With only 4 ingredients, these oat-free granola bars are a fun and easy bar to make with the kids.
Made with medjool dates, puffed millet, flaked almonds and almond butter, they are an easy whole-food treat.
They are gluten-free, refined sugar free and taste amazing. And are also a fun way to make a cereal or granola bar if you don’t want to use oats.
How easy is it to make granola bars at home?
Shop-bought bars may seem like a healthy and easy option, but if you look at the ingredient list you may be surprised.
Many contain high levels of refined sugar plus emulsifiers and additives. You really don’t want to be consuming these on a regular basis.
With homemade bars you know exactly what you are getting. No cheap fillers, no additives and no refined sugar. You decide what you put in there.
And yes, they are easy to make too. These ones take about 5 minutes to prep and 15 minutes to bake. I would say that’s quicker than going to the supermarket! And if you don’t have time, it’s an easy activity to make with the kids too.
What is puffed millet?
If you’ve never heard of it, puffed millet is a great sub for oats or puffed rice. It’s high in fibre, has more protein and is gluten-free.
It’s a type of cereal made from millet grains that have been heated to pop and expand (a bit like popcorn), creating a light and airy texture.
It works well in bars like this, or in my oat-free granola.
Oat-Free and Gluten-Free
This recipe stands out because it’s free from oats, which are commonly used in cereal and granola bars. I personally love oats, however I know a lot of you tell me that, if you have gluten sensitivities or intolerances, even certified gluten-free oats can be problematic for you.
So hopefully this can be one you can try. And if you don’t like the texture of the puffed millet, you can also get millet in flakes too, which are more like the texture of oats.
Four Simple Ingredients with Nutritional Benefits
This recipe is made with just four key ingredients, each bringing its own nutritional benefits:
Puffed Millet
Millet is a nutritious, gluten-free grain that’s rich in magnesium, phosphorus, and fibre. It’s a great alternative to oats. Millet is also a source of plant-based protein.
Medjool Dates
Unlike more refined sugars, dates contain fibre which can slow down (or even prevent) a sugar spike in many people. They also contain quite a few minerals such as potassium, magnesium and manganese, which adds to their nutritional profile. I like to use them because when blended, they hold the bars together beautifully, without the need for added oils or refined sugars.
Almond Butter
Using almond butter as a creamy base for the bars instead of regular butter, means you get much more healthy fats and plant-based protein. It’s also a good source of Vitamin E and contains magnesium too.
For the best results, use a smooth almond butter made with 100% almonds, with no added oils or sugars.
Flaked Almonds
Like the almond butter, flaked almonds are a great source of Vitamin E, magnesium, healthy fats and protein. They give the bars a great crunch too.
How to Store Your Oat-Free Granola Bars
Once completely cooled, they can be stored in an airtight container for up to a week.
I prefer to store in the fridge as I think they are better harder, but this is personal preference.
I don’t recommend freezing as the puffed millet may be too soggy.
Recipe Tips
Substitute the millet: If you can’t find puffed millet, puffed quinoa or oats would also work.
Almond butter: this can also be substituted with peanut butter or another nut or seed butter.
Baking tin: I use a mini brownie tin to bake these. You can also use a cupcake tin for similar results.
Extra add ins: For more variety, you can add dried fruits like cranberries, apricots, or raisins to the bars. You could also mix in different nuts, such as pecans or walnuts.
Extra sweeteners: I don’t add additional sweeteners, as I think the dates are sweet enough. However, if you prefer a sweeter bar, you can add a tbsp or two of maple syrup when blending the dates. Alternatively, a pinch of cinnamon or a tsp of vanilla extract can also enhance the sweetness naturally without adding extra sugar.
If you have enjoyed these bars, why not try these other easy bar recipes:
Pistachio & Cranberry Oat Bars
Oat-Free Granola Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
- 1½ cups soft medjool dates (200g)
- ½ cup almond butter (120g)
- 1 cup flaked almonds (80g)
- 2 cups puffed millet (50g)
Instructions
- Preheat the oven to 180C or 350F.
- Add the pitted dates and almond butter to a food processor and blend until it forms a sticky ball. It should be a very smooth paste. If not, add 1-2 tbsp water and blend again.
- Add the puffed millet and flaked almonds to the food processor and pulse to combine everything. You want to fully mix it in, but keep the nuts and millet mostly intact.
- Divide into 12 equal pieces. Press down into the brownie or cupcake tin (greased and lined) then bake for 15 mins. Allow to cool in the tin to harden.
Notes
- Once completely cooled, they can be stored in an airtight container for about a week. I store in the fridge.
- I don’t recommend freezing these bars.
- If you can’t find puffed millet, puffed quinoa work work too.
Is this 187 calories per 12 bars or 187 per bar.
Hi Carol – per bar.
Can I ask question any substitute for almond butter and millet puffed?
Hi, for the almond butter you can use any nut butter e.g. peanut. For the puffed millet, you could try puffed rice or something similar but I haven’t test it with that. Hope that helps.
How to make puffed millets?
I don’t make it, I buy it ready-puffed (like you would buy puffed rice etc)