These Triple Grain Crispy Bars are made with just a handful of ingredients for a delicious no-bake snack that’s naturally gluten-free, peanut-free, and dairy-free. Sunflower seed butter and honey bind everything together while adding just the right amount of sweetness. Enjoy them as an afternoon pick-me-up, a lunchbox snack, or an easy grab-and-go breakfast on busy mornings.
Ingredients12 bars
- 2 cups puffed rice cereal
- 1 cup puffed millet cereal
- 3/4 cup sunflower seed butter
- 3/4 cup honey
- 1/2 cup uncooked tricolor quinoa
- 2 Tbsp coconut oil
Directions
1
In a dry pan over medium-high heat, toast quinoa in single layer, shaking often, until golden and popped. Quinoa will make popping sounds and smell toasted. Remove from heat and set aside to cool.
2
In a small pot over low heat, warm sunflower seed butter, honey, and coconut oil, stirring often until smooth.
3
In a large bowl, combine puffed rice, puffed millet, and popped quinoa. Pour sunflower seed butter mixture over grains and gently toss until evenly coated.
4
Press firmly into parchment-lined pan and chill at least 1 hour, until set. Cut into 12 bars. Store in refrigerator.
Notes:
- Peanut butter or a nut butter could be used as well!
- If you can’t find puffed millet, you can substitute an additional 3/4 cup rice cereal and 1/4 cup popped quinoa.
Happy cooking 🥰 ☀️
