Millet Chocolate Granola Bars. A Delicious Chewy Bar with Real Fruit, Nuts and Whole Grain Oats. Try Nature Valley™ Fruit and Nut Bars Today! Take a Bite of Our New Klondike® Triple Chocolate Frozen Treat, Donut Meets Ice Cream.
But my favorite use for millet is as the backbone for homemade breakfast bars as is the case with today's recipe. These bars come from the pages of Feast: Generous Vegetarian Meals for any Eater and Every Appetite, a cookbook by my friend Sarah Copeland. Since we're talking whole grains, I don't know many food writers who work magic with grains in the way that. You can have Millet Chocolate Granola Bars using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients of Millet Chocolate Granola Bars
- It’s 1 1/4 cups (100 grams) of oats.
- You need 1/4 cup (20 grams) of oats, finely ground, or 1/4 cup oat flour.
- Prepare 3/4 cup (60 grams) of dried unsweetened shredded coconut.
- Prepare 1/3 cup (65 grams) of millet flakes.
- You need 1/2 teaspoon of salt.
- It’s 1/4 teaspoon of ground cinnamon (optional).
- Prepare 1 cup of (about 140 grams) chopped dried fruit.
- You need 1 cup (170 grams) of chopped dark chocolate or chocolate chips.
- It’s 1/4 cup (65 grams) of peanut butter.
- It’s 1/4 cup of olive oil or coconut oil, warmed until liquefied.
- It’s 1/4 cup of (about 85 grams) honey or golden syrup.
Granola Bars (Millet & Oats Granola Bars) These Granola Bars are so easy to make at home, and honestly, you can tailor make them with ingredients which you love! I am VERY slightly pissed right now, the camera SD card which has pictures of six dishes, including the one which needs to be shared in this post, is giving me a "CARD ERROR" and. Here is how you achieve that. Ingredients of Millet Chocolate Granola Bars.
Millet Chocolate Granola Bars instructions
- Heat oven to 350°F (175°C). Line an 8-by-8 inch square pan with two sheets of parchment paper, extending each up two sides, forming a “sling” for your bars to make them easy to remove..
- In a large bowl, combine oats, oat flour or ground oats, coconut, millet, salt, cinnamon (if using), dried fruit and chocolate. In a separate, small bowl, whisk together peanut butter, oil and sweetener of choice until smooth..
- Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, pressthe ingredients tightly into all corners of the pan, until they can be pressed no flatter..
- Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there..
- Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares)..
- Bars will keep at room temperature for up to a week in an airtight container.
These puffed millet bars come from a combination of needing something sweet in the freezer (it keeps longer!) and having a bag of puffed millet leftover from making Tessa's granola bars. In a large bowl, combine all ingredients and mix until thoroughly combined. I love millet and buckwheat, both of which I always have on hand for breakfast bowls and grain bowls (you can learn all about the grains and find delicious was to use them in my book, Build-a-Bowl. But if you like your bars with a bit of crunch, these sweet squares will complete your morning. Puffed Millet, Coconut & Chocolate Chip Granola Bars.