Triple Grain Crispy Bars

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 (60g) puffed rice cereal
• 1 cup (30g) puffed millet cereal
• 3/4 (180g) cup sunflower seed butter
• 3/4 (255g) cup honey
• 1/2 (85g) 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 (20g) rice cereal and 1/4 cup (15g) popped quinoa.

Happy cooking 🥰 ☀️