Crispy Rice Protein Bars

I’m pretty sure my husband is wondering when the aliens will come to bring back his real wife.  Not only have I been dabbling in Tofu Cheesecakes and Pineapple Pumpkin Protein Bites (no link for that — they were nasty!), I’ve also been making some amazing dinner recipes that differ from my usual suspects.  From what I can gather, it seems that as I dive more and more into eating well, my mind is making connections between all sorts of foods that I wouldn’t have thought to combine before. The best way I can think to describe it is that food is coming alive to me. If that makes any sense, at all!

This was one of those “a little bit of this, a little bit of that” moments! A 50-calorie “One Bun” bottom topped with fried egg, black bean/corn/salsa mash-up, sprinkling of cheddar and cilantro. So delicious and less than 250 calories! My husband took one bite and gushed, “I would pay ten bucks for this!” to which I reminded him that, well, he sort of did. (Thanks Sugar Daddy!)

Sometimes it’s just me experimenting with what’s left in the fridge and other times, I go out and buy specific ingredients to try something new.  The latter was the case for these Crispy Rice Protein Bars. I found the recipe in what has turned out to be a fabulous use of two bucks after buying The Gorgeously Green Diet at my local flea market.  With amazing tips on everything from eating clean, making your own beauty products, building a compost bin, and purging your pantry, this book has been a great read.

These protein bars tasted a little like cinnamon buns and I’m not entirely sure why.  But considering I’ve been found drinking black coffee and actually enjoying dark chocolate lately, weirder things have happened.

Crispy Rice Protein Bars
Yields 10-12 Bars, 100 calories each


4 tbsp virgin coconut oil
4 tbsp brown rice barley syrup (I used Lundberg’s Organic variety)
1 tsp vanilla
2 cups puffed brown rice (I used EnviroKids Organic Koala Crisp)
2 tbsp ground flaxseed
3 tbsp shredded coconut (unsweetened)
2 scoops vanilla hemp protein powder
2 tsp cinnamon


  1. Preheat oven to 325˚
  2. Melt the three wet ingredients in a saucepan over low heat until liquefied. Mix the other dry ingredients in a large bowl. Add the syrup mixture and combine well, making sure each puff of rice is coated.
  3. Press into 9×9 baking pan and place in center of oven for 10 minutes (until bubbling). Remove and cut into bars before they cool.

Note: If you’re using an unsweetened puffed rice cereal, throw in a tbsp of maple syrup for good measure.

Adapted from The Gorgeously Green Diet by Sophie Uliano

Domestically Yours,
Natasha Kay

4 thoughts on “Crispy Rice Protein Bars

  1. Martin says:

    What are the three wet ingredients? I count only the oil and syrup. Have the problem that it is not sticky comes out loose from the oven

    • Natasha (Domestica) says:

      The third wet ingredient is the vanilla.

      I find that these bars tend to be quite dry so I’m surprised to hear that they’re coming out wet. Hmmmm…..could it be that they needed time to solidify once they return to room temperature…?

Comments are closed.