Cinnamon-Oat Brown Rice Crispy Treats

23 Oct 2012

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Recipes
Amy
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Cinnamon-Oat-Treats

This healthy rice crispy treat recipe combines gluten-free organic brown rice cereal,  gluten-free quick cooking oats, and flaxseed meal to make a cookie that’s crunchy, chewy, and fits in a healthy heart diet too.

I’m in the process of doing lots healthy eating research along with some deep soul searching. Being a mom has changed my whole perspective on life, and that includes the way I feed my family.

I was a chunky kid who had a very strong affinity for anything sweet. I loved fat too. Cheese. Butter. Extra creamy ice cream. And let’s not forget the carbs. Bread. Pretzels. Pizza.

It was the 80’s and processed food was in style. Dinner from a box. Frozen meals. Fat-free anything. So was that butter you could spray. Yuck.

My mom cooked a real food dinner every night. She always had fresh fruit and veggies on hand. But we had lots of processed food snacks. And, since I was chunky, my food was monitored. When I got a treat it was often the fat-free variety, which was full of sugar and chemicals to make up for the lack of texture and flavor.

I’m grateful today that real food is in style.

It’s unfortunate that many people don’t understand the drastic difference between real food and processed food. It takes a little time and energy to learn how to make the changes in your diet and routine. And I know this responsibility typically falls on the shoulders of women, whether they’re moms or not. Sometimes it feels like one more thing added to an already full plate that we’re doing all we can to balance.

I know it’s easier to drive through your favorite fast food joint and pick up dinner than it is to plan the meal, do the shopping, cook the food, and do the dishes. And I know it’s so much easier to toss a bag of cookies into your shopping cart than make them from scratch.

Sometimes those choices are tempting. I live there. My plate is full too.

But when it comes to my health and the health of those I love, I’m willing to stretch just a little farther than I really wanted to in the first place. I’ve become willing to take those things off of my plate that just aren’t that important so I have time to take care of those who matter most. It’s not always an easy decision. But, in the end, it’s the choice that makes me feel good about who I am as a mom, a wife, a sister, and a friend.

I wanted a healthy rice crispy treat that would have more appeal than the ones I grew up on. When I finally got this recipe exactly how I wanted it,  I shared them with my husband’s office. They loved them! And, I felt good knowing that they were eating a cookie that actually had some nutrition. They’re full of whole grains, fiber, and omega-3 fatty acids. Not bad for a cookie.

How do you create balance in your family’s diet?

cinnamon-oat-brown-rice-crispy-treats

Cinnamon-Oat Brown Rice Crispy Treats

YIELD: makes 24 (2×2-inch) cookies

2 1/2 cups Erewhon Organic Crispy Brown Rice Gluten Free Cereal

2 cups quick-cooking gluten-free oats

1 cup juice-sweetened dried cranberries, chopped

3/4 cup flaxseed meal

1 1/2 teaspoons ground cinnamon

1 teaspoon freshly ground nutmeg

1/2 cup honey

1/4 cup coconut palm sugar

1/2 cup peanut butter (or your favorite seed or nut butter)

2 teaspoons vanilla extract

1/4 teaspoon sea salt ONLY if your nut/seed butter is no salt added

 

Whisk together the Erewhon Crispy Brown Rice Cereal, oats, chopped cranberries, flax meal, cinnamon, and nutmeg in a large, heat-proof bowl.

In a large saucepan, heat the honey and coconut palm sugar over medium-low heat. Stir frequently until the coconut palm sugar dissolves.

Stir the peanut butter into the honey mixture while still over the heat. Stir until completely combined, then stir in the vanilla and salt.

Pour the peanut butter mixture over the dry ingredients. Using a rubber spatula, stir the ingredients together until the dry ingredients are completely coated.

Press the cookie mixture into a lightly oiled 9×13-inch pan or portion into bite-sized, granola-like pieces and set on a baking tray. Let cool completely. Cut cookies into 2×2-inch squares if desired. Store in an airtight container at room temperature.

 

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