Filed Under: 20 Minute Supper Club, Chocolate, Dessert, Food, Quinoa, snack

Chewy Chocolate Quinoa Oat Bars with Seeds and Nuts

These chewy and crunchy granola bars don’t sacrifice one bit of great taste for all the healthy ingredients. They will be a big hit with the kids. Nuts can be eliminated completely and substituted with more oats, seeds and dried fruit for a nut-free snack, if desired.

July 16th, 2013

Recipe by Paula Bowman

Servings
Makes 12 bars
Prep Time
20 Minutes
Cook Time
Total time: 40 Minutes
Ingredients
  • 1/4 cup coconut oil, plus more for preparing pan
  • 1 1/2 cups old-fashioned oats (not quick cooking kind)
  • 1/2 cup sliced raw 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 shelled pepitas (pumpkin seeds)
  • 1/3 cup golden brown sugar
  • 1/3 cup honey
  • 1 tsp kosher salt
  • 1/2 cup semi-sweet chocolate chips
Directions
  1. Preheat oven to 350°F. Lightly grease a 9x9-inch pan with coconut oil and line bottom with parchment allowing for parchment to overhang sides for easy removal. Set aside.

  2. Combine oats, almonds, flax seeds and quinoa on a rimmed sheet 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.

Chewy Chocolate Quinoa Oat Bars with Seeds and Nuts
Photography by Carlo Mendoza

7 responses to “Chewy Chocolate Quinoa Oat Bars with Seeds and Nuts”

  1. me says:

    no nutritional information?? seriously? not very helpful. recipe looks great but would like to determine if too much fat…which with coconut oil amount it’s probably quite high in fat content.

  2. mommyof2 says:

    These are delicious and my kids gobbled them up! I made one modification – switched out the brown sugar for maple syrup and they turned out great. I will make these again and again. Skip the almonds and double up on the seeds and these make a terrific nut free school snack.

  3. Debi says:

    What is the nutritional info for these? Calories, fat, etc.

  4. Debi says:

    Coconut oil may be a little higher in fat, but it is one of the most healthy fats. The mtc in the coconut oil actually helps boost your energy and metabolism, so it is good for weight loss too. Don’t worry about it. Just enjoy.

  5. Andrea says:

    What is the nutritional value for these??

  6. Bri says:

    Here is the nutritional value :) Nutrition FactsServings 12.0Amount Per ServingCalories 252% Daily Value *Total Fat 13 g20 %Saturated Fat 7 g35 %Monounsaturated Fat 1 gPolyunsaturated Fat 3 gTrans Fat 0 gCholesterol 0 mg0 %Sodium 152 mg6 %Potassium 233 mg7 %Total Carbohydrate 32 g11 %Dietary Fiber 3 g12 %Sugars 24 gProtein 3 g6 %Vitamin A2 %Vitamin C0 %Calcium3 %Iron9 %* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  7. Karen says:

    These are absolutely fantastic! My husband asks me to make them all the time. It is so versatile. Switch it up by adding different dried fruits. I even switched out the quinoa for millet. I made the mistake of using a larger pan and it wasn’t nice and chewy like it should be. I even wrap individual pieces and pop them in the freezer and then put them in the lunch box on occasion. Perfect by coffee time. I love this recipe. Thanks for sharing it!

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