On Sunday afternoons I often make a big batch of granola bars. They’re awesome for an easy lunchbox addition, breakfast (round it out with some Greek yogurt or a hard boiled egg and fruit!), or on the go snacking. One of Max’s teachers (Hi Mrs. Rubbina!) asked for the recipe, and I (finally!) got around to writing down the ingredients and typing it up!
These bars are customizable, so you can make a new variety with whatever you have on hand! For the dry mix-ins and sweet mix-ins, I recommend setting a measuring cup on the counter and just dumping in a bit of this and that until it’s full. Get creative!
Ideas for the dry mix-ins include: sliced almonds, unsalted sunflower seeds, unsalted pepitas, chopped peanuts, chia seeds (but don’t use more than a tablespoon or so), ground flax seeds, etc.
Ideas for sweet mix-ins include: raisins, dried cranberries, coconut, mini-chocolate chips, chopped dates, etc.
Max’s classroom is nut free and dairy free, so I usually leave out nuts and mini-chocolate chips. If nuts or dairy aren’t an issue, however, they sure do taste delicious! (Side note: if you’re using mini-chocolate chips, I recommend not using a full half cup or it will be way too chocolate-y. Maybe 1/4 cup chocolate chips and 1/4 cup something else.)
The recipe calls for chickpea flour which is a great source of protein (21 g per cup!). You can find chickpea flour with specialty flours at most regular grocery stores or at an Indian grocery store (often labeled “Besan” — Indian grocery stores are a great source for inexpensive bags of items that are usually marked up “specialty” products at the regular grocery store!). If you don’t have chickpea flour, whole wheat flour is fine, too.
Note that the quinoa should already be cooked before mixing it in! If you don’t think to make it ahead of time, get it going before you start gathering other ingredients (just follow the cooking directions on the package) and it will be almost done by the time you get everything else combined. The quionoa doesn’t have to be completely cooled, but do let it sit for a few minutes so you don’t inadvertently scramble the eggs when you whisk it in to the bowl of wet ingredients.
Allow the bars to cool completely so they don’t crumble, and store in the fridge. Enjoy!
- 2 cups oatmeal
- 1 cup chickpea flour (or whole wheat flour)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ~1 cup TOTAL dry mix-ins (i.e., seeds, nuts, etc.)
- ~1/2 cup TOTAL sweet mix-ins (i.e., raisins, dried cranberries, coconut, etc.)
- 2 eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup brown sugar
- 2 cups quinoa (cooked and cooled)
- Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick spray.
- In a large bowl combine the oatmeal, chickpea flour (or whole wheat flour), cinnamon, baking soda, salt, dry mix-ins, and sweet mix-ins.
- In a small bowl, whisk together eggs, applesauce, brown sugar, and cooked quinoa.
- Stir the wet ingredients in to the dry ingredients and spread the mixture in the prepared pan.
- Bake about 25 minutes or until brown around the edges.
- Cool completely before cutting in to squares. Store in the refrigerator.