Food industry has commercialized cereal bars since the 1980’s as healthy food alternatives. The food sector concern about producing this food, emphasizing its health benefits, turned it into a trend. Within this context, and with the sustainability and income generation proposal, a union reused local items, such as cashew nut residue and honey, to produce cereal bars enriched with sesame and oats. Thus, this study aimed at analyzing the microbiological aspects (Total coliforms and thermal tolerant, Salmonella sp in 25g and Staphylococcus), composition, formulation, label, packaging and acceptance among school children (09 to 12 years old). The collected samples for analysis were acquired from the union and transported in commercial packs to the laboratory. As for the microbiological analysis, we can conclude that the cereal bars met the criteria established by the current Brazilian legislation. We noticed levels of carbohydrates of 79.34%, being the product’s most caloric component. It also presented 6.68% of total dietary fiber, which allowed us to classify it as a high level of dietary fiber type of food. Thus, we were able to prove its high nutritional value. In the sensorial tests carried out in a local school, the homemade cereal bar was a favorite among students when compared to an industrialized product, and the acceptance level reached 76.6%. One of the challenges in school lunches is the implementation of a healthy and low cost diet. Therefore, the cereal bar that comes from family agro-industry turned out to be a good alternative to be used in school lunches with high nutritional level, good acceptance among schools and using edible residue from local products, lowering the costs besides representing a new income source for the small producers.