So I started making these for a quick alternative for breakfast, they are healthy, delicious, full of protein, customizable and freeze well.

1 cup Rolled Oats
1 cup uncooked red  or white quinoa
1/2 cup any kind Of nuts
1/2 cup dried cranberries
¼ teaspoons salt
½ cups natural peanut butter
¾ cups Honey – I use honey that’s locally grown
1 tablespoon Vegetable Oil
3 tablespoons Light Brown Sugar
The next step is optional I have done either or keep in mind they freeze a little nicer without the chocolate , or they are a little more portable per say.
1 cup dark chocolate chips
1 tablespoon vegetable oil optional

Preheat the oven to 350 F. Spread oats and uncooked quinoa on a cookie sheet and toast in the preheated oven for 8 minutes. Remove from oven.
Place the toasted quinoa/oats mixture in a large bowl and add nuts and cranberries.
In a medium saucepan, combine salt, peanut butter, honey, oil and brown sugar. Bring to a boil over medium heat and once it hits a boil immediately remove from heat. Pour the peanut butter mixture over the oats mixture and combine until the dry ingredients are evenly coated.
Line a 9×13 baking dish with parchment paper. Spread the mixture evenly into the baking dish, pressing it down into the pan. Bake at 350 for 20 minutes. Remove from the oven and let it cool for 2 hrs.
After the mixture has cooled, pour the dark chocolate chips and final 1 tablespoon of oil in a microwave safe bowl. Microwave for 30 second intervals, stirring in between, and continuing until smooth. Cut the mixture into bars. Dip each bar in the melted dark chocolate and set on parchment paper to harden. Then I freeze then in freezer bags in groups of two or three.

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