Quinoa and Almond Granola Bars
Ingredients:
- 230 g (2 cups) old-fashioned rolled oats
- 80 g (1 cup) whole almonds
- 60 g (½ cup) uncooked quinoa
- 113 g (⅓ cup) vegan honey
- 56 g (¼ cup) dairy-free unsalted butter
- 50 g (¼ cup) packed light brown sugar
- 2.2 g (½ tsp) vanilla extract
- 1.5 g (¼ tsp) salt
- 60 g (⅓ cup) chocolate chips
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Nutrition:
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Toast the oats, almonds, and quinoa until they're visibly golden and fragrant — this step alone makes a noticeable difference in flavor compared to using them raw.
Instructions:
- Toast the Dry Ingredients: Preheat oven to 175°C (350°F). Spread 230 g (2 cups) oats, 80 g (1 cup) chopped almonds, and 60 g (½ cup) quinoa on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden and nutty. Set aside.
- Make the Syrup: In a saucepan, combine 113 g (⅓ cup) vegan honey, 56 g (¼ cup) dairy-free butter, and 50 g (¼ cup) brown sugar. Heat over medium, stirring until butter melts and sugar dissolves, about 3–4 minutes. Bring to a gentle simmer for 1 more minute. Remove from heat and stir in ½ tsp vanilla and ¼ tsp salt.
- Combine and Press: Mix toasted ingredients with the warm syrup until evenly coated. Line a 20 cm (8-inch) square pan with parchment. Press the mixture firmly into an even layer.
- Chocolate Drizzle: Melt 60 g (⅓ cup) chocolate chips in 20-second microwave intervals until smooth. Drizzle over the top.
- Set and Slice: Refrigerate for 3–4 hours or overnight. Lift out with parchment and slice into 12 bars.
Notes: Press the mixture as firmly as possible — loose bars crumble when sliced. Refrigerate the full 3–4 hours before cutting for clean edges.
Storage: Airtight container in the fridge for up to 1 month.
Swaps: Replace almonds with sunflower seeds, pumpkin seeds, cashews, or pecans. Swap vegan honey for agave or brown rice syrup.
Tips: Use a greased measuring cup to press bars evenly.
A few ingredients do most of the work in this recipe. The old-fashioned rolled oats adds hearty texture and a subtle nuttiness. The whole almonds adds a subtle nutty flavor and helps bind or thicken. The uncooked quinoa adds protein and a light, fluffy texture. The dairy-free unsalted butter adds richness and helps create a tender, flavorful base.
Quinoa and Almond Granola Bars
Ingredients:
- 230 g (2 cups) old-fashioned rolled oats
- 80 g (1 cup) whole almonds
- 60 g (½ cup) uncooked quinoa
- 113 g (⅓ cup) vegan honey
- 56 g (¼ cup) dairy-free unsalted butter
- 50 g (¼ cup) packed light brown sugar
- 2.2 g (½ tsp) vanilla extract
- 1.5 g (¼ tsp) salt
- 60 g (⅓ cup) chocolate chips
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The old-fashioned rolled oats adds hearty texture and a subtle nuttiness. The whole almonds adds a subtle nutty flavor and helps bind or thicken. The uncooked quinoa adds protein and a light, fluffy texture. The dairy-free unsalted butter adds richness and helps create a tender, flavorful base.
Prep:
Toast the oats, almonds, and quinoa until they're visibly golden and fragrant — this step alone makes a noticeable difference in flavor compared to using them raw.
Instructions:
- Toast the Dry Ingredients: Preheat oven to 175°C (350°F). Spread 230 g (2 cups) oats, 80 g (1 cup) chopped almonds, and 60 g (½ cup) quinoa on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden and nutty. Set aside.
- Make the Syrup: In a saucepan, combine 113 g (⅓ cup) vegan honey, 56 g (¼ cup) dairy-free butter, and 50 g (¼ cup) brown sugar. Heat over medium, stirring until butter melts and sugar dissolves, about 3–4 minutes. Bring to a gentle simmer for 1 more minute. Remove from heat and stir in ½ tsp vanilla and ¼ tsp salt.
- Combine and Press: Mix toasted ingredients with the warm syrup until evenly coated. Line a 20 cm (8-inch) square pan with parchment. Press the mixture firmly into an even layer.
- Chocolate Drizzle: Melt 60 g (⅓ cup) chocolate chips in 20-second microwave intervals until smooth. Drizzle over the top.
- Set and Slice: Refrigerate for 3–4 hours or overnight. Lift out with parchment and slice into 12 bars.
