Now I’m prepared to return on track regarding taking in, working out and function. I haven’t worked out in weekly because I’ve been fighting a serious chest contamination (or so I believe). I cannot really sleep during the night because my cough retains me up. Regardless of just how much ZzzQuil I chug, it’s still there. I believe I might possess a NyQuil hangover; is the fact that possible?
Speaking of working out and eating right, how are you holding up on sticking to your targets? I never understand on waiting until January to produce a resolution or to get on track. Why not start RIGHT NOW? Yes, I realize there are vacation cookies EVERYWHERE which may be awfully tempting. Instead of indulging in one from those pushy coworkers, how about we replace a number of the cookie indulgences with a healthy granola bar instead? Yes, yes, yes.
These granola bars were created in partnership with my friends at Ancient Harvest My pantry is stocked with Ancient Harvest quinoa because I use it a minimum of three times per week. This time, I desired to do something a little different and unique: quinoa IN granola bars. And yes, it’s uncooked – or rather, toasted in the oven with the oats. As a result you obtain crunchiness and chewiness, something that most granola pubs out there lack.
The base from the granola bars are made of quinoa, oats, peanut butter, honey, chia, vanilla and a touch of coconut oil. That’s it! I love that they are wholesome, basic and modifiable. What’s great about these pubs is that they provide over 3g of fiber and nearly 7g of natural protein. Needless to say, if you’re like me, you almost certainly will love tossing in several chocolate potato chips or dried cranberries.
Since these bars are essentially no bake, they’ll stay chewy and fresh for long after you make them. You can store them covered tightly within the freezer for a few months and get them whenever you’re looking for one. Enjoy! xo.
To stay current with recipes, adhere to AK in:
4.0 from 1 reviews
1 cup gluten free rolled oats
1/2 cup uncooked Ancient Harvest quinoa
1/2 cup creamy all natural peanut butter (or your preferred organic nut butter)
1/8 teaspoon salt
1/4 cup honey
Preheat oven to 350 levels F. Add oats and quinoa to a large baking sheet and pass on around evenly. Once oven is normally preheated, toast the oats and quinoa for ten minutes. Once performed toasting, put oats and quinoa into a medium pigs feet dish and mix in chia seeds.
While quinoa and oats are toasting, make the peanut butter mix with the addition of peanut butter, ocean salt, honey, vanilla and coconut essential oil in moderate saucepan over low high temperature. Mix once in awhile until the combination is soft and creamy. Remove from high temperature and allow to cool for a few minutes, then add to the bowl with the oats, quinoa and chia. Mix well to include. If adding chocolate chips, wait a few minutes before stirring in, normally they’ll melt. Another option is to melt the delicious chocolate chips and drizzle them outrageous of bars.
Range an 8×4 or 9×5 inch loaf skillet with parchment paper; pour combination in and spread out evenly, then press mixture down in the pan. Place in freezer for 10-20 mins or until blend has solidified. Remove pubs from pan and cut into 8 bars. Store bars within the freezer or refrigerator. Enjoy!
Pubs are naturally gluten free of charge if you are using gluten free oats.
To make pubs vegan, use maple syrup or brown rice syrup rather than honey.
Nutrition information does not include chocolate chips.
I love these granola pubs! I have attempted cooked quinoa in granola bars before but I’ve found the granola bar is quite moist actually after baking. Toasting the quinoa appears like a great choice!
Do you have any ideas for updating the peanut butter? Simply wondering how I can make them school friendly as we aren’t allowed nuts of any kind at school.
p.s. I’ve a easy granola bar recipe that I use often for college snacks – the kids love them ( -bars/ )