These Energy Rice Bars with chocolate and cranberries are packed with brown rice and quinoa. Ideal on the go, they also make a perfect breakfast, snack or dessert.
Ready in no time, these Energy Rice Bars are guaranteed to keep you feeling satisfied and energized, thanks to a base of brown rice and quinoa.
Heat rice and quinoa according to package directions.
Combine chocolate chips, peanut butter and coconut oil in a medium, microwave-safe dish. Microwave on Medium, stirring every 30 seconds, for 2 to 3 minutes, until mixture is melted and smooth.
Add rice and quinoa to melted chocolate mixture and stir to combine. Stir in almonds and dried cranberries.
Spread mixture into a parchment paper-lined 8-inch square baking dish, or a 9 x 5-inch loaf pan. Freeze for about 30 minutes, or until set. Cut into bars.
Try using almond butter in place of the peanut butter called for in the recipe. Or, for nut-free bars, use soy or sunflower butter and substitute nut-free pumpkin or sunflower seeds for the almonds.
Energy bars are great snacks to have on hand when you’re running from one task to the next. They’re also perfect when you’re craving something satisfying and delicious in between meals. With minimal ingredients and a few simple steps, you can easily whip up these tasty, homemade treats.
Everything you need to make these Energy Rice Bars is probably already on your pantry shelf — plus, they can easily be customized! For added whole grain goodness, we recommend making them with Minute® Ready to Serve Brown Rice & Quinoa. This grain base makes for a filling treat that will keep you satisfied and energized throughout the day.
For the best treats possible, start by combining the chocolate chips with the peanut butter and coconut oil, and heating the mixture in the microwave. Stir the mixture every now and then, until melted. The oil will help the chocolate melt more smoothly and will help the chocolate harden when cooled — don’t skip this ingredient!
You should also mix the melted chocolate with the toppings right after removing the mixture from the microwave. Although the recipe calls for almonds and dried cranberries, you can use other nut and dried fruit combinations to switch up your rice bars. Try dried apricots and walnuts, raisins with hazelnuts or coconut flakes and cashews.
To make more than one batch of squares, double or triple the ingredient amounts but make sure to melt the chocolate in the recommended doses. If you’re whipping these up for the whole family or for a holiday treat to share, it’s best to do this step over the stove. Fill a pot 1/3 of the way up with water and bring to a boil. Place the chocolate in a heat-proof bowl over the pot of water to create a double boiler, and gently melt the chocolate. Be sure that no moisture gets into the bowl of chocolate. Stir until smooth.
If you’re in a hurry, make the mixture before going to bed and allow it to cool overnight. Enjoy this chocolate and cranberry delicacy for a breakfast on the go, or put some in lunchboxes for a snack.