Chewy and crispy cereal bars reminiscent of Rice Krispie treats but in a healthier and less indulgent way. A low-fat, higher-protein take on a classic.
Double-checking my calendar was necessary today to realize that yes, it’s actually March already. How in the world …? I wasn’t kidding when I said February was keeping up with January’s fleetingness. Something I am currently keeping up with the second week already is a changed schedule of posting a recipe on Monday instead of reserving it for my usual Friday food talk. The title suggests it already: I’ve been a little crunched for time lately – yes, I’m unorganized … – but it also fits for the recipe I have for you today.
Weekends have become my recipe creating time frame. Lately not just on the savoury side of baking in the form of casseroles but some sweet baked goods, too. Or actually un-baked in this case. An especially good idea when needing to use up impulse purchases. Semi-impulsive. In my defense: when I spotted brown rice syrup on offer at the health food store I knew I’d find a way to use it in a healthier baked good or other treat. And even before buying this new kind of cereal I’d envisioned to combine the two for a Rice Krispie treat-alike sweet.
I’ll admit right away that I can’t get nostalgic at all or reminiscene my childhood regarding Rice Krispie treats. They were non-existent back then and even fast forward to today I can’t remember I’ve ever had a real Rice Krispie treat. Which, however, is not to say I couldn’t keep talking about the sweet deliciousness I experienced during my years as a wee little one. Kalter Hund, Schoko-Crossies, Grießbrei and other treats certainly are worth remembering. but these slightly less indulgent crispy cereal bars don’t have to shy away, either.
Sticky, peanutty and sweet but not too much so with a generous dash of salt turning these into a delicious sweet-and-salty creation. The cereal I briefly mentioned above is a recently introduced high-protein blend of soy flakes, plain and cocoa soy nuggets, chocolate chunks and dried fruit. When I noticed it was both [accidentially, I assume] vegan and low in sugar I just ‘had’ to try it. Even if you can’t find a similar cereal, though, these bars will keep their appeal – just try the sub I noted in the recipe. The brown rice syrup acts as a binding agent and peanut flour adds another protein punch to these little bites of not-so-indulgent indulgence foregoing the protein powder.
Healthier Crispy Peanut Protein Cereal Bars
- 1 cup crispy [high-protein]* granola [for any German readers: I used this cereal by Layenberger] [70 g]
- 1/2 cup of puffed brown rice
- 1/4 + 1/16th cup [70 g] brown rice syrup
- 3 tbsps peanut flour
- 1/2 tsp vanilla
- salt to taste
- Combine the different cereals in a bowl.
- Stir together brown rice syrup, peanut flour, vanilla and salt in a mixing bowl.
- Add in the cereal and mix well to combine.
- Transfer the mixture to a 8 x 8 inch baking pan and press it down firmly.
- Refridgerate for several hours or overnight before cutting into squares.
*If you can’t find any high-protein granola you can sub any mix of puffed cereals like amaranth, buckwheat and quinoa. The granola I used is very dense/heavy in weight so you’ll likely need to increase the amount if using puffed grains only or mix with your favourite crunchy granola.
To keep up the higher protein content adding a scoop of protein powder might work.
Happiness inducing today: Catching up with a friend I hadn’t seen in months.
Stay in touch!
What were some of your favourite childhood treats?
Are you good at time management or find yourself crunched for time more often than not? Talk about a serious need for improvement on my part here.