Check out these no-bake Rice Krispie breakfast bars. Light, sweet and a little crunchy, they hit the spot with a little snap, crackle and pop if you’re starting the day on the run.
How do you spend your Saturday mornings? A leisurely breakfast and a potter around the shops, or does all chaos break out as there’s no set routine? For us, Saturday mornings involve rummaging through the collection of recipe books that the bookshelves groan under the weight of, kitchen cupboards open, close and open again as packets and jars are investigated as to their contents, the back of the fridge is checked to make sure there is not languishing there – the rogue spring onion that’s escaped and avoided being added into a salad… but what for? For the shopping list of course… for the meal plan for the rest of the week.
Now don’t roll your eyes are me and think “Oh you’re one of those…” Meal planning has been a revelation, especially with the last couple of hectic months with the day job. But as much as I plan, there’s always one thing that I miss, and this week it was oats! Agh!
Yes, oats! They don’t seem that important or crucial I suppose, however, I’d got firmly set in my head that this week’s breakfast was going to include raspberry oat muffins and one of the main ingredients of an oat muffin is well… oats. So you see my conundrum.
I’m back swimming before work every day and that post-exercise hunger can be brutal on the drive from the gym to the office and my yoghurt, so munching down on one of these en route is perfect. Alas, as I went to get all my ingredients ready, the cupboard was bare. Nooo! It was one of those think on your feet moments, what else could I do? Staring into the cupboard, the only thing staring back at me was my breakfast cereal of choice… Rice Krispies.
Now tell me, who doesn’t like a Rice Krispie square? Crispy, crunchy cereal and sweet gooey marshmallow; pick them up with the Saturday shop or make them yourself, for breakfast, a snack or even model them for cake decorations. The Rice Krispie square is pretty versatile. I didn’t want to go down the usual route, so I stuck my head back in the cupboard for more inspiration… dried fruits, Golden syrup, chocolate chips; lots of things and that’s how my Rice Krispie Breakfast Bars were born.
These are another quick and simple recipe that the smalls could help with; just make sure its an adult that handles the hot liquid. Hot, sugary liquid on the skin is not at all pleasant! But they could mix the dry ingredients together or even choose what to put in the bars. If you were looking for some inspiration here’s a few ideas…
Rice Krispie Breakfast Bars – What to put in them?
- How about switching out some of the fruit and adding some nuts in or shredded coconut. If you’re going for nuts, chop them into smaller pieces
- If you’re not a nut fan, or have a nut allergy like me, you could add seeds instead – think pumpkin or sunflower seeds
- What about chocolate – try adding chips in dark, milk or white chocolate, and a tablespoon or 2 of cocoa powder to the Golden Syrup mix
- And if that’s not enough sweetness you could go for an original style version and add mini marshmallows into the mix
With that all in mind, the possibilities really are only limited to by what you have in the cupboard or on your shopping list (if you’ve remembered to add it). For my Rice Krispie Breakfast Bars I went for a fruit mixture… as you can see!
So why not add a little snap, crackle and fruit to your breakfast, and if you do give these Rice Krispie breakfast bars a go and they work a little better than mine did, then let me know your secret. It would be great if you could give the recipe a rating below and leave me a comment if you do!
But if you fancy trying something different for breakfast, here’s a couple of other things that you might want to try…
- Raspberry White Chocolate Baked Oat Muffins
- Nut-free Choco Granola
- Strawberry and Kiwi Breakfast Jars
No-Bake Rice Krispie Breakfast Bars
Yield 18 bars
Check out these no-bake Rice Krispie breakfast bars. Light, sweet and a little crunchy, they hit the spot with a little snap, crackle and pop if you're starting the day on the run.
- 150g Rice Krispies or puffed rice cereal
- 100g Dried Fruit, cranberries, blueberries, sultanas and apricots
- 4 tbsp Golden Syrup
- 1 tbsp Unsalted Butter
- 1 tbsp Caster Sugar
- In a large mixing bowl, add the Rice Krispies and dried fruit. Mix together.
- In a small saucepan, add the Golden Syrup, butter and caster sugar. Over a medium heat, melt the ingredients and bring to the boil for 1 minute, stirring gently,
- Add the melted mixture to the Rice Krispies and fruit. Mix together making sure that everything is coated with the melted mixture.
- Line a baking tray with greaseproof paper and pour the Rice Krispie mixture into the tray.
- With the back of a spoon, press down on the mix to keep it together, pushing into the corners.
- Put syrup, sugar and butter/marg into a pan, melt and bring to the boil for 1 min (stirring)
- Leave the mixture to set in the fridge for 4 hours or overnight.
- Cut into 18 pieces and keep in the fridge up to a week.
I used a mixture of dried cranberries, blueberries, apricots and sultanas, but you could switch out for any dried fruit you like, or if you need more of a sugar rush in the morning chocolate chips or mini marshmallows.
Don't be tempted to set the mixture in the freezer like me. When you remember from the freezer the bars will defrost and fall apart.
If the bars don't set properly why not add a couple of spoonfuls of the mixture to greek yoghurt instead.
Are you making this recipe?
I love to see your creations so snap a photo and tag @crumbscorkscrews on Instagram with the hashtag #crumbscorkscrews and please give a star rating below ★