Quinoa Breakfast Bars

Quinoa Breakfast Bars

How many of you spent the summer with kids who were constantly eating – because they were starving after hours at the pool, because their friends were over and wanted a snack, they wanted to try a new concoction, or they were just plain bored because you took away their electronics? My kids had more than their fill of junk food over the last few months, and there was not much I could do about it when extended family visiting for a few months and there was constant entertaining.

Quinoa Breakfast Bars

Fast forward to mid-August: the guests leave and my college bound child – who is suddenly on a gym routine – announces that he needs lots more protein than he gets at home! The 11-year old on a growth spurt eats like there’s no tomorrow. Husband says he’d like to take something from home to keep the 3p.m. vending machine run at bay. I just want something that can be eaten without utensils and feels like a treat but is also healthy for my family. These Quinoa Bars to the rescue! I made these the first time without any recipe, and you can do the same too. The amounts and ingredients below are just a guide (as are many of my other recipes). Feel free to substitute what you have on hand and adjust quantities to suit your taste. For example, add coconut flakes if you like the taste. Substitute almonds with walnuts (or mix a little of both!). Replace cranberries with cherries or even raisins if that’s what you have on hand. I’ve used a whole 15 oz bag of milk chocolate chips but you could reduce it or switch it up with dark / semi-sweet / white chocolate.

With school back in session and after school events looming around the corner, breakfast and grab-and-go snacks that are easy, tasty and good for you are a blessing. These bars keeps for a couple of weeks in the refrigerator.

Quinoa Breakfast Bars

(Makes 16 bars 2-inch X 2-inch bars)

  • 1 cup quinoa
  • 1/2 cup dates (chopped)
  • 1/2 cup figs (chopped)
  • 2 tbsp flax seeds
  • 2 tbsp chia seeds
  • 1/2 cup almonds (or walnuts) – chopped
  • 1/2 cup cranberries (or cherries / tart raisins)
  • 1/2 cup pumpkin seeds (or sunflower seeds)
  • 1-2 tbsp coconut oil
  • 2 cups chocolate chips of choice
  1. In a heavy bottom pan, lightly toast the quinoa over medium flame for few minutes. It will pop and lightly puff. Remove from heat & cool completely. (Do not brown.) – I feel this removes the slight bitter taste, but feel free to use raw if that’s what you prefer. 
  2. In a heavy duty food processor, add the dates, figs and coconut oil and pulse till it becomes finely processed.
  3. Add the cooled quinoa, flax, chia, almonds and half of the cranberries & pumpkin seeds. Pulse until all the ingredients are finely chopped and mixed well.
  4. Line an 8X8 pan with wax paper and press the mixture into the pan. Level the top using the back of a flat spoon or dish.
  5. Melt chocolate chips according to package directions and pour evenly over the mixture and spread.
  6. Set in the refrigerator for an hour or so to set and firm up. Cut into 16 pieces. The bars keep for atleast 2 weeks in the refrigerator.

Click here for recipes for No-Cook Oats & Dates Breakfast Bars and No Bake Oatmeal Peanut Butter Bars

Guilt free Chia Seed – Pumpkin Pie Filling

Guilt Free Chia Seed - Pumpkin Pie Filling

Halloween seems to herald in the start of unhealthy eating. By the time we’re done sneaking our favorites from the kids candy stash, Thanksgiving comes around, and the holiday parties begin. If you like pie like I do, then this season is like walking in a land mine! I stumbled upon this recipe on Pinterest from Forks Over Knives and LOVE it. Surprisingly, my 10-year old has been enjoying it too as much as I do. You can have it for breakfast, snack or any time you get a craving for something sweet. Made with whole foods, and put together in minutes – what’s not to love about this Pumpkin Pie Filling?

Guilt Free Chia Seed - Pumpkin Pie Filling

Guilt Free Chia Seed – Pumpkin Pie Filling

(Serves 4-6)

(Adapted from Forks Over Knives)

  • 1/4 cup almonds
  • 1 cup water
  • 12-15 pitted dates
  • 1 ripe banana
  • 1 (15 oz) can pumpkin (NOT pie filling)
  • 1 Tbsp vanilla
  • 1 Tbsp pumpkin pie spice
  • 1/3 cup chia seeds***
  • 1/4 tsp cinnamon

1) Add the chia seeds to your blender and make it into a powder. Pour into a large bowl and set aside.

2) Add the almonds, water & dates to the blender jar and puree. (Alternately, use 1 cup of almond milk & dates).

3) Add the banana, pumpkin, vanilla & spice, and blend well.

4) If your blender is powerful, add in the chia and give it a whirl till well mixed. Add a few more tablespoons of milk or water if necessary. Otherwise, pour the liquid from the blender over the chia powder and mix well.

5) Pour into 4-6 serving dishes and chill covered for a few hours (it’s fine to eat right away too). Sprinkle with cinnamon before serving.

6) My teen loves his pie crust, so I poured some into individual ready crusts for portion control.

*** If you prefer the texture of whole chia seeds, skip step 1 and mix with the pumpkin filling. This method requires several hours to set – it will not be ready to eat as soon as it is assembled.