Honey Sweetened Brown Rice Krispie Treats
Rice krispie treats remind me of being a kid and those carefree fun days we used to have. When I came across this healthy version I knew it was OvenHug worthy. This recipe is made with no marshmallows and no butter. I recently discovered a blogger named Amanda of Running with Spoons. Like me she is a health coach and food blogger. She also seems to have a soft spot for baking with less sugar.
Admittedly they do taste differently than the rice krispies of our youth. Rest-assured they are still super good! These modified rice krispies satisfy a sweet tooth and have a similar texture to what you’re used to. I love the taste of honey so I don’t miss the marshmallows or butter at all. The almond taste so subtle you may not notice the slight nutty-ness.
In Amanda’s recipe she melts chocolate chips and drizzles the melted chocolate across the top. In my opinion the honey sweetened brown rice krispies are quite sweet enough. I prefer them plain.
I thought it would be tricky to find brown rice krispie cereal but I found them straight away at Safeway. I’m sure brown rice cereal is a Whole Foods item. I’ve also tried this recipe with traditional white Rice Krispie cereal.
The main difference I found was that with the brown rice cereal the result is crunchier – the traditional white rice cereal krispies are softer. I prefer the brown rice krispies more with a little crunch to them. We did have fun making shapes and doing a little photo shoot with the soft version, heart shaped krispie creation.
Since we made these little guys a half a dozen times in the last 2 weeks I can confidently share some insider tips.
- be careful not to burn the almond butter mixture when you are stirring over low heat – it will get chunky and dotty if over heated
- do not skimp on the honey or the cereal won’t hold together properly into squares, they will be krispie bits 😉
- refrigerate the pan to allow to harden a bit before cutting into bars
- ¼ Cup almond butter
- 1 Tablespoon coconut oil (melted)
- ½ Cup honey
- 1 teaspoon vanilla extract
- 3 Cups crispy brown rice cereal
- Line an 8X8 baking pan with parchment paper leaving a couple inches over hang on the sides for easy removal after baking
- Add the almond butter, coconut oil, honey and vanilla to a medium sized sauce pan
- Stir over medium heat until fully combined
- Remove the pan from the heat and add the rice cereal
- Stir until cereal is fully coated
- Transfer the rice mixture into the prepared pan and press down evenly until tightly packed
- Place the pan in the fridge and allow the bars to cool for about 30 minutes
- Invert the pan, remove with the paper, peel the paper off, and slice into squares
Let’s close by talking about the subject of dessert. A good friend of mine asked me a question after we’d chatted about what it means to track and to follow Kurbo. She was intrigued by the traffic light system and wanted to know specifically if I ate dessert every day. My answer was yes! Almost! One of the many great things about Kurbo is that it is not at all restrictive. We eat red light category foods and love them. We budget red lights, count them/account for them and in doing so we do not feel guilty about having a treat or dessert. Some days red lights might be used on butter, salad dressing or a glass of wine – it’s not always dessert…but it can be if we so choose!
That being it can be very difficult to allow sweet dessert type foods into Your life. I understand through coaching and through watching members in my immediate family that for some people sweet dessert type foods quickly trigger sugar/sweet addiction. You need to find out for yourself if one cookie leads to two, and then two suddenly is 8, and before you know it the whole plate has vanished. Maybe for you chocolate is a trigger. Understand your own limits. As much as I’m against harsh food restrictions, when it comes to sweets I understand how it can be best to go cold turkey especially when you’re just starting out. Cutting out sweets initially will allow your taste buds to change and for you to become more sensitive to higher levels of sweetness and sugar. Once you get to that point it becomes easier to control how much you have of a sweet or dessert.
It also helps not to be super hungry when you are choosing something sweet. Have a piece of fruit first or maybe it’s actually time for a real meal? Once you are satiated it’s a whole lot easier to limit portions on sweeter foods.
I hope that makes sense! Feel free to reach out to me and ask questions.
In the meanwhile, here is one of our favorite, all green light, fruit based desserts – Simple Banana Soft-serve Ice Cream! Simply slice up a bunch of bananas and lay them flat in a large zip lock bag to freeze. Add a touch of low-fat milk or unsweetened almond and blend. We’ve had some very warm days in the Bay Area and banana soft serve helps to cool us off.