THE RECIPE JOURNAL · Breakfast
Rice-Infused Breakfast Bars
Start your day with a wholesome and tasty treat that combines the comforting flavors of rice with wholesome ingredients. These breakfast bars are perfect for busy mornings when you need a quick and satisfying bite on the go.
FROM THE KITCHEN • Rice-Infused Breakfast Bars
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and give an 8-inch pie pan a quick spray with cooking spray to keep things from sticking. In a saucepan, bring the water and brown rice to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let the rice simmer gently until it's tender and all the water is absorbed—this usually takes about 45 to 50 minutes.
02
Step 2
While the rice is cooking, mix together the peanut butter, applesauce, honey, and egg in a bowl until everything is smooth. Once your rice is ready and cooled slightly, add it to the bowl along with the garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and cinnamon. Stir everything until it’s well combined.
03
Step 3
Spread the mixture evenly in your prepared pan, smoothing the top as best you can. Pop it in the oven and bake for around 20 minutes, or until the edges turn a nice golden brown. Let it cool a bit before slicing and enjoying!
Why you’ll love it
These bars offer a unique twist on traditional breakfast options by incorporating rice for added texture and nutrition. They are filling, easy to make ahead, and perfect for busy mornings when you need a quick, wholesome bite.
How to serve
Enjoy these bars warm or at room temperature. They pair well with a drizzle of honey, a spread of nut butter, or fresh fruit on the side for a balanced breakfast.
Storage & leftovers
Store the bars in an airtight container at room temperature for up to three days. For longer freshness, keep them refrigerated for up to a week or freeze individually wrapped for up to three months.
