Birdseed Rice Crispy Treats

Kim Alter’s original recipe featured a “birdseed” mixture of puffed grain and brown rice; we riffed on her idea and added some toasted and raw seeds and flaky sea salt to add even more layers of flavor to these updated classic treats.

Birdseed Marshmallow Crispy Treats Recipe
Photo: Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry
Active Time:
15 mins
Total Time:
50 mins


  • Cooking spray

  • 4 cups organic puffed brown rice cereal

  • 1 3/4 cups mixed puffed grains (such as quinoa, amaranth, kamut, or millet)

  • 3/4 cup raw pepitas

  • 1/2 cup salted roasted sunflower seed kernels

  • 1/3 cup poppy seeds

  • 10 ounces marshmallows (about 7 cups)

  • 3 tablespoons unsalted butter

  • 1/2 teaspoon flaky sea salt


  1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat with cooking spray; set aside. Stir together brown rice cereal, puffed grains, pepitas, sunflower seed kernels, and poppy seeds in a large bowl; set aside.

  2. Combine marshmallows and butter in a medium saucepan. Cook over medium, stirring constantly, until mixture is melted and smooth, 4 to 5 minutes. Immediately pour marshmallow mixture over puffed grain mixture in bowl; quickly stir until cereal, grains, and seeds are evenly coated. Transfer mixture to prepared pan. Grease hands with cooking spray; press mixture into an even layer in pan, smoothing top. Sprinkle with flaky sea salt. Let stand at room temperature at least 30 minutes or up to 2 hours.

  3. Using parchment paper overhang as handles, remove cereal mixture from pan. Using a serrated knife, cut into 16 (2-inch) squares.

Make Ahead

Crispy treats can be stored in an airtight container up to 2 days.


Find puffed grains at health food stores and on

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