Crunchy Quinoa Muesli Bars
Who doesn’t like a muesli bar? Especially when is a particularly good one, like this one is!
I was intrigued to try this muesli bar as it has toasted quinoa in it. I am used to boiling my quinoa to cook it, so I wanted to see how it turned out. It is definitely crunchy, but I really like it…
This muesli bar is not too sweet, is easy to make and holds together really well. Just make sure you allow it to cool completely before cutting it. It is a great slice for those mum’s who don’t want to use packaged foods in their kids lunch boxes – and those part of the nude food, wipe out waste or green lunch box movement (see below for notes on making it nut-free)
To make it you first toast the quinoa with the rolled oats. When toasted, transfer to a large bowl with the nuts and coconut. Then heat up some peanut butter and honey and mix it all together
Spread it into a tray and bake until the edges go golden brown
There is the option of drizzling it with a little chocolate….
Then store in an airtight container…
- 1 cup (180g) uncooked quinoa
- 1 cup (110g) whole rolled oats
- ½ cup (30g) shredded coconut
- ½ cup (70g) pistachios, shelled
- ½ cup (70g) chopped macadamias
- ½ cup (130g) peanut butter
- ⅓ cup + 1 tablespoon (140g) honey or maple syrup
- dark chocolate, optional
- Preheat oven to 170 degrees and line a 9 inch square baking tray with non-stick paper
- Place quinoa and oats in prepared baking tray and bake for 15 minutes, stirring every 5 minutes.
- Measure out coconut, pistachios and macadamias into a large bowl.
- Add peanut butter and honey to a small saucepan and when the oats and quinoa are toasted, heat over medium heat until just melted and combined.
- Tip toasted quinoa and oats in with the nuts and coconut.
- Pour warm peanut butter and honey over the oat mix and stir to combine.
- Press into prepared tray and bake for 18-20 minutes, until edges are just slightly browned.
- Allow to cool completely before cutting.
- Drizzle with a little melted chocolate if you like.
- Store at room temperature in an airtight container.
For a nut free bar, swap 1/2 cup pistachios and 1/2 cup macadamias for 1/2 cup pumpkin seeds + 1/2 cup sunflower seeds – and use tahini (a paste like peanut butter but made from sesame seeds) in place of peanut butter
For those who like dried fruit – reduce nuts and add raisins, dried apricots and/or cranberries, or any other dried fruit of choice
For a vegan version use maple syrup in place of honey
Per Serve (29g) 503 kJ or 120 calories; P 3.6g Fat 8g SFat 1.7g CHO 13g Fibre 2g
recipe adapted from Super Healthy Kids
I’ve made these twice in the last week. The first, just to try because they looked so delicious and they where!! Everyone loved them! I also made them for a bring-a-plate afternoon tea this weekend and they went down a treat there too. Thanks for another delicious, healthy recipie!
Oh thanks Tiffany. So great to hear you and your friends are enjoying my recipes. Thanks so much for the feedback 🙂
Hi Caroline! I’m making these on Monday, and one of your pancake recipes – the carrot cake ones! – this week too. x