Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars
User Reviews
4.9
Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars
Description
Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars feature a base of toasted oats, quinoa, sunflower seeds, and pumpkin seeds blended with sunflower butter and honey. The toasting step enhances the nutty flavor and crunch of the grains and seeds. Dried figs provide subtle fruity sweetness and chewiness, while the flaxseed meal and chia seeds add texture and nutritional elements. A drizzle of melted dark chocolate mixed with coconut oil finishes the bars with a bittersweet note. Pressing the mixture firmly into the pan helps the bars hold their shape when sliced.
The bars combine varied textures from soft and chewy to crunchy, balanced with natural sweetness from figs and honey. They are naturally nut-free and suitable for those avoiding nuts, though substitutions with nuts are noted if allergies allow. The chocolate drizzle adds an optional extra layer of flavor without overpowering the wholesome ingredients.
Prepare by toasting oats, quinoa, and seeds, then stir in a warmed mixture of sunflower butter, honey, vanilla, cinnamon, and salt. Fold in flaxseed meal, dried figs, and chia seeds before pressing into a parchment-lined pan. The chocolate drizzle sets after chilling the bars briefly in the freezer. These bars make a convenient on-the-go snack or a lunchbox addition.
Ingredients
- ½ cup rolled oats old fashioned, optional gluten free
- ⅓ cup quinoa uncooked
- ¼ cup sunflower seeds raw
- ¼ cup pumpkin seeds raw
- ½ cup sunflower butter organic or homemade
- ⅓ cup honey or coconut palm syrup if vegan
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ¼ cup flaxseed meal
- 1 tablespoon chia seeds
- ½ cup dried figs black mission variety, coarsely chopped
- For the chocolate drizzle:
- 2 tablespoons dark chocolate chips vegan option available
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats, quinoa, and seeds for 8-10 minutes. Once done toasting, pour oats, quinoa, and seeds into a medium bowl and set aside.
- While quinoa, oats, and seeds are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy.
- Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.
- Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
- Next melt chocolate chips with coconut oil for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 20-30 minutes or until chocolate has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!
Notes
- The recipe is nut-free but sunflower butter and seeds can be swapped for nuts if no allergy concerns exist.
- Dried figs may be replaced with other dried fruits like cranberries or blueberries for variation.
- The chocolate drizzle is optional but adds complementary richness to the bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10bars
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 223cal | 11% |
| Carbohydrates | 28.6g | 10% |
| Protein | 6.4g | 13% |
| Fat | 10.7g | 16% |
| Saturated Fat | 1.3g | 7% |
| Fiber | 5.1g | 20% |
| Sugar | 12.7g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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