Honey Quinoa Power Bars
Honey Quinoa Power Bars
Ingredients
For the Power Bars
- 1 1/2 cups cooked quinoa, cooled
- 1 cup rolled oats
- 1 cup dates, pitted and finely chopped
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup creamy peanut butter, warmed slightly for easier mixing
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the cooled cooked quinoa, rolled oats, chopped dates, chopped pecans, chopped walnuts, ground cinnamon, and salt. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 7 min
- 3
In a separate medium bowl, whisk together the lightly beaten eggs, honey, slightly warmed creamy peanut butter, and vanilla extract until smooth and well combined.
⏱️ 5 min
- 4
Pour the wet ingredient mixture into the dry ingredient mixture. Stir thoroughly with a spatula until all ingredients are fully incorporated and a thick, sticky dough forms.
⏱️ 5 min
- 5
Transfer the mixture into the prepared baking pan. Press the mixture down firmly and evenly into the pan using the back of a spoon or your hands. Ensure the surface is as flat and compact as possible.
⏱️ 3 min
- 6
Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set. The bars should feel firm to the touch.
⏱️ 30 min•🌡️ 350
- 7
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly and prevent crumbling when cut. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan.
⏱️ 60 min
- 8
Cut the slab into 4 large power bars or 8-12 smaller bars, depending on desired serving size. Store the bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Quinoa Power Bars
Ingredients
For the Power Bars
- 1 1/2 cups cooked quinoa, cooled
- 1 cup rolled oats
- 1 cup dates, pitted and finely chopped
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup creamy peanut butter, warmed slightly for easier mixing
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the cooled cooked quinoa, rolled oats, chopped dates, chopped pecans, chopped walnuts, ground cinnamon, and salt. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 7 min - 3
In a separate medium bowl, whisk together the lightly beaten eggs, honey, slightly warmed creamy peanut butter, and vanilla extract until smooth and well combined.
⏱️ 5 min - 4
Pour the wet ingredient mixture into the dry ingredient mixture. Stir thoroughly with a spatula until all ingredients are fully incorporated and a thick, sticky dough forms.
⏱️ 5 min - 5
Transfer the mixture into the prepared baking pan. Press the mixture down firmly and evenly into the pan using the back of a spoon or your hands. Ensure the surface is as flat and compact as possible.
⏱️ 3 min - 6
Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set. The bars should feel firm to the touch.
⏱️ 30 min•🌡️ 350 - 7
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly and prevent crumbling when cut. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan.
⏱️ 60 min - 8
Cut the slab into 4 large power bars or 8-12 smaller bars, depending on desired serving size. Store the bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
⏱️ 5 min