I needed to come up with a new granola bar recipe that was both wheat-free AND rice free since my son is allergic to both. And since I usually make my favorite granola bars with crispy brown rice cereal, I wondered what I could use that would be remotely close.
On the cereal aisle, I explored my options. The choices were slim, but one bag of cereal that I’d never tried before caught my eye.
Puffed millet. I decided to give it a whirl.
To see recipe, click on over to Keeper of the Home, where I’m sharing today.