• Natalie Rivier

Rice Crispy Treats - Take I and Take II

Updated: Jan 4

Rice Crispy Treats - Take I


1 1/4 cup brown rice syrup

3/4 cup almond butter

2 tbsp. coconut oil

2 tsp. vanilla

6 cups crispy brown rice cereal


Place crispy brown rice cereal in a bowl and set aside.  In a small pot stir all other ingredients over low heat until smooth and blended.  Pour the mixture into the bowl of rice cereal and mix with a silicone spatula until all the cereal is coated and starts to stick.  Press mixture into a greased 9x13 pan and refrigerate for an hour before cutting into squares.  Can be stored in our out of the fridge.

Rice Crispy Treats - Take II


4 cups crispy rice cereal

2/3 cup raisins

1/3 cup dried cranberries

1/3 cup chocolate chips (or carob chips)

1/2 cup finely chopped walnuts or almonds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 cup almond butter

1 cup brown rice syrup

2 tsp. vanilla


Lightly oil 9 x13 pan.  In a bowl, mix all dry ingredients.  In a small saucepan over low heat combine almond butter, brown rice syrup, and vanilla.  Heat until smooth and bubbly.  Remove from heat and pour over dry cereal mixture. Mix with a silicone spatula until all of the dry ingredients are coated.  Press mixture into a pan and refrigerate for 1 hour before cutting into squares.

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