No Bake Popped Quinoa Granola Bars with Cashews, Peanut Butter and Chocolate

5 from 1 vote

No Bake Popped Quinoa Granola Bars with Cashews, Peanut Butter and Chocolate

These No Bake Popped Quinoa Granola Bars combine the satisfying crunch of popped quinoa, creamy peanut butter, nutty cashews, and sweet chocolate. They're a convenient, no-bake option for a wholesome snack or dessert, offering a perfect blend of flavors and textures for your on-the-go indulgence.

Prep Time35

Freezing Time1

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: bars

Calories: 196kcal

Ingredients

4.7 oz rolled oats
3.5 oz quinoa
0.8 oz almonds roughly chopped
1.7 oz cashew nuts roughly chopped
2 tbsp chia seeds optional
4.2 oz dried cranberries can be replaced with any dried fruit
4.7 oz peanut butter
6 oz maple syrup
½ tsp sea salt
1.0 oz dark chocolate chopped
1.7 oz dark chocolate melted for drizzling on top

US Customary - Metric

Instructions

Line a 9 x 13 inch baking tray with parchment paper.
Heat a large saucepan over a high heat. Add a few kernels of quinoa and when they start to pop add the rest of the quinoa. Make sure the quinoa is in a thin layer at the bottom of the saucepan, cook in batches if you need to. Keep the quinoa moving by tossing in the saucepan so it doesn’t burn. As soon as it turns a light golden brown colour add it to a large bowl.
Place all the dry ingredients in a large bowl. Heat the peanut butter and maple syrup for 10-20 seconds in the microwave. Pour over the rest of the ingredients and mix until everything is combined.
Press the mixture tightly into the baking tray and place into the freezer for 1 hour. After an hour, remove and drizzle the chocolate over the top. Place back into the fridge for 20 minutes.
Remove the block of granola from the tray and cut into bars. Store in the fridge for up to 1 week (if they last that long)

Notes

These should be kept in the fridge to help them keep their shape. You could freeze these for up to 3 months.

Nutrition