One of my new favorite things to make since going GF (most of the time) is granola bars. They are so much more economical when you make them at home, and then you can control the ingredients, especially sugar. I had some left over millet from an upcoming recipe 😉 so I googled some recipes and came up with my own. When putting them into the pan they were very sticky/doughyish but I think this is why they held together so well and did not crumble. I never add any “refined” sugar, but I did add 1/4 cup honey and ohhhh that topping. That’s basically why I make them is just for that part.
After everything is mixed together in a bowl, I put it in a parchment lined baking dish. To get it really flat put plastic wrap on top and use the loaf pan to press down to make it as smooth as possible on top. This will also help to prevent it from drying out and getting crumbly. Of course then you can have it as granola so it’s a win win 🙂
These are high in protein, fiber and have omega 3’s!
1.5 cup rolled oats (not quick oats)
1.5 cup cooked millet
3/4 cup pumpkin seed paste, left over from here
2 heaping tbsp ground flax seed
1/4 cup honey/agave
*most people add in raisins or other dried fruit but I wanted to keep the sugar content down, especially with topping.
Mix all well, push hard into a baking dish. Top with:
1/4 cup agave, can use coconut oil for sugar free version, is also super delcious
2-4 tbsp dark cocoa powder
-mix well, drizzle over top cooked granola bars
Makes 20 bars, each around 120 calories.