Puffed Rice & Seed Granola Bars

These granola bars are a nutritious and delicious snack easily made at home. With wholesome ingredients like rolled oats, pumpkin seeds, dates, and puffed brown rice, these bars are packed with flavor and provide a delightful crunch. Perfect for a quick and healthy snack anytime, anywhere!

Puffed Rice & Seed Granola Bars

Course

Snack
Prep time

15 Mins
cook time

70 Mins
servings

8-10
Author

@anettvelsberg

Ingredients

For the Puffed Rice

1 Lotus Foods Organic Brown Jasmine Rice Heat & Eat Pouch
boiling water
1 liter frying oil

For The Granola Bars

¾ cup rolled oats
¼ cup pumpkin seeds
¼ cup sunflower seeds
1⅓ cups tightly packed pitted fresh Medjool dates
½ cup cashew or sunflower seed butter
2 tbsp hemp hearts
2 tbsp ground flaxseeds
1⅓ cups puffed brown rice
½ tsp pure vanilla extract
¼ tsp cinnamon
¼ tsp sea salt

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

1

To make the puffed rice, preheat oven to 200°F/100°C with the fan function on. Line a large baking sheet with parchment paper to prevent sticking.
2

Place rice in a heatproof bowl and cover with boiling water. Let soak for 5 mins, then drain and spread evenly onto prepared baking sheet.
3

Dry rice in oven for 50-60 mins, stirring every 15 mins, until completely dry and crispy. Remove from oven and set aside.
4

Heat frying oil in a medium-sized heavy-bottomed pot to a temperature of ~420°F/215°C.
5

In small batches, drop the dried rice grains into the hot oil, removing them immediately after they puff up. Place on kitchen paper to remove excess oil and allow to cool. Measure out 1⅓ cups of puffed rice for the granola bar recipe and save the rest for future use.
6

Heat oven to 350°F/180°C. Spread oats, pumpkin seeds, and sunflower seeds on a baking tray and toast in the oven for 8-10 mins or until they turn slightly golden brown. Remove from oven and set aside to cool.
7

In a food processor, combine dates and cashew or sunflower seed butter, processing until mixture forms a smooth ball.
8

Add toasted oats and seeds, hemp hearts, flaxseeds, puffed rice, vanilla extract, cinnamon, sea salt, and date mixture to a large mixing bowl. Thoroughly knead and mix the ingredients with your hands until they are uniformly dispersed.
9

Transfer the mixture to an 8×8 dish or another small pan lined with parchment paper for easy removal. Chill in the freezer for 20-30 mins to allow bars to harden.
10

Once hardened, remove bars from dish and slice them into 8-10 even bars. Store in an airtight container in the refrigerator for up to a week.