Warm Quinoa Bars (Printable Version)
Hearty bars filled with quinoa, nuts, and dried fruits perfect for nourishing breakfasts or snacks.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa, rinsed
02 - 1 cup rolled oats (gluten-free if needed)
→ Wet Ingredients
03 - 1/2 cup honey or maple syrup
04 - 1/4 cup coconut oil, melted
05 - 2 large eggs
06 - 1 tsp vanilla extract
→ Nuts & Seeds
07 - 1/2 cup chopped almonds
08 - 1/4 cup sunflower seeds
→ Dried Fruits
09 - 1/2 cup dried cranberries or raisins
10 - 1/4 cup chopped dried apricots
→ Spices & Leavening
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp salt
13 - 1/2 tsp baking powder
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
03 - In a large bowl, whisk together honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
04 - Add the cooked quinoa, rolled oats, almonds, sunflower seeds, dried cranberries, dried apricots, cinnamon, salt, and baking powder to the bowl. Mix until evenly combined.
05 - Spread the mixture evenly in the prepared baking pan. Press down gently with a spatula to compact the mixture.
06 - Bake for 25 minutes, or until set and lightly golden on top.
07 - Let cool for 10 minutes in the pan, then lift out using parchment paper and cut into bars while warm. Serve warm or at room temperature.
# Expert Advice:
01 -
- These bars strike that perfect balance between substantial and not weighing you down, making them ideal for busy mornings or afternoon slumps.
- The combination of textures, chewy dried fruit, crunchy nuts, and fluffy quinoa, keeps every bite interesting.
- They're naturally sweetened without being cloying, hitting that sweet spot that satisfies cravings without the sugar crash.
02 -
- Pressing the mixture firmly into the pan is crucial, otherwise the bars will crumble apart when you try to cut them.
- Letting them cool completely before storing prevents them from becoming steamy and soggy in the container.
- These freeze beautifully, so I often double the batch and keep a stash in the freezer for busy weeks.
03 -
- If your bars seem too crumbly, try adding an extra tablespoon of coconut oil or honey next time.
- For extra protein, stir in a scoop of your favorite vanilla protein powder with the dry ingredients.