Chocolate Quinoa Granola Bars are a homemade snack combining toasted quinoa, rolled oats, nuts, seeds and chocolate, baked until crispy and topped with melted chocolate and freeze-dried raspberries. The popped quinoa creates a distinctive texture that sets these apart from standard oat bars.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 180c / 350f.
Add the quinoa to a large dish or saucepan over a medium heat. Cook for a few minutes, stirring constantly. You will hear the quinoa “pop”. Cook until its just starting to brown. Remove from the dish and place aside in a bowl or on a plate.
In the same dish add the peanut butter, honey and coconut oil and cook for a couple of minutes until melted and then remove from the heat.
Add in the quinoa, oats, seeds, flaked almonds, chia seeds, ground flaxseed and chocolate chips. Mix well until everything is well combined.
Line a 9in square baking dish with parchment paper and pour in the mixture. Press down firmly with the back of a spoon.
Bake in the oven for 15 minutes until its starting to crisp.
Leave it to cool a little before removing from the tin and then allowing it to cool completely. Ideally, also chill it. This will stop it falling apart.
Cut into 16 small bars (or 8 large) and top with a little drizzle of melted chocolate and some freeze dried raspberries.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness. No reheating needed; serve cold or at room temperature.
9-inch square baking dish · parchment paper
Toasting quinoa over medium heat until it pops develops nutty flavor and creates a lighter, crispier texture in the finished bars.
Chilling is recommended to prevent the bars from falling apart when cut. Without it, they may crumble, though the flavor remains the same.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
Yes—the recipe explicitly notes the chocolate chips can be dairy-free, and the same applies to the melted chocolate topping.
Ensure you've chilled them completely and use a sharp knife with a gentle sawing motion. If still crumbly, chill longer or refrigerate overnight.
