The increase in world population will be accompanied by the need to increase food production, especially protein foods. In the way we produce food today, we are moving towards an increase in areas destined for production, land, and water depletion, and greater greenhouse gas emissions, among other worrying situations. However, if we do not achieve this increase in production, the world will be more susceptible to hunger. An alternative to mitigate this problem is to encourage anthropoentomophagy, that is, to produce insects and develop new foods using edible insects. The production of insects for human consumption can be an important step towards circular agriculture, minimizing the use of land, water, and climate change, increasing efficiency in protein conversion, as well as promoting food security, thus contributing to the SDGs, especially SDGs 2 (Zero Hunger) and 12 (Responsible Consumption and Production). This work aimed to develop five formulations of oleaginous and cereal bars, one control and four with added Tenebrio molitor flour, and sensory analysis. The results of the microbiological analysis showed the absence of pathogenic microorganisms and molds, and yeasts below the value stipulated by Brazilian legislation. The sensory analysis proved that in addition to being possible to produce a product with insect flour, the bars containing T. molitor flour had higher acceptance rates than the control bar (without insect flour), between 73.71% to 77.14%).