We asked Danielle & Laura Kosann of The New Potato if it was possible to make a natural, sugar-free breakfast bar that actually tasted good and would keep us full until lunch. It was technically more of a rhetorical question, but they took the challenge and played it like a banjo.
Our granola bars are basically comprised of ingredients that, if the fashion industry could give Michelin stars, would have each gotten one by now: quinoa, rolled oats, goji berries…they’re all in there. And the sweeteners are all natural — think agave and coconut oil — because these days, being a sweetener that’s not natural is akin to being someone who doesn’t like kale. It’s simply not done. So start your morning right…now…
Quinoa Granola Bars
(Makes 12 bars)
– 3/4 cup uncooked, rinsed Quinoa
– 3/4 cup Rolled Oats
– 1/2 cup Unsweetened Coconut Flakes
– 1/2 cup dried Goji Berries, or other dried fruit of choice
– 1/3 cup unsalted Pumpkin Seeds, or other seed of choice
– 3/4 cup Almond Butter
– 1/2 cup Agave Nectar
– 2 tbsp Coconut Oil
– 1 tsp cinnamon
– 1/2 tsp Salt
Prepare a 8″x8″ baking dish by lining it with parchment paper.
Preheat oven to 350 degrees F. On a baking sheet, bake the oats and quinoa until lightly toasted, about 5 minutes.
In a bowl, combine coconut flakes, goji berries, and pumpkin seeds. Once toasted, add quinoa and oats to the bowl as well.
In a medium saucepan over medium-low heat, combine the almond butter, agave nectar, coconut oil, salt, and cinnamon. Heat until just starting to boil and then remove quickly from stove. Pour over the dry ingredients.
Mix together well, ensuring that all dry ingredients are thoroughly covered with the “glue.” Press firmly into a even layer in the parchment line baking dish. Bake at 350 degree F for 25 minutes, or until golden brown around the edges.
Let cool to room temperature completely before cutting into bars.
*Note: If you like your bars on the chewier side, add 2 tbsp honey to the saucepan when making the bind.