Photo Credit: Jennifer Olson

Barley, Millet and Carrot-Juice Rice Krispies Treats

These healthier rice krispies treats use nutritious whole grains and dried fruit

By: Johnson and Wales University

PRINT
Categories: , , Tags: , ,

Share this Post

 

Barley, Millet and Carrot-Juice Rice Krispies Treats

Barley, Millet and Carrot-Juice Rice Krispies Treats

These healthier rice krispies treats use nutritious whole grains and dried fruit
Course: snacks
Keyword: baby carrots, barley, rice krispie treats, whole grain pasta
Servings: 8 bars
Calories: 590kcal
Author: Johnson & Wales University

Ingredients

  • 4 ounces canola oil
  • 1.5 pounds marshmallows
  • 3/4 teaspoon vanilla extract
  • 2 cups cooked barley
  • 2 cups cooked millet
  • 1 cup crispy rice cereal
  • 1 cup carrot juice
  • 2 ounces dried cranberries
  • 2 ounces dried apricots

Instructions

  • Spray a 9x9-inch baking dish with cooking spray. In a medium saucepan, heat oil over medium heat; then add marshmallows. Reduce heat to low, and stir until marshmallows are melted.
  • Add vanilla, barley, millet, cereal, carrot juice and dried fruits. Slowly stir until combined.
  • Pour into baking dish. Press lightly with your fingertips until spread out. The harder you pack the mixture into the dish, the harder the bars are to eat. Allow to set 1 hour in the refrigerator.

Notes

Live Naturally is excited to partner with Johnson & Wales University (JWU). Alejandro Rodriguez, Eddie Nieto, Chef Adam Sacks, Daniel Iarum and Alex Hudson (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

Nutrition

Calories: 590kcal | Carbohydrates: 100g | Protein: 6g | Fat: 15g | Sodium: 280mg | Fiber: 1g | Sugar: 60g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Reviews

There are no reviews yet.