Ancient Grains Breakfast Bars Recipe

Picture this: you’re rushing out the door, and suddenly you remember the fragrant, nutty aroma of these homemade quinoa energy bars sitting in your kitchen. Packed with wholesome ingredients like quinoa, almonds, and a hint of cinnamon, these bars are my go-to for a tasty breakfast on the fly or a snack that keeps my energy in check during those hectic afternoons. Let’s dive into making something deliciously rewarding!

Begin your day with my breakfast bars made from ancient grains, a recipe that calls for not just quinoa, but also rolled oats, almond flour, chia seeds, and the sweet touch of dried cranberries and honey. They are delicious enough that if you somehow miss them in the morning, you could eat them any time of day.

Ancient Grains Breakfast Bars Recipe Ingredients

• Quinoa: Rich in protein and fiber, this gluten-free grain provides a hearty base.
• Rolled Oats: Packed with fiber and essential vitamins, aiding in heart health.
• Chia Seeds: Loaded with omega-3 fatty acids and antioxidants, promoting fullness.
• Almond Flour: Offers healthy fats and a mild nutty flavor, supporting low-carb diets.
• Honey or Maple Syrup: Natural sweeteners adding a touch of indulgent sweetness.
• Almond Butter: Provides protein and healthy fats, enhancing creamy texture.
• Cranberries or Raisins: Offer a burst of natural sweetness and a chewy texture.

Ancient Grains Breakfast Bars Recipe Ingredient Quantities

• 1 cup cooked quinoa
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup chia seeds
• 1/4 cup honey or maple syrup
• 1/4 cup almond butter
• 1/3 cup dried cranberries or raisins
• 1/4 cup chopped nuts (almonds or walnuts)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

How to Make this Ancient Grains Breakfast Bars Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) for the preheating. Get an 8×8-inch pan of baking and line it with parchment paper. This is the same as saying to set the oven to 350 degrees and bake an 8×8 pan of something for a certain amount of time.

2. In a large bowl, mixing together the cooked quinoa, rolled oats, almond flour, and chia seeds. Stir until everything is well combined.

3. In a tiny basin, mix together the honey or maple syrup, almond butter, and vanilla extract, using a whisk to reach a smooth consistency.

4. Combine thoroughly the wet mixture with the dry ingredients. Stir until completely combined.

5. Incorporate the dried cranberries or raisins, the finely chopped nuts, ground cinnamon, and salt into the mix. Stir until the ingredients are completely combined and the stream of nuts, cranberries, cinnamon, and salt is evident.

6. Move the mixture to the baking pan you prepared, pushing it firmly and evenly to all corners of the pan with your hands or a spatula.

7. Put in the oven that has been preheated and bake for 20-25 minutes, or until the edges are golden brown and the middle is set.

8. Take out of the oven and allow to cool fully in the pan on a wire rack.

9. When the bars are cooled, take hold of the parchment paper overhang to lift them from the pan and carry them to a cutting board. Use a large chef’s knife or a bench scraper to cut into squares. For neat edges, slice straight down, without sawing or rubbing the knife against the edge of the pan.

10. Slice into desired size bars and preserve in an airtight container. Partake as a nutritious, hand-held breakfast or snack suitable for the busiest of mornings.

Ancient Grains Breakfast Bars Recipe Equipment Needed

1. Oven
2. 8×8-inch baking pan
3. Parchment paper
4. Large mixing bowl
5. Small bowl
6. Whisk
7. Spatula
8. Wire rack
9. Cutting board
10. Chef’s knife or bench scraper
11. Airtight container

FAQ

• Can I use a different grain instead of quinoa? Yes, you can substitute quinoa with other cooked grains like millet or amaranth for a different texture and flavor.
• Is there a gluten-free option for this recipe? The recipe is already gluten-free, as it uses almond flour and rolled oats (ensure the oats are certified gluten-free).
• Can I add more ingredients like chocolate chips? Absolutely! Adding ingredients like chocolate chips or seeds can enhance the flavor and texture.
• How should I store the breakfast bars? Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
• What can I use instead of almond butter? You can substitute almond butter with other nut or seed butters, such as peanut or sunflower seed butter.
• Can I prepare these bars without honey or maple syrup? You can try using mashed bananas or unsweetened applesauce as a natural sweetener alternative.
• What is the best way to serve these breakfast bars? Serve them as a quick breakfast on-the-go or a nutritious snack, optionally paired with a dollop of yogurt or a piece of fruit for a balanced meal.

Ancient Grains Breakfast Bars Recipe Substitutions and Variations

Try using coconut flour or oat flour instead of almond flour for a different texture.
Replace almond butter with peanut butter or sunflower seed butter to change the flavor profile.
Agave syrup can be used in place of honey or maple syrup as a sweetener for a vegan option.
Substitute chopped dried apricots or figs for dried cranberries or raisins for a unique twist.
Substitute pecans or cashews for the almonds or walnuts called for in the recipe.

Pro Tips

1. Toast the Nuts and Oats For a deeper flavor, try toasting the rolled oats and chopped nuts in a dry skillet over medium heat until they become fragrant. This adds an extra layer of nuttiness to your bars.

2. Substitute Nut Butter If you don’t have almond butter, feel free to substitute with other nut butters or seed butters, such as peanut butter or sunflower seed butter. This can alter the flavor profile and accommodate allergies.

3. Add a Citrus Zest For extra freshness, consider adding a teaspoon of lemon or orange zest to the wet mixture. This can brighten the overall taste and complement the sweetness of the cranberries or raisins.

4. Press Firmly into the Pan When transferring the mixture to the baking pan, use a flat-bottomed glass or measuring cup to firmly press it into an even layer. This helps the bars hold together better once baked and cooled.

5. Chill Before Cutting After cooling on the wire rack, place the pan in the refrigerator for about 30 minutes. This ensures the bars firm up further, making them easier to cut into clean, even squares.