This past week has found me having more difficulty than usual keeping up on the postings! Apologies.
My 15 month old is seemingly sprouting all of his remaining teeth all at the same time. Which finds him screaming his head off when I walk away to do, well, anything. Ha! (poor bugger) But alas, I bring you these delicious, chewy & protein packed granola bars!
These are super easy to make, store well, and you'll find them the perfect accompaniment to keeping blood sugar levels up when on the go...
Quinoa & Steel Cut Oat Granola Bars (Gluten Free, Vegan Option)
Makes: approx. 12
1 cup gluten free steel cut oats (I use Bob's Red Mill)
1 cup quinoa, uncooked (I used TruRoots sprouted quinoa)
1/2 cup sunflower seeds
1/4 cup cashews, roughly chopped
1/2 cup raw honey, or maple syrup for vegan option
1/4 cup coconut sugar (optional)
1/2 tsp salt
1 tsp vanilla extract
1/2 cup shredded coconut (I used Bob's Red Mill unsweetened)
1/2 cup crystallized ginger, chopped
3 tbs chocolate chips, for topping (optional)
Preheat oven to 350°F.
Arrange oats, quinoa, seeds, and cashews on a parchment lined cookie sheet. Toast in a 350°F oven for 10 minutes. Set aside.
In a saucepan over medium heat, add honey (or maple syrup), coconut sugar, salt & vanilla extract. Stir until all is melted & evenly combined. Turn off heat.
In a large mixing bowl, combine your toasted oats, quinoa, seeds, & cashews, as well as your shredded coconut & crystallized ginger.
Pour your honey, sugar, salt & vanilla mixture into your dry ingredients, mix until evenly combined.
In a parchment paper lined pan (I used an 8" round cake pan, square would work fabulously too), spread your granola bar mixture with a spatula evenly. Press down slightly. Top with chocolate chips if so desired.
Bake for 20 minutes in a 350°F oven.
Remove and let cool completely before slicing & serving.
Store in an airtight container in the fridge.