During the work week, I like to snack throughout the day instead of eating one big lunch. A granola bar is usually the first thing I turn to when I feel that initial sign of post-breakfast hunger. I love the KIND Healthy Grains Bars and while I was at the store one day debating about which flavor to go with (my usual maple pumpkin seed or dark chocolate chunk?), I thought why not make my own for a change? I really like the uncooked quinoa that they make them with, so I mixed that with oatmeal, chia seeds, almonds and walnuts for the base. I used peanut butter and honey to bind it all together and added some cinnamon, vanilla and chocolate chips for more flavor. They tasted great, plus the texture is chewy with a nice crunch. These will definitely be my go-to snack bars from now on!
Quinoa and Chia Seed Granola Bars
- 1 cup uncooked quinoa
- 1 cup oats (I used old-fashioned)
- 1/2 cup chia seeds
- 1/4 cup walnuts, chopped
- 1/4 cup unsalted almonds, chopped
- 2/3 cup creamy peanut butter
- 1/2 cup honey
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup dark chocolate chips
- Preheat oven to 350F. Line an 8″ x 11″ baking dish with parchment paper and set aside.
- Cover large baking sheet with parchment paper. Spread quinoa, oats, chia seeds, walnuts and almonds on prepared baking sheet. Bake for about 10 minutes, until nutty and slightly toasted.
- Meanwhile, melt peanut butter and honey in a small saucepan over medium heat, until smooth and creamy; the mixture should be somewhat thin. Add vanilla, cinnamon and salt and whisk until combined.
- Place quinoa mixture in a large mixing bowl, then pour in the peanut butter mixture. Use a rubber spatula to scrape out all of the peanut butter and then stir until everything is evenly coated. Let cool for about 15 minutes, or until the temperature won’t melt the chocolate chips.
- Stir in the chocolate, then place in prepared baking dish. Firmly press down the mixture with the spatula. Sprinkle with a few extra chocolate chips if desired :)
- Cover with plastic wrap and refrigerate for about two hours before cutting into bars.