No-Bake Chocolate Chex Protein Bars

Did you know September is National Whole Grain Month? It is indeed, which is why I am so excited to work with General Mills on this blog post. Ninety-five percent of Americans don’t get enough whole grain in their diet, but with cereal from General Mills, it’s easy. Whole grain is the first ingredient in all of the General Mills Big G Cereals, which means there is more whole grain than any other ingredient, including sugar from all combined sources. Awesome. 

Chocolate Chex is easily my favorite General Mills Big G cereal, so when the brand reached out about creating a recipe in honor of National Whole Grain Month, I was immediately on-board. Chocolate Chex contains 10 grams of whole grain rice per serving, with whole grain rice as the first ingredient. It’s also gluten-free, isn’t made with high fructose corn syrup, and doesn’t have any artificial colors or flavors. While it doesn’t have the lowest sugar content of General Mills Big G Cereals, it comes in at just 8 grams per serving, which isn’t too shabby considering it always satisfies my chocolate craving with that amazing cocoa taste in every bite.

No-Bake Chocolate Chex Protein Bars

Since I’m an avid meal prep participant, I wanted to create an easy recipe that I could enjoy all week long. And, of course, I wanted it to taste great and satisfy, which is why this recipe No-Bake Chocolate Chex Protein Bars has become a recent staple in our house. They’re a perfect snack before or after a workout (or for dessert) because they have a nice mix protein, carbs, and fat (macros below).

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This recipe requires only four ingredients and can be whipped up in just a matter minutes. Ok, you’ll need to soak the dates overnight, but, other than that, this recipe comes together quickly and effortlessly. And you can’t beat the delicious combination of ingredients: Chocolate Chex, dates, coconut oil, and vanilla protein powder. I’m telling ya, this recipe is definitely a winner! (FYI: These protein bars freeze well, so I often make a double-batch for future consumption.)

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  • 6 cups Chocolate Chex cereal
  • 12 Medjool dates, pitted and soaked overnight
  • 1/2 cup coconut oil, melted
  • 1 cup vanilla (or chocolate) protein powder
  • 2 tbsp chocolate chips (optional)


Remove dates from water and place into a food processor along with melted coconut oil.

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Process until smooth.

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In a large mixing bowl, combine date-coconut oil batter with Chocolate Chex and protein powder.

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Continue to mix until protein powder is fully absorbed into cereal mixture.

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Line a 9X9 baking dish with parchment paper and then pour batter into dish. Use a spatula to evenly spread the mixture into the dish, pressing down to flatten.

Optional: Melt chocolate chips in a microwave-safe dish in the microwave. Drizzle melted chocolate over the top of the cereal mixture.


Refrigerate dish overnight. The next day, remove the parchment paper from the baking dish and use a knife to cut into 12 bars. Store bars in the refrigerator.

Makes 12 bars

Macros: P: 7 C: 36 F: 11


  1. Yum! These look great and I can’t wait to make them! My son was just diagnosed with celiac disease and I bet he will love these! Also, could you please tell us where your leaf necklace is from? I love it!

  2. Whoa… 95% ?? Did I read that number correctly? That seems extremely high… I’m really surprised that only 5% of America eats enough whole grains.

  3. Oh my goodness, yum. I have been wanting to try this cereal for awhile, but I have such a difficult time buying cereal! I have zero self-control! Also, could you imagine this made with pumpkin spice Cheerios and pumpkin pie spice?! Isn’t there a pumpkin Nikki’s too? DELICIOUS!

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