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

No-Cook Oats & Dates Breakfast Bars

No-cook Oats & Dates Breakfast Bars

Have you spent enough already on snack / granola/ energy / breakfast bars? One – the $$ add up pretty quickly; two – have you turned to the ingredients list? Yes – they may be low in sugar & carbs, high in protein & fiber, and claim to be a good meal replacement. But most of them are chock full of additives & have dozens of ingredients that I would never put in my mouth if I saw it by itself. In my attempt to feed my family food that is tasty, nutritious, natural and most importantly,  can be made ahead, I have been experimenting with a few different recipes.

I found that over the last few months, the alternative to my 4pm sweet tooth / chocolate craving was only satiated by the texture and sweetness of dates and the crunch of a few walnuts or almonds. If that was not enough, I would eat an apple or a banana to tide me through till dinner. Some days, I needed a ‘portable’ breakfast & cereal bars seemed like a good thing to start the day with.

These bars are husband & kid approved, and I generally don’t flinch when my boys go back for a second piece. The recipe below is more of a guide  – feel free to swap out ingredients for what you have on hand and adjust sweetness to your preference.

No-Cook Oats & Dates Breakfast Bars

(Makes 16 – 2X2 inch squares)

  • 2 cups nuts (walnuts, pecans, almonds, etc)
  • 2 cups oats ( I used rolled / old-fashioned oats; can probably try Instant / quick cook variety)
  • 1 cup dates
  • 1 cup dry figs (soak in 1/2 cup warm water for about 15 mins and drain well before using)
  • 1/4 cup chia seeds (optional)
  • 2-3 tsp cinnamon OR cardamom powder
  • few Tbsp honey OR maple syrup OR agave syrup (optional)
  • 1-2 cups applesauce OR finely chopped apple OR banana

1) Heat a wide, heavy bottomed pan on medium-high flame and add the oats. Toast them for about 5-10 mins till they are nutty, stirring constantly and making sure they do not brown. Remove to another wide container to cool.

2) In the same pan, add the nuts in a single layer and toast for a few minutes, again stirring continuously and making sure they do not burn. Toast till they are fragrant and glossy with their own oil. Remove from hot pan to cool completely. Work in batches if necessary.

3) In a large food processor, add the oats, the nuts and the dates & figs separately. Process till coarsely (your preference) chopped, removing to another container as each one is done.

4) Add the cinnamon/cardamom powder and fruit and mix well. – If using applesauce, use only 1/2 – 1 cup to bind mixture, and add on as needed.

5) Alternately, add all the coarsely chopped ingredients and powder back to the food processor and pulse till it all comes together. (This is my preferred method as we don’t like chunks in our bars.) Drizzle in some honey/syrup if needed as everything is getting mixed.

6) Line an 8X8 inch pan with wax paper or foil, making sure it overhangs over the sides.

7) Press the mixture into the pan, and smooth out the top evenly.

8) At this point, the bars are ready to eat. I prefer to let the raw mixture stand overnight in the refrigerator to set and allow the flavors to meld. 

9) When the mixture is set, remove the bars by holding the foil. Slice into 2X2 inch squares and store in an airtight container. They will be fine for a week or more in the fridge.

10) Alternately, once you press the mixture into the pan, cook in a preheated 350* oven for 20 minutes and allow to cool completely. Remove with foil, slice and store in an airtight container.

NOTE: As mentioned above, add or reduce the quantity of the dates, fruits and syrup to suit your tastes. You can also experiment with different types of nuts, although I find that walnuts have the best texture here.

No Bake Oatmeal Peanut Butter Bars

No Bake Oatmeal Peanut Butter Bar

If you are looking for a quick sweet treat that is not filled with preservatives, and is easy to make, then this is what you need. It serves as breakfast on the run, snack, and dessert at my house. The recipe is very adaptable – you can substitute the fruit, nuts and peanut butter  to suit your taste or to clear out your pantry :). Just keep the proportions close to what is below. You will get a gazillion results when you google this recipe – this version is a combination of many recipes that I have ‘personalized’.

No Bake Oatmeal Peanut Butter Bars

(16 bars – 8X8 pan)

  • 1 1/2 cup old fashioned oats (NOT instant oats – it get too mushy)
  • 1 1/2 cup roasted almonds, walnuts, and/or cashews (coarsely chopped) – (use a combination or just one nut that you like)
  • 2/3 cup raisins, cranberries, and/or chopped dates (use a combination or just one fruit that you like)
  • 1/2 cup flax seed powder
  • 1/2 cup honey or maple syrup
  • 1 cup peanut butter
  • 1/4 cup chocolate chips (optional) – I like to use mini chips

1) In a large bowl, combine oats, nuts, dry fruit, chocolate chips (if using) and flax powder and mix well.

2) In another bowl, microwave the peanut butter for a few seconds till just melted, stirring regularly.

3) Mix honey / maple syrup with peanut butter and stir well.

4) Add to oatmeal mixture and mix till well incorporated.

5) Press into an 8X8 pan and refrigerate for an hour or two. Cut into 16 bars. Store in an air tight box in the refrigerator.

NOTE: If using a coated metal pan, you can prevent knife marks by lining it with a piece of foil or parchment paper with the edges overlapping the sides. Once the bars are set, hold the ends of the paper to remove from the pan, and then slice.