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CHEWY WHOLE-GRAIN BARS

By September 6, 2017September 8th, 2017Recipes, Side / Snack, Vegetarian
CHEWY WHOLE-GRAIN BARS
Serves 12
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Ingredients
  1. 1 cup dry old-fashioned rolled oats, gluten-free
  2. ½ cup dry quinoa, rinsed
  3. 2 Tbsp. chia seeds
  4. 2 Tbsp. flaxseeds
  5. 1 tsp. ground cinnamon
  6. ½ tsp. sea salt (or Himalayan Pink salt)
  7. ¼ cup all-natural almond butter
  8. 3 Tbsp. pure maple syrup (preferably dark amber, Grade B)
  9. 1 large very ripe banana
  10. 1 tsp. pure vanilla extract
  11. ½ cup mixed dried fruit (like raisins,cherries, apricots), chopped
  12. ¼ cup raw sunflower seeds
  13. ¼ cup chopped raw walnuts (optional)
  14. ¼ cup bittersweet chocolate chips
Instructions
  1. Preheat oven to 350º F.
  2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
  3. Combine oats, quinoa, chia seeds, flaxseeds, cinnamon, and salt in a large bowl; mix well.
  4. Add almond butter, maple syrup, banana, and extract; mix well with clean hands or a rubber
  5. spatula.
  6. Fold in dried fruit, sunflower seeds, walnuts (if desired), and chocolate chips; mix well with clean hands or a rubber spatula.
  7. Add ¼ cup batter to each muffin cup. Use back of a ¼ cup measure to compress batter into a tight puck.
  8. Bake for 18 to 20 minutes, or until edges just begin to brown.
  9. Take out oven and Cool before eating
Notes
  1. Store in an airtight container, in the refrigerator, for up to 2 weeks
  2. In this recipe we have specified almond butter, but you can use any nut butter you like. If you have a nut allergy, you can use sunflower butter.
  3. Pumpkin seeds can be substituted for sunflower seeds. Or use your favorite seed!
  4. You can also use any kind of nuts that you like. Make sure they are raw! If you have a nut allergy, you can add an additional ¼ cup of your favorite seeds.
  5. You can substitute semisweet or dark chocolate chips for bittersweet chocolate chips.
Fit, Fyne & Fabulous https://www.fitfynefabulous.com/

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