Remember when I made my Rice Krispie Granola, that was really supposed to be a healthy granola bar?  Well this recipe shows me what I did wrong.  This recipe came from a magazine (another one of those torn out leaving just the page) but I can't recall which one.  In any event, I changed up some of the ingredients - they turned out great!
Next time though, I will try using 3/4 cup of honey instead of 1 cup as they are quite sweet.  My DH loves them just as they are - it satisfies his very sweet sweet tooth!
4 cups Gluten Free Rice Krispies
1/2 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup raw sesame seeds
1/4 cup roughly chopped walnuts
1/2 cup dried cranberries
1/2 cup raisins
1 cup liquid honey
1/2 tsp. sea salt
1 tsp. Cinnamon
1 tsp. Ginger
Preheat the oven to 350 degrees.  Add the seeds and walnuts to a baking sheet spreading out over the pan.  Bake for 5-6 minutes until lightly toasted, then remove from the oven and allow to cool.
Grease a large mixing bowl with grapeseed oil or for non vegan use butter.
In another bowl, combine the rice krispies, cinnamon, and ginger, tossing to coat.  Then transfer the rice krispies and seeds and nuts to the greased bowl.
In a large sauce pan add the honey and salt, turn onto medium heat and boil for 5 minutes without stirring.  It will boil down to a thick syrupy consistency.
Pour the boiling honey through out the rice krispie mixture stirring well.  Then transfer to a well greased 9X13 inch baking pan, pressing down the mixture evenly.

Allow to cool, and with a greased knife cut into bars.
These bars will keep for up to two weeks, individually wrapped in a sealed container.

Ina Gawne


  1. Yum! I will definitely be making these for the girls' snacks at school. Thanks for sharing the recipe, and also the tip about them being too sweet, I'll cut down on the honey for sure. 🙂

    1. Thanks Sophie! Did you get my email? For some reason my comments won't go through on your computer. Not sure if the problem is at my end?

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