Easy Vegan Granola Bars with Millet
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 plant-based granola bars are a healthy quick snack or breakfast when you are on the go or need an extra protein boost.
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 8x8 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 8x8 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.