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Quinoa Coconut Granola Bars

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Quinoa Granola Bars

A chewy, healthy treat – packed with quinoa and oats, a favorite of kids and adults alike!

Quinoa Granola Bars stacked

I’m well and truly on the quinoa bandwagon. It’s something we only tried recently, but it’s become a favorite in our household. I love the flavor of it, and the fact that it packs a decent nutritional punch is a major bonus.
But did you know quinoa is not just a side dish? Included here in these granola bars, it adds a ton of protein and fiber – and is delicious!
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I threw these together on a Saturday afternoon while the boys napped – and think they’re so good – I might actually hide the next batch from my family. Looking forward to adding them to my lunch bag!
Quinoa Granola Bars panfilledandcooked
Quinoa Granola Bars

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Quinoa Granola Bars

Quinoa Coconut Granola Bars

A chewy, healthy treat - packed with quinoa and oats, a favorite of kids and adults alike!
5 from 1 vote
Print Pin
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 280kcal
Author: Kylee Cooks
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Ingredients

  • 1 cup uncooked quinoa
  • 1 cup 7 grain cereal or oats not the quick kind (can sub traditional oats)
  • 1/2 cups unsweetened coconut
  • 1 cup dried cranberries
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1 Tbs oil
  • 3 Tbs dark brown sugar

Instructions

  • Preheat oven to 350 F.
  • Grease a ceramic or glass 9X13 inch baking dish (or use a brownie pan like I did)
  • Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Return mixture to a large bowl and add coconut, and dried cranberries.
  • In a medium saucepan, combine salt, peanut butter, honey, molasses, oil, and brown sugar.
  • Bring to a boil over medium heat and immediately remove from heat.
  • Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish.
  • Press mixture down into pan. Bake for 20 minutes, watching carefully – they burn easily. If using a brownie pan, check on them at about 10 mins. Once they are browned on the edges, take them out.
  • Let cool, and serve.

Nutrition

Calories: 280kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Sodium: 104mg | Potassium: 311mg | Fiber: 3g | Sugar: 27g | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.7mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

Source: Adapted from Superhealthy Kids

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Comments

  8. I am not on the quinoa bandwagon. I’ve only tried it a couple times, but haven’t been a fan yet. However, I haven’t tried it in a sweet recipe. I have a teenage daughter in track and these look like they would make a great healthy snack to pack for meets. I am always trying to find good things to send with her.

    Reply

  9. what kind of coconut am i suppose to use? shredded coconut? sweetened/unsweetened? and for the oats, can i use organic rolled oats?

    Reply

    • Hi, Karolin
      I use unsweetened shredded coconut. Yes, for the oats – you can use organic rolled oats. I don’t recommend the “quick” cooking oats for this recipe though.
      Hope that helps!

      Kylee

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