This sponsored post is written by me on behalf of Attune Foods. Thank you for supporting the brands that make Tried and Tasty possible, as always, all opinions are my own.
Have mercy! I’m excited to share this recipe with you today!! I’ve been longing for a healthy rice crispy treat for quite sometime. Don’t get me wrong, I understand the draw of the ooey gooey wonderful marshmallow packed traditional treats. Have you ever thought to yourself ‘wouldn’t it be nice if I could have something just as delicious but less guilty?’. I certainly have. I stumbled upon the recipe over at Detoxinista and it was exactly what I was looking for. I decided to put a little fall flare on it and add peanut butter and pumpkin spice. It’s the time of year you know where #allthethings are pumpkin spice. AmIright? When I was given the chance to partner with Attune Foods I was over the moon excited to get in the kitchen with their amazing cereals.
I was sent a goodie box with Peace Cereals Vanilla Almond Clusters & Flakes, Sweet Home Farm French Vanilla w/Almonds Granola, Erewhon Simply Vanilla Granola, Erewhon Cinnamon Crispy Brown Rice and Erewhon Crispy Brown Rice. Helllloooooo jackpot! What I love about all of these products is that they are so nutritious. All the things I love: organic, gluten free, non-GMO, and more. It’s almost as if they were made for me! For the Peanut Butter Pumpkin Spice Rice Crispy Treats I went straight to the cabinet and pulled out some of my favorite healthy ingredients to make this tasty treat. I had everything on hand. Brown Rice Syrup isn’t a sweetener that I use often, but I keep it on hand for when I need it. It worked beautifully in this recipe. I hope you’ll give these a try. I promise you won’t regret it!
Items used in this post:
Peanut Butter Pumpkin Spice Rice Crispy Treats
These Peanut Butter Pumpkin Spice Rice Crispy Treats are refined sugar-free, gluten free, AND vegan! Rice crispy treats CAN be made healthy!
- 2/3 c. brown rice syrup
- 1/4 c. coconut oil
- 1 tsp. vanilla extract
- 1/2 c. peanut butter
- 4 c. Erewhon Crispy Brown Rice Cereal
- 1 tsp. pumpkin pie spice
- 1/4 tsp. sea salt
Combine the coconut oil and brown rice syrup in a saucepan over medium heat. Bring the mixture to a rolling boil. Boil for one minute, then remove from the heat and stir in the peanut butter and vanilla extract.
Pour the Erewhon Crispy Brown Rice Cereal into a large mixing bowl along with the pumpkin pie spice and salt.
Stir in the boiled syrup mixture until the cereal is well-coated.
Line an 8-inch pan with wax paper to prevent sticking, then spread the coated cereal in the pan. Pack the cereal tightly into the bottom of the pan.
Place the bars into the freezer to set up for 45 minutes. Slice and serve!
Adapted from Detoxinista