Healthy Rice Krispie Treats

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 more natural, gentler option that still 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 is a great brand); 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!

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.
  

4.95 from 19 votes

Healthy Rice Krispie Treats

These Healthy Rice Krispie Treats are made with almond butter, brown rice syrup (or raw honey!), and whole grain cereal. No corn syrup, no marshmallows—just chewy, satisfying, crispy bars you’ll feel good about sharing with the whole family.

Print Pin Rate

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Author: Jen Hansard

Course: Dessert, Snack

Cuisine: Plant-Based

Serves: 16

Ingredients  

1x2x3x

• ▢ 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 crisp brown rice 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.

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Notes

• Nut free: replace almond butter with sunflower butter
• Can mix in mini chocolate chips or sprinkles for fun.

Nutrition

Calories: 216kcal, Carbohydrates: 29g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 154mg, Potassium: 134mg, Fiber: 2g, Sugar: 15g, Vitamin A: 816IU, Vitamin C: 8mg, Calcium: 72mg, Iron: 4mg

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