Chewy Blueberry Millet-Quinoa Snack Bars

These vegan snack bars are chewy, packed with nutritious ingredients and slightly sweet tasting.  Oats, millet, quinoa, seeds (I substituted chocolate chips), hemp seeds, and ground flaxseed (I used a combination of flax and chia seeds) are coated in a caramel mixture with maple syrup, peanut butter (substitute your favorite kind of seed butter) coconut oil, vanilla, and sea salt.

These plant-powered bars make an excellent grab-n-go snack or a great breakfast!


I made these for our fellowship we are having in our home Sunday morning for a time of worship, teaching and sharing with others.  Along with these tasty bars, I will be slicing up some organic pineapple.


Breakfast Treat or Snack

Prep Time – 10 minutes

Cook Time – 25 minutes

Total Time – 35 minutes




1/2 cup uncooked pre-rinsed white quinoa (you can use any color you desire)

1/2 cup uncooked millet (I used the flour)

1/2 cup old-fashioned rolled oats (I used steel rolled oats)

1/3 cup dried wild blueberries (I used frozen and added more)

1/4 cup shelled hemp seeds (I used powder)

1/4 cup raw sunflower seeds (I used chocolate chips – you can use any type seeds)

1/3 cup dark maple syrup (you can use any liquid sweetener)

1/4 cup natural peanut butter (you can use any type seed butter)

2 tablespoons coconut oil

1 Tablespoon flax or chia seeds (I used a combination and added a bit more)

1 teaspoon vanilla extract

1/4/ teaspoon Himalayan salt



  1. Preheat oven to 300F.  Line 8″ x 8″ square baking pan with parchment paper.
  2. In a large mixing bowl, stir together the quinoa, millet, oats, blueberries, hemp seeds, and other seeds or chocolate chips.
  3. In a small saucepan, whisk together the maple syrup, peanut butter, coconut oil, flax/chia seeds.
  4. Pour wet mixture over the dry, and stir well to evenly coat every last bit of the dry ingredients.  You can press with your hands if needed, using a piece of parchment paper to prevent hands from getting sticky.
  5. Spoon the mixture into the lined pan.  Press with hands (can use parchment paper) to make sure the mixture if as compact as you can get it.
  6. Bake 22-25 minutes, or until surface is no longer sticky to the touch, taking care not to overcook as will not be as chewy.
  7. Remove from oven and let cool completely.
  8. To remove, grasp the edges of the parchment paper and lift the bar out of the pan.
  9. Slice and enjoy this tasty treat for a healthy alternative breakfast or take along snack.
  10. Store bars between pieces of parchment paper and keep in an airtight container.  I often put any extras not being eaten in the freezer, pulling out as needed.




Thanks for stopping by to take a peek at this recipe for these tasty healthy breakfast or snacks to take along on any trip!  Good for packing on hikes, walks, camping and any adventurous trip!



Stay tuned for upcoming treats and delights from my kitchen!



Lorraine Taylor




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