So, I will confess to you all that I haven’t been cooking up any new recipes this past month, total lazy mama here. Hey, I’ve been trying to juggle my new full-time job, crazy kid’s schedules and basically life in general, and at the end of the day I just want to come home and whip up something quick and easy, but nutritious as the same time. I’m seriously so happy that I created this blog because all I have been doing is cooking from it this past month. Yep, Marin mama is totally cooking from her blog.
I’ve come to realize that I initially created this blog to share my favorite recipes with friends, but in the end I think I actually created this blog for me, because I’ve come to rely on it so much for easy, healthy and tasty weeknight meals. I’ve been digging into my old archives and finding recipes that I had forgotten about, but totally love! You’ve all been super supportive lately with my limited posting, and I’m receiving so many emails from those of you that have gone back into my recipe archives and made something and loved it! I know lately I’ve pretty much been just posting quinoa and uber healthy recipes, but for those of you that are looking for some tasty family friendly savory recipes, I have some recipes in the work. I’m looking to make up an easy skillet rosemary chicken dish this week and plan on serving it up with some sweet potato wedges with a lime yogurt dip. So, I do have some new recipe ideas folks, but I just need the time to cook and photograph the recipes (with some natural light at night please, daylight savings can you any come faster). Ok, enough about me, lets move onto these bars.
Ok, I admit these are not the prettiest bars I’ve ever photographed, but they sure are tasty and pretty healthy to boot. They’re filled with the goodness of quinoa, quinoa flour, chia seeds, goji berries, local raw honey and so much more. You can even make these gulten-free by using gluten-free oats. These bars are my newest snack addiction and I’ve been making them up each Sunday, along with my weekly batch of quinoa, to have as a healthy afternoon snack while at work. Honestly, if I didn’t bring these bars to work, I would be snacking on something naughty from the bakery, and I can’t be doing that everyday. I’ve been on a white sugar/no dessert cleanse since Thanksgiving, (well, I actually caved on my cleanse and had a chocolate chip cookie on Friday, shhhh) and these bars have actually curb my craving for sweets. Believe it or not, these bars are also kid friendly. Eli loves them, and one of Zoe’s girlfriends makes these up all the time, and they’re her new favorite snack. I’m not saying that all kids are going to devour these bars, but they just might give them a try…
quinoa snack bars:
recipe adapted from The Lean Green Bean
- 1/3 cup unsweetened applesauce
- 1/2 teaspoon vanilla
- 1 extra-large or large egg – I always use extra large eggs
- 1/3 cup creamy peanut butter – I love MaraNatha organic peanut butter
- 1/4 cup local raw honey or maple syrup – I’ve used both honey and maple syrup and both taste great
- 1/2 cup quinoa flour, chickpea flour, almond flour or whole wheat flour – I used quinoa flour, as I purchased some on sale
- 1 cup cooked quinoa – you can use fresh or leftover quinoa
- 1 cup rolled oats – you can use gluten-free oats to keep these bars gluten-free
- 1/2 cup roasted almonds or pecans, chopped – I used raw almonds and toasted them
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 tablespoon chia seeds
- 1/2 cup goji berries or dried cranberries, dried cherries, rasins, dried blueberries
First things first! Now if you have roasted almonds and leftover quinoa, then you can bypass the next two steps. If you don’t have any leftover quinoa then you will have to cook some up. Bring 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.
The quinoa is done when its tender and you can see the little quinoa curlicues. Let the quinoa cool a bit.
Note: You will have leftover quinoa, but you can use it for so many dishes throughout the week.
Next, if you don’t have roasted almonds on hand, you can toast up some raw almonds. I typically only have raw almonds in the house, so I always just toast some up when needed for a recipe. Just take 1/2 cup raw whole almonds and add them to a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color.
Roughly chop the almonds into small pieces.
Grease a 8×8 pan and preheat your oven to 375 degrees.
Measure out the 1/3 cup applesauce, 1/2 teaspoon vanilla, 1/3 cup peanut butter and 1/4 cup honey.
Combine the applesauce, vanilla, egg, peanut butter and the honey in a medium-sized bowl, and whisk together well.
Add to the peanut butter mixture, the 1/2 cup quinoa flour, 1 cup cooked quinoa, 1 cup oats, chopped nuts, 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, 1 tablespoon chia seeds and the 1/2 cup goji berries, and using a spatula combine until mixed together.
Spoon the mixture into the greased 8×8 pan using a spatula to smooth out the top.
Bake in a preheated 375 degree oven for 20-22 minutes, or until golden brown.
