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    Home » Budget Recipes

    Coconut-Millet Snack Bars

    Published: Jun 29, 2012 · Modified: Nov 12, 2020 by Jessica Fisher

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    These no-bake cereal bars make for an easy snack. They are a tasty one, too, with millet and coconut to give substance and flavor.

    millet bars cut into pieces

    For the last few months I’ve been playing with variations of no-bake cereal bars. The kids have eaten untold numbers of bars as I try different combinations of brown sugar and honey, different puffed grains, different flavor combinations.

    This most recent mixture of coconut and puffed millet was a big hit. The bars were gone within a day.

    I think we have a winner.

    I find puffed millet at my local health food store, sold in bags in the cereal aisle. I can usually get the bags on sale for about a dollar, making this a fairly reasonably priced snack.

    Once the bars have cooled, I wrapped them in plastic wrap to keep them moist and help them hold together a little better. I stored them in the fridge, but I don’t think you need to if you’ll eat them up in a few days.

    millet snack bars on table

    millet bars cut into pieces
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    5 from 1 vote

    Coconut-Millet Snack Bars

    These no-bake cereal bars make for an easy snack. They are a tasty one, too, with millet and coconut to give substance and flavor.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 14
    Calories: 385kcal
    Author: Jessica Fisher

    Ingredients

    • ½ cup butter
    • ½ cup brown sugar
    • ½ cup honey
    • 4 cup puffed millet
    • 1 cup shredded coconut
    US Customary - Metric

    Instructions

    • Line a 9x13-inch baking pan with parchment paper.
    • In a large heavy pot, melt the butter. Add the sugar and honey and cook, stirring, until the sugar is dissolved. Remove from heat.
    • Stir in the millet and coconut. Mix well to distribute the sugar mixture throughout the cereal and coconut.
    • Press the mixture into the prepared pan. Allow to cool completely.
    • Remove the bars from the pan by grasping the edges of the parchment and lifting the entire piece out of the pan.
    • Slice into bars and wrap in plastic wrap.

    Notes

    Nutritional values are approximate and based on 1/14 of the recipe.

    Nutrition

    Calories: 385kcal | Carbohydrates: 61g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 9mg | Potassium: 164mg | Fiber: 6g | Sugar: 18g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Cliff

      October 12, 2019 at 9:58 pm

      Can you substitute date syrup for sugar to hold it together?

      Reply
      • Jessica Fisher

        October 14, 2019 at 12:03 pm

        I have never used date syrup, so I have no idea. I’m sorry not to be more help!

        Reply
    2. rachel

      May 16, 2013 at 12:05 pm

      I picked up a bag of puffed millet at the store yesterday and thought, “what would you do with this stuff? totally unappealing as a cereal”
      Now I’ll have to go back and buy a bag because these look like a fun treat!

      Reply
    3. Rebecca

      March 02, 2013 at 11:59 pm

      Do you need to put sugar in this to hold it all together or is it just for sweetening?

      Reply
      • Jessica

        March 03, 2013 at 8:06 am

        I tried it in lots of combinations and felt you needed the sugar to help it hold together.

        Reply
    4. Helen D

      February 05, 2013 at 5:54 pm

      Hi Lovely recipe , a bit like a honey joy bar.
      I added Pepitas & sunflower seeds( no nuts so kids could take them to school).
      I didn’t have enough honey so used 1/2 honey & half golden syrup. It made the recipe a more caramel flavour. I was a bit worried it would fall a part out of the fridge if not cooked , so I baked at 160deg for 20 mins. This just held it together a bit better & crunched them up .
      I am going to use less sugar next time. Only my personal preference should turn out the same
      Happy cooking
      Helen

      Reply
    5. Laurie

      September 01, 2012 at 7:03 pm

      Is there a way I can cook millet at home rather than buy puffed millet? I just bought a ton at the grocery thinking I would make these for my son’s school lunches and didn’t see that key word- puffed! Devil in the details I guess….any thoughts or should I figure out how to cook millet into some other recipe?

      Reply
      • Jessica

        September 01, 2012 at 7:51 pm

        @Laurie, I have never bought regular millet. I’m sorry I can’t help you! Google is your friend. 😉

        Reply
    6. Janet Norwood

      July 12, 2012 at 5:26 pm

      Hi Jessica…just got some puffed millet on sale and stumbled upon your recipe. Did you use sweetened flaked coconut? I have unsweetened (my son is a diabetic) and figured that would work as well.
      Thank you for sharing all your recipes and knowledge!
      Janet Norwood

      Reply
      • Jessica

        July 12, 2012 at 8:38 pm

        It is unsweetened that I have. Thanks for pointing that out. I’ll go fix the post.

        Reply
    7. Steph

      June 28, 2012 at 8:01 am

      I’ve always used mason jars to make my salad dressing — they fit on my blender so I can whip dressing and mince herbs and garlic at the same time. It was a little messy for pouring so imagine how thrilled I am now that I found these reCAP’s for Mason Jars. Sure, I had to wait until they were funded on Kickstarter. http://recapmasonjars.com/

      Reply

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