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Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars
4.9 from 64 votes

Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars

These nut-free granola bars combine toasted oats, quinoa, sunflower and pumpkin seeds with sunflower butter and honey for a chewy, slightly crunchy texture. Dried figs add natural sweetness and chew, while a dark chocolate drizzle adds a touch of richness. The bars are pressed firmly to hold together well, making them great for snacking or packed lunches.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 10 bars
Calories: 223 kcal
Course: Snacks
Cuisine: American, Vegan

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 10 bars

Amount Per Serving

Calories 223

% 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.