Quinoa Bars

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www.theconsciousplantkitchen.com

These Quinoa Bars are easy, no-bake gluten-free granola Bars packed with 6 grams of protein to keep you full for hours.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-bars/ or scan the QR code here ➡️

Prep Time10

chill30

Total Time40

Servings: bars

Calories: 208kcal

Author: Carine Claudepierre

Ingredients

⅔ cup Raw Quinoa soaked, drained (note 1)
1 cup Quick Oats (note 2)
½ cup Peanut Butter (note 3)
⅓ cup Maple Syrup (note 4)
3 tablespoons Flaxmeal (note 5)
1 teaspoon Vanilla Extract

Chocolate shell

½ cup Dark Chocolate Chips
1 teaspoon Coconut Oil

US Customary - Metric

Instructions

Line a 8-inch x 8-inch square pan with parchment paper. Line a large baking sheet with parchment paper. Set aside.
In a mixing bowl, add raw quinoa, cover with tap water, and set aside 1 hour.
Drain the quinoa, rinse it under cold water, and transfer it to the prepared baking sheet. Your quinoa is wet and packed with water, that's normal. Spread it in a thin single layer, avoid overlapping.
Bake the quinoa for 8 minutes at 350 °F (180 °C). Remove the pan from the oven, stir with a wooden spoon, and spread it again in a single layer.
Return to the oven and bake it again for 8 minutes at 350 °F (180 °C) until fragrant and roasted.
Let the quinoa cool down for 15 minutes on the baking sheet at room temperature.
In a mixing bowl, pour the cooled roasted quinoa oats, peanut butter, vanilla, maple syrup, and flaxseed meal.
Stir with a rubber spatula until all the ingredients are coated with the peanut-maple mixture.
Transfer to the square pan, spread it evenly in a single layer and press it hard with the back of a spoon or your oiled hands to pack the ingredient in the pan into a firm, even layer.
In a small mixing bowl, melt the dark chocolate chips and coconut oil. Microwave in 30-second bursts until fully melted.
Pour the melted chocolate on top of the bars and spread evenly.
Pop the pan in the freezer for 15 minutes until the chocolate is hard.
Remove the bars from the freezer, use the hanging part of parchment paper to pull out the bar from the pan, place the bar on a chopping board, and cut them into small bars with a sharp knife.

Notes

Note 1: The recipe doesn't work with cooked quinoa, it must be raw quinoa.

Note 2: For a firmer texture, I use quick oats, but if you do not mind softer bars, use old fashioned oats. Use gluten-free certified oats if needed.

Note 3: You can use any nut butter like cashew butter, almond butter, or sunflower seed butter for a nut-free option.

Note 4: Or agave syrup, coconut nectar, or any other liquid sweetener you love.

Note 5: You can also use ground chia seeds. This firms up the bar and adds fiber.

Storage: Store the bars in an airtight container in the fridge for up to 6 days.

Nutrition