I really enjoyed trying a new recipe for making rice cereal bars that used almond butter and honey in place of marshmallows and butter. The kids ate them up! We cut them into cubes and made it a Minecraft-inspired afternoon treat.
Then attempting to make a second batch, I decided to add some other items from my cupboards. It turned out to be reminiscent of a healthy version of our favorite Cinnamon Chex or Cinnamon Toast Crunch - which we no longer eat. It was so good, I thought it worth the time to share the recipe!
Eat it pressed as bars (perhaps smothered in a thin layer of melted chocolate, or let it crumble and add Almond or Coconut Milk at breakfast or snack time!
Makes a 9x13 pan full
- 1 cup creamy almond butter*
- 2/3 cup honey**
- 2 tsp. vanilla extract
- 3 cups crispy rice cereal
- 4 cups rice square cereal
- 1 cup Pumpkin Seeds (small, organic)
- 1/2 cup Currants (or raisins)
- 1 Tbsp Cinnamon
- In a pot over medium heat, add almond butter, honey, and vanilla, stirring until the almond butter is melted and fully combined with the honey.
- Remove from heat and add the remaining ingredients, stirring well until everything is fully combined.
- Pour into prepared 9x13 pan (opt lined with wax paper or foil, or greased) and use a spatula or your hands to distribute the mixture evenly, pressing down firmly to ensure that the mixture is tightly packed.
- Place pan into fridge and allow to cool for 30 minutes before cutting into squares/bars. Best kept cold in fridge or it falls apart.
NOTE: If you want this to be a crumbly granola, it can be broken up and put into bowls and cooled instead of into the pan.
* Any nut butter will work. Or use soy nut butter for a nut-free version.
** Sub in brown rice syrup to make these vegan. Maple syrup and agave will not work because they're not thick enough.