Forget packaged granola bars! These easy make-ahead puffed rice breakfast bars are a filling breakfast or grab n’go snack for kids and parents too. They are 100% vegan and made with wholesome ingredients, such as gluten-free puffed rice, organic sweetener, and nut butter.
Crispy puffed rice, creamy almond butter, crunchy coconut flakes, and decadent carob chips are bound together in this delicious, filling breakfast treat or midday snack. These energy-boosting bars are ideal for packed lunches or as a hearty post-workout snack for moms and dads.
These puffed rice breakfast bars cannot be any easier to prepare-simply combine all of the ingredients and let sit until firm. Alternatively, you can allow the mixture to cool in clumps and add it to your kids’ favourite cereal for a decadent treat.
This recipe lends really well to interpretation since the puffed rice and brown rice syrup are a blank canvas for an endless amount of variations. Add any of your favourite ingredients, such as crushed nuts, raisins, dried cherries, chia seeds, and dried fruit to personalize the recipe.
On a side note; puffed rice is also a delicious and healthy treat to introduce to baby. For a baby-led weaning alternative, try these Healthy Puffed Rice Carob Krispies.
Heat coconut oil in a large frying pan on medium-low heat until melted. Add the brown rice syrup, almond butter and flax seed and stir for 1-2 minutes until melted and combined.
Once all the liquid ingredients have melted, reduce the heat to low, add the coconut flakes and sunflower seeds, and stir until combined.
Add the puffed rice and millet and fold into the liquid mixture until it is all well-coated.
If the mixture is too sticky simply add some more puffed rice (1/4 cup at a time) until you get the desired consistency. The puffed rice should stick together easily but still be dry and somewhat crunchy.
Turn the heat off then mix in the carob chips until melted. The mixture should clump together well and the pan should be dry (meaning no extra syrup in the pan!)
Coat a shallow frying pan with cooking spray and transfer the mixture to the pan. Spray your fingers lightly with cooking spray or coat with coconut oil. Pat down the mixture until it is flat and uniform. Store in the fridge for at least 2 hours before to let it set.
Remove from the fridge and flip the pan over onto a large cutting board. Cut into desired portion size. Store in the fridge in an airtight container for 1 week or in the freezer for up to 3 months.