Posted in Recipes on 21.01.2018
Goji and Quinoa Flake Granola Bars
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 - 15 bars Print recipe?
What is it about a granola bar that makes them so flipping moreish? Is it the chewy oaty texture? The sweet caramel taste? The pops of flavour from fruit, chocolate, nuts etc? I think it’s all of these things and these granola bars contain ALL OF THESE THINGS!
Have you also ever looked at a bought cereal bar and wondered just how healthy it is? Some of the ones we’ve tried in the past have just as much sugar and calories as a regular ‘ol bar of chocolate.
That’s the whole point of making things like this yourself – you know exactly what’s going in it. No E numbers, no unpronounceables, no ‘what the heck is that’?!
I wanted to make these no-bake bars as well but I think toasting the nuts and Quinoa Flakes from Hodmedods really helps bring out that caramel taste.
I make a LOT of bars of things. Always experimenting, often going back to old familiar favourites like these Peanut Butter Protein Bars – thoroughly addictive, it’s practically impossible to eat just one bar! Or these Pecan Pie Bars – no refined butter or sugar but no compromise on taste!
So why quinoa flakes instead of oats? Because the flakes are just rolled and flattened quinoa seeds – so you get all the amazing benefits of quinoa.
– Quinoa is a complete protein and contains all the essential amino acids your body needs that it can’t produce itself.
– This is often hard to find in a plant based diet.
– Oats, whilst also deliciously high in protein, only offer incomplete protein and therefore don’t contain all the essential amino acids.
I also wanted to use them because they’re a finer texture than oats. And alongside the sticky, naturally sweet dates makes these bars oh so delightfully chewy!
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Goji and Quinoa Flake Granola Bars
prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 - 15 bars
Ingredients
- 2 cups Hodmedod’s Quinoa Flakes
- 1 cup whole blanched almonds – very roughly chopped (you want the chunks to remain quite large!)
- 1 cup dates – stone removed
- 2 tblsp coconut oil
- 1/4 cup maple syrup
- 1/2 cup smooth peanut butter
- 1/2 cup goji berries
Optional
- 50g dairy free dark chocolate – our favourites are Doisy and Dam and Conscious Chocolate
Instructions
- Preheat oven to 170 Fan / 190 C / 375 F / Gas 5.
- Tip the quinoa flakes and roughly chopped nuts onto a baking tray and toast in the oven for 15 minutes, remove the tray from the oven, give everything a quick stir and return to the oven for a further 10 minutes. The nuts and flakes should be very slightly golden
- Put the dates into a food processor and blitz till well chopped and you have a sticky lump!
- Melt the coconut oil in a small saucepan then whisk in the maple syrup and peanut butter.
- Stir the dates into the peanut butter mixture, breaking up the sticky date ball until everything is well incorporated
- Tip the toasted flakes and nuts into a large bowl, add the goji berries then the peanut butter mixture
- Stir very well, making sure all the nuts and flakes are well coated
- Line a 9 x 9 inch square or 7 x 9 pan or dish with cling film or greaseproof then tip your mixture in, flattening the surface. I push the mixture out to the corners with a spoon or my hands then use the bottom of a glass to gently but firmly, tightly compact the mixture
- Chill in the fridge for a couple of hours before cutting into 12-15 bars
- Optional: If you're adding the chocolate drizzle then simply break the chocolate into chunks and melt in the microwave or over a bain marie
- You can cut the bars before drizzling over the chocolate or drizzle it over the whole thing then cut it into bars, up to you! I used a tiny paper piping bag for drizzling but you can also use a spoon or sandwich bag with the corner snipped off ?
Some products I used in today's post...
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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