Let the bars cool a bit, and dig in. You can either cut up the bars and individually wrap them for on-the-go convenience, or cover the bars and cut up as needed.
- ⅓ cup unsweetened applesauce
- ½ teaspoon vanilla
- 1 extra-large or large egg - I always use extra large eggs
- ⅓ cup creamy peanut butter - I love MaraNatha organic peanut butter
- ¼ cup local raw honey or maple syrup - I've used both honey and maple syrup and both taste great
- ½ cup quinoa flour, chickpea flour, almond flour or whole wheat flour - I used quinoa flour, as I purchased some on sale
- 1 cup cooked quinoa - you can use fresh or leftover quinoa
- 1 cup rolled oats - you can use gluten-free oats to keep these bars gluten-free
- ½ cup roasted almonds or pecans, chopped - I used raw almonds and toasted them
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- 1 tablespoon chia seeds
- ½ cup goji berries or dried cranberries, dried cherries, rasins, dried blueberries
- First things first! Now if you have roasted almonds and leftover quinoa, then you can bypass the next two steps. I
- f you don't have any leftover quinoa then you will have to cook some up. Bring 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.
- The quinoa is done when its tender and you can see the little quinoa curlicues. Let the quinoa cool a bit. Note: You will have leftover quinoa, but you can use it for so many dishes throughout the week.
- Next, if you don't have roasted almonds on hand, you can toast up some raw almonds. I typically only have raw almonds in the house, so I always just toast some up when needed for a recipe. Just take ½ cup raw whole almonds and add them to a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color.
- Roughly chop the almonds into small pieces.
- Grease a 8x8 pan and preheat your oven to 375 degrees.
- Measure out the ⅓ cup applesauce, ½ teaspoon vanilla, ⅓ cup peanut butter and ¼ cup honey.
- Combine the applesauce, vanilla, egg, peanut butter and the honey in a medium-sized bowl, and whisk together well.
- Add to the peanut butter mixture, the ½ cup quinoa flour, 1 cup cooked quinoa, 1 cup oats, chopped nuts, ½ teaspoon cinnamon, ½ teaspoon baking soda, 1 tablespoon chia seeds and the ½ cup goji berries, and using a spatula combine until mixed together.
- Spoon the mixture into the greased 8×8 pan using a spatula to smooth out the top.
- Bake in a preheated 375 degree oven for 20-22 minutes, or until golden brown.
- Let the bars cool a bit, and dig in. You can either cut up the bars and individually wrap them for on-the-go convenience, or cover the bars and cut up as needed.
I’m wondering, can I cook these and freeze them to eat later? How well would they thaw out? I’m making a triple batch and dont want them to ruin.
To be honest, I’m not sure how well they would freeze, so I would hate for you to make them, freeze them and have them not taste so great, but if you do make them and freeze them, please share how they turned out 🙂
This recipe is so fabulous! I’m making a 9 x10 pan almost weekly, such a great go to snack & adding Greek yogurt for quick breakfast! I can’t thank you enough! Blessings
Hi Jamie! Awesome! I’m so happy that you love these bars and that they have become a staple in your house! They’re one of my fave guilt-free snacks! 🙂 xoxo, Jacquelyn
Just made these and they were really good! I used regular flour because that was all I had and I didn’t do nuts because of a nut allergy. I added the low sugar dried cranberries (holy cow, there is a lot of sugar in most dried fruit!) and some raisins, as well as fox seed. They definitely need to cool before cutting and I think I will make them as muffins next time so they are more portable. Very tasty and filling. Great for breakfast
Flaxseed**
Hi Chole! Yaay!!! I’m so happy to hear that you made and liked these snack bars. I actually made up a batch of granola bars yesterday and I need to tweak the recipe, a bit as they broke apart. Let me know how they turn out in muffin form, that’s a great idea! xoxo, Jacquelyn
These are the best. A wonderful melange of such great grains. I have added toasted sesame seeds and pumpkin seeds. Used flax meal in lieu of quinoa flour since I didn’t have any on hand. A staple in my house!
Awesome Janice! I’m so happy you loved the bars. I need to make them again as I find myself craving something in the afternoon and I’m reaching out for the “not-so-healhty” snacks! Thanks for letting me know your adaptions. I love hearing how people adapt a recipe! 🙂 xoxo, Jacquelyn
This is the recipe I’ve been looking for. LOVED that I had all the ingredients at home! Whipped them up last night, quick and easy….love the taste! Definitely a keeper!
Awesome Diane! I’m so happy to hear that you made and loved these bars 🙂 xoxo, Jackie
Hi,
I don’t really like peanut butter that much, do you have any suggestions for a substitute maybe? Also, approximately how long will these last in the fridge and how many bars will it be? They look yummy!
