Oat-Free Puffed Grain Bars

After creating a very ginger-forward oats-based granola bar recipe, I turned around and created a chewy granola bar recipe for my wife who a) is gluten free, b) can’t eat oats, and c) is not that fond of ginger. This recipe uses puffed rice and puffed millet (NOT rice krispie cereal), and it is now a favorite for all my family members who never saw a chocolate chip they wouldn’t ingest.

INGREDIENTS

• 2 cups puffed rice
• 1 cup puffed millet
• ½ cup flaked coconut
• ¼ cup ground flaxseed
• ¼ cup sorghum syrup (or other liquid sweetener)
• ¼ cup brown sugar
• ¼ cup mini chocolate chips
• 2 tablespoons mild tasting oil (e.g. canola, coconut, corn)
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

INSTRUCTIONS

1. Grease a 9”x9” pan.
2. Mix together puffed rice, puffed millet, coconut, and flaxseed.
3. Mix together sorghum syrup, brown sugar, and oil in small pot. Heat over low to medium flame until mixture melts and starts to simmer. Cook over low heat, stirring constantly for 5 minutes.
4. Remove pot from heat and stir in vanilla, cinnamon, and salt.
5. Pour sugar mixture over dry ingredients and stir gently to incorporate. Let cool slightly and mix in chocolate chips.
6. Press mixture into greased pan and flatten with spatula. Cover with plastic wrap and refrigerate for about an hour.
7. Remove from refrigerator and cut into 16 bars.
8. Wrap each bar in plastic and store at room temperature in sealed container.

NUTRITION

Per bar: 100.6 calories, 1.3g fiber, 5.1g fat, 1.0g protein

NOTES

1. I put the chocolate chips in the freezer for about 10 minutes prior to use. This makes them easier to mix into the hot mixture of puffed grain and syrup without melting.
2. I used sorghum syrup in this recipe, which is vegan, gluten-free, mild tasting, and rich in natural nutrients. However, since sorghum syrup is not always easy to find, any mild-tasting sweetener (e.g. honey, agave, etc.) should work.