Quinoa Granola Bars

April 30, 2014

285

Delicious Quinoa granola bars. Bursting with protein and nutrients. Great snack or breakfast. The original recipe calls for an egg. I left it out of my recipe to keep it dairy free. Adding the egg will allows for the fluffiness in the bars. The eggless version is just as yummy, but texture is not as light. This makes a large pan- feel free to cut the recipe in half. That's what I did!

I cup peanut butter or almond butter
3/4 cup honey, maple or agave - I used half honey half maple syrup.
2 eggs if using
1 tablespoon cinnamon
1 tsp vanilla
1 cup Quinoa
2 cups Oats
3/4 cup Pumpkin seeds
1 cup Dried fruit of your choice. I used cranberries and raisins.
1/2 cup hemp
1/4 chia seeds
1/4 flax seed or meal

In a large bowl, combine the nut butter, syrup eggs, cinnamon and vanilla. Stir well. Add the remaining ingredients and mix until everything is evenly distributed and all the dry ingredients have been moistened. Cover a rimmed baking sheet with parchment paper and grease the paper lightly. Pour the granola bar mixture onto the greased paper and press evenly across the pan. Bake at 325° for 20-25 minutes until the edges and underside are deep golden brown. Allow the bars to cool completely in the pan before cutting. Cut into 30 bars. Refrigerate leftovers for up to a week or freeze, individually wrapped in plastic, for up to a month.

Nutritions

Calories
733

Sodium
88mg
3% DV

Fat
21g
32% DV

Protein
27g
54% DV

Carbs
111g
37% DV

Fiber
12g
51% DV