Preparation
- Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the coconut oil and egg whites. Add in the Greek yogurt, honey, and salt, stirring after each addition until thoroughly incorporated. Stir in the rice cereal and oats. Gently fold in 2 tablespoons of miniature chocolate chips.
- Gently press the mixture into the prepared pan using a spatula, and gently press the remaining chocolate chips into the top. Bake at 300°F for 16-19 minutes or until light golden and the center feels firm to the touch. Cool completely to room temperature in the pan before slicing into squares.
Notes: Regular crisp rice cereal may be substituted for the brown rice cereal. In a pinch, lightly crushed rice pocket cereal may also be substituted.
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