Toasted Quinoa Superfood Breakfast Bars that are vegan and gluten-free
Welcome to the family toasted quinoa.
My latest obsession over here.. But actually since Jord still can’t eat grains thanks to the whole Whole30 thang. BTW he is on his second week already, day 10 (or 11, I can’t remember) and he is loving it! He is feeling great, eating tons of meats, veggies and fats. He hasn’t craved much sugar (he doesn’t really have a major sweet tooth) and his energy levels have been on point. I am going to either do a blog post on it after day 30 or a Q&A on Instagram stories. I love how so many of you are asking about it!
Feel free to email or DM me specific questions and we will definitely try to answer as many as we can.
So yes, that is why I am the only one eating toasted quinoa right now. I had never heard of toasted quinoa before and now I cannot get enough. It smells better, tastes better, and just is all around better than regular quinoa. It has a nutty, roasted-like flavor and when you cook it, your entire kitchen is going to smell AMAZING.
The quinoa seeds are toasted before cooking them to help bring out all the flavors. You can either make your own over the stove, or cheat and buy some in the grocery store (aka what I did). This is the one I used.
I have been making toasted quinoa as a side dish with dinner or adding it in my salads for extra something. It is officially welcomed onto my “grain shelf” in the pantry.
I feel like quinoa is like the forgotten child or something in the grain family to me when it comes to baking. I have only made a couple of sweeter recipes using it (like those Quinoa Chocolate Crunch Bars) and when I do I am obsessed.
Note to self: make more desserts and breakfasts using quinoa, you enjoy them. But wait until after J’s Whole30 or you will have to eat them all.
These Toasted Quinoa Superfood Breakfast Bars are filled with ALL the good-for-you ingredients. They have extra fiber, protein and are filled with healthy fats. I also add maca powder and a lot of spices for us for an extra boost.
WHAT YOU NEED:
- You can absolutely sub regular quinoa, it will work just fine. You just won’t have that extra nutty flavor
- These bars are great baked in the oven as well for 10 minutes or so at 350 degrees. I made them a “no bake” recipe because the first couple times I didn’t want to bake them but they are great either way
- You can store these in the freezer for a couple months or store in fridge for a few days. They make a perfect on the go snack!
- Get creative with any other toppings, I just wanted coconut and goji berries this time 🙂
- 1.5 cup toasted quinoa, cooked and cooled (regular quinoa works too, I used iHeartKeenwah toasted quinoa and it is SO flavorful!)
- 1/2 cup coconut flakes
- 3 tablespoons chia seeds
- 2 tablespoons maca powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon cinnamon
- 2 tablespoon coconut oil, melted and cooled
- 1/2 cup creamy peanut butter (or any nut butter)
- 1/4 cup goji berries
- In a small sauce pan, melt together coconut oil and peanut butter
- Bring to a low boil then remove from heat, make sure all contents are melted together
- In a large bowl, combine quinoa, coconut flakes, chia seeds, maca, cayenne, cinnamon
- Pour liquid mixture in the bowl and cover contents, mix well
- Pour into a greased 8x8 dish (or similar size)
- Cover with foil and put in fridge for about 2-3 hours or fridge over night
- You can eat these softer out of fridge OR harder out of freezer, it's up to you!
- *Will stay good for about a week in fridge or freezer for a couple months!