Thanks
Hi Hannah! You coull totally try another nut butter instead, like almond butter. I really love the MaraNatha organic peanut butter. It’s so creamy and doesn’t taste all sugary like normal peanut butter. I would cut up these bars ahead of time and they should last in the fridge for about a week! Let me know if you make them and if you try another subustition for the peanut butter, how you like it 🙂 xoxo, Jackie
I love the idea of these bars! I am always on the lookout for new granola bars and you had me at quinoa 🙂 Can’t wait to try them!
Hi Alex! I hope you loved them 🙂
Tried these on the weekend and they are the bomb! One of my favorites from your blog and that’s saying a lot because I’ve tried many of your recipes and love them all. I used Mott’s pomegranate applesauce because that’s all I had, honey, almond flour, almonds and dried cranberries. So good. Will be making these often!
Yaay Sandra! I’m so happy to hear that you love these bars and that they’re your fave! That says a lot! I can’t wait to try these with the almond flour and see if I notice any difference in taste. I love the sound of pomegranate applesauce, yum! I’m sure that added some amazing flavor as well. 🙂 xoxo, Jackie
Jac, thanks for tip on knowing when quinoa is done! We are venturing to try a buffalo chicken recipe that is made with it. I’ll report back. Hope all going well! Xo, ker
Hi Kerry! You’re so welcome and I’m glad my tip helped you! Buffalo chciken and quinoa, please send me the recipe. Sounds super tasty girl! xoxo, Jackie
Exactly what i’m craving right now. Looks delicious… I think I going to try these very soon. 🙂 Thanks for this healthy snack recipe !
You’re so welcome Louise. I hope you love them 🙂 xoxo, Jackie
Hi Marin Mama! Ok, these seriously look perfect. I absolutely am in love with quinoa right now! This is a great replacement for a granola bar since it is not just oats, but so many different yummy, nutritious things! LOVE making raw food into something like this!! Anything homemade is SO much better than from a package. Plus, I have never had goji berries before…I really need to change that. I see them everywhere!! Thanks for the awesome post 😉
Hey Jackie, stopping by to say hi! I love these snack bars and totally dig that they are full of quinoa! I never made bars with quinoa, just the usual nuts and oats, so I can’t wait to try these!
i am with you on daylight savings! girl I am having to take my pics at the weirdest times of the day and my family thinks i am nuts. I need that wonderful natural light to capture the dishes right before we eat them not random times of the day! these bars look amazing and I make granola or granola bars every week- never though to do quinoa so I will definitely have to try this
I just made these and they are delicious! My favorite part is that they are not too sweet. I have to eat gluten free so I used gluten free rolled oats and I also switched out goji berries for dried pomegranate just because I couldn’t find them. I think my husband might even like these!
Hi Cindi! I’m psyched that you made and loved these bars girl! Dried pomegranate sounds perfect! You can really throw anything into these bars, like dried cherries or dried blueberries. I should add that to the above recipe, so people don’t get bummed when they can’t find certain ingredients! I hope your hubby gives them a try and likes them 🙂 xoxo, Jackie
Hey Girl Friend so nice to see you again! These bars look sensational and the photos are wonderful! How is your new job going!
Have a great week! xxoo Anna and Liz
Hey! Does your husband eat this type of stuff? I can’t get my husband to eat this and was wondering if you had any tips – your husband seems to happily eat your healthy cooking!!
Hi Sarah! He eats most of my stuff, but more of the savory stuff or the salads. He tries anything I make for dinner and such, but some of the snacks or juices, he doesn’t always try, and that’s ok. Those items are more of my thing 🙂 He didn’t really want to give these bars a shot, but that’s ok because Eli and I happily ate them. 🙂 xoxo, Jackie
I’m glad it’s not just me who uses my blog as my recipe book!! I often refer back for my own recipes 🙂 I’ve also been posting a lot with quinoa recently too and these bars like great!
Hey Jackie! These snack bars are right up my alley! I love that you use honey/maple syrup instead of sugar. I will definitely give these a go 🙂
Jackie, these look delicious. When I first read your post, I hesitated at the raw honey and goji berries, simply because – unfortunately – I can’t get those in my neck of the woods. (Small town Midwest woes …) I was thrilled to keep reading and see that I can use maple syrup and dried cranberries. Can’t wait to try these. And I really need to start making a weekly batch of quinoa! Great idea …
Hi Shana! Yaay! I’m so happy that you scrolled down and saw the other additons. I hope you love em girl! xoxo, Jackie