Quinoa Bars (6g Protein)
Crunchy, no-bake quinoa bars made with roasted quinoa, oats, peanut butter, maple syrup, and flaxmeal, topped with a snappy dark chocolate shell. 6 grams of protein per bar with only 9 grams of sugar. Perfect meal prep snack that holds together beautifully and keeps for a week.
- Total Time1 hour 46 minutes
- Yield10 bars 1x
Ingredients
Bars
- 2/3 cup raw quinoa, soaked and drained
- 1 cup quick oats
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 3 tablespoons flaxmeal
- 1 teaspoon vanilla extract
Chocolate Shell
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prep Pans and Soak Quinoa: Line an 8×8-inch square pan and a large baking sheet with parchment paper. In a mixing bowl, cover raw quinoa with water and soak for 1 hour.
- Drain and Spread: Drain and rinse the quinoa under cold water. Transfer to the prepared baking sheet and spread in a thin, single layer. Avoid overlapping.
- Roast the Quinoa: Bake at 350°F (180°C) for 8 minutes. Remove, stir with a wooden spoon, spread flat again, and bake another 8 minutes until fragrant and roasted. Cool on the baking sheet for 15 minutes.
- Mix the Bar Mixture: In a large mixing bowl, combine cooled roasted quinoa, quick oats, peanut butter, maple syrup, flaxmeal, and vanilla extract. Stir with a rubber spatula until all ingredients are evenly coated.
- Press Into Pan: Transfer the mixture to the lined square pan. Spread evenly and press down firmly with the back of a spoon or oiled hands to create a compact, level layer. Press thoroughly to ensure bars hold together.
- Make the Chocolate Shell: Melt the dark chocolate chips and coconut oil together in 30-second microwave bursts, stirring between each, until fully melted and smooth. Pour over the pressed bars and spread into an even layer.
- Freeze and Slice: Place the pan in the freezer for 15 minutes until the chocolate is completely firm. Lift out using the parchment overhang, place on a cutting board, and cut into 10 bars with a sharp knife.
Notes
Soak quinoa for a full hour and rinse thoroughly to remove the bitter saponin coating. Use natural, drippy peanut butter for easiest mixing — stiff peanut butter makes the mixture harder to press evenly. Any nut or seed butter can be substituted. Press the mixture into the pan very firmly; since the bars are not baked, compression is what holds them together. Use dark chocolate (60% cacao or higher) for the best snap and lowest sugar. Store bars in the fridge for up to one week or in the freezer for up to two months. Run knife under hot water between cuts for clean chocolate edges.
- Prep Time: 1 hour 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: 190
- Sugar: 9
- Sodium: 45
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 23
- Fiber: 3
- Protein: 6
