Millet Chocolate Granola Bars.
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, millet chocolate granola bars. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Millet Chocolate Granola Bars is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Millet Chocolate Granola Bars is something that I have loved my entire life. They're nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have millet chocolate granola bars using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Millet Chocolate Granola Bars:
- {Get of oats.
- {Prepare of oats, finely ground, or 1/4 cup oat flour.
- {Make ready of dried unsweetened shredded coconut.
- {Get of millet flakes.
- {Get of salt.
- {Get of ground cinnamon (optional).
- {Take of (about 140 grams) chopped dried fruit.
- {Prepare of chopped dark chocolate or chocolate chips.
- {Make ready of peanut butter.
- {Take of olive oil or coconut oil, warmed until liquefied.
- {Take of (about 85 grams) honey or golden syrup.
Steps to make Millet Chocolate Granola Bars:
- Heat oven to 350°F (175°C). Line an 8-by-8 inch square pan with two sheets of parchment paper, extending each up two sides, forming a “sling” for your bars to make them easy to remove..
- In a large bowl, combine oats, oat flour or ground oats, coconut, millet, salt, cinnamon (if using), dried fruit and chocolate. In a separate, small bowl, whisk together peanut butter, oil and sweetener of choice until smooth..
- Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, pressthe ingredients tightly into all corners of the pan, until they can be pressed no flatter..
- Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there..
- Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares)..
- Bars will keep at room temperature for up to a week in an airtight container.
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