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Cranberry Almond Quinoa Granola Bars

These cranberry almond quinoa granola bars are the perfect healthy snack to take on the go.
Course Snack
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 271kcal
Author Wendy Polisi


  • 2 cups quinoa flakes
  • ¾ cup almonds
  • ¼ cup coconut oil plus more for the pan & bowl
  • ¾ cup chopped dried cranberries
  • ¾ cup shredded coconuts
  • ½ cup pepitas pumpkin seeds
  • 2 tablespoons ground flaxseeds
  • ½ cup honey see note
  • ½ cup muscavado sugar or light brown
  • 1 ½ teaspoons sea salt.


  • Preheat oven to 400 degrees. Roughly chop the almonds. Place quinoa flakes and almonds on a lined cookie sheet and cook for 10 minutes, string occasionally. Reduce oven to 325.
  • Line a 8 x 8 baking dish with parchment paper and coat the paper with oil. (Make sure the paper extends over the sides.)
  • Coat a large bowl well with coconut oil. Place quinoa mixture, cranberries, coconut, pumpkin seeds and flaxseeds in bowl.
  • In a medium saucepan heat ¼ cup coconut oil, honey and sugar. Stir until sugar dissolves then boil for 1 minute. Pour over quinoa mixture and spread until coated. Transfer to prepared pan and bake for 25 minutes, rotating pan half way through. Allow to cool in the pan on a rack for 20 minutes then carefully lift directly onto the rack using parchment paper. Cool completely prior to cutting. (Don’t skimp on this - they need to be cool so they will stick together.


Calories: 271kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Sodium: 307mg | Potassium: 123mg | Fiber: 3g | Sugar: 20g | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1.6mg