I have been searching for a delicious homemade granola bar for a long time. I love granola bars, but I think it is hard to find a really good, satisfying granola bar that isn’t loaded with all sorts of horrible stuff. If I am going to have a granola bar, I want it to be good for you. Really. If I am going to have horrible stuff, I …um… would much rather waste those calories on say, chocolate cake?
Definitely not a granola bar.
I want a healthy delicious snack that I can feel good about. I really love crunchy granola bars, but this recipe was not that. When they first came out of the oven, I wasn’t sure because I was really looking forward to a crunchy version.
Believe me, what these lacked in crunch, they made up for in flavor. These are a softer, more delicate granola bar, but so filling, satisfying and delicious. They honestly have more cookie like consistency, but hey, a cookie that is good for you? Sign me up!
Make a batch of them and cut them into individual servings. Wrap them up and freeze them…if they last that long. My kids brought them for their snack in their lunch and we finished the WHOLE batch in less than a week. These make a lot too! You will love them!
Quinoa and Chocolate Chunk Granola Bars
1 cup quinoa, cooked and cooled
3 tblsp milk
1 1/4 cup oats
1 cup slivered almonds
1/2 cup ground flaxseed
3/4 cup dark chocolate chips
1/2 cup honey
1/4 cup butter, melted
1 tsp vanilla extract
Preheat the oven to 350 degrees. Line a 13×9 baking pan with parchment paper with a slight overhang. In a large bowl, mix quinoa with milk. Stir in oats, almonds, and flaxseed. Fold in chocolate chips. Slowly add honey, butter and vanilla and stir until mixture is completely moistened. Press mixture into baking pan and push down with a spoon so it is firmly packed into the pan. Bake 20 minutes until slightly browned. Cool completely, and remove bars using parchment overhang. Cut cooled granola bars into snack sized portions. Store in a tightly sealed container at room temperature or freeze.
Leave a Reply