Nutty Coconut Krispies

Chocolate Krispies are my favourite. I clearly remember a recipe cut out from a magazine in my Mum’s Recipe folder, she always used to make them to take to work on her birthday and I’m sure I’ve had them on numerous parties over the years.

During a phase where I didn’t like breakfast, I would make myself cornflake krispies covered in chocolate and eat that with a cup of tea and call it brekkie. Luckily my breakfast habits have changed a lot since then, but my love of both chocolate and marshmallow krispies has not.

Recipe For Runners

These krispie snacks are perfect for runners, packed with protein and carbs to help fuel and recover from your workouts! The Rice Krispies and agave syrup provides quick release carbs for a burst of energy, whilst the nut butter gives a boost of protein. Shredded coconut gives a little boost of fibre (you can add even more if you choose a brown puffed rice cereal).

These nutty krispie treats can be made with your favourite nut butter, although I’d recommend picking a smooth nut butter with no added sugar! Personally I like it best with peanut butter, but it works well with cashew and almond butter too.

I’ve used agave syrup, but you can use honey or Golden Syrup…basically raid that storecupboard and use whatever you can find. The hundreds and thousands are a pretty added extra, but freeze-dried raspberries would be a cute tasty option if you have those.

Nutty Coconut Krispies Recipe

Ingredients:

• 125g (3 cups) rice krispies or similar cereal 
• 40g (½ cup) shredded/desiccated coconut, unsweetened
• 130g (½ cup) nut butter – cashew, almond or peanut butter 
• 150g (around ½ cup) agave syrup (honey or golden syrup works too) 
• 2 tbsp coconut oil 
• 1 tsp vanilla extract
• ½ tsp (2ml) almond extract, optional 
• 2-3tbsp hundred and thousands sprinkles

Line an 8x8inch (20x20cm) baking tray with baking paper. Combine crispy rice cereal and coconut in a large bowl. Set aside.

Combine the nut butter, agave, and coconut oil in a saucepan over medium heat. Gently warm until you see a few bubbles, stirring regularly so that the mixture doesn’t catch. Remove from heat, and add vanilla and almond extract if using.

Pour nut butter mixture over rice cereal. Stir to combine. Add in the sprinkles and mix together. Transfer to the baking tray, pressing down firmly with a spatula. Chill in the fridge for about an hour, cut into 16 squares and enjoy. 

These are best straight from the fridge to keep their shape! Alternatively, you can spoon the warm mixture into 12 muffin cases to serve at a party or enjoy with your cup of tea to fuel you for your afternoon run/workout!

Let me know if you give these a go… tag me on Instagram or DM me a photo! I’d love to see your variations.