Peanut Butter Crispy Treats

peanut butter crispy treats (vegan, gluten free) / @loveandlemons peanut butter crispy treats (vegan, gluten free) / @loveandlemons

I can’t even follow my own recipes. I set out to remake this pistachio goji granola in bar form (thanks to a reader suggestion). I thought it was a great idea, especially because I’ve been looking for healthy grab-and-go breakfast options for Jack to take to work. I realize this looks more like dessert than breakfast, but I had to come up with something more enticing than the pre-packaged Costco office bagels (he just informed me) he’s been consuming every morning. For the sake of our marriage, I’m not going to get started on why he eats these (how can they even taste good?!)… but I get it, they’re “there”… so in man world that must count for something.

But I digress… this week, after trying out multiple variations of baked oaty things, I ended up here… which is in fact not a pistachio goji granola bar, but a peanut buttery oaty nutty rice crispy treat with – yes – chocolate. This might not be a green smoothie but I’m just hoping these will last him til lunch… I (personally) find them to be a nice little late-afternoon snack.

Some inspiration taken from Oh She Glows and Sprouted Kitchen.

peanut butter crispy treats

Serves: 8 squares
  • ¾ cup brown rice cereal
  • ½ cup rolled oats
  • ½ cup crushed walnuts
  • ⅓ cup coconut flakes
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • ¼ cup brown rice syrup
  • ¼ cup peanut butter
  • ⅓ cup chocolate chips (optional)
  1. Line a 5x7 rectangle dish with parchment paper and a tiny bit of cooking spray.
  2. Place the brown rice cereal into a large bowl and set aside.
  3. In a large skillet over low heat, toast the oats, gently stirring so they toast somewhat evenly. Once they're starting to brown around the edges, add the walnuts coconut flakes, salt and cinnamon. Continue to toast until the coconut flakes are slightly toasted. (total toasting time should be about 5-8 minutes. Remove from heat and transfer the toasted mixture into the bowl with the brown rice cereal. Mix and let cool completely.
  4. In a small glass bowl mix the coconut oil, brown rice syrup and peanut butter. If your ingredients are too thick to whisk, pop it into the microwave for a few seconds to slightly melt everything. Whisk until creamy. Let cool completely.
  5. Pour the peanut butter mixture into the rice cereal/oat mixture and gently fold everything together until it's fully incorporated.
  6. Stir in the chocolate chips and press into a 5x7 pan, or equivalent. (Note: it's important not to stir in the chocolate until everything is cooled or the chocolate will melt all over the place. Which tastes just fine, but they won't look the same).
  7. Pour the gooey mixture into the prepared pan and let chill in the freezer for about 30 minutes for them to set. After they're set, slice & eat, then store the remainder in the fridge.



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Rate this recipe (after making it):  

  1. Rose

    Hi there, these look great and I’d like to make them, but I need to know what kind of oats you used. Quick cooking? Or regular large flake? Thanks.

    • jeanine

      Whole rolled oats (not quick or instant)

  2. Corie from

    These are gorgeous and delicious! What do you think about mixing it up with some almond butter and sprouted roasted almonds inside? Love this post!

    • jeanine

      I think both of those alterations would be delicious!!

  3. Lindsay

    Would an 8×8 pan work?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.