Puffed Millet and Peanut Butter Bars

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< 1 min read
Summary

Puffed Millet and Peanut Butter Bars are a delicious creamy and crunchy snack bar that are packed with wholesome ingredients. These bars use “puffed” millet, a cereal-like ingredient, that may remind you of the snack bars of your childhood. Rest assured these naturally sweet and high fiber bars are a tasty treat you can feel proud to eat.

Yields6 ServingsPrep Time10 minsTotal Time10 mins

Puffed Millet and Peanut Butter Bars

Ingredients

 2 cups organic puffed millet
 2 tbsp chia seeds
 1 cup peanut butter (creamy or crunchy, unsweetened)
 ¼ cup maple syrup (or date paste, link in Chef’s Notes)
 2 tsp vanilla extract
 2 pinches salt (optional)

Directions

1

Heat peanut butter, maple, vanilla, and salt, if using, on low-medium heat in a small stovetop pot, stirring constantly until the peanut butter is melted.

2

Remove from heat and add the millet and chia seeds to the mixture.

3

Stir until combined.

4

Transfer the mixture to a parchment-lined loaf pan.

5

With clean hands or a spatula, press down very firmly until formed in the loaf pan.

6

Freeze for one hour.

7

Remove from the loaf pan and cut into 2x2” bars.

Chef's Notes

Substitutions
Use puffed rice or quinoa in place of millet.

Instead of peanut butter, use almond or other nut butter of choice.

What is puffed millet?
Millet can be made into a cereal-like puffed grain by toasting or "popping" them into a light and crunchy snack (similar to popcorn, but a bit smaller). Popped amaranth, millet, and quinoa are commonly eaten as breakfast cereals and used to make seed and nut bars. You can easily pop the grains yourself from the whole grain although they tend to fly since they’re so tiny, therefore be sure to use a lid with a little crack to allow for steam to escape! Or, you can purchase puffs at specialty grocery stores, natural grocery stores, or online.

Sugar-free
Use date paste in place of maple syrup.

Nut-free
Use sunflower butter in place of peanut butter.

Storage
Store leftovers in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months.

Ingredients

 2 cups organic puffed millet
 2 tbsp chia seeds
 1 cup peanut butter (creamy or crunchy, unsweetened)
 ¼ cup maple syrup (or date paste, link in Chef’s Notes)
 2 tsp vanilla extract
 2 pinches salt (optional)

Directions

1

Heat peanut butter, maple, vanilla, and salt, if using, on low-medium heat in a small stovetop pot, stirring constantly until the peanut butter is melted.

2

Remove from heat and add the millet and chia seeds to the mixture.

3

Stir until combined.

4

Transfer the mixture to a parchment-lined loaf pan.

5

With clean hands or a spatula, press down very firmly until formed in the loaf pan.

6

Freeze for one hour.

7

Remove from the loaf pan and cut into 2x2” bars.

Notes

Puffed Millet and Peanut Butter Bars