Spiced Quinoa Granola Bars
Get ready to indulge in these irresistible Spiced Quinoa Granola Bars! Perfect for a quick breakfast or an energizing snack, these bars are packed with hearty oats and crunchy pumpkin seeds that give them a satisfying crunch. They have a delightful medley of dried fruits and nuts for that perfect balance of sweetness and texture, all sweetened naturally with pure maple syrup and a hint of coconut for an extra layer of flavor. Plus, they're completely refined sugar-free, making them a guilt-free treat you can enjoy any time of day!
What’s more, quinoa is a delicious superfood, packed with protein, fiber, and essential amino acids, making these bars not just yummy but also incredibly good for you. And if you’re looking for gluten-free options, you’re in luck! Quinoa is naturally gluten-free, so you can enjoy these tasty bars without any worries.
Whether you're heading out for a hike, need a pick-me-up at work, or just want something delicious to munch on, these granola bars will keep you energized and satisfied. Let’s dive into this simple and tasty recipe!
Spiced Quinoa Granola Bars
Ingredients
- 1 cup cooked quinoa (cooled)
- 1 cup rolled oats
- 1/4 cup raw pumpkin seeds
- 1/4 cup unsweetened coconut flakes
- ¼ cup ground golden flaxseed
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup dried fruit (raisins, cranberries, or chopped dates)
- 1 tsp allspice
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup natural almond or peanut butter
- ⅓ cup honey or pure maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut oil (melted)
Instructions
- Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper.
- In a large bowl, combine oats, cooked quinoa, pumpkin seeds, coconut, flaxseed, nuts, dried fruit, allspice, cinnamon, and salt.
- In a small saucepan over low heat, warm the nut butter, honey (or maple syrup), vanilla, and coconut oil until smooth.
- Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
- Transfer the mixture to the prepared baking pan and press it down firmly with a spatula.
- Bake for 18–22 minutes, or until edges are golden brown.
- Cool completely before slicing into bars (at least 30 minutes to prevent crumbling)
Notes
- Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
- Can be frozen for up to 3 months.