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Newsletter Blog

July Recipe: Chia, Quinoa & Banana Granola Bars

Posted by Riverview Chiropractic on July 16, 2016 at 2:40 PM

Chia, Quinoa & Banana Granola Bars

 

These granola bars are packed with banana, dried fruit, quinoa, oats and chia seeds. They're a great on the go breakfast or fuel up snack! Gluten free too.


From: ambitiouskitchen

Adapted from: Oh She Glows

 


Nutrition Information

• Serves: 10 bars

• Serving size: 1 bar

• Calories: 200

• Fat: 9.1g

• Carbohydrates: 26.3g

• Sugar: 10.4g

• Fiber: 4.7g

• Protein: 6g

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

 


Ingredients:

1 cup gluten free rolled oats

1/2 cup uncooked pre-rinsed quinoa

2 tablespoons chia seeds

1/4 teaspoon salt

1 teaspoon cinnamon

2 ripe bananas, mashed (about 3/4 cup)

1/2 teaspoon vanilla extract

1/4 cup roughly chopped almonds

1/4 cup chopped pecans

1/3 cup dried fruit (raisins or cranberries work well)

1/4 cup natural creamy almond butter

2 tablespoons honey or pure maple syrup

 


Directions:

 

1. Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper to prevent bars from sticking.

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir in mashed banana and vanilla. Fold in almonds, pecans (or walnuts) and dried fruit.

3. Place a small saucepan over low heat; add in almond butter and honey (or maple syrup) and stir until warm and almond butter is melted. Fold into granola bar mixture until well combined. Pour into prepared pan and press down firmly with hands or with a measuring cup to help bars stay intact. Bake for 25 minutes or until edges turn golden brown. Allow to cool completely before cutting into 10 bars. I cut mine into 8 originally and they were much too filling for a snack, so I reduced the serving size to 10.

 

NOTES

Feel free to mix and match dried fruits and/or nuts as you see fit.

 

These bars can be stored at room temperature for a few days, but are best kept tightly wrapped in the fridge or freezer.

Categories: Newsletter Recipe