Vanilla Pecan Crisp Bars
Vanilla Pecan Crisp Bars
This Vanilla Pecan Crisp Bar is made with wholesome ingredients that taste much better than granola bars at the store. Crisp rice cereal, oats, vanilla, and pecans are the main ingredients for this easy granola bar.
It should come as no surprise that granola bars are one of my favorite snacks. If you need more proof, just check out these popular recipes on my blog:
The inspiration for this Vanilla Pecan Crisp Bar, though, came from a recent trip to the grocery store. I stumbled upon the Atkin’s Vanilla Pecan Crisp Bar, and honestly it sounded pretty good. The idea of a crispy, pecan-y, vanilla-y granola bar sounded perfect in that moment, and I was almost tempted to pick up the Atkin’s bars just to try them.
But, I am a home cook, and I quickly realized that I wanted to make these bars at home instead. So, while I haven’t tried the Atkin’s Vanilla Pecan Crisp Bar, this version is definitely inspired by it. I generally avoid store bought granola bars because I know that making homemade granola bars at home is soo easy and objectively healthier than store bought.
So, if a copycat Atkins Vanilla Pecan Crisp Bar sounds good to you, then you’ll be happy to know that the recipe for my homemade version is below!
What are the ingredients for these Vanilla Pecan Crisp Bars?
These Vanilla Pecan Crisp Bars are made with a few wholesome ingredients. The full recipe is below, but here’s the gist of what you’ll need:
Pecans
Maple syrup
Spices
Are these granola bars healthy?
I generally don’t like to categorize individual foods as healthy or unhealthy. Instead, I believe eating a balanced diet that mainly consists of whole foods is more important than scrutinizing individual meals and ingredients.
That being said, store-bought protein bars are a highly processed food, so they’re not something I would reach for every day. They’re a quick way to satisfy hunger, but they generally also include tons of artificial sweeteners and processed ingredients. Atkins bars are no different. This copycat recipe is a good way to satisfy that same craving!
How do you make these Vanilla Pecan Crisp Bars?
Making granola bars at home is super easy! All you’ll do is pulse together crisp rice cereal, oats, pecans and spices. Meanwhile, warm up some almond butter, maple syrup, and coconut butter, and pour that over our oat mixture. Press the bars into a pan and freeze for one hour before dipping it into the icing.
The recipe for my powder sugar-free icing is right here!
Are these granola bars gluten free?
Whether or not this granola is gluten free depends on the types of oats that you use. Oats are by themselves gluten free, HOWEVER due to the manufacturing process oats are frequently exposed to wheat. So, unless the oats you use explicitly state that they are gluten free, assume that they are not gluten free.
I used Rice Krispies’ crisp rice cereal for this recipe, and Rice Krispies are NOT gluten-free. They are made with barley and malt, which may contain gluten. If you follow a gluten free diet and want to use a gluten free puffed rice cereal, try this one from Nature’s Path.
Are these granola bars vegan?
I used Rice Krispies’ crisp rice cereal for this recipe, and Rice Krispies are NOT vegan. It contains vitamin D3, which is derived from animals. If you follow a strict vegan diet, you can simply omit the crisp rice cereal and use an equal amount of oats instead.
Can you freeze these granola bars?
Yes, you can certainly freeze granola, and even these granola bars! Simply wrap them in wax paper and store in an air-tight Ziploc bag. Enjoy cold!
Vanilla Pecan Crisp Bars
Ingredients
- 1 c crisp rice cereal (try this one)
- 1/2 c oats
- 1/2 c pecans, chopped small
- 2 tbsp coconut butter (or oil)
- 2 tbsp maple syrup
- 2 tbsp almond butter
- Splash of vanilla and almond extract (optional)
- Pinches of salt and cinnamon
- 1 c coconut butter
- 1/2-3/4 c non-dairy milk
- 2 tsp maple syrup
- Pinch of cinnamon
Instructions
- Line an 8x8 loaf pan with parchment paper and set aside.
- Place the crisp rice cereal, oats, and pecans in a food processor and blend for just a few seconds. We don't want it to be too grainy–we just want to make it a bit smaller.
- Heat the coconut butter, maple syrup, almond butter, vanilla and/or almond extract, salt, and cinnamon in a small saucepan over medium heat. Once the liquid gets warm and melts together, pour it over the oat mixture and toss so it's evenly coated.
- Press the mixture into the loaf pan and freeze for one hour.
- Meanwhile, heat all of the icing ingredients in a small saucepan until the mixture thickens. Add a bit more non-dairy milk if it gets too thick–you want it to be slightly runny.
- Take the bar out of the freezer and flip it upside-down on a baking sheet. Pour about 3/4 of the icing over the bar and spread it in an even layer. Freeze the bar (still upside-down) for about 30 more minutes until set.
- Now flip the bar so it's right-side up and drizzle the remaining icing on top. Freeze for about 30 minutes until set.
- Slice into rectangular bars, and store in an airtight container in the fridge.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!