Among adults, there has been a shift in terms of dietary habits and practices which increases reliance on ready-to-eat food items which usually are nutrient-poor, and the consumption of these food items will impose risk for nutrition-related problems. With this, adlay (Coix lacryma-jobi L.) is an underutilized cereal crop in the Philippines providing an increased nutrition potential. With this, this research aims to develop cereal bars with improved nutritional content using varying proportions of adlay and oat grains, namely C (100:0), T1 (75:25), T2 (50:50), and T3 (25:75). The cereal bars are evaluated in terms of sensory characteristics, proximate analyses, and mineral content (iron and calcium). The respondents are all adults 19 – 59 years of age selected through purposive sampling through inclusion criteria. The significant difference among the sensory characteristics was analyzed using Kruskal-Wallis H-Test, and the most acceptable and least acceptable treatment was determined using rank analysis. Similarly, in terms of the sensory characteristics and parameters, there is no significant difference between C and T1. Among the laboratory-conducted tests, the C has a greater value for ash, nitrogen-free extract, iron, and carbohydrate while T1 has a greater value for moisture, crude protein, crude fiber, crude fat, calcium, and energy. In contrast, the cost of the cereal bar varieties revealed that the increased quantity of adlay grains in each treatment increased the overall cost. Based on the findings of this study, proportions of adlay and oats can be used in various food applications, especially in making nutritionally improved cereal bars and the raw ingredients can also be modified to enhance its sensory characteristics, further improve its nutritional content as well as lower its cost.