These satisfying “go anywhere” bars are dense and filling, a perfect snack for traveling, hiking, or at school or work.
- 1 cup unsweetened nondairy milk
- 3½ ounces dates (6 to 7 Medjool or 12 to 14 Deglet Noor), chopped
- 2 teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)
- ½ cup dry/uncooked millet (will be ground into flour)
- ½ cup old-fashioned rolled oats (will be ground into flour)
- 1¼ cups old-fashioned rolled oats
- 2 teaspoons cinnamon
- 2 very ripe bananas, sliced (about 1½ cups)
- 3 ounces walnuts, chopped (about ¾ cup)
- Place the nondairy milk, dates, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
- Grind the millet and the ½ cup of oats into flour with a blender. Transfer to a medium bowl.
- Add the 1¼ cups of oats and the cinnamon to the bowl of flour, and whisk.
- Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
- Pour the soaking ingredients (milk, dates, and vanilla) into the blender, along with the banana, and blend just briefly (so the banana and dates are still in small bits).
- Pour the mixture into the bowl of dry ingredients and stir well. Stir in the walnuts.
- Spoon the batter into the pan and spread evenly. Bake 30 to 35 minutes until nicely browned on top and around the edges. Cut into 12 bars after cooling for at least 15 minutes.
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