Nutty Breakfast Bars
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 squares
  • ¼ cup millet, uncooked
  • ¾ cup quinoa, uncooked
  • 2 cups oats
  • ⅓ cup dried cranberries
  • ⅔ cup sliced almonds
  • ⅓ cup diced hazelnuts
  • ¼ cup sunflower seeds
  • ⅔ cup natural honey peanut butter*
  • ¼ cup maple syrup*
  • ¼ cup coconut oil
  • 2 tablespoons dulce de leche
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350F
  2. Heat millet, quinoa and oats in a large fry pan over medium heat for 3-5 mins until toasted.
  3. Mix cranberries, nuts and seeds in a large mix bowling, then add toasted millet, quinoa and oats.
  4. In a sauce pan heat peanut butter, maple syrup, dulce de leche, vanilla, and coconut oil. Heat over low heat stirring constantly until a thick sauce forms.
  5. Mix sauce with dry mixture.
  6. Press into a square 8" baking pan lined with parchment paper.
  7. Bake for 25 mins.
  8. Allow to cool, then remove from pan and cut into small squares.
* For peanut butter I used Peanut Butter and Company The Bee's Knees. It is delicious. If you use regular peanut butter add 1 teaspoon of honey to the mixture.
*I used Drip Amber Maple Syrup. Again try to use a natural product.

Adapted from Thug Kitchen Cookbook To-Go Breakfast Bars
Recipe by Un Assaggio of Food, Wine, & Marriage at