As some of you may recall I set a goal of cooking two recipes a month from my cookbook collection. I smugly pronounced how clever I was setting such a manageable goal. Well one month in and I failed to meet said goal. Not off to the best start of achieving goals in 2015.
See this is exactly why I don’t make resolutions… And apparently not so good with goals either.
But I didn’t fail completely as I did manage to cook one recipe from my cookbooks. My one success was from the Thug Kitchen Cookbook – ‘To-Go Breakfast Bars’. And I did make these bars three times in January so perhaps I did kind of meet my goal… No?? Anyway these bars are so good, they easily help me forget about not meeting that pesky two recipe goal.
I mean I made these breakfast bars three times in one month. And most of the time I live alone! Now don’t get the wrong idea I’m not here gorging on breakfast bars all day long. I’ve taken these healthy bars to a potluck and I’ve shared with friends. Plus these tasty breakfast bars will last a full 7 days in the fridge. With a cup a fresh made juice they do make a delicious breakfast, or with a cup of tea around 3 p.m. for the perfect snack.
The three times I’ve made these bars I’ve made them differently each time. The first go I followed Thug Kitchen’s recipe very closely as it was the first time I had ever made a breakfast bar (yup I’m a toast in the morning kind of girl) and the first time cooking with millet… Okay I really hope a few of you are thinking right now what is millet?!?! Or was it just me?!? I really really hope it isn’t just me who had no idea what millet was. Millet is a grain, looks a lot like quinoa (see the photo below quinoa is the lighter of the seeds and the millet is yellowish) and that is about the scope of my knowledge. If you want to know more The Kitchn has a great introduction to this ancient seed.
Anyway back to my nutty breakfast bars – after the successful first try I decided to have some fun and play around with ingredients. Shocker right?! Me not follow a recipe. My inability to follow directions is for sure why I am a terrible baker. Luckily these little gems were amenable to my changes. But I would highly recommend you pick up Thug Kitchen Cookbook and give their recipe a try as well. I should state that I did not change the measurement of the oats, millet and quinoa, what I adapted was the nuts and the sauce. Oh the sauce, yum. The peanut butter sauce is so so good! I challenge you not to lick the spoon, you just won’t be able not to.
Since these bars are packed full of nuts and grains a little goes a long way. My nutty breakfast bars will keep you fuelled and focused for whatever your morning throws your way. Cooking a batch of these easy breakfast bars on Sunday afternoon will definitely keep you smiling all week long (if they last that long!).
I made a batch on Sunday to start the week and the month off right… New month means I get to reset the two recipe goal clock – wish me luck!
- 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
- Preheat oven to 350F
- Heat millet, quinoa and oats in a large fry pan over medium heat for 3-5 mins until toasted.
- Mix cranberries, nuts and seeds in a large mix bowling, then add toasted millet, quinoa and oats.
- 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.
- Mix sauce with dry mixture.
- Press into a square 8" baking pan lined with parchment paper.
- Bake for 25 mins.
- Allow to cool, then remove from pan and cut into small squares.
*I used Drip Amber Maple Syrup. Again try to use a natural product.
Adapted from Thug Kitchen Cookbook To-Go Breakfast Bars