📝 About This Recipe
These bars elevate the ancient grain of the Andes into a crunchy, nutrient-dense snack that balances the earthy nuttiness of toasted quinoa with the sweetness of wildflower honey. This recipe transforms raw quinoa into a delightful 'pop' texture, creating a sophisticated alternative to store-bought granola bars. Perfect for an on-the-go energy boost, these bars offer a symphony of textures from chewy dried fruits to crisp seeds and buttery almonds.
🥗 Ingredients
The Grains and Crunch
- 1 cup White Quinoa (uncooked, thoroughly rinsed and dried)
- 1 1/2 cups Old-fashioned Rolled Oats (certified gluten-free if necessary)
- 1/2 cup Sliced Almonds (raw)
- 1/4 cup Sunflower Seeds (raw or lightly toasted)
- 2 tablespoons Chia Seeds
The Binder and Aromatics
- 1/2 cup Wildflower Honey (can substitute with maple syrup)
- 1/3 cup Creamy Almond Butter (unsweetened and well-stirred)
- 2 tablespoons Virgin Coconut Oil (melted)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Fine Sea Salt
The Sweet Add-ins
- 1/2 cup Dried Cranberries (roughly chopped)
- 1/3 cup Mini Dark Chocolate Chips (high-quality cocoa content)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later.
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2
Spread the rinsed and dried quinoa, rolled oats, and sliced almonds on a large rimmed baking sheet in an even layer.
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3
Toast the grain and nut mixture in the oven for 10-12 minutes, stirring halfway through, until the oats look golden and the quinoa smells fragrant and nutty.
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4
While the grains toast, combine the honey, almond butter, coconut oil, cinnamon, and sea salt in a small saucepan over medium-low heat.
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5
Whisk the wet ingredients constantly until the mixture is smooth and just begins to simmer, then remove from heat and stir in the vanilla extract.
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6
In a large mixing bowl, combine the toasted quinoa/oat mixture with the sunflower seeds and chia seeds.
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7
Pour the warm honey-almond butter mixture over the dry ingredients. Use a sturdy spatula to fold everything together until every grain is thoroughly coated.
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8
Allow the mixture to cool for about 5-8 minutes. This prevents the chocolate chips from melting immediately when added.
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9
Fold in the dried cranberries and mini dark chocolate chips until evenly distributed.
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10
Transfer the mixture into the prepared baking pan. Spread it out to the corners using your spatula.
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11
Place a second piece of parchment paper over the top and press down very firmly with the bottom of a flat glass or measuring cup. The harder you press, the better the bars will hold together.
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12
Bake for 15 minutes. The edges should be a deep golden brown, but the center will still look slightly soft.
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13
Remove from the oven and, while still warm, press down firmly once more with the back of a spatula to compact the bars.
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14
Let the bars cool completely in the pan at room temperature for 1 hour, then transfer to the refrigerator for at least 2 hours to fully set.
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15
Lift the parchment paper out of the pan and place on a cutting board. Use a sharp chef's knife to slice into 12-16 rectangular bars.
💡 Chef's Tips
Rinse the quinoa in a fine-mesh sieve before using to remove its natural bitter coating (saponin). Pressing the mixture down firmly into the pan is the most important step to prevent crumbly bars. If you prefer a softer, chewier bar, reduce the final baking time by 3-5 minutes. Store these in an airtight container in the refrigerator; they stay crisp and firm when kept cold. For a vegan version, swap the honey for an equal amount of brown rice syrup, which is a very strong binder.
🍽️ Serving Suggestions
Serve with a tall glass of cold unsweetened almond milk for a classic snack pairing. Crumble a bar over a bowl of Greek yogurt and honey for a high-protein breakfast parfait. Pair with a hot cup of Earl Grey tea for an afternoon pick-me-up. Pack into school or work lunches alongside fresh apple slices or grapes. Enjoy as a post-workout recovery snack to replenish energy and protein.