We’re giving leftover brown rice a total glow-up by blending it into these nutrient-dense Cranberry Orange Energy Bars. Featuring creamy nut butter, chewy cranberries, toasted pumpkin seeds, and a bright pop of orange zest. These bars are gluten-free and meal prep friendly. Plus, you get to customize with any nut butter of your choice.
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Table of Contents
Why you’ll love it
- Quick prep, big payoff: Just 10 minutes of prep and a food processor is all you need before popping these in the oven.
- Great for grab-and-go: Whether you’re headed to work, the gym, or school pickup, these bars are the perfect portable pick-me-up.
- Zero waste win: Got leftover brown rice from dinner? Don’t toss it—turn it into a snack!
What are cranberry orange energy bars?
Cranberry orange bars are chewy baked snack bars made with cooked brown rice as the base, mixed with oat flour, nut butter, dried fruit, and seeds. They’re baked until just golden then drizzled with melted white chocolate for a touch of indulgence. Think granola bars but softer, naturally gluten-free, and way more interesting.
Is this snack healthy?
As a registered dietitian, I’m always on the hunt for snacks that deliver energy, satiety, and flavor—and this recipe delivers just that with a perfect combo of nutrient-packed ingredients:
- Brown rice is a whole grain that provides fiber, B vitamins, and sustained energy. Research shows its higher fiber and antioxidant content has been linked to steadier blood sugars and reduced risk of chronic disease like type 2 diabetes and heart disease.
- Flax seed and nut butter add plant-based protein and healthy fats to help you stay full longer.
- Cranberries and orange zest bring antioxidants and immune-boosting vitamin C to the mix.
What ingredients do you need?
Here’s everything you’ll need to make these bars:
- Cooked brown rice: Make sure it’s fully cooled—long or short grain both work!
- Oat flour: Acts as the binder and keeps this recipe gluten-free.
- Ground flax seed: Boosts fiber and helps bind the mixture.
- Nut butter: Choose your favorite creamy variety—peanut, almond, or cashew all work.
- Honey or maple syrup: For natural sweetness.
- Orange zest: One large orange will do the trick.
- Dried cranberries: Roughly chopped for chewy texture and tartness.
- Toasted pumpkin seeds: Adds crunch and healthy fats.
- Vanilla extract and salt: Enhances flavor.
- White chocolate chips + coconut oil: For the drizzle on top.
How do you make cranberry orange brown rice bars?
Follow these easy steps to whip up your snack bars:
- Preheat the oven to 350ºF and line an 8×8-inch baking pan with parchment paper.
- Blend the base: In a food processor, combine the cooked brown rice, oat flour, and flax seed. Blend until mostly smooth.
- Add flavor: Toss in the nut butter, honey/maple syrup, orange zest, cranberries, pumpkin seeds, vanilla, and salt. Blend again until well incorporated.
- Press and bake: Transfer the mixture to your prepared pan and press down very firmly into an even layer. Bake for 25–30 minutes until just golden.
- Cool and drizzle: Let cool 10 minutes. Melt white chocolate with coconut oil, drizzle over the bars, and place in the freezer for 10–20 minutes until set.
- Slice and enjoy: Lift from the pan using parchment, then cut into 12 bars.
Customize it your way
Like all of my recipes, this cranberry orange brown rice energy bar is completely customizable. Choose what nut butter you want to use:
- Nut butter of your choice: Use almond butter for a mellow flavor, peanut butter for a classic, or sunflower seed butter for a nut-free option.
Recipe tips and troubleshooting
- Serving: These bars are great as a mid-morning snack, pre-workout bite, or afternoon pick-me-up. Pack them for lunchboxes or road trips too.
- Troubleshooting: If your mixture feels too wet, add 1–2 more tablespoons of oat flour before baking. If it’s too dry, add an extra spoonful of nut butter.
- Scaling: You can double this recipe and bake in a 9×13-inch pan—just add 5–10 minutes to the bake time.
Storage and meal prep
Store the bars in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. I like wrapping them individually for easy grab-and-go convenience!
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Cranberry Orange Brown Rice Energy Snack Bars
Ingredients
- 2 cups cooked brown rice, long or short grain, fully cooled
- ¼ cup oat flour
- 2 tablespoons ground flax seed
- 1/2 cup creamy nut butter of your choice (peanut butter, almond butter, cashew butter, sunflower seed butter, pumpkin seed butter, sesame tahini, walnut butter, hazelnut butter, etc.)
- 1/4 cup honey or maple syrup
- 1 tablespoon orange zest, about 1 large orange
- 1/3 cup dried cranberries, roughly chopped
- 1/3 cup toasted pumpkin seeds
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup white chocolate chips, melted with 1 teaspoon coconut oil
Instructions
- Preheat oven to 350ºF.
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides.
- To a food processor, add cooked brown rice, oat flour, and ground flax seed. Blend until mostly smooth.
- Then, add in nut butter, honey or maple syrup, orange zest, dried cranberries, pumpkin seeds, vanilla, and salt. Blend for about minute until fully incorporated.
- Transfer the mixture to the prepared pan. Press down very firmly using the back of a spatula to create a compact, even layer.
- Bake for 25-30 minutes until slightly golden brown on top.
- Let bars cool in the pan for 10 minutes. Drizzle in white chocolate then transfer to the freezer and let set for 10-20 minutes until chocolate is hardened
- Lift out of the pan and slice into 12 bars.
Notes
Nutrition
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