Coconut. Matcha. Brown Rice Cereal Bars.
Say that five times fast.
It’s hard, right?
Luckily, these thick, fudgy, ultra crispy snack bars aren’t as complicated as their title. In fact, there are only three ingredients besides the ones mentioned in the title. Easy peasy.
Before we get started, let’s talk about matcha. If you’re new to it (where have you been, my dear?), let me save you a google search: matcha is a specially grown, highly revered Japanese green tea that’s kept shaded for much of the year to help develop it’s caffeine and theanine without getting too bitter; it’s harvested when young and vibrant, then powdered to be consumed whole, instead of regular green tea which is steeped and discarded. Matcha is naturally loaded with antioxidants and mood-boosting effects (the theanine helps balance out the caffeine to deliver a more balanced or subtle energy boost). It’s full of vitamins, fiber, chlorophyll, and has a gorgeous bright green color.
Unfortunately, not all matcha is created equally. Because of it’s labor-intensive growing process, good matcha is expensive, and cheap matcha, though easy on your wallet, is not so easy on the palate.
In my experience, the cheap stuff tastes like a super potent, extra bitter cup of green tea. The color is a dusty muted green, and the flavor is underwhelming and in some cases, downright unpleasant.
Quality matcha, on the other hand, is a revelation. Once I started buying organic ceremonial grade matcha, I never looked back.
This is the one I buy, and it’s definitely a fair price for the quality. Do not be lured by the cheaper price of ‘culinary’ or ‘latte’ grade matcha- ceremonial grade is the way to go. It’s bright green, strong yet subtle, and has a full-bodied green tea flavor.
Oh, and full disclosure: the previous link to Amazon is an affiliate link, where I earn commission off any purchases you make, but I am not here to sell you matcha. I’m just sharing it because I love it and don’t want you wasting your money on crappy matcha. I am not in any way sponsored by that matcha company.
Now that we’ve sorted out our matcha issues, let’s talk about these bars. I’ve said it before, and I’ll say it again, but Rice Krispie Treats have this unusual power over my brain, making me think I love them and then disappointing me every time I give them another shot. For some reason I hype them up in my mind, but the reality is that I’m just not into the marshmallow-based cereal bars; I find them overly sweet and not remotely satisfying. So, I figured out a way to get that crunchy cereal situation in my mouth while actually enjoying the experience.
The answer, for me, is (usually in all areas of life, but specifically for this recipe) nut butter. I’ve used peanut butter before (hello, beautiful), and today I’m using coconut butter to form a thick, fudgey base for this recipe.
Coconut and Matcha are a match(a) made in heaven- the earthy, verdant flavor of matcha is mellowed by the creamy, slightly sweet coconut (you can make your own coconut butter or buy it- this is the one I always keep in my pantry). The only other ingredients in this recipe are coconut oil to help thin out the coconut butter a little, maple syrup for a kiss of sweetness, crispy brown rice cereal for a little extra fiber and that beloved crunch, and vanilla and salt because life is incomplete without them.
Everything gets stirred together, pressed into a loaf pan, stuck into the fridge or freezer to firm up, then sliced and devoured.
If you’re as into the combination of coconut and matcha as I am, you are going to FLIP over these cereal treats.
They’re quick + easy to make, loaded with nutrients, and a fun bright green color. Using coconut butter as the base (instead of marshmallows) means these are thick, creamy, and extra satisfying. Trust me, you’re gonna love ’em.
If you make this recipe, let me know how it turns out! Leave a comment below or take a picture of your green snacks and tag me on Instagram! I love seeing my recipes in your kitchen.
Coconut Matcha Brown Rice Cereal Bars
Ingredients
- 3/4 cup coconut butter*
- 1/4 cup virgin coconut oil
- 1/4 cup maple syrup
- 1 Tablespoon Matcha ceremonial grade, if possible
- 1/2 Tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 cups crispy brown rice cereal**
Instructions
- 1. Line a loaf pan with parchment paper. If your coconut butter and oil are both soft or drippy at room temperature, proceed with the directions from step 2. Otherwise, measure both into a microwave safe container or small saucepan and heat on low until melted/soft and stir-able (about 30 seconds in the microwave, or a minute or two on the stove). Alternately, both jars can be sealed tightly and run under hot tap water until soft, then measured out and used in the recipe.
- 2. Put all ingredients EXCEPT cereal into a mixing bowl and whisk to combine. Add cereal and stir to fully coat the cereal in the coconut matcha mixture.
- 3. Dump the cereal mixture into the prepared pan and press down well with the back of a spoon or a spatula to fully compress the bars. Transfer the pan to the fridge for 30-45 minutes, or the freezer for about 15 minutes to let bars solidify. Once solid, cut into 8 bars and enjoy.
- 4. Because coconut oil and butter are melty/liquid-y when warm, these are best kept in the fridge unless your house is particularly cold. Bars will keep for 1 week in the fridge. These are very firm when eaten straight from the fridge, or slightly softer and fudgier if left to sit out for 10-15 minutes before eating. Both ways are delicious.
Notes
**Be sure to get crispy brown rice, not puffed brown rice, as the puffed rice cereal tends to get soggy. I usually find the best price at Whole Foods, where I just buy their store brand crispy brown rice cereal. Any other small, crunchy, unsweetened or barely sweetened cereal can be used here as well.