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.