Almond Butter Quinoa Oat Bars

I just love it when an experiment turns out even better than expected. This was definitely the case with Almond Butter Quinoa Oat Bars. These are a fantastic grab-and-go snack that even picky eaters will like. If you don't tell them there's quinoa in the recipe, I bet they won't even know. It doesn't hurt that mini dark chocolate chips and coconut add some extra sweetness. Just do yourself a favor, and try a batch.

I often say that recipes are not created in a void. All cooks are inspired and influenced by other cooks and their work. This is one of the reasons I love cooking so much--I feel like cooks inhabit a special community. My Almond Butter Quinoa Oat Bars were inspired by The First Year, a blog focusing on sweet treats.

HOW TO MAKE ALMOND BUTTER QUINOA OAT  BARS:

First and foremost, cook your quinoa ahead of time. The quinoa needs to be cold, or at least cool, for this recipe. I cooked my quinoa the day before and just refrigerated it overnight. With that important note out of the way, let's get cooking.

Preheat your oven to 350ºF, then prepare a 9x13 baking dish. I lined my dish with parchment paper simply to make removing the bars and clean up easier. Alternatively, you could simply use a non-stick cooking spray.

In a large mixing bowl, combine the cooked quinoa, rolled oats, flaxseed meal, coconut, cinnamon and nutmeg, and chocolate chips. Stir well to combine all ingredients. Next, add in the almond butter, almond milk, date nectar, and vanilla. Mix all ingredients together well.

Spoon the quinoa mixture into the prepared baking dish, and press firmly. Bake for 22-25 minutes. Cool the bars on a wire rack, then refrigerate for at least an hour before cutting.

I cut mine into twelve large bars, but usually only ate half of one at a time. Cut yours to whatever size you and your family like. Almond Butter Quinoa Oat Bars can be stored in an airtight container in the fridge for up to a week.

RECIPE NOTES:

• Most of the ingredients for this recipe can be found at Trader Joe's for a great price. Yay!
• I've been using date nectar more recently because I have a number of people in my life who need to watch their blood sugar levels. I also really just like the flavor. The original recipe calls for honey, so you could also use that.
• If you want to keep this recipe vegan, try Enjoy Life Semi-Sweet Mini Chocolate Chips. They taste so good, and they are certified vegan and gluten-free.
• It really does make a difference to chill the bars before cutting--just trust me on this, and chill them first.

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PIN THIS RECIPE FOR LATER:

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Almond Butter Quinoa Oat Bars

Yield: 12 large bars

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

Almond Butter Quinoa Oat Bars are a fantastic grab-and-go snack that even picky eaters will like. If you don't tell them there's quinoa in the recipe, I bet they won't even know. It doesn't hurt that mini dark chocolate chips and coconut add some extra sweetness. Just do yourself a favor, and try a batch.

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Ingredients

• 3 cups quinoa, cooked and chilled
• 2 ½ cups rolled oats
• ¼ cup flaxseed meal
• ½ cup coconut flakes
• ¾ cup mini chocolate chips
• 1 teaspoon cinnamon
• ½ teaspoon Nutmeg
• ¾ cup almond butter
• ¾ cup almond milk
• ¼ cup date nectar
• 1 teaspoon pure vanilla extract

Instructions

1. First and foremost, cook your quinoa ahead of time. The quinoa needs to be cold, or at least cool, for this recipe. I cooked my quinoa the day before and just refrigerated it overnight. With that important note out of the way, let's get cooking.
2. Preheat your oven to 350ºF, then prepare a 9x13 baking dish. I lined my dish with parchment paper simply to make removing the bars and clean up easier. Alternatively, you could simply use a non-stick cooking spray.
3. In a large mixing bowl, combine the cooked quinoa, rolled oats, flaxseed meal, coconut, cinnamon and nutmeg, and chocolate chips. Stir well to combine all ingredients. Next, add in the almond butter, almond milk, date nectar, and vanilla. Mix all ingredients together well.
4. Spoon the quinoa mixture into the prepared baking dish, and press firmly. Bake for 22-25 minutes. Cool the bars on a wire rack, then refrigerate for at least an hour before cutting.
5. I cut mine into twelve large bars, but usually only ate half of one at a time. Cut yours to whatever size you and your family like. Almond Butter Quinoa Oat Bars can be stored in an airtight container in the fridge for up to a week.

Notes

• Most of the ingredients for this recipe can be found at Trader Joe’s for a great price. Yay!
• I’ve been using date nectar more recently because I have a number of people in my life who need to watch their blood sugar levels. I also really just like the flavor. The original recipe calls for honey, so you could also use that.
• If you want to keep this recipe vegan, try Enjoy Life Semi-Sweet Mini Chocolate Chips. They taste so good, and they are certified vegan and gluten-free.
• It really does make a difference to chill the bars before cutting–just trust me on this, and chill them first.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 310Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 18mgCarbohydrates 37gFiber 7gSugar 11gProtein 9g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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