Toasted Quinoa Oat Bars
These nut-free, gluten free, and dairy free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fiber and protein to stave off hunger. Pack one in your car for snack emergencies!
Nutrition facts: Did you know that tahini is a creamy sesame seed paste? Sesame seeds are not only a good source of healthy fats, but are also one of the highest, most bioavailable food sources of calcium, along with other important minerals. Move over milk, eat tahini for strong bones!
½ cup quinoa
½ cup brown rice syrup
½ cup tahini
1/3 cup raw honey
¼ cup coconut oil
½ cup coconut milk
2 cups dried cranberries
1 ½ cups gluten free rolled oats
1 cup quinoa flakes
3/4 cup toasted coconut flakes
2/3 cup raw pumpkin seeds
½ cup dark chocolate chips
½ tsp sea salt
- In a skillet, toast quinoa over medium high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
- Meanwhile, in a saucepan, combine brown rice syrup, tahini, honey, sea salt, coconut milk and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
- In large bowl, combine cranberries, oats, quinoa flakes, pumpkin seeds and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper-lined 13 X 9 inch glass pan, pressing firmly with bottom of greased measuring cup or greased spatula.
- Bake at 350 degrees until golden brown, about 20 minutes. Sprinkle with chocolate chips; allow chocolate chips to melt and spread them evenly to coat. Let cool completely on rack. Refrigerate until chocolate coating is set. Cut into bars.
Busy Family Tip: Make a few batches of the recipe ahead and store the ready-to-go bars in airtight containers for up to 1 week in the fridge or 1 month in the freezer to grab as you need them!