Quinoa and Almond Granola Bars
Snacks
What You’ll Need:
🌾 2 cups (230 g) old-fashioned rolled oats
🥜 1 cup (80 g) whole almonds, coarsely chopped
🌱 1/2 cup (60 g) quinoa, coarsely chopped
🍯 1/3 cup (113 g) vegan honey or honey (if not vegan)
🧈 1/4 cup (56 g) unsalted butter, cut into pieces
🍩 1/4 cup (50 g) packed light brown sugar
🌼 1/2 tsp vanilla extract
🧂 1/4 tsp salt
🍫 1/3 chocolate chips, melted for swirling on top
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Toast the dry ingredients: Preheat oven to 350°F (175°C). Spread oats, almonds, and quinoa on a baking sheet. Toast for 8–10 minutes, stirring once, until lightly golden and fragrant. Let cool slightly.
- Make the syrup base: In a medium saucepan, combine honey (or rice syrup), butter, and brown sugar. Cook over medium heat, stirring, until butter melts and sugar dissolves, about 3–4 minutes. Bring to a gentle simmer and cook for 1 more minute. Remove from heat. Stir in vanilla and sea salt.
- Combine and press: In a large mixing bowl, stir together toasted oats, almonds, and quinoa. Pour the warm syrup mixture over and stir quickly until everything is evenly coated.
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Transfer mixture into the pan and press firmly into an even layer (use the back of a greased spatula or your hands). - Add the chocolate swirl: Melt the mini chocolate chips in a heatproof bowl set over simmering water or in 20-second bursts in the microwave, stirring until smooth. Drizzle over the pressed mixture and use a knife or toothpick to swirl.
- Set and cut: Let the bars cool at room temperature until firm, at least 1 hour (or refrigerate 30 minutes to speed up). Lift out using parchment, transfer to a cutting board, and slice into bars or squares.
Storage: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week.
Substituttions
Quinoa and Almond Granola Bars
Ingredients:
🌾 2 cups (230 g) old-fashioned rolled oats
🥜 1 cup (80 g) whole almonds, coarsely chopped
🌱 1/2 cup (60 g) quinoa, coarsely chopped
🍯 1/3 cup (113 g) vegan honey or honey (if not vegan)
🧈 1/4 cup (56 g) unsalted butter, cut into pieces
🍩 1/4 cup (50 g) packed light brown sugar
🌼 1/2 tsp vanilla extract
🧂 1/4 tsp salt
🍫 1/3 chocolate chips, melted for swirling on top
Features:
Instructions:
- Toast the dry ingredients: Preheat oven to 350°F (175°C). Spread oats, almonds, and quinoa on a baking sheet. Toast for 8–10 minutes, stirring once, until lightly golden and fragrant. Let cool slightly.
- Make the syrup base: In a medium saucepan, combine honey (or rice syrup), butter, and brown sugar. Cook over medium heat, stirring, until butter melts and sugar dissolves, about 3–4 minutes. Bring to a gentle simmer and cook for 1 more minute. Remove from heat. Stir in vanilla and sea salt.
- Combine and press: In a large mixing bowl, stir together toasted oats, almonds, and quinoa. Pour the warm syrup mixture over and stir quickly until everything is evenly coated.
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Transfer mixture into the pan and press firmly into an even layer (use the back of a greased spatula or your hands). - Add the chocolate swirl: Melt the mini chocolate chips in a heatproof bowl set over simmering water or in 20-second bursts in the microwave, stirring until smooth. Drizzle over the pressed mixture and use a knife or toothpick to swirl.
- Set and cut: Let the bars cool at room temperature until firm, at least 1 hour (or refrigerate 30 minutes to speed up). Lift out using parchment, transfer to a cutting board, and slice into bars or squares.
Storage: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week.
