Chia Quinoa Protein Bars are an almost-perfect protein bar! With a chewy-granola-like texture, and a hint of subtle sweetness, they check off all the boxes for taste and texture. Plus, they have all-natural ingredients and are super-easy to make. Healthy, filling, and ultra satisfying, these protein bars will keep your energy levels high, while keeping your health on track.
Making your own protein bars is a great way to ensure that you're getting the nutrients you need, and it's also a great way to save money.
As someone who is always on the lookout for convenient forms of plant-based protein, the one thing I have struggled to find time and time again was a good-tasting, all-natural protein bar that didn’t contain all of the unnecessary sweeteners, gluten, or dairy found in most store-bought brands.
Oftentimes, I find many of the protein bars on store shelves to be no more than glorified candy, but I knew there had to be a way to pack the same protein punch, without the preservatives, additives and other ingredients that make you say ‘huh?’
These chia quinoa protein bars are easy to make and they're perfect for a quick snack or post-workout meal.
They're also gluten-free and can be made vegan-friendly (just skip the honey), so they're perfect for anyone with dietary restrictions.
Give them a try and let me know how it goes!
These chia quinoa protein bars are:
- A great source of plant-based protein
- High in fiber
- Easy to make
- Perfect for a quick snack or post-workout meal
Ingredients for Chia Quinoa Protein Bars
- Quinoa: I prefer white quinoa, but any variety will work.
- Chia seeds: I used black chia seeds. Store them in the freezer so that they will stay fresh longer.
- Ground flaxseed: Make sure that you grind them so that you can get the nutritional benefits - whole flaxseed are not easily absorbed.
- Rolled oats: Make sure to use gluten-free oats if you're avoiding gluten.
- Salt: I used pink Himalayan salt, but any kind will do.
- Cinnamon: This adds a nice flavor to the bars.
- Cardamom: Another optional spice that adds a nice flavor.
- Almonds: I used raw almonds that I coarsely chopped, but you could also use sliced almonds.
- Honey: You could also use agave nectar or brown rice syrup.
- Brown Rice Syrup: Works with the honey to add just the right texture to the bars.
- Almond Butter: You could also use peanut butter or another nut butter.
Tips and Tricks
- Try toasting the quinoa and oats: This is optional, but it adds a nice flavor to the bars. If you're short on time, you can skip this step.
- Grind the flaxseed: You could also use whole flaxseed, but they will not be as easily absorbed and the texture can be off-putting. I like to grind them so that I'm getting the most nutrition possible.
Frequently Asked Questions
What are the benefits of quinoa?
Quinoa is a great source of plant-based protein and it's also high in fiber and other nutrients. It's a perfect food for vegetarians and vegans, as well as people with gluten sensitivities.
What are the benefits of chia seeds?
Chia seeds are a great source of plant-based protein and they're also high in fiber and other nutrients. They're a perfect food for vegetarians and vegans, as well as people with gluten sensitivities.
What are the benefits of flaxseed?
Flaxseed is a great source of plant-based protein and it's also high in fiber and other nutrients. It's a perfect food for vegetarians and vegans, as well as people with gluten sensitivities.
How should I store these bars?
You can store them in an airtight container at room temperature for up to 2 weeks. You can also store them in the fridge for up to 1 month.
Can I freeze these bars?
Yes, you can freeze them for up to 6 months. Let them thaw at room temperature before eating.
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This recipe was contributed in 2016 by Danielle Krueger, who is the writer, photographer, recipe developer and taste tester over at The Lean Clean Eating Machine. Make sure you head over to her website and say thanks!
30-Minute Chia Quinoa Protein Bars
- ½ cup dry quinoa I used white, but you can use any variety
- ½ cup chia seeds I used black chia seeds, but any kind will work
- 2 Tbsp. ground flax seeds
- 1 cup rolled oats gluten free
- ¼ tsp. pink Himalayan salt
- 1 tsp. cinnamon
- 1 tsp. cardamom
- ½ cup raw almonds; coarsely chopped
- ¼ cup honey
- ¼ cup brown rice syrup
- ½ cup almond butter
- Preheat oven to 350F.
- In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
- In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
- Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
- When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
- Bake on middle rack of oven for 15 minutes.
- When finished, remove from oven and let cool for 10 minutes.
- After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
- Cut finished bars with a sharp, non-serrated knife or pizza cutter.
- Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.
Hi, I'm Danielle, and I am the author, photographer and recipe developer behind The Lean Clean Eating Machine. Here you will find my natural, whole food recipes that I have created for those who are looking to leave artificial foods behind, without sacrificing taste in the process.