Make Ahead
Sara's "Puffed Rice Granola Bars"
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72 Reviews
Taylor S.
May 29, 2016
I used cornflakes instead of the brown rice crispies. This is a really awesome granola bar! The almond butter+honey binder is a delicious combination. I will definitely be making these again.
Julie C.
January 21, 2016
Delicious! I press the mixture into a large rimmed baking sheet so that they are thinner. I wish I could get them to be a bit firmer. After a day or two they don't remain as firm as I'd like. But I will certainly make these over and over again.
Maud K.
September 12, 2015
I wish I had read the comments to confirm my suspicions about too much salt. They are so salty I have to make another batch with no salt to work into this one. I can taste the potential in the recipe.
charlotte C.
February 24, 2015
Delish!!! A bit to sweet for me as a snack, but a yummy treat. Will try with less honey next time! Thanks
Jes A.
February 7, 2015
Any suggestions to replace the oats and rice crisps? Do I just add more nuts?
Kathryn P.
January 4, 2015
I freeze them in airtight plastic containers and take out when I want them. Even good frozen, but defrost easily in my lunch bag.
Jes A.
January 4, 2015
WOW. These are incredible. Will be making these forever. They are a bit sweet for me though, so I think I will substitute some of the honey for some coconut oil. I know it will alter the flavor, but I am hoping in a good way.
WHB
September 8, 2014
Made these over the weekend. Deliciously addictive! Because of allergies in the house, I made some substitutions: soynut butter for almond butter, more seeds and fruit to compensate for the almonds. Since I didn't have honey, I used 1/2 cup brown rice syrup and 1/2 cup date syrup. And since I love dates with cardamom, I used 1 1/2 tsp cinnamon and 1/2 tsp ground cardamom. Such a great master recipe. Thanks, Merrill!
Kathryn P.
June 21, 2014
I cut back to 2 tsp of salt but it was still too salty, so next time I will use just one. I have substituted 1/2 the nut butter with coconut butter or coconut manna and it is delicious! Also maple syrup or agave for 1/2 the honey. I press them into a jelly roll pan so they are thinner and easier to cut. Using them for healthy munchies in our upcoming wedding welcome bags.
sticksnscones
May 27, 2014
I think I've finally found the quintessential granola bar! I added large flaked coconut & toasted flax seeds to mine. I cut back the cinnamon to 1 t. & added 1 t. vanilla.
I was low on honey so used 1/4 brown rice syrup.
I was low on honey so used 1/4 brown rice syrup.
fmacmac
March 24, 2014
I've made these several times now and always cut way back on the salt - they still taste great.
Mickey0627
March 24, 2014
I made these exactly as the recipes states. They are very good, but a bit too salty. I used 1 tablespoon FINE sea salt. Would it have been better with COARSE sea salt? The almond butter I used was also salted. Besides making them with less salt next time, are there any other suggestions?
Merrill S.
March 24, 2014
I would definitely use unsalted almond butter, and maybe cut back 1/2 the salt?
BONGO
March 3, 2014
These are the best bars ever - and I agree, the salt adds an extra "hhmmph" factor. My first batch (a huge one by the way) was with puffed quinoa instead of rice crispies, cashew nuts, peanuts, pistachios, dried banana, dried mango and cranberry - the cement was peanut butter + a little tahini + a mix of honey/maple syrup/rice syrup. Everything went perfectly, from toasting to binding to fridge and cut. Next time, I might stick to less exotic dried fruits as I thought they didn't fit perfectly in. Also I kept the bars in the fridge all the time, so no crumbling at all and my boyfriend even said they were getting better with time. Now I just want to do them again and experiment with nuts and such... Thank you very much for this great & easy recipe !
Molly C.
February 19, 2014
Any ideas to replace the almond butter? Maybe sunflower butter? Nut allergy, sadly.
mammabear1015
April 11, 2014
try tahini paste instead..it has kind of a nutty flavor and is made with sesame seeds
mammabear1015
April 11, 2014
You can actually make your own Tahini Paste, it's rather easy. Here is a good recipe:
Use is 1 cup sesame seeds to anywhere from 2 tablespoons of olive oil to 1/2 cup depending on how thick or thin you want it. 1 cup sesame seeds makes about 2/3 of a cup of Tahini, depending on how much olive oil is used.
Lightly toast the sesame seeds over low heat about ten minutes, stirring often, don’t worry about getting a lot of color on them, like you would if toasting nuts. They’re fragile and burn easily, so watch them carefully.
