Yields 24 serving (4 oz. portions)
1 Cup Quinoa, uncooked
2 Cups Oatmeal
¾ Cup Honey
¾ Cup Almond or Peanut Butter
¼ Cup Flax Seeds
2 tsp. Cinnamon
1/2 tsp. Salt
2 ½ tsp. Vanilla Extract
½ Cup Dark Chocolate Chips
Spread the oatmeal out on a cookie sheet in a thin layer. Toast in the oven at 350° for 15 minutes or until golden brown, and cool them. Ground the raw quinoa and flax seeds in a blender until seeds are broken up.
In a large mixing bowl combine all the dry ingredients. Once the oats have cooled add them in with the rest of the dry ingredients and mix well.
In a saucepan, on low-medium melt the nut butter of choice and honey until a smooth
consistency is achieved. Stir in the vanilla.
Combine the hot mixture to the mixing bowl of dry ingredients and mix them together. Make sure that the ingredients are completely mixed together.
Line a 8×8 pan with parchment paper. Press the mix into the pan, using your fingers to apply pressure so that the surface is moderately even.
Melt the dark chocolate using low-medium heat stirring until melted. Use a spatula to spread a thin layer of the melted chocolate onto your bars. Refrigerate for 20-30 minutes, cut to the desired size, and enjoy!
Calories 177; Total Fat 7.9gm; Sodium 53mg; Total Carbohydrates 23.8gm; Protein 4.4gm