Chocolate Cherry Quinoa Bars

Chocolate Cherry Quinoa Bars

32 comments

Chocolate Cherry Quinoa Bar

Holy sweet tooth settle down before I replace you with a veneer!!  Mine is out of control right now, so I made a trip to the store to pick up some chocolate chips.  One of my favorite sweet tooth fixes is about a tablespoon of chocolate chips with a couple dried cherries.  It does the trick every time!  So why not bring those two together for a sweet snack to help me out?  :)

This new bar recipe comes at the perfect time.  With the school year at it’s half way point, it is time for something new and exciting in my girls lunches.  Something sweet, but still healthy and filling, and as always, easy to make.  Two of our favorite snacks — homemade granola and quinoa protein bars collide to create this new and very tasty snack!

Oat flour is high in protein, fiber and iron, so I prefer to use this over rice flour when I’m making something gluten-free.  Though, most flours should work well in this recipe, so feel free to substitute what works best for you.  The same goes for the milk. I prefer Almond Milk since it’s one of the few non-dairy alternatives without carrageenan, but any milk would work.

Hope your sweet tooth is satisfied!  Happy Friday.

Chocolate Cherry Quinoa Bars
5.0 from 3 reviews
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Recipe: Snack
Author: Victoria – Green Plate Rule
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12
Ingredients
  • 1 cup oat flour
  • 1 1/2 cups cooked and cooled quinoa
  • 1/4 cup chia seeds
  • 1/3 cup chopped dried cherries
  • 1/3 cup chocolate chips (I use Enjoy Life Foods minis)
  • 1/2 tsp salt
  • 1 cup almond milk, unsweetened
  • 3 dates, pitted
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 350
  2. Add the oat flour, quinoa, cherries, chocolate and salt to a medium bowl.
  3. Add the almond milk, dates and vanilla extract to a blend until smooth.
  4. Pour the wet ingredients over the dry and mix well.
  5. Lightly grease an 8×8 baking dish (I used coconut oil), and spread the batter evenly.
  6. Bake 25 – 30 mins, until light brown on top and cooked through

 

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32 comments… read them below or add one

Eden January 25, 2013 at 12:17 pm

These look really good! Do you think I could use prunes instead of dates?

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greenplaterule January 25, 2013 at 1:28 pm

That should work great!

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Jamie January 25, 2013 at 1:13 pm

This recipe sounds delicious. I have been looking for snack recipes for my 2 year old who has issues going to the bathroom. Is oat flour less binding than regular flour? He can’t eat starchy foods; pasta and bread especially.

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greenplaterule January 25, 2013 at 1:34 pm

I use gluten-free oat flour. Many times gluten is linked to GI issues, so I hope this would be okay for him.

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Rachel January 25, 2013 at 2:44 pm

Oh these look so good!! Chocolate chips and cherries? I’m sold.

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greenplaterule January 26, 2013 at 6:13 pm

I feel the same way! :)

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Heather January 25, 2013 at 5:10 pm

I am definitely going to try these this weekend and I think I am going to use cranberries instead of cherries. Thanks for sharing! :)

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greenplaterule January 26, 2013 at 6:13 pm

Hope you enjoy!

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Minnie(@thelady8home) January 26, 2013 at 9:55 am

Looking so great. So yummy!!!

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greenplaterule January 26, 2013 at 6:13 pm

Thanks, Minnie! Have a great day!

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Deanne January 26, 2013 at 5:13 pm

I am so excited to try these and I just got home from the store thinking I had all the ingredients, but I forgot the dates! Do you think they would be ok without them?

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greenplaterule January 26, 2013 at 6:12 pm

The dates sweeten the batter, and it also helps bind everything since they are sticky. You could try adding 1/3 cup honey (or other sweetener) and an egg to replace the dates.

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Deanne January 26, 2013 at 6:26 pm

Thanks! I will just make a trip out tomorrow! :) I am new to your blog and loving it so far!!!

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Sarah January 27, 2013 at 6:28 pm

We made these today and they’re scrumptious. Also plan to try again soon with fresh cherry pieces and cacao nibs to cut down on some sugar. Do you have to refrigerate these after baking, or can they be stored at room temp? Also, how long do they keep? Thanks!

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Robin January 30, 2013 at 1:08 pm

My mother in law made these for our family this weekend. They were so yummy! She added shredded coconut to them. Great recipe :)

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Adrianne January 31, 2013 at 11:30 am

Do you have any nutrition information for these bars? Calories, fat, etc.?

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Allison January 31, 2013 at 10:18 pm

I made these the say you posted the recipe. They are so good! I’m making some more tomorrow. We have been enjoying a lot of recipes from your sight!

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Heather February 2, 2013 at 5:55 pm

Do you have the nutritional break down for these quinoa bars. They taste so good; I know I am going to make them part of my regular rotation. Thanks!

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Kelly February 5, 2013 at 4:24 pm

Just confirming that the chia seeds are added with the dry ingredients. I also think it would be interesting to let the chia seeds sit with the wet ingredients on the counter for an hour or so. Maybe you would end up with a chewy texture for the end result.

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greenplaterule February 7, 2013 at 12:18 am

Yes, the chia seeds go in with the dry ingredients. If you add to the wet ingredients and set it sit you may need to add more liquid since the chia seeds will absorb so much. Enjoy!

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Anastasia Healthy Mama Info February 14, 2013 at 3:57 pm

Chocolate Cherry Quinoa Bars sound so amazing and healthy! Adding the Chia seeds will be great & keep you feeling full for even longer.

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Meganritz1 February 18, 2013 at 9:23 am

Can you use whole wheat flour instead of the oat flour?

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greenplaterule February 18, 2013 at 1:11 pm

Sure!

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Jenny February 18, 2013 at 10:35 am

This sounds great! How long will these last before you would freeze them? THANK YOU!

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greenplaterule February 18, 2013 at 4:04 pm

They have not lasted more than three days in my house, so I’m not sure. I would guess anything over 3 – 4 days probably needs to be frozen. Enjoy!

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Kait February 21, 2013 at 6:09 pm

Hi! I am new to your blog and loving it. I made these granola bars over the weekend. They seem to be pretty moist, especially after 3 days- did you find this as well? If not- can you think of anything I can do/add to avoid this? The only thing I can think of is to cook them longer. Thanks!

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greenplaterule February 22, 2013 at 7:38 am

Sorry, Kait. I would try baking them longer next time. They should be moist, but not too wet. Hope they turn out better next time. Have a great day!

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Micaela @MindfulMomma February 22, 2013 at 12:09 pm

Wow those sound good! I’m already a huge quinoa fan but I’ve never tried baking with it. Just discovered your blog….love it!

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Nina April 6, 2013 at 8:39 pm

These are so good! Completely forgot the Chia seeds (kids were helping!) and substituted maple syrup for the dates… Turned out great! Thanks!

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Michelle May 19, 2013 at 1:12 pm

Just discovered your website too and am almost overwhelmed by the number of recipes Id like to try out. I`m just curious, though, why you would rather use almond milk due to the absence of carrageenan – I`ve googled this substance but can`t find anything that actually says it can cause health issues. I love all things dietary and I`d be really interested if you would please explain your aversion to it. Thanks!

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greenplaterule June 23, 2013 at 4:10 pm
Dee July 1, 2013 at 4:20 pm

I loooove this recipe!! I used blueberries instead of cherries and almond coconut milk. They came out super delish and the men in my house can’t get enough!! Thanks for sharing your recipe :)

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