Quinoa and Chia Seed Toasted Granola Bars

makes roughly 14 bars


-2 cups old fashioned oats
-1/2 cup raw or roasted sunflower seeds
-1/4 cup raw pumpkin seeds
-1/4 cup chia seeds
-1/2 cup ground flaxseed (also called flax meal)
-1/2 cup raw almonds, roughly chopped
-1/2 cup uncooked quinoa, rinsed and drained
-1/2 cup honey
-1/2 cup creamy peanut butter
-pinch of cinnamon and nutmeg (a couple grinds of fresh nutmeg if using)
-1/4 cup raisins
-1/2 cup dark chocolate chips (optional)


1. Preheat the oven to 375˚F/190˚C. Line a large baking tray with parchment paper, and lay out the oats, sunflower seeds, pumpkin seeds and roughly chopped almonds on the baking sheet and toast in the preheated oven 15-20 minutes, stirring occasionally until golden brown.

2. Meanwhile, combine the peanut butter and honey in a small bowl, stirring with a fork to combine.

3. Once the oats mixture are golden brown, combine those, along with the remaining dry ingredients into a large bowl and stir roughly to combine. Add in the peanut butter/honey mixture and mix well to combine.

4. Line an 8x8 roasting pan with parchment paper and turn out the combined mixture into the pan, pressing down with a spatula to get as even and flat as possible.

5. Place bars in the fridge minimum of a couple hours to firm up. Remove and cut into desired bar sizes and store in the fridge in an airtight container until ready to eat.


-This is a soft, chewy granola bar recipe; if they are stored at room temperature, they will not hold together. They need to be stored in cold temperatures to stay together. They will start to fall apart if they are out of the fridge too long.

-Bars should be good to eat for at least a couple weeks when stored in the refrigerator.

-Feel free to substitute craisins for the raisins, different nuts or any chocolate variety you would like.

-Yes the quinoa is uncooked. I promise you will love the added crunch it gives the bars :)

© Carla's Confections 2014