Photo by Sophie Mackenzie    WHOLEHEARTED EATS

Photo by Sophie Mackenzie WHOLEHEARTED EATS


These granola bars are lightly sweetened by – the essential ingredient – brown rice syrup, which helps creates a chewy consistency much like a rice crispy treat. Subbing another sweetener like maple syrup won’t work as it won’t help bind it all together in the same way. On the other hand, any nut butter will work for this recipe. I opted for almond, but any flavour or blend will work well. Feel free to play around with the types of seeds and nuts added, as well as the amount. Dried fruit would make a nice addition, and if you prefer, chopped chocolate can be added to the base instead of being poured overtop

SERVES:   Makes 6 – 12 depending on size of bars.

PREP TIME:  15 – 20 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free,



  • 2 1/2 Cups Crispy Rice Cereal

  • 1 Cup Rolled Oats

  • 1/2 Cup Almonds

  • 1/2 Cup Pumpkin Seeds

  • Pinch of Sea Salt

  • 2 tsp. Ground Flax

  • 1/2 tsp. Cinnamon

  • 1 Cup Brown Rice Syrup

  • 1/2 Cup Nut Butter 

  • 1 tsp Vanilla Extract


  • 1 Cup Vegan Chocolate Chips or Chopped Chocolate




Bars: In a large bowl toss the rice cereal, oats, almonds, pumpkin seeds, salt, flax, and cinnamon. 
Next combine the brown rice syrup and almond putter in a small pot. Heat on low, stirring often, until it becomes runny  and pourable. Remove the mixture from the heat and add the vanilla. Pour the almond butter mix into the dry mix and combine. It will be sticky and harder to do the faster the syrup cools, so work quickly. Once everything is combined, pour into a parchment lined pan (mine was 20 cm/ 8 inch square). Using the back of a metal spoon, spread the mixture evenly creating a even flat surface (it may be warm, so watch your hands). 

Chocolate: Finally, add the chocolate to either a metal or glass bowl and place over a pot of simmering water. One the chocolate has melted remove the bowl from the heat (it will be hot so be careful) and mix well. Pour the melted chocolate over the bars – a gentle jiggle can help settle it, creating a smooth top. Chill until the chocolate is set, then cut into desired shapes. Store in an airtight container at room temperature.

Stacey Christie