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High protein rice crispie treats, made with plant-based protein powder. They are vegan, gluten-free, no-bake and under 100 calories.
I am guessing you and I share nostalgic rice crispie treat memories. So how about a newfangled, nutrient dense, high protein version with no marshmallows? Umm, yes, please. These treats will bring sweet satisfaction, all for a mere 92 calories each and a bonus of 5.1 grams of plant protein.
I do not think I will ever make rice crispies in anything other than my muffin tin from here on out. It eliminates the cutting into bars step, plus it allows for perfect portioning. The treats come out of the muffin cups with almost zero effort, too.
I will be so bold as to say they taste even better than the original, too. Even a skeptical spouse and child give enthusiastic thumbs up :).
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free (no coconut oil, no butter, no margarine)
- Gluten-free
- High protein (5.1 grams per treat)
- 92 calories each
- No marshmallows
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- crisp rice cereal (look for gluten-free brown crisp rice cereal that is certified gluten-free, as needed)
- vanilla plant-based protein powder (vegan protein powder)
- creamy nut butter or seed butter (e.g., peanut butter, almond butter, sunflower seed butter, cashew butter)
- brown rice syrup (or maple syrup)
- Optional: 1 to 2 tablespoons semisweet chocolate chips (certified GF and vegan, as needed)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Grease or spray 8 cups of a standard muffin tin.
- In a large bowl, stir together the cereal and protein powder.
- In a small saucepan set over medium heat, cook and stir the nut/seed butter and syrup until mixture is warm and well blended.
- Immediately pour over cereal mixture, stirring to coat thoroughly.
- Immediately scoop into prepared cups (I used a 1/4 cup muffin scoop).Use the flat side of a measuring cup to tamp down mixture into cups.
- Cool completely and the remove from muffin cups. If desired, drizzle tops with melted chocolate.
Tips for Success
- Do not add the protein powder directly to syrup mixture. It is very important to add the nut butter-syrup mixture to the combined crisp rice cereal and protein powder. Adding the protein powder to syrup mixture will result in a very thick, stiff mixture; it will be impossible to coat the cris[p rice cereal.
- Do not worry if mixture seems dry. Do not worry if at first the crisp rice mixture seems a little bit dry. Keep stirring to incorporate the protein powder and coat all of the cereal. The protein powder will soon dissolve due to the contact with the syrup and nut butter.
Storage for High Protein Rice Crispie Treats
Store in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. These do not freeze well.
Related Recipes
High Protein Rice Crispie Treats (Vegan)
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 2 cups crisp rice cereal, (certified GF, as needed)
- 1/4 cup vanilla plant-based protein powder
- 1/4 cup creamy nut butter or seed butter, (e.g., almond butter, peanut butter)
- 1/4 cup brown rice syrup, (or maple syrup)
- Optional: 1-2 tablespoons semisweet chocolate chips, (melted)
Instructions
- Very lightly oil or spray 8 cups of a standard muffin tin (no oil needed if using a nonstick muffin tin)
- In a large bowl, stir together the cereal and protein powder.
- In a small saucepan set over medium heat, cook and stir the nut/seed butter and syrup until mixture is warm and well blended.
- Immediately pour over cereal mixture, stirring to coat thoroughly.
- Immediately scoop into prepared cups (I used a 1/4 cup muffin scoop).Use the flat side of a measuring cup to tamp down mixture into cups.
- Cool completely and the remove from muffin cups. If desired, drizzle tops with melted chocolate.
Perfect! Love making these in the muffin tin, so much easier. The proportions for these are just right!
I am so glad that you like the recipe, Olga!