Puffed Quinoa Granola Bars are a naturally gluten-free, vegan no-bake snack made with oats, toasted almonds, puffed quinoa, and almond butter, held together with brown rice syrup and finished with dark chocolate chips.
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Line an 8-inch square baking pan with an aluminium foil sling (two pieces of foil that are placed perpendicular to one another).
In a large bowl, combine oats, whole almonds, slivered almonds, quinoa and salt.
In a small saucepan, combine brown rice syrup, almond butter, and avocado oil. Cook over low heat until mixture begins to boil. Remove from heat and add maple extract.
Transfer almond butter mixture to bowl with oat mixture, and mix with rubber spatula until dry ingredients are coated in wet ingredients. Set aside to cool slightly before folding in chocolate chips. Alternatively, press chocolate chips into top of bars once in pan.
Transfer mixture to prepared pan and spread in an even layer. Using the bottom of a straight-edge measuring cup (or the removable bottom of a tart pan, which is my go-to), press down firmly on the mixture. The more compact you make the mixture at this stage, the more sturdy the final bars will be.
Place the baking pan in the freezer for 15 minutes. Using the sling, remove the square of bars out of the pan and place onto a cutting board. Use the tip of a knife to make notches at 4cm-intervals along the top of the square pf bars. Use these notches as a guide to cut the square into 5 strips, then slice each strip in half to make 10 bars.
Store bars in an air-tight container in the fridge for several weeks or in the freezer for several month.
Store in an airtight container in the fridge for several weeks or in the freezer for several months; no reheating needed.
8-inch square baking pan · aluminium foil · rubber spatula · measuring cup or removable tart pan bottom (for pressing)
Yes. Store in an airtight container in the fridge for several weeks or freeze for several months. They also hold well at room temperature for a few days.
Pressing the mixture firmly makes the final bars more sturdy and compact, preventing them from falling apart when cut and eaten.
Yes, though mini chips distribute more evenly throughout the bars. Regular chips work but may clump together.
Brown rice syrup is a thick sweetener with a mild flavor. You can substitute with maple syrup or agave nectar, though the bars may be slightly stickier or looser.
Yes, they contain tree nuts (almonds) and may contain traces of other allergens depending on processing. Check labels if you have allergies.
