How to Best Yummy Millet Chocolate Granola Bars
How to Best Yummy Millet Chocolate Granola Bars Delicious, fresh and tasty.
Millet Chocolate Granola Bars. 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.
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.
With all this information in hand, making the best of the millet in my pantry seemed like the wisest thing to do yesterday.
So, it soon played a key role in these chocolate energy bars inspired from Green Kitchen Stories, which were pure bliss.
You can cook Millet Chocolate Granola Bars using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Millet Chocolate Granola Bars
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Prepare of oats.
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Prepare of oats, finely ground, or 1/4 cup oat flour.
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You need of dried unsweetened shredded coconut.
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You need of millet flakes.
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Prepare of salt.
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Prepare of ground cinnamon (optional).
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It’s of (about 140 grams) chopped dried fruit.
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It’s of chopped dark chocolate or chocolate chips.
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You need of peanut butter.
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You need of olive oil or coconut oil, warmed until liquefied.
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Prepare of (about 85 grams) honey or golden syrup.
Because they are loaded with magnesium and unrefined sugar from dates, they make the perfect choice for a pre-workout snack (they look a bit melted.
I adapted it a bit to make a smaller batch, add a chocolate layer on the top (as the ones I was buying for my kids previously had), and I added millet.
I figured the crunchiness it adds to the banana bread might work in the granola bars too, and it really does.
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.
Millet Chocolate Granola Bars step by step
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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..
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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..
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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..
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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..
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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)..
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Bars will keep at room temperature for up to a week in an airtight container.
After continually trying to over complicate things, I finally settled on a classic peanut butter and dark chocolate combo, with a layer of chewy puffed millet underneath.
Luckily, these Chocolate Covered Almond Butter Puffed Millet Bars are an actually-healthy cereal bar that can be devoured as a quick breakfast, popped in a lunchbox as a snack, or even enjoyed for dessert.
The bars are made from some of my favorite healthy-but-delicious ingredients: almond butter and coconut butter!
In a large bowl, combine all ingredients and mix until thoroughly combined.
These millet flakes granola bars are gluten free and have no refined sugar.
