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Salted Quinoa Granola Bars Recipe

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4.2 from 13 reviews

These salted quinoa granola bars offer a delightful combination of chewy and crunchy textures, naturally sweetened with dates and honey. Featuring wholesome ingredients like oats, nuts, seeds, and uncooked quinoa, they are finished with a drizzle of dark chocolate and a sprinkle of flaky sea salt for a perfect balance of wholesome goodness and indulgence. These bars are freezer-friendly and ideal for meal prep, with flexible substitution options to suit individual preferences.

Ingredients

Wet Ingredients

  • 5 pitted Medjool dates (about 100-120g), soaked in hot water for 10 minutes
  • 1/2 cup (125g) almond butter
  • 1/3 cup (113g) honey
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup (85g) old-fashioned whole rolled oats
  • 1/2 cup (85g) uncooked quinoa
  • 1/2 cup (70g) coarsely chopped almonds
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (70g) sweetened dried cranberries
  • 1 Tablespoon chia seeds (optional)
  • 1/4 teaspoon salt

Topping

  • 2 ounces (57g) semi-sweet or bittersweet chocolate, finely chopped
  • Flaky sea salt, for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, ensuring there is enough overhang on the sides to make removing the bars easy. Set aside.
  2. Process Dates: Drain the soaked dates, then pulse them in a food processor until they form a chunky paste. Transfer this paste to a large mixing bowl.
  3. Combine Wet Ingredients: To the date paste, add almond butter, honey, and vanilla extract. Stir thoroughly with a silicone spatula until the mixture is smooth and well combined.
  4. Mix Dry Ingredients: In a separate medium bowl, combine oats, uncooked quinoa, chopped almonds, pepitas, dried cranberries, chia seeds (if using), and salt. Mix well.
  5. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients in the large bowl. Stir until everything is evenly combined; this will require some effort to ensure all ingredients are well incorporated.
  6. Press Into Pan: Transfer the mixture to the prepared baking pan. Press the mixture very firmly into an even layer, packing it as tightly as possible to help the bars hold together after baking.
  7. Bake: Bake the mixture for 20 to 22 minutes, or until the edges are lightly browned and the center is set.
  8. Cool Bars: Remove from the oven and place the pan on a cooling rack. Allow the bars to cool completely in the pan for 1 hour, then transfer the pan to the refrigerator and chill for an additional hour to set.
  9. Melt Chocolate: Place finely chopped chocolate in a microwave-safe bowl or glass measuring cup. Microwave in 20-second increments, stirring between each, until the chocolate is completely melted and smooth.
  10. Cut and Decorate: Lift the bars out of the pan using the parchment overhang and transfer to a cutting board. Cut into 16 bars. Drizzle the melted chocolate evenly over the bars or after cutting, then sprinkle each bar lightly with flaky sea salt.
  11. Set Chocolate: Refrigerate the bars for about 30 minutes to allow the chocolate to set firmly.
  12. Store: Store the finished granola bars covered at room temperature for up to 1 week, or refrigerate for up to 2 weeks. For longer storage, individually wrap bars in plastic wrap or parchment and freeze.

Notes

  • Freezing Instructions: These bars freeze well. Wrap each bar individually in plastic wrap or parchment paper and freeze for up to 3 months. Thaw before eating.
  • Special Tools: 8-inch square baking pan, parchment paper, food processor, glass mixing bowls, silicone spatula, cooling rack, flaky sea salt.
  • Quinoa: No need to cook quinoa beforehand; it toasts in the oven during baking to add a subtle crunch.
  • Substitution Ideas: Substitute almonds with walnuts, pecans, or sunflower seeds. Use peanut butter, cashew butter, or sunflower seed butter instead of almond butter. Honey can be swapped with maple syrup for a softer bar texture. Replace dried cranberries and/or pepitas with alternatives like dried cherries, chopped dried apricots, flax seeds, coconut flakes, or mini chocolate chips.

Find it online: https://recipesbyliza.com/salted-quinoa-granola-bars-recipe/