Desserts

Chewy Chocolate Quinoa Oat Bars with Seeds and Nuts

62

These chewy and crunchy granola bars don’t sacrifice one bit of great taste! Your kids will love them!

12
1/4 cup coconut oil,
1 1/2 cups old-fashioned oats
1/2 cup sliced almonds
1/3 cup flax seeds
1/3 cup uncooked quinoa
2/3 cup dried apricots, diced (cherries, cranberries could be substituted)
1/4 cup unsweetened desiccated coconut
1/4 cup roasted shelled sunflower seeds
1/4 cup pumpkin seeds
1/3 cup golden brown sugar
1/3 cup honey
1 tsp kosher salt
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350°F. Lightly grease a 9x9-inch pan with cooking spray and line bottom with parchment . Set aside. 2. Combine oats, almonds, flax seeds and quinoa on pan and bake, stirring occasionally until toasted and quinoa is beginning to pop, about 15 minutes. Transfer to a large bowl; add apricots, coconut, sunflower and pumpkin seeds and stir to combine. 3. . In a deep-sided saucepan set over medium heat combine coconut oil, brown sugar, honey and salt and stir until sugar is dissolved. Bring to a boil and continue to cook for 1 minute. Immediately pour over oat mixture and stir until evenly coated. Transfer granola mixture to prepared pan, sprinkle with chocolate chips and gently mix, incorporating them into the oat mixture while lightly pressing with a heat-safe spatula or the back of a spoon until even and smooth on top. Bake, rotating pan halfway through, until edges are golden brown, about 15 minutes. Let pan cool completely on wire rack before carefully using the parchment overhang to lift granola onto a cutting board and cut into 12 bars. Bars will keep, tightly sealed, at room temperature, for up to 5 days.
Nutritions

Calories
257

Sodium
212mg
8% DV

Fat
10g
15% DV

Protein
6g
12% DV

Carbs
36g
12% DV

Fiber
4g
16% DV