Yield: 8–10 bars
Time: 2 minutes prep + 30 minutes chilling
Ingredients
- 1 cup puffed rice cereal (gluten-free if needed)
- ½ cup nut or seed butter (peanut, almond, sunflower, or soy)
- ½ cup plant-based protein powder (vanilla or chocolate)
- ¼ cup maple syrup, agave, or sugar-free syrup
- ¼ cup dark chocolate chips (dairy-free; optional for topping)
Optional: pinch of salt, cinnamon, or vanilla extract
Instructions
- Mix ingredients
In a large bowl, combine nut/seed butter, syrup, protein powder, and optional flavorings. Stir until smooth. - Add puffed cereal
Fold in puffed rice cereal until evenly coated. Mixture should be sticky but manageable. - Press into pan
Line a small baking dish (8×8 inch works) with parchment paper. Press the mixture firmly into the pan using a spatula. - Optional chocolate topping
Melt chocolate chips and drizzle over the top, or spread evenly with a spatula. - Chill
Refrigerate for at least 30 minutes until firm. - Cut & serve
Slice into bars and store in an airtight container in the fridge for up to 1 week.
Protein & Nutrition Boost
- Protein comes mainly from nut butter and protein powder
- Add chia seeds or hemp seeds for extra protein and omega-3s
- Use sugar-free syrup for a low-carb option
Tips
- Press very firmly to prevent bars from crumbling
- Use rice protein powder for fully vegan, high-protein bars
- Freeze for longer storage (up to 2 months)
Variations
- Chocolate peanut crunch: use chocolate protein powder + peanut butter
- Nut-free: use sunflower seed butter
- Coconut crunch: add unsweetened shredded coconut
