Not only are these tasty, they are healthy! Quinoa, masquerading as a grain but actually a seed, is a complete protein, and it’s high in magnesium, fiber, and antioxidants. Combined with the healthy fat from the peanut butter and the vitamin E, zinc, selenium, copper, iron, and fiber in the oats, these make for a great power breakfast or afternoon snack. Yum!
- 2 C cooked quinoa
- 2 C raw oats
- 1/2 C dried cranberries
- 1/2 C smooth peanut butter (or nut butter of choice)
- 1/2 C milk (or non-dairy substitute)
- 1/3 C brown rice syrup
- 1/4 C ground flaxseed
- 1 tsp cinnamon
You’ll need to either have some leftover cooked quinoa on hand, or cook some up before you start this recipe. Two cups cooked quinoa is equal to roughly 1/2 cup uncooked, so prepare that amount according to the instructions on the box. Be sure to let the quinoa cool a bit afterwards.
Preheat your oven to 350.
Toss all the ingredients in a bowl together and stir until everything is well mixed. Use some muscle!
Scoop it all into a baking pan — I used my 7 x 11 pan, but you can use whatever size you have.
Pop it in the oven and bake about 12-15 minutes. ENJOY!!
Once you’ve tasted them (!) and they’ve cooled a bit, I’d recommend storing the bars in the fridge covered in tin foil — it will help them to harden and stick together better. You can even cut them into bar-sized snacks and store them separately for easy grabbing and going!