Quinoa and Almond Granola Bars

1. Toast the Dry Ingredients – Preheat oven to 175°C (350°F). Spread 230 g oats, 80 g chopped almonds, and 60 g quinoa on a baking sheet. Toast for 8–10 minutes, stirring halfway, until lightly golden and nutty. Set aside.
2. 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.
3. 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 with a greased spatula.
4. Chocolate Drizzle – Melt 60 g (⅓ cup) chocolate chips in 20-second microwave intervals until smooth. Drizzle over the top.
5. Set – 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.