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It’s always a nice surprise when a healthier treat turns out better than the original.
And that’s definitely the case with these healthier rice crispy treats!
Rather than using melted marshmallows as a binder, these gluten-free treats are made with brown rice syrup, an all-natural sweetener that is fructose-free and suitable for those trying to reduce their sugar consumption. Brown rice syrup isn’t a sweetener that I use often, but its thick and sticky texture is perfect for binding these crisp and chewy bars.
Paired with crisp brown rice cereal, coconut oil, and a touch of sea salt, these 5-ingredient treats have an irresistibly sweet and buttery flavor that will leave everyone wanting to know your secret recipe.
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Healthy Rice Crispy Treats (Vegan)
Makes one 9-inch square pan
Ingredients:
2/3 cup brown rice syrup*
1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
4 cups brown rice crisp cereal (I used Erewhon brand)
Directions:
Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.
Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan. Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.
Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!
Store any leftover bars in a sealed container in the fridge for best shelf life.
Ingredients
- 2/3 cup brown rice syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 4 cups brown rice crisp cereal
Instructions
- Combine the coconut oil and brown rice syrup in a saucepan over medium heat, and bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the vanilla extract and salt. Pour the cereal into a large mixing bowl and stir in the boiled syrup mixture until the cereal is well-coated.
- Line a 9-inch baking sheet with parchment paper to prevent sticking, then spread the coated cereal in the pan. Use an additional piece of parchment paper over the top of the cereal, to keep your hands from getting sticky, then press HARD to pack the cereal tightly into the bottom of the pan. The harder you press, the better.
- Place the bars into the freezer to cool for 45 minutes, then remove the pan and bring the bars to room temperature. Slice and serve!
- Store any leftover bars in a sealed container in the fridge for best shelf life.
Video
Nutrition
Per Serving: Calories: 98, Fat: 4g, Carbohydrates: 16g, Fiber: 1g, Protein: 1g
*A note on using rice products: Research studies have revealed that various rice products may contain arsenic, which has left many consumers concerned. Though the FDA has deemed the levels of arsenic found in rice products to be too-low to cause any immediate or short-term health effects, more research will need to be done to determine any long-term effects. In the meantime, they recommend eating a varied diet to minimize any adverse effects of eating an excess of any one food. Keep in mind that arsenic gets into the rice through water and soil, so it’s likely that rice is not the only food affected– it’s just the food that is getting press at the moment. For more about arsenic, check out the FAQs by Lundberg Farms.
If you’d prefer to avoid using brown rice syrup, I’d recommend trying Coconut Nectar, another low-glycemic sweetener. Honey also works, but just 1/2 cup is required for this recipe, since it’s sweeter. I have a feeling any other crispy cereal could be substituted for the rice cereal, if you prefer to avoid that, as well– just make sure to pack it tightly in the pan. (Please note that cereals like puffed millet, which are not crispy in texture, will not work well in this recipe.)
Enjoy!
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Reader Feedback: Are you a fan of Rice Krispie treats?
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Thanks for your reply Megan. To follow your recipe, I will go to Whole Foods today to purchase brown rice syrup. I look forward to making and eating them very soon!
I am excited to make healthier rice crispy treats. I have all the ingredients except brown rice syrup. Can I substitute 100% pure maple syrup, or should I purchase brown rice syrup?
I tried these with pure maple syrup, and the result wasn’t quite as soft and sticky as traditional rice crispy treats– they were more firm, like a granola bar, if that makes sense. If you don’t mind that texture, the maple syrup will work, but you might want to use a little less than the recipe calls for, because it’s sweeter than brown rice syrup.
I used equal parts maple syrup instead of the brown rice syrup, (prior to reading this) it tasted amazing but it fell apart. Can you tell me what I did wrong?
Do you think coconut nectar would be a good substitute for rice syrup? I have everything but the syrup.
Megan – any suggestion about how much peanut butter to use if I wanted to make peanut butter variety? Should I reduce the amount of coconut oil since peanut butter is oily? Any help and suggestions would be appreciated. TIA.
I actually have a peanut butter version to share soon– that’s the variety that I grew up with!
Ironically I was looking at some brown rice syrup during my lunch break today. I tend to favour coconut nectar or maple syrup for my sweet treats. Anyway, this recipe looks divine Megan and thanks for sharing.
What a coincidence – this week I was thinking of and researching healthier alternatives to rice krispie treats!
My boyfriend loves them (he uses double the marshmallows. Sigh). He’s very wary of my “healthier” versions of most foods, so I’m trying to create an equivalent alternative to feed him. He’s very “Steak and potatoes”, big city eater. It’s been an interesting challenge!
I’ll have to add this to the list, see what I come up with 🙂
My mom always made peanut butter rice crispy treats and we loved them. Im going to try these with some peanut butter in the mix 🙂
I have a lot of brown rice syrup that I haven’t been using, so these would be a great way of using some!
I’ve made healthier rice crispy treats with almond butter, but I haven’t tried brown rice syrup. These look mighty tasty, though!
I went to purchase some brown rice syrup recently and saw a warning label on the back that said it may contain arsenic (which may be cancer causing) so I didn’t buy it. They also stopped selling it at the Whole Foods near me probably for that reason. The 365 brown rice cereal has a recipe on the side of the box without it that I’m going to try.
Since I’m avoiding fructose like the plague, I’m super excited to try your brown rice syrup as a binder instead of the marshmallows.
My kids are 2 and 4 and have never had Rice Krispie treats because I can’t justify making snacks that aren’t good for them, but I’m ok with your version and will give them a whirl. My neighbors all laugh at me because they’ve never had Gold Fish Crackers, or even Pretzels or Hugs drinks, oh well.
These might rival your Klondike bars though!!!
Thank you for sharing this! Sometimes I feel like we’re the crazy parents for not letting our daughter eat processed food. I’m glad she’s not the only “deprived” 2 year old.
Goldfish have some very bad ingredients but I found one for my Grandchildren that tastes great and is healthy, they’re by Annie’s and shaped like little rabbits..
Im with you on that! My oldest is 2.5 and youngest 16 months. I never give them sugar and they’ve never had any type of treat or processed food and the backlash I get is insane. People act like im not feeding them 🙄. We will just keep “depriving” them lol.
My kids are about to be 2 and 4 this year. And while I’ve not been a huge fan of large consumptions of sugar and processed foods for my kids, they’ve had a bit. But halfway through last year, I said enough is enough and now “deprive” my whole family of the unhealthy and highly processed foods. It tickles me pink when my kids asks for apples. That’s how it should be.
So I am not alone, phew, and neither are any of you. Keep sticking to your guns! I’m excited about this recipe!