Description
These Maple Sesame Quinoa Bars are a nutritious and delicious snack made with toasted sesame seeds, quinoa, gluten-free oats, and pepitas, bound together with a rich maple syrup and sunflower seed butter mixture. Finished with a smooth nut butter shell, these bars are perfect for a wholesome energy boost anytime.
Ingredients
Scale
Dry Ingredients
- 1/4 cup Sesame Seeds
- 1/3 cup Pepitas
- 1 cup Gluten-Free Rolled Oats
- 3 cups Quinoa
- 1 teaspoon Ground Cinnamon
- 1/3 cup Unsweetened Shredded Coconut
Wet Ingredients for Bars
- 7 tablespoons Coconut Oil
- 1/3 cup Maple Syrup
- 1/3 cup Sunflower Seed Butter
- 1/3 cup Coconut Sugar
- 1 teaspoon Vanilla Extract
Nut Butter Shell
- 1/2 cup Sunflower Seed Butter or Almond Butter
- 1/4 cup Coconut Oil
- 1 pinch Ground Cinnamon
Instructions
- Preheat and Toast: Preheat your oven to 350°F (180°C). Line an 8×11 inch pan with parchment paper. Spread 1/4 cup of sesame seeds on a baking sheet and toast them in the oven for about 5 minutes until lightly browned and fragrant.
- Mix Dry Ingredients: In a large bowl, combine the 3 cups quinoa, 1 cup gluten-free rolled oats, toasted sesame seeds, 1/3 cup pepitas, 1 teaspoon ground cinnamon, and 1/3 cup unsweetened shredded coconut. Stir well to evenly distribute all components.
- Prepare Wet Mixture: In a small saucepan over medium heat, combine 7 tablespoons coconut oil, 1/3 cup maple syrup, 1/3 cup sunflower seed butter, 1/3 cup coconut sugar, and 1 teaspoon vanilla extract. Heat until the coconut oil and nut butter completely melt, stirring occasionally.
- Simmer Mixture: Bring the wet mixture to a quick boil and let it boil for 1 minute. Then reduce the heat to low and simmer carefully for 5 minutes until the mixture thickens, stirring often to prevent sticking or burning.
- Combine and Press: Pour the thickened wet mixture into the bowl with dry ingredients. Mix thoroughly to coat all dry ingredients evenly. Transfer this combined mixture into your prepared pan and press firmly and evenly to create an even layer. Refrigerate the pan, covered, to allow the bars to set.
- Make Nut Butter Shell: While the bars are chilling, prepare the shell by heating 1/2 cup sunflower seed butter (or almond butter), 1/4 cup coconut oil, and a pinch of ground cinnamon in a small saucepan over medium heat until melted and smoothly combined.
- Add Shell to Bars: Pour the melted nut butter shell evenly over the chilled bars in the pan. Return the pan to the refrigerator or freezer to allow the shell to set firmly.
- Slice and Store: Once fully set, slice the bars into desired sizes. Wrap each bar individually in foil or wax paper for easy storage and portability. Store the bars in the refrigerator or freezer to maintain freshness.
Notes
- For a different nut butter flavor, substitute sunflower seed butter with almond butter or peanut butter for the shell.
- Ensure the quinoa is cooked or pre-toasted if desired; this recipe uses raw quinoa for texture.
- You can refrigerate or freeze the bars depending on how firm you prefer them.
- These bars are gluten-free as long as gluten-free oats are used.
- Adjust the sweetness by varying the quantity of maple syrup or coconut sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: maple sesame quinoa bars, gluten-free snack bars, healthy energy bars, seed and nut bars, vegan snack bars
