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These Healthy Rice Krispie Treats are my modern, plant-based twist on the classic. Made with whole food ingredients like brown rice cereal, almond butter, and cinnamon—you’ll get that satisfying crunch alongwith some sweetness and a side of fiber, healthy fats, and zero guilt.
Inspired by a rice crispy treat I had at my favorite restaurant in Tampa, Fresh Kitchen, these sweet bars leave you feeling good. Here’s why I love them and think you will, too:
- No corn syrup: Most traditional recipes rely on corn syrup, which is a common food sensitivity (my son included!). Instead, this version uses brown rice syrup— a super thick and holds everything together beautifully.
- Protein power: This isn’t your average sugar bomb. Creamy almond butter brings healthy fats and plant-based protein to the mix, making these bars more satisfying and energy-boosting than your typical sweet treat. You can even add in collagen and NO ONE would notice!
- No oven required! Just heat the wet ingredients on the stovetop, stir it all together, and press into a pan. Let them cool while you handle life (homework, dishes, sports drop-offs—you name it). They’re so easy, even your kids can help make them.
Ingredients You’ll Need
I grew up buying the big box of Rice Krispie Treats from Costco— savoring each bite of corn syrup and highly processed marshmallows. Now, I don’t want that in my body, yet I still want a treat. That’s where this healthy recipe come from— sweet, chewy, crispy goodness without the junk or the sugar crash.
- Brown rice syrup: Look in the natural sweeteners aisle or order online (Lundberg Brown Rice Syrup is the brand I use); use an oiled measuring cup to prevent sticking.
- Unrefined coconut oil: Found in the oil or baking aisle; choose virgin for the best flavor and health benefits.
- Creamy almond butter: Go for unsweetened with minimal ingredients (just almonds + salt); stir before using. Barney’s Bare Smooth is my favorite (it creamy like peanut butter).
- Cinnamon & vanilla extract: Opt for pure vanilla and consider Ceylon cinnamon for a sweeter, more delicate flavor.
- Crisp brown rice cereal: Check the natural cereal section; look for unsweetened if you can find it. You want these to be crispy, not stale. So use quickly once opened!
Why I don’t Use Peanut BUtter
Most recipes for healthy rice crispy treats use peanut butter— yet I use creamy almond butter. Why? Well, many people have trouble digesting peanut butter due to anti-nutrients like lectins and phytates, which can interfere with nutrient absorption and irritate the gut lining. Peanuts are more prone to contamination with aflatoxins, a naturally occurring mold toxin that can affect gut and liver health if consumed in large amounts over time.
Ingredient Swaps
It’s easy to customize healthy rice krispie treats based on what you have on hand or having trouble sourcing. Here’s a few ideas to help you handle ingredient substitutions:
- Brown rice syrup can be hard to find. You can swap it with raw honey (make sure it’s extra thick so your treats hold together). Another fave of mine? Maple Cream—I’m officially obsessed.
- Swap almond butter for cashew butter, sunflower butter or peanut butter (if you want!).
- Swap brown rice syrup for marshmallows if you’re not ready to give them up yet.
How to Store Healthy Rice Krispie Treats
If you want these to actually last (and not bite into a stale bar) here’s my advice to achieve that:
- On the counter: These will keep for 3-5 days on the counter, yet will be hard to resist. So I would opt for the two suggestions below if you want to keep moderation in mind.
- In the fridge: These bars will stay fresh and chewy in the fridge for up to a week. Just cover them well or pop them in an airtight container. When snack time hits, let them sit out for 5–10 minutes so they soften up—way better than biting into a cold brick.
- In the freezer: Yep, you can totally freeze these! Just layer the bars between parchment or wax paper in an airtight container and stash them in the freezer for up to 2 months. When you’re ready to enjoy one, let it thaw in the fridge for a bit, then bring it to room temp before digging in. They’re just as tasty (and maybe even better?) after a chill break.
Healthy Rice Krispie Treats
Ingredients
- 1 cup brown rice syrup
- 2 tbsp coconut oil, unrefined plus more for greasing the pan
- 2 tsp vanilla extract
- ½ tsp sea salt
- 1 cup almond butter creamy
- 2 tsp ground cinnamon
- 7 cups brown rice crisp cereal
Instructions
- Line a 13 × 9-inch baking pan with parchment paper.
- In a medium saucepan over medium-high heat, combine the rice syrup, oil, vanilla, and salt. Bring to a rolling boil. Boil for 1 minute, then remove from the heat. Stir in the almond butter and cinnamon.
- Place the cereal in a large mixing bowl. Pour the almond butter mixture over the cereal and stir until well coated. Transfer the mixture to the prepared pan.
