These quinoa power bars make a great breakfast when you are short on time and a fabulous on-the-go snack.
Some people, like my husband, can go hours without eating and be just fine.
Some days, he will have bulletproof coffee in the morning and not eat again until dinner.
This is SO not me.
I can do BPC for breakfast, but by 11, I simply must eat.
Let me get a little bit hungry, and my usually easy going demeanor turns to a rage-monster.
I start barking with the kids, making snarky comments on social media and picking fights with hubby.
It isn’t pretty.
Needless to say, this is something I try not to let happen often. (And the family appreciates me for it.)
I try to always be prepared with something healthy that I can grab quickly should a hunger emergency strike. (That is totally a thing by the way.)
These Quinoa Power Bars are from MY SECOND BOOK, and they are just the ticket when I need a healthy meal on-the-go. With 9 grams of protein and plenty healthy fats, they keep me full for hours.
Which means no cranky mom for the kids, no snarky blogger on Facebook and my husband doesn’t hear speeches about how I do all the housework. (Which I do but that is a topic for another post.)
Now you can see why I call them Quinoa POWER Bars. These babies are powerful, I tell you!
If You Like These Quinoa Power Bars You May Also Like:
- Quinoa Chia Seed Protein Bars
- Toasted Granola Bars with Quinoa, Chia & Flax Seeds
- Chocolate Chip Quinoa Energy Bars
- Quinoa Protein Power Bars
- 2 cups quinoa flakes
- 1 1/2 cups cashews chopped
- ½ cup raw sunflower seeds
- 1/3 cup flax seeds ground
- 1/3 cup chia seeds
- ¾ cup dried cherries chopped
- ½ cup dark chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons almond butter
- ½ cup unsweetened applesauce
- 2/3 cup maple syrup or honey or brown rice syrup
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- Optional: Melted Chocolate for drizzling
- Preheat oven to 350 degrees. Link a rimmed baking sheet with parchment paper. Toss the quinoa flakes, cashews and sunflower seeds and toast for 25 to 30 minutes, stirring occasionally.
- Place in a large bowl and allow to cool slightly. Add in flax seeds, chia seeds, dried cherries and chocolate chips.
- In a small saucepan melt coconut oil. Add almond butter, applesauce and maple syrup. Bring to a bowl and lower heat to medium low. Cook for 3 minutes and stir in vanilla and sea salt. Pour mixture over dry ingredients.
- Transfer mixture to a rimmed baking sheet lined with parchment paper and press into a rectangle. Bake for 10 minutes. Allow to cool and then place into refrigerator until firm. Cut into desired shape. Drizzle with chocolate if desired.
WW Points 8