Puffed Millet Strawberry Bars

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There’s something so satisfying about having a wholesome snack ready in the fridge for when that 3 p.m. craving hits. These puffed millet strawberry bars are light, crunchy, and naturally sweetened, which makes them a perfect choice for an afternoon pick-me-up or even a quick breakfast-on-the-go.

I first made these bars when I had some puffed millet sitting in my pantry from another recipe, and I wanted to use it in a way that wasn’t just pouring it into a bowl with milk. The result was these no-bake bars that taste almost like a cross between a crispy treat and a fruity granola bar—but with way less sugar.

Why You’ll Love These Bars

  • They’re no-bake, so you don’t even have to turn on the oven.
  • Naturally sweetened with brown rice syrup instead of refined sugar.
  • The lemon zest and juice add a refreshing brightness that balances the richness of the sunflower butter.
  • They store really well in the fridge, which makes them perfect for meal prep.

A little tip: if you’re making these for kids, try cutting them into fun shapes with cookie cutters—it makes snack time a bit more special.

Ingredients You’ll Need

  • 2 ¾ cups puffed millet
  • 2 tablespoons chia seeds (optional)
  • ½ cup smooth sunflower seed butter
  • ⅓ cup brown rice syrup
  • 3 tablespoons virgin coconut oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon fine sea salt
  • 1 tablespoon lemon zest
  • ¾ cup freeze-dried strawberries, crushed

You can swap the sunflower seed butter for almond or peanut butter if that’s what you have on hand—it changes the flavor slightly, but still works beautifully.

Step-by-Step Instructions

  1. Lightly grease a 9-inch baking pan and line it with parchment paper. This makes it easy to lift the bars out later.
  2. In a large bowl, combine the puffed millet and chia seeds (if using).
  3. In a small saucepan over medium-low heat, melt together the sunflower seed butter, brown rice syrup, coconut oil, lemon juice, and salt. Stir until smooth and bubbling. Let it cook for one more minute, then remove from heat and stir in the lemon zest.
  4. Quickly pour the warm mixture over the puffed millet and stir until halfway coated. Add the crushed strawberries and mix until everything sticks together evenly.
  5. Transfer the mixture into your prepared pan. Press it down very firmly so the bars hold together when you slice them. (A flat-bottomed glass works great for this step.)
  6. Let the pan cool completely at room temperature, then refrigerate until firm.
  7. Lift out using the parchment paper, slice into bars, and enjoy.

Tips for Success

  • Press firmly: The more tightly you pack the mixture, the cleaner your bars will cut.
  • Swap flavors: Try using freeze-dried raspberries or blueberries for a different twist.
  • Storage: Keep them in an airtight container in the fridge for up to a week. They also freeze well if you want to make a big batch.

Final Thoughts

These puffed millet strawberry bars are proof that healthy snacks don’t have to be complicated. With just a few pantry ingredients, you can whip up something that’s crunchy, fruity, and satisfying without relying on refined sugar or heavy baking. They’ve become a staple in my kitchen, especially when I need something quick but nourishing.