Chocolate Quinoa Bars combine puffed quinoa, oats, and dark chocolate in a simple baked bar that's ready in just 20 minutes. They're naturally sweetened with honey or maple syrup and require minimal mixing.
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Preheat oven to 180C/350F. Line a 8x8’ square baking pan with baking paper.
In a large bowl, mix all ingredients together well.
Spread out into the prepared pan and pat down with the back of a spoon.
Bake for 15 minutes, then allow to cool slightly in the tray. Cut into bars and enjoy.
Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 weeks.
8x8 inch square baking pan · baking paper
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. They can also be frozen for up to 3 weeks.
Yes, the recipe notes you can substitute puffed wheat or rice cereal (50g) for the puffed quinoa. Other puffed or crispy cereals work too.
You can use melted butter, almond oil, or avocado oil as a 1:1 replacement for the ½ cup melted coconut oil.
Yes, allow them to cool slightly in the tray after baking for 15 minutes before cutting into bars to prevent crumbling.
They can be. Use maple syrup instead of honey and ensure your dark chocolate is dairy-free. All other ingredients are plant-based.
