Rice Krispies were invented in 1928 as breakfast cereal, but Australians turned them into LCM bars in 1982.
Healthier Homemade LCM Bars
Whip up these delectable Healthier Homemade LCM Bars in a flash—ideal for hectic school days! Packed with wholesome oats, creamy nut butter, and a touch of honey, these chewy treats are not only freezer-friendly but also a tasty way to fuel your kids' adventures. Get ready to enjoy a guilt-free snack that everyone will crave!
Prep
15
min
Cook
10
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🫙Pantry Staples(6)
- 2 cups brown rice puffs (480 ml)
- 3Tbsp coconut oil (45 ml)
- ¼ cup pure maple syrup or honey (60 ml)honey
- 1 cup oats (240 ml)
- ½ cup tahini (120 ml)
- 1 tsp vanilla extract (5 ml)
📦Other(2)
- Optional - 100s & 1000soptional
- 2 Tbsp hemp seed powder (30 ml)
👨🍳 Instructions
- 1
Place maple syrup, coconut oil & vanilla in a saucepan & bring to the boil so that it begins to caramelise and thicken a little.
- 2
Turn off heat & add tahini, mix until combined.
- 3
Place rice puffs, oats & hemp into a large mixing bowl & stir.
- 4
Pour in maple tahini mixture & mix until well combined.
- 5
Press the mixture very firmly into a lined baking tray, sprinkle with 100s & 1000s & refrigerate for 4 hours or freeze for 2 hours, then slice.
- 6
Can be stored in the fridge for up to 1 week or frozen for up to 1 month. When packing in a lunchbox, pack chilled in an insulated container.
💡 Pro Tips
- ✓Heat maple syrup to 230-235°F (soft ball stage) to achieve proper caramelization - this creates the Maillard reactions that give depth of flavor and ensures the syrup will set firm enough to hold the bars together.technique230-235°F
- ✓Add tahini off-heat and whisk immediately because tahini's natural oils will seize at temperatures above 180°F, creating a grainy texture instead of smooth binding.timing180°F threshold
- ✓Press mixture with 15-20 pounds of pressure using a flat-bottomed measuring cup - insufficient pressure leaves air pockets that cause bars to crumble when sliced.technique15-20 pounds pressure
- ✓Chill bars to internal temperature of 35-38°F before slicing because the coconut oil solidifies completely at this range, preventing the mixture from sticking to your knife.timing35-38°F
- ✓Use a 3:1 ratio of dry ingredients to wet binding mixture to ensure structural integrity - too much liquid creates soggy bars that won't hold their shape.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
10
min
Serves
12
people
Level
beginner
Share this recipe
Rice Krispies were invented in 1928 as breakfast cereal, but Australians turned them into LCM bars in 1982.
Healthier Homemade LCM Bars
Whip up these delectable Healthier Homemade LCM Bars in a flash—ideal for hectic school days! Packed with wholesome oats, creamy nut butter, and a touch of honey, these chewy treats are not only freezer-friendly but also a tasty way to fuel your kids' adventures. Get ready to enjoy a guilt-free snack that everyone will crave!
📝 Ingredients
Serves 12🫙Pantry Staples(6)
- 2 cups brown rice puffs (480 ml)
- 3Tbsp coconut oil (45 ml)
- ¼ cup pure maple syrup or honey (60 ml)honey
- 1 cup oats (240 ml)
- ½ cup tahini (120 ml)
- 1 tsp vanilla extract (5 ml)
📦Other(2)
- Optional - 100s & 1000soptional
- 2 Tbsp hemp seed powder (30 ml)
👨🍳 Instructions
- 1
Place maple syrup, coconut oil & vanilla in a saucepan & bring to the boil so that it begins to caramelise and thicken a little.
- 2
Turn off heat & add tahini, mix until combined.
- 3
Place rice puffs, oats & hemp into a large mixing bowl & stir.
- 4
Pour in maple tahini mixture & mix until well combined.
- 5
Press the mixture very firmly into a lined baking tray, sprinkle with 100s & 1000s & refrigerate for 4 hours or freeze for 2 hours, then slice.
- 6
Can be stored in the fridge for up to 1 week or frozen for up to 1 month. When packing in a lunchbox, pack chilled in an insulated container.
💡 Pro Tips
- ✓Heat maple syrup to 230-235°F (soft ball stage) to achieve proper caramelization - this creates the Maillard reactions that give depth of flavor and ensures the syrup will set firm enough to hold the bars together.technique230-235°F
- ✓Add tahini off-heat and whisk immediately because tahini's natural oils will seize at temperatures above 180°F, creating a grainy texture instead of smooth binding.timing180°F threshold
- ✓Press mixture with 15-20 pounds of pressure using a flat-bottomed measuring cup - insufficient pressure leaves air pockets that cause bars to crumble when sliced.technique15-20 pounds pressure
- ✓Chill bars to internal temperature of 35-38°F before slicing because the coconut oil solidifies completely at this range, preventing the mixture from sticking to your knife.timing35-38°F
- ✓Use a 3:1 ratio of dry ingredients to wet binding mixture to ensure structural integrity - too much liquid creates soggy bars that won't hold their shape.ingredient3:1 ratio