Crispy, slightly sweet and savory, these crispy puffed rice and nut clusters are perfect for snacking on.
Another summer is wrapping up, the kids are heading back to school, and this is the first year in a long time that I do not have any kids in school at all. My how time flies! One of the things I remember about school days is that when the kids came home they were starving and wanted to eat something really quick! So I liked always to have something nutritious waiting for them, and trail mixes or granola bars were usually the go to. Even though I’m past the back to school stage, we still love to snack in our house, and these clusters are usually somewhere to be found in my kitchen.
As with just about anything that’s homemade, these are a much healthier option than a packaged snack, plus they are so easy to make with only 10 ingredients. They are a good source of protein which will keep the kiddies going until dinner. You can change them up each time you make them too. I’ve added coconut flakes, used all different types of nuts and even made them spicy by adding a dash of hot pepper. We like cashews, so this is the version that I usually make.
With the hectic lifestyles that most of us have these days, ready made grab and go snacks seem to be the snack of choice, and that’s what these crispy puffed rice and nut clusters are. You can grab a handful and go! They can be eaten as is or pair them with fresh fruit or carrot and celery sticks.Print
Crispy Puffed Rice and Nut Clusters
Crispy Puffed Rice and Nut Clusters are slightly sweet, savory, and crispy. They are gluten free and perfect for snacking on.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- 6 tablespoons organic maple syrup
- 2 tablespoons filtered water
- 1/4 teaspoon sea salt
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon garlic powder
- 1 teaspoon arrowroot powder
- 2 cups organic puffed rice
- 1 cup whole raw cashews
- 3 tablespoons sesame seeds
- 1 cup walnut halves or pieces
- preheat oven to 375
- line a baking sheet with parchment paper
- place the puffs and nuts into a large bowl and set aside
- place the syrup, garlic powder, and salt into a small saucepan and bring to a simmer over medium heat. Reduce heat and cook on low for 5 minutes more and stir in the vinegar and add the arrowroot powder stir while cooking until mixture thickens
- pour mixture over nuts and puffs and mix in
- pour the mixture into the prepared baking sheet and spread out evenly, sprinkle with sesame seeds
- bake for approximately 8 minutes
- Let cool in the pan for 20 minutes to allow the mixture to crisp up.
- Break into pieces and enjoy!
- Calories: 201
- Sugar: 8.7g
- Sodium: 52.4mg
- Fat: 13g
- Saturated Fat: 2.1g
- Unsaturated Fat: 9.5g
- Carbohydrates: 18.6g
- Fiber: 1.3g
- Protein: 5.2g
Variations. . .
- Substitute almonds or peanuts for the cashews or a combination of all three
- Add some coconut 1/2 cup coconut flakes and cut back on puffed rice by 1/2 cup
- Add t 1 1/2 teaspoons of hot pepper flakes to spice it up
Check out these Coconut Clusters for a slightly sweet snack!