Recently I have developed a bit of a love for rice crispies. There’s something about listening to the snaps, crackles, and pops in the bowl that amuses me more than it probably should. I know that several of you are going to be looking at this recipe and going ‘but- won’t the rice crispies go soggy?!’. Well, yes and no…
The only reason I tried this was because I wanted to switch things up a bit from using oats. And a mad idea that rice crsipies could work came next. The rice crispies partially break down, so you still get some crunch, but they become kind of…fluffy in texture. Light, and fluffy, and pretty delicious. The only way I can describe the taste of this recipe, is that it resembles the taste of pancakes. Which is incredibly odd. Especially since this dish is also way better for you than most pancakes, plus a hell of a lot quicker on the morning. If you’re sceptical, then that’s fine, but just know that you’re missing out…
- Heaped 1/2 cup wholegrain rice crispies (Approximately 30g. I use Kallo. You don’t have to, but don’t go for the super sugary versions. These ones, being wholegrain, also don’t completely break down, so give a better texture)
- 1 handful of frozen berries (I used raspberries)
- 1 pear, chopped into chunks
- 1/2 cup thick Greek yoghurt
- 1/4 cup unsweetened almond milk, or whichever milk you prefer
- 1.5tsp chia seeds
- Cinnamon, to taste
- 1tbsp almond butter, I used Meridian
- Begin by beating together the yoghurt, cinnamon, chia seeds, and milk.
- Once combined, thoroughly mix in the crispies, so that they are well coated, but not completely mashed up.
- Fold in the pear and the frozen berries, pile into a dish, top with almond butter, and place in to the fridge overnight.
- In the morning, lift the dish out, garnish as you wish, and dig in…