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Quinoa Granola Bars

Quinoa Granola Bars

Welcome back! Since January is nearly through, so we don’t need to get into New Years resolutions, full re-caps of the holidays or any of that. However, I will say that my fairly extended time away from the blog has been good – full of family and happiness, new projects, dreams and goals and a nice break from the (self-imposed) pressures of showing up here with something valuable to say at least once a week. Eeek!

Quite happily, I’m feeling refreshed, as one should this time of year, and that means better planned blog posts, yummier recipes, more content and better images. We’re approaching our 4th birthday here at Feasts for All Seasons (spoiler alert: there might be cake!) and we’re still going strong. I’m looking forward to a lot of things this year, including some upcoming collaborations that should prove interesting. More on that soon!

I’m also looking forward to packing these amazing Quinoa Granola Bars into my lunch all week. I’m really pleased with how they come out:  dense, chewy, slightly sweet and really hearty. The time it takes to measure the umpteen ingredients almost eclipses how long it takes to mix them up, and they bake briefly (just 20 minutes!) and cool quickly too. You can be cutting them up within an hour, if you put your mind to it, and the batch is big so it’s worth it to whip them up at the top of the week and savor them all week long. They will fuel you through whatever your day throws at you! Hear that, Monday? I’m looking at you!

Have a great week, and stop by next weekend for some birthday deliciousness!

Quinoa Granola Bars

Bursting with great tasting good-for-you ingredients, these Quinoa Granola Bars make a perfect on-the-run snack or a brilliant breakfast. 

1 Cup peanut or almond butter

¾ Cup honey, agave or maple syrup

2 eggs

1 Tbsp ground cinnamon

1 tsp vanilla

1 Cup raw quinoa

2 Cup rolled oats (not instant)

½ Cup hemp hearts

¾ Cup green pumpkin seeds (pepitas)

1 Cup dried fruit of your choice (I like a mix of cranberries, blueberries and cherries)

¼ Cup chia seeds

¼ Cup poppy seeds

¼ Cup flax seeds

In a large bowl, combine the nut butter, syrup eggs, cinnamon and vanilla. Stir well. Add the remaining ingredients and mix until everything is evenly distributed and all the dry ingredients have been moistened.

Cover a rimmed baking sheet with parchment paper and grease the paper lightly. Pour the granola bar mixture onto the greased paper and press evenly across the pan. Using the back of a large metal spoon may help. Really press and pack the mix into the corners of the pan and oress down well as you smooth the back of the spoon across the surface until it is even, smooth and solid.

Bake at 325° for 20-25 minutes until the edges and underside are deep golden brown (you can lift it by a corner of the paper to check).

Allow the bars to cool completely in the pan before cutting. Cut into 30 bars. Refrigerate leftovers for up to a week or freeze, individually wrapped in plastic, for up to a month.



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