The purpose of this study is to study 3 formula basic formula cereal bar and study the using crispy riceberry flake to replace rolled oats in cereal bar in 4 levels : 0% 50% 75% and 100%. The experiment is analyzed by Randomized Complete Block Design ( RCBD ) to evaluate the sensory quality in appearance color flavor taste texture and overall preference. The sensory evaluation is tested by 9 – Point Hedonic scale and evaluated by 40 subjects for study 3 formula basic and 80 subjects for study the using crispy riceberry flake to replace rolled oats. It is Analyzed by Analysis of Variance ( ANOVA ) and Least Significant Difference ( LSD ) and Duncan’s New Multiple Range Test ( DMRT ). The result of the study showed that the basic formula is the sensory evaluation is statistically significant ( P ≤ 0.05 ) of third formula. After the sensory evaluation of the appearance color flavor taste texture and overall basic formula which is mostly accepted. Scores are in the high level because the fact is chewy enough of it. As for the result of the study for using crispy riceberry flake to formula is replace the rolled oats in cereal bar it is sensory evaluation is statistically significant ( P ≤ 0.05 ) of 50% formula. After the sensory evaluation of the appearance color flavor taste texture and overall which is mostly accepted. Scores are in the high level and moderate because when to more replace in 75% and 100% while the solid of texture in cereal bar. So 50% formula is appropriate of study the using crispy riceberry flake to replace rolled oats in cereal bar.