The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed containing 0%, 5%, 10% and20% of linseed. Proximate chemical, w-linolenic and linoleic acids and acceptability analyses were carried out. The carbohydrate concentrations of the cereal bars with linseed were lower than those of the control (p<0.004); while the protein content did not differ among the formulations (p&gt;0.05). The bar containing 20% of linseed presented higher lipid content (p<0.001). The formulations with 5% and 10% of linseed were considered sources of dietary fiber, while the formulation with 20% was considered a good source. Regarding -3, the formulations containing linseed were classified as excellent sources. The calorie value of the cereal bars was around 100 kcal/portion. The formulations containing linseed presented higher acceptability, and that with 20% of linseed was found to be the formulation with the best chemical and sensory characteristics. Therefore, the addition of linseed in cereal bars is a good option to develop a functional product, which may contribute to a healthy diet and to the reduction of several non-communicable diseases.