- ½ cup uncooked quinoa, rinsed
- ½ cup walnuts
- ½ cup raw almonds
- ½ cup rolled oats
- ½ cup raw pumpkin seeds or pepitas
- ½ cup raw sunflower seeds
- ½ cup mixed dried fruits (I used chopped apricots)
- 1 tsp ground cinnamon
- 1 cup nut butter (I used peanut butter)
- 2 tbsp unsulphured molasses
- 2 tbsp maple syrup
- pinch sea salt
- ¼ cup (40 g) dairy-free chocolate or chocolate chips, optional for the topping
- Toast your quinoa in a 350˚F degree oven for 10-15 minutes or until slightly golden brown. Remove from oven and set aside.
- In a food processor, add walnuts and almonds, and pulse on low until they are roughly chopped.
- Add rolled oats and pumpkin seeds and pulse just until the oats and seeds are broken up.
- Transfer the mixture into a large bowl and add the toasted quinoa and remaining ingredients (from sunflower seeds to sea salt). Stir until well combined.
- Once thoroughly mixed, transfer to an 8×8 inch dish lined with parchment paper so they lift out easily when ready to cut. Press the mixture down firmly into the pan, spreading out evenly to the edges. Refrigerate for at least 2 hours before slicing into 10 bars.
- Melt the dark chocolate in a small heatproof bowl set over a pot of water on low heat, or in the microwave. Dip the top of each bar into the melted chocolate and place on a parchment lined cookie sheet. Freeze 15-20 minutes for the chocolate to harden. Store bars in the fridge in an airtight container.
Feel free to mix and match dried fruits, nuts and seeds to your liking.
Keywords: quinoa granola bars, plant-based, dried fruit, oil-free, refined sugar-free