Crispy Rice Treats: Snack Makeover

Flickr Photo by Tim Brauhn
I love Rice Krispies treats, and good old Snap, Crackle, and Pop make a mighty tasty one -- but also one that's void of much nutritional value.

While I think it's good to splurge sometimes, it's always nice to try and health-up that splurge, which is pretty easy to do when it comes to crispy rice bars.

Here's one of my favorite recipes from Alton Brown that gets in several kinds of dried fruit as well as the goodness of brown rice and flax seed oil. They're so full of nutrients you could even call them a good breakfast.


Brown Rice Crispy Bar


  • 3 ounces puffed brown rice, approximately 6 cups
  • 3 tablespoons flax seed oil, plus extra for the pan
  • 1 tablespoon orange blossom honey
  • 7 ounces mini marshmallows, approximately 4 cups
  • 3 ounces toasted slivered almonds, approximately 3/4 cup
  • 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
  • 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
  • 1 ounce dried blueberries, approximately 1/3 cup


1. Lightly coat a 13" x 9" x 2" metal pan with oil and set aside. Preheat oven to 425 degrees F.

2. Spread brown puffed rice evenly on a sheet pan. Toast in oven 4 minutes, stirring occasionally. While rice is toasting, prepare marshmallow mixture.

3. Place oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until marshmallows are melted, approximately 4 to 5 minutes. Once marshmallows are melted, quickly add toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread mixture evenly into pan. Once mixture has cooled completely, cut into squares and store in an airtight container 1 to 2 days.

I also often take the original Rice Krispies recipe and substitute another, more nutrient-rich cereal, like one of the Kashi selections.

Would you make a healthier version of crispy rice treats?

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