Allow to cool off and then add them to the bowl of a food processor along with a 2 tablespoons of oil to start. You can also use a mortar and pestle.
Pulse until a paste forms, scraping down sides as needed and adding more olive oil to reach a consistency you like.
(Read more at http://www.cinnamonspiceandeverythingnice.com/how-to-make-tahini-paste/#9zwWcmoffmzMWL7I.99)
Use is 1 cup sesame seeds to anywhere from 2 tablespoons of olive oil to 1/2 cup depending on how thick or thin you want it. 1 cup sesame seeds makes about 2/3 of a cup of Tahini, depending on how much olive oil is used.
Lightly toast the sesame seeds over low heat about ten minutes, stirring often, don’t worry about getting a lot of color on them, like you would if toasting nuts. They’re fragile and burn easily, so watch them carefully.
Allow to cool off and then add them to the bowl of a food processor along with a 2 tablespoons of oil to start. You can also use a mortar and pestle.
Pulse until a paste forms, scraping down sides as needed and adding more olive oil to reach a consistency you like.
(Read more at http://www.cinnamonspiceandeverythingnice.com/how-to-make-tahini-paste/#9zwWcmoffmzMWL7I.99)
Assonta W.
January 15, 2014
Made these today, SO SO good plain, but my kids and I decided to spread a little chocolatey goodness over the top and it turned into ridiculous good! If I could add a picture, I would!
Yazoolulu
January 6, 2014
I finally made these and they are so delicious. I cut the salt in half, but could have increased it with no problem - I guess it depends on the salt. I had no almond butter, so subbed tahini, and they taste a bit like halvah. These will be on regular rotation from now on.
LeeLeeBee
September 19, 2013
These granola bars are great! I toasted everything over the stove instead of in the oven, so it was easier to keep an eye on everything. I did decrease salt to 2 tsp, which I found sufficient. I don't like super sweet things, but I didn't find these too sweet at all. My coworkers gobbled them down!
rapearson
September 3, 2013
These are very tasty, although I found them rather sweet for my taste. I also had some trouble with them staying together (I used 1/3 Rice Krispies, 2/3 brown rice puffs). I might try to use less honey somehow (while still binding them together) for my next batch.
Dimply D.
April 20, 2013
About the refrigeration issue: it states to refrigerate for several hours to cool them down and help them set. They do not need to be stored in the refrigerator, only a sealed container on the counter is fine. They easily keep for a week on the counter in my experience. In regards to the salt issue, I'd add half, then taste and keep adding until it seems right to you. Depending on the type of salt, one tablespoon can be fine or seem too salty. One tablespoon of sea salt has worked great for me, but one tablespoon of kosher salt is a bit too much. These are really great granola bars and lend themselves well to substitutions.
Dimply D.
April 24, 2013
Also if using Puffed rice, the almond butter and honey ratio is simply not enough to actually bind the ingredients together. It was fine when using rice crispies, but when tried with puffed rice I was left with a crumbly mess. At least it was a delicious crumbly mess. I'll save it by throwing it on some ice scream perhaps.
fmacmac
March 13, 2013
These are truly outstanding; my husband has been known to eat several at one sitting, sometimes warmed in the microwave and served with a dollop of vanilla ice-cream.
boulangere
December 15, 2012
Made these this morning for a gluten-free breakfast buffet. I used peanut butter rather than almond butter, and they are fantastic. They've earned a permanent spot on the rotation.
Rogan
December 11, 2012
What the...?! These are amazing. I ran out of space in my smaller pan so I used non-stick muffin pan and made little circular "bars" (make sure to push down firmly). I found this to be a less messy solution because there is no cutting. You just pop them out and wrap 'em up. My husband ate three late last night. I may have to hide them...
KateLynn
June 23, 2012
I've made these a few times now, and they are absolutely delicious. But, is a tablespoon of salt a typo? The first time the bars were so salty I could barely eat them. Now I add a half teaspoon, max. Anyone else find this odd? Or am I just super sensitive?
tbranscum328
April 25, 2012
Sounds great but I am allergic to rice. Can you recommend and alternative?
Merrill S.
April 25, 2012
You just want something with a slightly different texture -- maybe a puffed corn cereal? You could also just leave out the puffed rice and up the other dry ingredients proportionately.
