Heartbeet Kitchen

What's This?
Serving size 12


1 ½ cup puffed millet or brown rice cereal1 cup old fashioned oats¼ cup almonds or cashews, chopped¼ cup dried currents or raisins⅓ cup peanut butter melted (used Buddy’s Cinnamon Raisin Peanut Butter) -- for correct measurement, spoon out some peanut butter, melt for 15 to 20 seconds in the microwave, then measure out 1/3 cup⅓ cup brown rice syrup¼ tsp cinnamon1 tsp vanilla


  1. Preheat oven to 325 degrees. Make a sling with parchment paper and line an 8×8 inch pan with it, then spray bottom and sides of pan with nonstick spray. In a large bowl stir together millet, muesli, cinnamon, and currants. In a small bowl stir together brown rice syrup and peanut butter. Microwave for 10 seconds, stir, then microwave for another 10 seconds. Stir in vanilla and pour over dry ingredients.
  2. Mix thoroughly so all ingredients are coated. I use my hands to help this process. Press firmly into pan using the back of a spatula. (You want to make sure you pack them firmly so they stay together when finished.) Bake for 6 minutes. Remove from oven, press down on top once more with spatula and set pan on wire rack to cool completely.

For the full post, visit Heartbeet Kitchen.

Tags: Contributor, Breakfast, Brunch, Gluten Free, Healthy, Kid-Friendly, Vegetarian, Peanut Butter

Terms of Service | Privacy Policy Corporate Site | Advertise With Us