- ½ c. quinoa (raw)
- ½ c. chia seeds
- ¼ c. flax seeds
- ¼ c. shredded coconut, sweetened
- 1 c. rolled oats / old fashioned oatmeal*
- ½ c. almonds, chopped
- ½ c. dried blueberries
- ⅔ c. peanut butter
- ⅔ c. maple syrup
- ¼ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cardamom
- 1 tsp. vanilla extract
- Preheat oven to 350 F / 177 C. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.
- Combine the quinoa, chia, flax, coconut, oatmeal and almonds on a sheet tray and bake for 5-10 minutes until lightly browned.
- Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.
- Add the toasted ingredients and dried blueberries, and stir until evenly coated.
- Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top. Allow to cool and refrigerate for at least 1 hour to set.
- Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.
Create your own wrapper for each bar by covering them in a small sheet of parchment paper secured with a twine bow. Not only is this a beautiful way to present them, it is also practical as one can easily grab one on the go for a nutritious energy boost. While best when consumed fresh, these bars should last for up to 4 weeks if stored in an air-tight container and kept in a cool, dry place.
Servings 12, Calories 248, Fat 13.4 g, Carbohydrates 27.6 g, Protein 8.3 g, Cholesterol 0mg, Sodium 120 mg, Potassium 291 mg, Fiber 5.8 g, Sugars 12.8 g, WW Pts 7