The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Pick Up Limes.

Get a quick start to the warm school mornings with these delicious frozen breakfast bars! They have all the right nutrients your kids need!

You can double the recipe and freeze to have on hand for a quick breakfast or snack. Just take it out, let it thaw out slightly and enjoy!

Check out the health benefits of peanut butter and almond milk.


For frozen yogurt bars

  • 1 cup peanut butter made with the NutraMilk
  • ½ cup soft Medjool dates, pits removed
  • ½ cup unsweetened plant-based milk made with the NutraMilk
  • 2 tbsp. ground flaxseeds
  • 1 cup puffed rice or quinoa
  • 1½ cups (bran flakes (with red berries)*
  • ½ cup dried cranberries or raisins, minced
  • 1 cup unsweetened plant-based yogurt
  • 3 tbsp. freeze-dried or fresh strawberries, roughly chopped (optional)
  • 1 tsp. lemon zest (optional)

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)


  • Start by making the peanut butter & almond milk or any other milk of choice.
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper.
  • In the NutraMilk, combine the peanut butter, dates, almond milk and flaxseed until a soft dough forms.

  • Transfer the peanut butter and date paste to a large bowl and add the cereal, puffed quinoa, and cranberries. Note, ensure the cranberries are finely minced, otherwise the base of the bars may not stick together as well if the chunks are too large. Gently mix everything together until it's all just combined.

  • Transfer the mix to the prepared dish and firmly press the mixture down using the back of a spoon or the bottom of a measuring cup or flat-bottomed glass. The more tightly packed you can make it, the better the bars will hold together when ready to enjoy.
  • Pour the yogurt over the base and sprinkle it with fresh strawberries and lemon zest.

  • Place the dish in the freezer for at least 3 hours, or until the yogurt is frozen.
  • Remove from the freezer and let it come to room temperature for about 5 minutes to soften slightly so that it cuts more easily. Cut into bars and transfer to an airtight container, using pieces of parchment to separate the pieces.

  • Store in the freezer until ready to eat. Let your bar thaw slightly before eating so that the yogurt softens. Enjoy!