Lunchbox-friendly Quinoa Granola Bars
These lunchbox-friendly (aka, nut-free) granola bars make great use of ripe bananas and pantry staples for an easy, on-the-go breakfast or snack that you can feel good about!
Servings: 9 bars
Equipment
- 1 mixing bowl ,medium to large
- measuring cups
- measuring spoons
Ingredients
- 1 cup rolled oats
- ½ cup quinoa ,rinsed
- 2 tbsp chia seeds
- ¼ tsp salt ,kosher
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ cup dried cranberries (or raisins)
- ¼ cup coconut flakes ,unsweetened
- ¼ cup chocolate chips (dairy free chips will make this recipe vegan)
- ¼ cup sun butter
- 2 tbsp pure maple syrup
- 2 bananas (ripe, mashed) (about 3/4 cup)
Instructions
- Preheat oven to 350 °F
- Line an 8x8 baking pan with parchment paper to prevent bars from sticking.
- In a mixing bowl, combine (1 cup) oats, (1/2 cup) rinsed raw quinoa, (1/4 cup coconut), (2 tbsp) chia seeds, (1/4 tsp) salt, and (1tsp) cinnamon.
- Stir in the mashed bananas and (1/2 tsp) vanilla. Fold in the (1/4 cup) chocolate chips and (1/4 cup) cranberries. Once combined, add the (1/4 cup) sun butter and (2 tbsp) maple syrup and stir gently until coated.
- Pour into prepared pan and press down firmly with hands or back of spoon to create an even layer. Bake for 25 minutes until golden brown.
- Allow to cool for 10 minutes before cutting into bars.
Notes
I made this nut-free so I could send in my son's lunchbox. Your nut butter of choice would also work in place of sun butter. You can include chopped nuts (up to 1/2 cup total), and the bars will still stay intact.
Bars can be stored in airtight container at room temperature for a few days. You can also refrigerate for longer use. Or tightly wrap and place in freezer for up to a month (thaw before eating).