Chewy Cranberry, Millet and Pistachio Bars 14.000

Dixie D. Vereen for The Washington Post

Weeknight Vegetarian Apr 25, 2016

These energy bars taste like Rice Krispies Treats for adults. They're chewy, sticky, salty, nutty and only slightly sweet, and they use whole grains.

Make Ahead: The bars can be refrigerated in an airtight container for up to 1 week.

Where to Buy: Look for puffed millet in health-food stores or in the gluten-free aisle of supermarkets.

14 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 14 bars

  • 2 1/2 cups puffed millet (may substitute puffed rice)
  • 1/2 cup dried cranberries
  • 1/4 cup shelled raw, unsalted pistachios, chopped
  • 1/2 cup brown rice syrup or 1/3 cup honey
  • 1/2 cup tahini
  • 3 tablespoons coconut oil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract


Grease a 7-by-11-inch baking pan with cooking oil spray, then line it with parchment paper.

Combine the millet, cranberries and pistachios in a heatproof mixing bowl, stirring to incorporate.

Combine the brown rice syrup or honey, the tahini, coconut oil and salt in a small saucepan over medium heat; once the mixture starts to bubble around the edges, start stirring to prevent sticking. Cook for 45 seconds, then remove from the heat.

Quickly stir in the vanilla extract, then pour the syrup mixture over the millet mixture.

Mix well and then transfer to the pan, pressing down evenly with the back of an oiled spoon to compact the mixture. Let cool, then cover and refrigerate for 1 to 2 hours or until set before using a lightly oiled knife to cut the slab into 14 equal bars.

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Recipe Source

Adapted from "My Darling Lemon Thyme," by Emma Galloway (Roost Books, 2015).

Tested by Joe Yonan.

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