Franca
March 15, 2012
I had a hard time mixing therefore they didn't hold together the way I would like, but ooh the flavour. They are absolutely delicious! Love the contrast between sweet and salty. Definately a keeper
Kt4
March 1, 2012
I wonder if there's a way to make these so they don't require refrigeration :-? I'd love to make something like this for hikes & horseback rides.
CathyB
August 3, 2011
Wow! These are amazing! I've been meaning to make these for weeks and I finally got around to it last night. I didn't have puffed rice or rice krispies (and didn't feel like running to the store), so I used whole grain Cheerios. They are still terrific. Thanks for a great recipe. Can't wait to try it with other nuts/seeds/dried fruit.
Sharonzell
June 5, 2011
These are very delicious! We made a few substitutions (walnuts for almonds, mango/ coconut for the other dried fruit, and added some golden flaxseed), but they disappeared quickly. We will be making them again!
djangosmama
June 3, 2011
I made these bars with what I had in the house: chocolate chips, unsweetened coconut, peanuts, raisins, almonds, and pumpkin seeds. The chips melted when I added the "glue," but turned the granola bars into a chocolatey goodness I didn't expect!
edamame2003
May 30, 2011
i made these and they are delicious. they just don't stay together as a 'bar' and i'd like to pack them as a snack for my son. is there anything I can do now to get them to stay together?
thirschfeld
May 30, 2011
what kind of almond butter? I made these and they are sticking together great. I made them last Wednesday and have had them in the fridge and they are as good as the day we made them. I am thinking, since some others have had them fall apart, that you used a ground natural butter, probably had to stir it to combine the oil back into it. I used an organic almond butter with cane syrup extract and palm oil. It resembles Jif and I think it makes for a better glue. I just wonder if this might not be the issue.
Jenifer M.
May 29, 2011
How long can you store these? How do you store them? In the fridge? Thanks!
Merrill S.
May 29, 2011
They should keep in the fridge for several days. Or, you could try freezing them (see my other comment below).
luciana B.
May 29, 2011
I libe in Brazil and i can't find almond butter, can i chance for normal butter?
Tks, luciana
Tks, luciana
Merrill S.
May 29, 2011
If you don't have almond butter, peanut butter or another nut butter should work fine. I wouldn't recommend regular butter for these.
Jenifer M.
May 29, 2011
Hmmnn...wondering if it would be OK to just buy the nuts/seeds already roasted to save time? Or, will that make a big difference in flavor/outcome? I'm a newbie at cooking so all thes little nuances are still pretty foreign for me. (I love this blog and am learning so much :-)
Merrill S.
May 29, 2011
What a nice comment! You could buy pre-roasted nuts and seeds, but the flavor will be better if you do it yourself.
seshirkey
June 6, 2011
I actually did this last night. My store was seriously lacking in "raw" anything so I got roasted sliced almonds and roasted unsalted sunflower seeds. They didn't have any pumpkin seeds so I substituted some flax seed that I had at home. I also swapped out the cranberries for dried cherries and tossed in a few mini dark chocolate chips and they turned out AWESOME! I wouldn't sweat it if you can't find unroasted seeds.
Also, the almond butter I used was super raw, and not terribly creamy, and I think they're holding together alright, but next time I'm going to try the more creamy kind for a better "glue".
Also, the almond butter I used was super raw, and not terribly creamy, and I think they're holding together alright, but next time I'm going to try the more creamy kind for a better "glue".
thirschfeld
May 28, 2011
Made these on Wednesday and we love them. Both girls think they belong in the granola bar hall of fame.
Pam R.
May 28, 2011
Very close in taste and texture to granola bars made by Whole Foods. Loved them, very addictive but had an issue with the bars falling apart on me. I did use just a little less honey than the recipe called for. Do you think that's the problem? Is there another ingredient that would "glue" the bars?
Pam R.
Pam R.
nancila
May 29, 2011
this happened to me with another, very similar recipe...and we found out that it's even better as a topping on yogurt! so now my family insists on it!
Merrill S.
May 29, 2011
As Sara mentioned, sometimes you may even need a little more of the almond butter/honey mixture to hold the dry ingredients together. You could maybe try substituting agave for the honey.
Molly
May 24, 2011
Could you substitute peanut butter for almond butter?
nancila
May 29, 2011
i have substituted it with peanut butter, but prefer the almond. the peanut butter has a way of overtaking all the other flavors; the almond seems to let the seeds and fruits shine.
mbj913
May 30, 2011
I made these with peanut butter and dried cherries and they came out well. I mightbtr a sesame seed variation next time.
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