5 from 18 votes
Chewy Banana Quinoa Bars - Vegan, Gluten and Peanut Free
These Chewy Banana Quinoa Bars bring together mashed ripe bananas with oats, quinoa, nuts, seeds, raisins, and warm spices for a moist and tender chew. The mixture bakes into a soft, slightly chewy texture without over-browning, making them a wholesome snack or breakfast option. Using gluten-free oats and omitting animal products results in bars suitable for various dietary needs. The inclusion of vanilla and cinnamon adds comforting depth to the natural sweetness of the bananas and raisins.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
16
bars
Course:
Snacks, Lunch
Cuisine:
American
Ingredients
- 1 1/2 cups banana about 3 large bananas, mashed overripe
- 2 cups rolled oats gluten free, or just oat flour, see recipe notes, old fashioned
- 1/3 cup quinoa rinsed
- 3/4 cup raisins
- 1/4 cup sunflower seeds
- 1/2 cup walnuts chopped
- 1/2 cup almonds sliced
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees.
- Line an 8X8 baking pan with parchment paper.
- Add the oats to a food processor and blend until floured, about 7-10 seconds.
- In a large bowl, mash bananas and then add the rest of the ingredients and mix well.
- Add mixture into pan and smooth into an even layer.
- Bake for 35 to 45 minutes, until edges being to brown very slightly. These bars will be soft and chewy and they wont brown much at all - if they're browning a lot, they're burning!
- Store in an airtight container and in fridge for up to a week.
Cup of Yum
Notes
- Substitute the rolled oats with 1 1/2 cups of oat flour or other preferred flour to adjust texture.
- Store the bars in an airtight container in the fridge for up to one week to maintain freshness.
- Freeze the bars for up to six months to extend their shelf life, thawing before eating.