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 dairy-free butter, cut into pieces
🍩 1/4 cup (50 g) packed light brown sugar
🌼 1/2 tsp vanilla extract
🧂 1/4 tsp salt
🍫 1/3 cup (60 g) 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 the oven to 350°F (175°C). Spread the oats, almonds, and quinoa on a baking sheet and toast for about 8–10 minutes, giving them a stir halfway through, until they’re lightly golden and smell nutty. Set aside to cool just a bit.
- Make the syrup base: In a medium saucepan, add the honey, butter, and brown sugar. Warm it over medium heat, stirring until the butter melts and the sugar dissolves—about 3–4 minutes. Let it come to a gentle simmer for one more minute, then take it off the heat and stir in the vanilla and sea salt.
- Combine and press: In a big mixing bowl, mix the toasted oats, almonds, and quinoa. Pour the warm syrup over the top and stir quickly so everything gets coated. Line an 8-inch (20 cm) square pan with parchment (leave a little overhang to make lifting easier), then press the mixture firmly into an even layer—use a greased spatula, the back of a cup, or even your hands.
- Add the chocolate swirl: Melt the mini chocolate chips in a heatproof bowl over simmering water or microwave in 20-second bursts until smooth. Drizzle the melted chocolate all over the top.
- Set and cut: Pop the pan in the fridge for 3–4 hours (or overnight if you want them extra firm). Once set, lift the whole thing out with the parchment, place it on a cutting board, and slice into bars or squares.
Storage: Keep them in an airtight container in the fridge, and they’ll last up to a month.
Tips, Notes & Swaps:
If you want it nut-free:
- Sunflower seeds (toasted, roughly chopped) – closest crunch and neutral flavor.
- Pumpkin seeds (pepitas) – give a rich, slightly earthy flavor, great for granola-style bars.
- Crisped rice cereal – adds light crunch without nuts or seeds.
- Toasted coconut flakes – not a 1:1 texture swap, but adds chewiness and flavor.
If you’re okay with other nuts (just not almonds):
- Cashews (mild, softer bite)
- Hazelnuts (toasty, stronger flavor)
- Pecans or walnuts (more rustic texture, slightly softer)
For best results, keep the same 1 cup (80 g) measurement of whichever sub you choose, toast it along with the oats and quinoa, and proceed with the recipe.
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 dairy-free butter, cut into pieces
🍩 1/4 cup (50 g) packed light brown sugar
🌼 1/2 tsp vanilla extract
🧂 1/4 tsp salt
🍫 1/3 cup (60 g) chocolate chips, melted for swirling on top
Features:
Instructions:
- Toast the dry ingredients: Preheat the oven to 350°F (175°C). Spread the oats, almonds, and quinoa on a baking sheet and toast for about 8–10 minutes, giving them a stir halfway through, until they’re lightly golden and smell nutty. Set aside to cool just a bit.
- Make the syrup base: In a medium saucepan, add the honey, butter, and brown sugar. Warm it over medium heat, stirring until the butter melts and the sugar dissolves—about 3–4 minutes. Let it come to a gentle simmer for one more minute, then take it off the heat and stir in the vanilla and sea salt.
- Combine and press: In a big mixing bowl, mix the toasted oats, almonds, and quinoa. Pour the warm syrup over the top and stir quickly so everything gets coated. Line an 8-inch (20 cm) square pan with parchment (leave a little overhang to make lifting easier), then press the mixture firmly into an even layer—use a greased spatula, the back of a cup, or even your hands.
- Add the chocolate swirl: Melt the mini chocolate chips in a heatproof bowl over simmering water or microwave in 20-second bursts until smooth. Drizzle the melted chocolate all over the top.
- Set and cut: Pop the pan in the fridge for 3–4 hours (or overnight if you want them extra firm). Once set, lift the whole thing out with the parchment, place it on a cutting board, and slice into bars or squares.
Storage: Keep them in an airtight container in the fridge, and they’ll last up to a month.
