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Rich roasted oats, pumpkin seeds, and almonds mingle with airy puffed rice, crispy millet, and tangy cranberries that are sweetened with protein-packed peanut butter and maple syrup. These easy vegan granola bars with millet are a healthy quick snack or breakfast when you are on the go or need an extra protein boost.
So what in the heck is millet anyway? Strangely enough, it’s the same thing you can find in birdseed at your local pet store, but this version is food-grade and puffed for a perfectly airy and crispy texture. Paired with puffed rice and oats it’s the perfect combination for a granola bar. I had the hardest time finding puffed millet or puffed rice in my local grocery store so I bought these from Amazon.
Instructions
- Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Spread the rolled oats, pumpkin seeds, and almonds in a single layer on the baking sheet. Roast for 8-10 minutes until golden and fragrant. Let cool.
- Prepare an 8×8 baking pan with parchment paper and lightly spray with avocado oil. This will make it easier to remove the granola bars.
- In a large mixing bowl combine the oats, pumpkin seeds, almonds, millet, puffed rice, cranberries, salt, and chia seeds.
- In a small saucepan add the peanut butter, tahini, and syrup. Heat over medium stirring constantly until melted and combined. Do not let it boil. Continue to heat for a couple more minutes.
- Remove from heat and add the vanilla extract. Pour the peanut butter mixture into the mixing bowl with the oats and use a spatula to ensure everything is well coated.
- Transfer the mixture to the 8×8 baking pan. Using the spatula, press the mixture evenly into the pan until well-compacted.
- Place the pan in the freezer to harden for 2 hours. Remove, slice into bars, and enjoy! Store granola bars in an airtight container in the fridge to keep them from crumbling. They will stay fresh for several days in the fridge.
Try these other recipes:
Stuffed Tofu and Veggie Pancakes
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Easy Vegan Granola Bars with Millet
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup tahini
- 1/3 cup maple syrup (can substitute honey)
- 1 cup puffed rice
- 1 cup rolled oats
- 1 cup puffed millet
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/2 cup dried cranberries
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp chia seeds
Instructions
- Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Spread the rolled oats, pumpkin seeds, and almonds in a single layer on the baking sheet. Roast for 8-10 minutes until golden and fragrant. Let cool.
- Prepare an 8×8 baking pan with parchment paper and lightly spray with avocado oil. This will make it easier to remove the granola bars.
- In a large mixing bowl combine the oats, pumpkin seeds, almonds, millet, puffed rice, cranberries, salt, and chia seeds.
- In a small saucepan add the peanut butter, tahini, and syrup. Heat over medium stirring constantly until melted and combined. Do not let it boil. Continue to heat for a couple more minutes.
- Remove from heat and add the vanilla extract. Pour the peanut butter mixture into the mixing bowl with the oats and use a spatula to ensure everything is well coated.
- Transfer the mixture to the 8×8 baking pan. Using the spatula, press the mixture evenly into the pan. Press hard enough to ensure the mix is well-compacted and will hold together.
- Place the pan in the freezer to harden for 2 hours. Remove, slice into bars, and enjoy! Store granola bars in an airtight container in the fridge to keep them from crumbling. They will stay fresh for several days in the fridge.
