Yield: 6
Nutty Quinoa Breakfast Bars
Just a small bar of this crispy, crunchy sweetness will provide a big boost of energy, along with several vitamins and minerals, fiber, and antioxidants.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 tsp coconut oil
- 1 cup hazelnuts, or cashews, chopped
- 1/2 cup quinoa, rinsed
- 1 cup unsweetened coconut, shredded
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 1 cup medjool dates, pitted and chopped
- 1 tsp vanilla extract
Instructions
- Oil a 9-inch square dish or pan with the coconut oil.
- In a dry skillet over medium heat, toast the hazelnuts until they’re dry. Add the quinoa and coconut and toast until the coconut is golden brown, stirring frequently.
- Reduce the heat to low. Add the almond butter and maple syrup and cook until the almond butter is runny. Remove from the heat and stir in the dates and vanilla.
- Let the mixture cool enough to touch. Then press it very firmly into the prepared dish with your hands.
- Cover and refrigerate or freeze for several hours or overnight. Then cut into 6 bars.
Notes
STORAGE: Store each bar in a bag or container in the refrigerator up to 4 days or the freezer up to 3 months.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 447Total Fat: 29gSaturated Fat: 10gUnsaturated Fat: 17gSodium: 8mgCarbohydrates: 45gFiber: 8gSugar: 27gProtein: 9g