- Using oiled hands, press the mixture evenly into the pan. Let cool completely before cutting into bars.
Video
Notes
- Nut free: replace almond butter with sunflower butter
- Can mix in mini chocolate chips or sprinkles for fun.
Nutrition
Common Questions
You can use normal rice crispy cereal, puffed quinoa, or even cornflakes can work to make these rice krispie treats.
Absolutely! These mix-ins add flavor, texture, and nutrients—just fold them in before pressing the mixture into the pan.
This usually happens if the sweetener isn’t thick enough or the mixture wasn’t pressed firmly into the pan. Brown rice syrup is def my go-to because it’s super thick and binds well.
Line the pan with parchment paper and lightly oil it to prevent sticking when pressing the mixture down.
Not necessarily. You can store them at room temp in an airtight container for 3–5 days. For longer shelf life, refrigerate or freeze.
More No-Baked Desserts
From the gooey indulgence of Chocolate Covered Dates to the melt-in-your-mouth goodness of Peanut Butter Fudge, tart Candied Lemon Peels to the grab-and-go power of No-Bake Energy Balls, these treats aren’t just delicious—they’re made with real, nourishing ingredients that leave you feeling satisfied (not sluggish). Whether you need a quick pick-me-up, a wholesome plant-based dessert, or a secretly-healthy breakfast on a chaotic morning, these recipes have you covered—one irresistible bite at a time.
Had these last night at our super bowl party, with peanut butter subbed in. So good, gooey, and perfectly ‘rice krispie’ like. I was so impressed!
It’s a fav at our house too. Rawk on Erin!
I made this recipe but I could not get the squares to stick together as in the photo. Still delicious but not squares.
Hmm… So sorry that happened Jennifer! A full cup each of the brown rice syrup and almond butter should have done the trick. Next time, try adding a bit more of each to really hold things together. 🙂
Hello!
I can’t wait to try these! I thought I would use puffed quinoa in place of the rice krispies, I live in Switzerland and Rice Krispies aren’t readily available to me. Do you see any wrong with this substitution?
I love that idea Charly! I’m sure they’ll turn out nice with this substitution!
This recipe was assigned to me when I got to be a tester for the cookbook. They are soooo good, with much more depth of flavor than the “regular” recipe. I didn’t tell anyone about the ingredient changes and got lots of rave reviews!
That’s awesome, Kate! 🙂
Ever since I moved to New England, I’ve become crazy for pure maple products. Can’t wait to make these using maple butter, I bet they will taste amazing. 🙂
They will!
I tried these with the maple cream… I thought I had died and gone to heaven! My husband is a rice Krispy treat fiend and I didn’t think I’d be able to convince him about a no-marshmallow version, but he and my kids all loved these. We gobbled up half the pan before they even cooled. Try this recipe, you won’t be disappointed!
Oh my gosh, Chris, that sounds amazing! I’m def going to make these using maple cream.
Excited to make the rice crispy treats for my kids lunches. Always looking for things that will hold up well in the lunch sack and the kids will actually eat!
My kids really enjoy these ones (and I do too). You can get the Brown Rice Syrup on Amazon… and some natural food stores. Lundberg is the brand I use and it holds them together well.
I’d like to make green rice krispy treats for a St. Patty’s party. Where would I add the green food coloring?
Hey Jennifer,
That sounds so fun! If you are wanting to add some natural green food coloring to this recipe you can totally try spirulina or spinach powder. We have not used this with this recipe before so you will have to mess around with it to see how much to add.
Hope that helps!
I made these with my 6 year old son who loves RKTs and he loved them. They are really delicious, he felt bad that his dad couldn’t eat them because of almond allergy. Can we substitute with peanut butter?
That is awesome Yolanda!!!
I am so happy to hear that your son loved this recipe! We actually like to stay away from peanuts so we would suggest using sunflower seed butter as a replacement.
Let us know how it tastes!!
Rice crispy treats were always my favorite treat growing up! I absolutely LOVE this recipe and think it taste even better than the original 🙂
I agree, Amanda!
Can’t wait to try this new recipe with my kids! I’m loving all the kid friendly treats that I can also share with my cub scouts! Keep them coming!
Glad you are enjoying them! We love to encourage our kids to eat a healthy lifestyle and know that it can be delicious at the same time 🙂
RKT’s are one of my all time favorite snacks and i’ve always loved making them. Now I can try a twisted up version which has also inspired me to attempt making my own almond butter. Here is to hoping I can slowly coax my 14 year old son into eating let alone eating healthy along side his mama.
Hey Debbie,
I think these are 14 year old approved! Hope you and your son enjoy these!!