it through step by step. You can absolutely do this.
First, line a baking sheet with parchment or a silicone mat. This is your “Pin on” zone. No sticking, no scraping, easy cleanup. Set it aside while we mix.
In a medium saucepan, add your nut butter, honey or maple syrup, coconut oil or butter, vanilla, and salt. Warm over low to medium‑low heat for about 3–4 minutes, stirring constantly, until everything is smooth, glossy, and just starting to bubble at the edges. Don’t crank the heat—if it starts to simmer hard, just pull it off for a second. If it looks separated, whisk, whisk, whisk; it’ll come right back together, promise.
Turn off the heat and immediately stir in your oats. Fold them in until every little oat is coated. Then add your crunchy cereal, half your nuts or seeds, and coconut if using. Gently fold again. It will feel thick—that’s right. If your mixture looks dry or crumbly, stir in another tablespoon of warm nut butter or a drizzle of honey. If it’s too loose, sprinkle in an extra handful of oats and give it a minute to sit; it thickens as it cools.
Let this mixture cool for about 5–7 minutes. This is important so your chocolate chips don’t melt into the whole thing. We want little chips, not chocolate soup. When it’s warm but not hot, fold in the mini chocolate chips and the rest of the nuts or seeds. If a few chips melt a bit, that’s honestly delicious, so don’t stress.
Now, the “Pin on” moment. Using a small cookie scoop or a spoon, scoop mounds of the mixture onto your prepared baking sheet. Press and nudge each mound together with your fingers to form little clusters or rounds—think fun, rustic bites, not perfect circles. If it’s sticking to your hands, lightly dampen your fingers or spritz them with a bit of neutral oil.
Slide the tray into the fridge for 20–30 minutes until firm. If you’re impatient (same), you can pop them in the freezer for 10–15 minutes. If a cluster falls apart, just squish it back together; once it chills, it will hold. That’s it. You just made Pin on Num Nums!!!
Smart Little Tips for Perfect Num Nums Every Time
Make‑ahead? Absolutely. These are basically MADE for meal prep. I like to do a double batch on Sunday, chill them, then store in an airtight container in the fridge for up to a week. For longer storage, freeze them in a single layer, then transfer to a bag; they’ll keep 1–2 months and you can grab a couple straight from the freezer for lunchboxes.
For reheating, you don’t really need it, but if you love them a little softer, let them sit at room temp for 10 minutes or give them a 5‑second microwave “kiss” (yes, literally five seconds). For kids, you can make them mini, using just a teaspoon of mixture so little hands can grab easily. To reduce mess, skip the chocolate drizzle and stick to chips inside the bites.
If the mixture ever feels too sticky to shape, chill the bowl for 5–10 minutes before scooping. And teacher voice here: measure your oats loosely, not packed, or the mix can get dry. But honestly, this recipe forgives you. Fixable either way. You can do this!!!
Fun Ways to Serve Your Pin on Num Nums
These are the kind of treats that fit EVERYWHERE. Serve Pin on Num Nums piled high on a big plate for movie night, pop them into mini cupcake liners for a cute party tray, or tuck two or three into small containers for snack prep. I love putting them on a snack board with sliced apples, grapes, carrot sticks, and a little cheese—sweet and savory heaven.
For breakfast-on-the-go, pair a couple Num Nums with Greek yogurt or a smoothie. For kids’ lunches, I pack them in a bento box with pretzels and fruit. For adults, they’re amazing alongside coffee—like a little “I deserve this” moment in the afternoon. Leftovers (if you ever have them) can be crumbled over yogurt or ice cream as a crunchy topping. Honestly that might be my favorite “accidental” use.
And if you’re hosting, pin them onto a dessert board with brownies, fresh berries, and some nuts. People ALWAYS ask what they are. Then they ask for the recipe. Then they say, “They’re easy, right?” And you can just smile.
Questions You Might Be Wondering About
Yes! Use sunflower seed butter or tahini instead of peanut or almond butter, and swap chopped nuts for seeds like pumpkin or sunflower. Just make sure your chocolate chips and cereal are certified nut‑free if you need them to be.
You really do need the oats for structure. If you must change it, try using quick oats or a mix of crushed cereal and finely shredded coconut, but the texture will be a little different.
Probably nothing! Sometimes nut butters have different oil levels. Just chill the bowl for 5–10 minutes, then try again. If it’s still super gooey, stir in a small handful of oats or cereal until it firms up.
Definitely. You can reduce the honey or maple syrup by a tablespoon or two and replace some chocolate chips with extra nuts or seeds. Just keep an eye on texture—if it’s too dry, add a teaspoon more nut butter.
In the fridge, they’re good for about a week in an airtight container. In the freezer, they easily last 1–2 months. I like to freeze them on a tray first so they don’t stick together, then move them to a freezer bag.
These little Pin on Num Nums are such an easy win—no oven, no fuss, BIG flavor, and they’re endlessly customizable to whatever you and your family love. You can prep them ahead, snack on them all week, and still feel like you made something special.
If you try them, tell me what mix-ins you used and how you served them—drop a comment, send a quick note, or tag me on Pinterest or Instagram so I can cheer you on. Now go make your first tray of Pin on Num Nums… and then maybe your second?
Pin on Num Nums
These no-bake snacks are sweet, salty, crunchy, and customizable, perfect for any occasion.
Ingredients
Base Ingredients
- 2 cups rolled oats Use old-fashioned oats, not instant.
- 2 cups crunchy cereal Can use rice/corn squares, crisped rice, or flake cereal.
- 1 cup natural peanut butter or almond butter Sunflower seed butter can be used for a nut-free version.
- 1/2 cup honey or maple syrup Adjust based on sweetness preference.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt A pinch to enhance flavor.
- 1 cup mini chocolate chips Dark or semisweet preferred.
- 1/2 cup chopped nuts or seeds Can use almonds, peanuts, pumpkin seeds, or a mix.
- 1/2 cup shredded coconut, unsweetened Optional.
- 1 tablespoon coconut oil or butter For smoother melting and binding.
Instructions
Preparation
- Line a baking sheet with parchment paper or a silicone mat.
- In a saucepan, combine nut butter, honey/maple syrup, coconut oil/butter, vanilla extract, and salt over low to medium-low heat for about 3-4 minutes, stirring constantly, until smooth.
- Turn off heat and stir in the oats until fully coated.
- Fold in the crunchy cereal, half of the nuts/seeds, and coconut (if using). If the mixture is too dry, add more nut butter or honey; if too loose, sprinkle in more oats.
- Allow the mixture to cool for 5–7 minutes, then fold in the mini chocolate chips and remaining nuts/seeds.
- Scoop mounds of the mixture onto the prepared baking sheet and press them together with fingers to form clusters.
- Chill in the fridge for 20–30 minutes or in the freezer for 10–15 minutes until firm.
Notes
These snacks can be made ahead and stored in an airtight container for up to a week in the fridge or 1-2 months in the freezer.