Hey Friends! How’s it goin?
Happy Friday 13th/Day Before Valentine’s Day! I’m think I’m more worried about Friday 13th than I am excited for Valentine’s Day. Although you wouldn’t know that by my food choices since, I’ve got a second chocolate recipe for ya this week: Chocolate Cranberry Quinoa Bars.
If you follow me on Instagram, you may have seen that I rediscovered my obsession with quinoa this week. There was a time – early last year – when I’d have quinoa with almost every meal. My Sundays weren’t complete until I cooked up a batch of those little seeds. Then, I moved apartments and got further away from bulk barn – which is the only place I buy quinoa – and my daily dose of quinoa eventually stopped.
So this weekend, when I decided to hit up bulk barn in search of some hard to find flours, I took to opportunity to stock up on quinoa. And I made a batch the same night. Since then, I’ve been eating quinoa like a crazy person. Seriously, for every meal. And yesterday, these chocolate cranberry quinoa oat bars became the newest quinoa infused meal of my life.
These have actually been on my ‘to-make’ list for quite some time, just without the quinoa. But when I was adding the ingredients to my mixing bowl I decided to throw some quinoa in. And boy am I glad I did.
When I first tried them, I wasn’t too sure exactly what they were. They tasted amazing, but, in my opinion, they were just a little too sweet to be everyday breakfast – although they’ll definitely work for breakfast on Valentine’s Day. And they were too hearty to be a regular dessert. So I sat around munching on a bar until it hit me. They were perfect for 10am, after breakfast dessert. Yes, that’s a thing.
These chocolate cranberry quinoa oat bars are hearty, chewy, chocolatey, perfectly sweet, slightly tangy, full of fibre and contain a bit more protein than your usual oat bar. Perfect for satisfying your mid morning cravings.
- 1 cup quick cooking oats
- 1 cup cooked quinoa
- 3 tbsp cocoa powder
- 2 tsp ground flax
- pinch of salt
- ½ cup creamy peanut butter
- ½ cup maple syrup
- ¼ cup dairy-free milk (I used silk almond/coconut blend)
- 2 tbsp dairy-free chocolate chips
- 3 tbsp dried cranberries
- Preheat oven to 350F, line an 8x8 baking dish with parchment paper and set aside
- Add dry ingredients to a large bowl and whisk together until well incorporated
- Add peanut butter, maple syrup and milk and mix well
- Fold in chocolate chips and dried cranberries
- Pour the mixture into prepared dish, spread the batter out evenly in the pan and top with extra cranberries if desired
- Bake for 20-25 minutes and allow to cool fully before cutting
- Store in an airtight container at room temperature for up to 3 days
What about you?
Are you a quinoa fan? Do you ever made quinoa oat bars before? What are your plans for Valentine’s Day?
Share in the comments below!
More Valentine’s Day/Chocolatey Desserts:
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