These protein rice krispies are a healthy take on our favorite childhood snack. 4 ingredients, no baking, and over 15 grams of protein each!
Craving more high protein desserts? Try my protein pudding, protein cookies, protein cookie dough, and protein banana bread next.
I am a diehard Rice Krispie treat lover, so of course, I had to replicate them, but with some added benefits.
Not to toot my own horn, but my protein rice krispies recipe might be even better than the original. This high-protein version was inspired by my healthy rice crispy treats, but a little more nostalgic.
Table of Contents
Why I love this recipe
- A healthier childhood treat. I skipped the butter and used coconut oil instead. I also tested this recipe using sugar-free marshmallows if that is your thing.
- Over 15 grams of protein each. Adding protein powder gives each bar a generous boost.
- Crispy and gooey. We can’t include rice crispy treats in the name if they aren’t crispy or gooey, and we can confirm that this recipe is both.
★★★★★ REVIEW
“These are fantastic. We had to modify it to suit us, 4 yr old in the house. Gluten-free rice bubbles and replaced protein powder with 4Tbsps collagen powder. Half had sprinkles, as everything is better with sprinkles when you are 4. Even my partner liked them.” – Kylie
Ingredients needed
- Crispy rice cereal. Rice Krispies, brown rice cereal, or any crispy cereal of choice. If you need these to be gluten-free, gluten-free Rice Krispies work the same.
- Protein powder. Plain and unflavored protein powder. I recommend using casein protein powder or brown rice protein powder for the best results.
- Coconut oil. A healthier alternative to butter. Opt for refined coconut oil to avoid any coconut flavor.
- Marshmallows. You CANNOT have rice crispy treats without marshmallows. If you want these to be a little healthier, feel free to use sugar-free marshmallows.
How to make protein Rice Krispie treats
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine the cereal and protein powder in a large bowl.
Step 2- Melt the coconut oil in a saucepan or skillet with the marshmallows. Whisk together until combined.
Step 3- Assemble. Add the marshmallow mix until the bowl and mix until the cereal is completely coated. Transfer to a greased dish.
Step 4- Set and slice. Once the bars have firmed up, slice using a sharp knife.
Arman’s recipe tips
- Know your protein powder. As mentioned earlier, casein, brown rice, and pea protein powders work best for this recipe. Whey protein powder tends to make the bars too sticky. If you use flavored protein powder, make sure you like the flavor, as it can be quite overpowering.
- Use other types of puffed cereal. These protein-enriched treats can be made with any puffed grains, including quinoa, amaranth, and barley. These grains have a neutral flavor and a crispy texture, making them amazing alternatives for puffed rice.
- Set at room temperature, and not the fridge. If you do refrigerate them, they firm up a little too much and lose their gooey-ness.
Storage instructions
To store. I recommend storing these bars at room temperature so they remain crispy and gooey. They will keep well in an airtight container for up to one week.
To freeze. Freeze these bars in a freezer bag for up to 2 months. Place parchment paper in between the layers to prevent the bars from sticking to each other. Allow the bars to soften in the fridge or at room temperature before serving.
Frequently asked questions
High heat causes puffed rice to become hard. To prevent this from happening, don’t pour the melted marshmallow mixture over the cereal when it is still piping hot.
Wrapping each bar with parchment paper helps keep them soft and chewy longer.
More protein powder recipes
Line a 9 x 9-inch baking tray with parchment and set aside. Alternatively, use any deep dish or large loaf pan.
In a large mixing bowl, add your crispy rice cereal and protein powder and set aside.
In a saucepan over low heat, melt your coconut oil with marshmallows until combined.
Pour over the dry ingredients and mix until fully incorporated. Transfer the mixture to the lined tray and press firmly into place. Let it sit for 30 minutes to firm up.
Once firm, use a sharp knife to slice into bars.
Serving: 1servingCalories: 145kcalCarbohydrates: 23gProtein: 15gFat: 6gSodium: 51mgPotassium: 28mgFiber: 1gSugar: 6gVitamin A: 406IUVitamin C: 4mgCalcium: 23mgIron: 2mgNET CARBS: 22g
Originally published July 2017, updated May 2023, and republished May 2024
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