These Strawberry Almond Crispy Rice Treats Make a Sweet Kids’ Snack (Without the Added Sugar)

In the midst of back-to-school shopping, planning carpools, and coordinating schedules, you may also start looking for ways to make your kids’ often-tricky transition from summer to school just a little bit smoother. 

Having a big batch of these Vegan Strawberry Almond Crisped Rice Treats waiting for your kids when they hop off the school bus is sure to brighten up their days, and they also make a sweet surprise when wrapped in individual squares and tucked in their lunchboxes throughout the week. With freeze-dried strawberries and organic sprouted brown rice cereal, this recipe is a healthy, easy, and homemade version of classic crisped rice treats.

Kids Strawberry Almond Crisped Rice Treats Recipe

Yield: 12 squares
Active Time: 15 minutes
Total Time: 40 minutes

Ingredients: 

1 10-ounce bag Dandies Mini Vegan Vanilla Marshmallows (mini marshmallows work best because they melt quicker and more evenly)
4 tablespoons Thrive Market Organic Virgin Coconut Oil or butter of choice
3 ½ cups One Degree Organic Foods Sprouted Brown Rice Crisps 
⅔ cups Thrive Market Organic Raw Almonds, chopped (optional)
1 1.2-ounce bag freeze dried strawberries (or freeze-dried bananas, blueberries, or raspberries)

Other add-ins: 2 tablespoons chia seeds, hemp seeds, or flax seeds to hide a boost of extra nutrition 

Instructions: 

Prepare an 8×8-in bake pan by lightly spraying it with cooking oil.

In a medium pot, add the coconut oil and melt over medium-low heat, stirring constantly. Once melted, add the bag of marshmallows and continue to stir until melted to prevent burning, about 6-8 minutes. Tip: To help prevent the marshmallow mix from sticking to the inside of the pot, you can give it a light spray with cooking oil, which will help with cleanup, too.

Once the marshmallow mixture is melted, turn off the heat and pour in the rice cereal, chopped nuts, freeze-dried strawberries, and any seeds you’d like to add in. Mix thoroughly.

Pour mixture into the prepared pan and press down with a spatula or your fingers until even and smooth.

Place in the fridge for 20 minutes, or until set. 

Once chilled and firm, cut into 16 squares. 

Store the bars in an airtight container at room temperature for about 3-4 days, or in an airtight container in the fridge for up to 2 weeks.

Recipe credit: Aubrey Devin
Food photography: Elisha Knight

More kids snacks & recipes: 

15 Kid-Friendly Recipes

A 5-Minute Back-to-School Treat Your Kids Will Love

11 Healthy School Snacks for Kids, Picked by Kids