In total honesty, this recipe came about as a failed attempt at re-creating Clif Bars. The final product didn’t stick together, so I decided to eat it as granola #nowaste. And it was actually DELICIOUS.
It’s the most perfect texture for smoothies; I love adding a bit mid-smoothie, and then topping them off with more granola as well. The rice puffs stay chewy and the flavor is mild enough to go well with any smoothie.
It’s also great for adding to yogurt and fruit bowls. Or as a toast topper. Or on its own!
I also used this as a topping on my Sugar-Free Protein Banana Muffins, and it was a huge hit!
- 3/4 – 1C Puffed rice (I used Arrowhead mills brand)
- 3/4 – 1C Rolled oats (Use Certified GF if necessary)
- 1/4 C ground flax seed
- 1/4 C Raisins
- 1 tsp cinnamon
- 1/4 C Chopped or small nuts/seeds (I used sunflower seeds and almonds)
- Generous dash of Pink Himalayan salt
- 1/3 C honey
- 1/2 C sunflower seed butter (or nut butter of choice)
- Oil an 8×8 or round baking dish with coconut oil spray (or any cooking spray), or line with parchment paper.
- Melt the honey and sunflower seed butter in a pot on the stove, over medium heat, until well combined. (See photo for reference)
- Meanwhile, mix all dry ingredients. Feel free to get creative with your mix-ins, add more cinnamon, or any spices that appeal to you!
- Pour the honey/sunbutter mixture onto the dry ingredients and mix well. I started with a silicone spatula, but ended up needing to use my hands to really mix everything! If the mixture seems too dry still, add 1/2 T of water at a time.
- When well combined, pour mixture into baking dish and firmly press down. You want it to look like a giant Clif Bar cake. Let this sit in the fridge for min. 2 hours, or overnight.
- Remove from fridge and use your hands to gently break up the bar. I tried cutting into bars, which was when it started to crumbling to granola, with some good-sized chunks. Store in an air-tight container in the fridge!