… Or I guess technically Coconut Quinoa Cranberry Pecan Peanut Butter Chocolate-Dipped Granola Bars. But I’m not sure you’ll be able to get all that out before munching down on these, so Coconut Quinoa Granola Bars might just work better.
These guys are phenomenal. Let me break down why (warning, you might drool. No judgement).
My favourite nut and dried fruit combination is by far pecan and cranberries (in a salad with balsamic and feta? Absolutely. In cookies with chocolate chuck? Oh yeah. Cranberry orange muffins with pecan crumble on top? Any day). The cranberries are sweet and tart, while the pecans have a great butteryness that balances out the fruit beautifully. The coconut has a rich and decadent flavour I’m loving more everyday. With the added honey it gets almost a tropical caramel-esque flavour. And there isn’t much I need to say about peanut butter, let’s be real. It’s sweet and salty and perfection. The quinoa also adds a great nutty flavour that is a great pair with the roasted oats (and healthy to boot). With the whole thing dipped in chocolate, I shouldn’t have to convince you on how amazing these bars are!
They also get points for being a crowd pleaser. If you are careful with the ingredients (like the oats and chocolate), this is a great gluten-free and dairy-free option too. I am serious when I say this recipe is a win all around!
These bars are a breeze, if your brain isn’t miles away. I’m not going to lie, mine completely was. I tripled the amount of oil, burnt the bottom of the pot (and some of what was in the pot!), didn’t grease the pan, and forgot the vanilla and had to throw it in last minute. Believe me when I say I’m a detailed person who loves to pay close attention to a recipe so I can break the rules and make it my own. This isn’t typically how I do that.
But, even with all the screw ups this recipe turned out wonderfully. It is completely forgiving and I’m glad for it! I ended up doubling the recipe and using two separate pans, cutting one after a half hour and leaving the other for a few hours before cutting as the recipe says. The ones I cut first stayed together better than the ones I left for a few hours. They were able to set up fully in the shape I cut them in. I’d recommend you try the same: cut them about a half hour (don’t take them out of the pan though) and then leave them for a few before dipping.
Coconut Quinoa Granola Bars
Yield: One 9×13 pan Made by: Super Healthy Kids
- 1 cup uncooked quinoa
- 1 cup oats
- 1/2 cup shredded coconut
- 1 cup combination of your favourite dried fruit and nuts (I used dried cranberries and pecan pieces)
- 1/2 cup peanut butter
- 3/4 cup honey
- 1 tablespoon oil
- 3 tablespoon brown sugar*
- 1/4 teaspoon salt
- Preheat oven to 350 degrees and great one glass or ceramic 9×13 inch pan.
- Roast quinoa and oats on a pan for 8 minutes.
- Combine quinoa, oats, coconut, dried fruit and nuts in a bowl and mix well.
- Combine peanut butter, honey, oil, brown sugar and salt in a sauce pan and heat on medium until just boiled. Immediately take it off of the stove and pour over dry mixture.
- Mixed very well and pour into pan. Pack down with a spoon and bake for 20 minutes.
- Let cool in pan for 30 minutes before cutting, then allow to set in pan for another two hours.
- Melt chocolate in microwave for 30 second at a time, stirring after each interval until melted. Dip the bars in the chocolate and place on parchment until set.
* I did not have brown sugar (well I did, it was just a solid brick) so I used white granulated sugar and a splash of vanilla.
* There is a lot of honey in these! If you love honey this bar is for you. I like honey in smaller doses so I cut them into smaller squares.
Enjoy these healthy little treats!