How was your Thanksgiving? I’m so happy I was able to take the weekend off and enjoy some time with my Grandma; we had a wonderful time eating, shopping and laughing.
Unfortunately her wallet was stolen while we were out shopping. Tis the season for thieving? Ugh! Even worse, she had some pretty important documents in there. But the good news is that we got her back on the plane safe and sound (without an ID)! I guess the TSA knows more about you than you think.
Now I’m ready to get back on track regarding eating, working out and work. I haven’t worked out in a week because I’ve been fighting a serious chest infection (or so I think). I can’t really sleep at night because my cough keeps me up. No matter how much ZzzQuil I chug, it’s still there. I think I might have a NyQuil hangover; is that possible?
Speaking of working out and eating right, how have you been holding up on sticking to your goals? I never understand on waiting until January to make a resolution or to get on track. Why not start RIGHT NOW? Yes, I realize there are holiday cookies EVERYWHERE which can be awfully tempting. Instead of indulging in one from those pushy coworkers, how about we replace some of the cookie indulgences with a healthy granola bar instead? Yes, yes, yes.
These granola bars were created in partnership with my friends at Ancient Harvest. My pantry is stocked with Ancient Harvest quinoa because I use it at least three times a week. This time, I wanted to do something a little different and unique: quinoa IN granola bars. And yes, it’s uncooked — or rather, toasted in the oven with the oats. Therefore you get crunchiness and chewiness, something that most granola bars out there lack.
The base of the granola bars are made up of quinoa, oats, peanut butter, honey, chia, vanilla and a touch of coconut oil. That’s it! I love that they are wholesome, simple and modifiable. What’s great about these bars is that they offer over 3g of fiber and nearly 7g of natural protein. Of course, if you’re like me, you probably will enjoy tossing in a few chocolate chips or dried cranberries.
Oh and no big deal, but I made my first YouTube video for these bad boys so you know exactly how to make them:
Since these bars are essentially no bake, they’ll stay chewy and fresh for long after you make them. You can store them wrapped tightly in the freezer for months and take them out whenever you’re in need of one. Enjoy! xo.
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- Serves: 8 bars
- Serving size: 1 bar (based on 8 total)
- Calories: 237
- Fat: 11.5g
- Carbohydrates: 27.1g
- Sugar: 10.3g
- Fiber: 3.5g
- Protein: 6.8g
- 1 cup gluten free rolled oats
- 1/2 cup uncooked Ancient Harvest quinoa
- 1/2 cup creamy all natural peanut butter (or your favorite natural nut butter)
- 1/8 teaspoon salt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 tablespoon chia seeds
- Optional: 1/4 cup dark chocolate chips
- Preheat oven to 350 degrees F. Add oats and quinoa to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and stir in chia seeds.
- While quinoa and oats are toasting, make the peanut butter mixture by adding peanut butter, sea salt, honey, vanilla and coconut oil in medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats, quinoa and chia. Stir well to incorporate. If adding chocolate chips, wait a few minutes before stirring in, otherwise they will melt. Another option is to melt the chocolate chips and drizzle them over the top of bars.
- Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan. Place in freezer for 10-20 minutes or until mixture has hardened. Remove bars from pan and cut into 8 bars. Store bars in the freezer or fridge. Enjoy!
To make bars vegan, use maple syrup or brown rice syrup instead of honey.
Nutrition information does not include chocolate chips.
This post is sponsored by Ancient Harvest. All thoughts and opinions are my own. Thanks for supporting Ambitious Kitchen and the brands that help make this site possible!