Quinoa-Oatmeal Granola Bars

Wake up, get the kids ready for school, get yourself ready for work, drive kids to school, drive to work, pick kids up from school, drive kids to soccer, go to gym, pick kids up from soccer, drive home, sleep and repeat.

There is food somewhere in this equation!  Life can be hectic to say the least and it is easy to grab the first thing you see.

Unfortunately, today’s convenient, prepackaged foods are often high in processed sugars and fats, and low in fiber and essential nutrients.  Yes, even many so called “healthy snacks” are considered processed.  Read your labels.  If you see ingredient code words for sugar such as “syrup”, “sweetener”, or anything ending in, “ose”, you can assume it to be sugar.  Healthier fruit ingredients such as honey, rice syrup, dehydrated cane juice or fruit concentrates will often be used.  The latter being very high in sugar.

Take a look at where the sweeteners are located on the label.  Located in the first 3 ingredients is not ideal.  I like to use a minimal amount of the low glycemic, agave or coconut sugar and dried fruit for a more natural sweetness and less effect on blood sugar.  By using slow cooked oats, quinoa flakes, seeds, coconut oil, and a lower glycemic sweetener, I have created an energy bar that is not only sustaining and hearty but delicious! Great for breakfast too!

Quinoa-Oatmeal Granola Bars

2 c flaked quinoa

2 c slow cook oatmeal (not steel cut)

1/4 c pumpkin seeds

1/8 c flax seeds, (save 1 tbsp)

1/8 c chia seeds, (save 1 tbsp)

1/2 c coconut shredded (opt.)

1/2 c agave or raw honey

1/4 c coconut oil

1/2 tsp salt

2 tsp vanilla

2 tbsp coconut sugar

1/2 tsp cinnamon

1/2 c chopped fruit (I used dates, cranberries and crystallized ginger)

1. Preheat oven to 350 degrees.

2. Line a 9 x 9 inch baking sheet with parchment or foil, letting the paper hang over the sides.

3. Spread quinoa and oats on one side of the pan, the pumpkin seeds over the other and toast in the oven until fragrant and golden (about 10 minutes).  The pumpkin seeds will color first so remove them first from the pan if they do.  A pastry scraper or spatula work just fine for this.

4. Place the 1 tbsp each of saved chia and flax in a small bowl and add 1/4 c of warm water, stir and let rest for 10 minute.  This will become your egg substitute.

5. Melt oil over low heat with the honey and coconut sugar until dissolved.  Remove from heat and stir in salt and vanilla.

6. Stir the oil/honey/sugar mixture into the oats and seeds and add the egg substitute and dried fruit.  (dried coconut , if you are using it)

7. Spread mixture into the baking pan and press firmly.  Bake for about 20 minutes or until top is golden.

8 Let cool completely.

9 Lift from the pan by pulling on the edges of parchment or foil and cut into bars.  Store in an airtight container.

Cat Dillon

This blog is my journal, where I share everything wellness. From tips on healthy lifestyle to creating as much deliciousness in your life as possible.

Cat Dillon is the Cat in Caterpillar Nutrition and Wellness.

Caterpillar Nutrition and Wellness is a unique combo of nutrition, fitness and cooking coaching all in one pretty package. Read more about Caterpillar Nutrition and Wellness.


  1. Oh My!!

    Cathy gave me a lovely Christmas granola bar package for Christmas and they are AMAZING!!! I love the variety of flavours in each bite…They were gone in a couple of days!

  2. These are seriously the best Granola Bars I’ve ever eaten! I had the luxury of receiving them for Christmas! So nutritious! So yummy for the body!

Post Your Comment