Breakfast Bars

Summer Camp in Weston – Breakfast Bars Recipe for Kids

From the Camp Sagemont Kitchen…

Our campers loved making these treats this summer.  We hope you will have fun making them at home.

No Bake Cereal Breakfast Bars


  1. ¼ Cup unsalted butter
  2. ¼ Cup honey
  3. ¼ Cup light brown sugar, packed
  4. 1 Tablespoon vanilla extract
  5. 3 Cups Plain Cheerios (you can substitute any healthy cereal, such as Fiber One, Un-frosted Shredded Wheat (Kashi), Whole Grain Chex, Multi Grain Cheerios, Kashi Puffs, Whole Grain Total Flakes or Multi-Grain Special K
  6. 1 Cup raisins, nuts, craisins, coconut or other treat!
  7. ½ Cup mini M&M’s or chocolate chips or sprinkles
  8. Pinch of Kosher Salt (optional)


  1. Line an 8-inch square pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt.
  3. Stop to stir.
  4. Mixture will be on the grainy side.
  5. Return bowl to microwave and heat for 1 more minute on high power. Stir.
  6. Return bowl to microwave and heat for 1 more minute on high power. Stir.
  7. After the third and final time, the mixture will become quite bubbly and foamy; (use caution when removing from micro because this is boiling hot caramel and can cause burns.)
  8. Stir in the vanilla using caution in case mixture bubbles up.
  9. Stir in the cereal.
  10. Stir in the optional goodies.
  11. Press out into prepared pan, packing down firmly with a spatula.
  12. Optional: sprinkle kosher salt on top (the salt cuts some of the sweetness)
  13. Cover pan with a sheet of foil and place pan in fridge to set up for at least 2 to 3 hours
  14. Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

For more information or questions about Camp Sagemont programs, call us at (954) 384-1894 or by email at