Recipe From: Shae Johnson
My whole family loved these breakfast bars! I loved the texture of the quinoa, and they don't include any added sweetener except for the chocolate chips. (You could substitute those for raisins if you prefer.) I added walnuts and a little bit of unsweetened coconut.
*Note that while you can cut and serve them after they cool out of the oven, for best texture and taste results, allow them to set overnight in the fridge.*
My whole family loved these breakfast bars! I loved the texture of the quinoa, and they don't include any added sweetener except for the chocolate chips. (You could substitute those for raisins if you prefer.) I added walnuts and a little bit of unsweetened coconut.
*Note that while you can cut and serve them after they cool out of the oven, for best texture and taste results, allow them to set overnight in the fridge.*
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| Photo Credit |
Ingredients
1 cup uncooked quinoa
1/2 tsp cinnamon
handful chocolate chips or carob chips
1/4 tsp salt
1 1/3 cup mashed overripe banana
1 cup milk of choice
2 heaping Tbsp nut butter (I used peanut)
1 tsp pure vanilla extract
optional: handful crushed walnuts, shredded coconut, raisins,
etc.
Instructions:
Grease an 8-inch pan, and set aside. Preheat oven to 350 F.
Stir together all dry ingredients in a large mixing bowl, including a handful
of mini or regular chocolate chips if desired. Add all remaining ingredients,
and stir to evenly combine. Transfer to the pan. I pressed some chocolate chips
into the top as well. Bake 28 minutes. Keeping the oven door CLOSED, turn off
the heat. Leave the pan in the closed oven for another 22-25 minutes. When this
time is up, remove from the oven put in the fridge for a few hours or overnight. This will allow them to firm up more overnight and be easier to cut without breaking.
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