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Quinoa and Almond Granola Bars
Snacks
Ingredients:
- 230 g (2 cups) old-fashioned rolled oats
- 80 g (1 cup) whole almonds, coarsely chopped
- 60 g (½ cup) uncooked quinoa
- 113 g (⅓ cup) vegan honey (or regular honey)
- 56 g (¼ cup) dairy-free unsalted butter, cut into pieces
- 50 g (¼ cup) packed light brown sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 60 g (⅓ cup) chocolate chips, melted for drizzling
Equipments:
- Baking sheet
- 20 cm (8-inch) square baking pan
- Medium saucepan
- Parchment paper
- Greased spatula
- Large mixing bowl
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Freezer Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Quinoa and Almond Granola Bars
12 Bars
Prep 15 min
Toast 10 min + set 3–4 hr
Ingredients:
- 230 g (2 cups) old-fashioned rolled oats
- 80 g (1 cup) whole almonds, coarsely chopped
- 60 g (½ cup) uncooked quinoa
- 113 g (⅓ cup) vegan honey (or regular honey)
- 56 g (¼ cup) dairy-free unsalted butter, cut into pieces
- 50 g (¼ cup) packed light brown sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 60 g (⅓ cup) chocolate chips, melted for drizzling
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Freezer Friendly
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.
