Bright Quinoa Chewy Bars (Printable Version)

Chewy bars with quinoa, nuts, dried fruits, and a hint of lemon zest for a vibrant snack.

# What You'll Need:

→ Grains & Seeds

01 - 1 cup uncooked quinoa
02 - 1 cup rolled oats (certified gluten-free if needed)

→ Nuts & Seeds

03 - 1/2 cup almonds, roughly chopped
04 - 1/4 cup sunflower seeds

→ Dried Fruits

05 - 1/3 cup dried apricots, chopped
06 - 1/3 cup dried cranberries
07 - 1/4 cup golden raisins

→ Binding & Sweeteners

08 - 1/3 cup honey (or maple syrup for vegan option)
09 - 1/4 cup natural peanut butter or almond butter
10 - 2 tbsp coconut oil, melted

→ Flavorings

11 - 1 tsp vanilla extract
12 - Zest of 1 lemon
13 - 1/4 tsp fine salt

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Spread quinoa and oats evenly on a baking sheet. Toast in the oven for 8 to 10 minutes, stirring halfway through, until lightly golden. Allow to cool slightly.
03 - In a large bowl, mix toasted quinoa, oats, almonds, sunflower seeds, dried apricots, cranberries, and golden raisins until well distributed.
04 - In a small saucepan over low heat, melt honey (or maple syrup), peanut or almond butter, and coconut oil, stirring until smooth. Remove from heat and stir in vanilla extract, lemon zest, and salt.
05 - Pour the melted mixture over the dry ingredients. Stir thoroughly until all components are evenly coated.
06 - Firmly press the mixture evenly into the prepared pan using a spatula or the back of a spoon to compact it.
07 - Bake for 15 to 18 minutes until the edges turn golden brown. Remove from oven and allow to cool completely in the pan.
08 - Lift the cooled mixture out using the parchment overhang and cut into 12 bars with a sharp knife.

# Expert Advice:

01 -
  • They're naturally gluten-free and vegetarian, so you can share them with almost anyone without worry
  • One pan, minimal cleanup, and they're done in under an hour—perfect for lazy weekend baking
  • The lemon zest and citrus brightness make them feel fancy, but they're honestly easier than most cookie recipes
  • They keep for a full week in an airtight container, making them the ultimate make-ahead snack for busy mornings
02 -
  • Toasting the quinoa and oats is non-negotiable—it's the difference between a flat-tasting bar and one that tastes like you know what you're doing in the kitchen
  • The bars need to cool completely before cutting, or they'll crumble. I learned this the hard way on my first batch. Patience pays off.
  • The lemon zest really does make all the difference. Don't skip it or substitute with lemon juice—the zest provides brightness without moisture.
03 -
  • Don't skip the parchment paper overhang—it makes removal effortless and means you can actually enjoy your bars instead of fighting with a sticky pan
  • A very sharp knife makes the difference between clean cuts and crumbly edges. Wash and dry your knife between cuts if you want presentation-worthy bars.
  • Make a double batch and freeze half. Your future self on a rushed Tuesday morning will be incredibly grateful

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