Steel Cut Oats + Quinoa Granola Bars (Gluten-Free, Vegan Option)
Super nutritious and delicious Chocolate Chip Quinoa and Steel Cut Oat Granola Bars! These make a perfect gluten-free and vegan snack!
This past week has found me having more difficulty than usual keeping up on the postings! Apologies.
My 15 month old is seemingly sprouting all of his remaining teeth all at the same time. Which finds him screaming his head off when I walk away to do, well, anything. Ha! (poor bugger) But alas, I bring you these delicious, chewy & protein packed granola bars!
These are super easy to make, store well, and you’ll find them the perfect accompaniment to keeping blood sugar levels up when on the go…
These Steel Cut Oats and Quinoa Granola Bars are
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Hearty and filling.
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Super chewy with a nice bite.
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Rich in fiber, protein and healthy fats.
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Easy to make.
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Store well.
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Gluten-free, dairy-free, vegan, soy-free, refined sugar-free.
Tips for making Chocolate Chip Steel Cut Oat Quinoa Granola Bars
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The seeds and nuts can be replaced with all seeds, other nuts etc. to accompany a nut-free diet or different tastes.
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For sugar-free granola bars, replace the sweeteners with this sugar-free sweetener, and use these lovely chocolate chips.
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If you do not have/do not want to use crystallized ginger, omit or replace with 1 tsp ground ginger.
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These bars store well covered in airtight containers at room temperature or the fridge for up to one week.
More Gluten-Free Bar Recipes You Might Enjoy
No Bake Dandelion Beet Chocolate Bars (Vegan, Gluten-Free)
Blueberry Coconut Chewy Oat Bars (Gluten-Free, Vegan)
Blackberry Walnut Oat Bars (Gluten-Free, Vegan)
Almond Coconut Oat Bars (Gluten-Free, Vegan)
Healthy Flourless Peanut Butter Bars (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Vegan Mango Nice Cream Bars (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Steel Cut Oats + Quinoa Granola Bars (Gluten-Free, Vegan Option)
Ingredients
- 1 cup gluten free steel cut oats
- 1 cup quinoa uncooked
- 1/2 cup sunflower seeds
- 1/4 cup cashews roughly chopped
- 1/2 cup raw honey or maple syrup for vegan option
- 1/4 cup coconut sugar optional
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup crystallized ginger chopped (I like to use honey crystallized)
- 3 tbs chocolate chips for topping (optional)
Instructions
- Preheat oven to 350°F.
- Arrange oats, quinoa, seeds, and cashews on a parchment lined cookie sheet. Toast in a 350°F oven for 10 minutes. Set aside.
- In a saucepan over medium heat, add honey (or maple syrup), coconut sugar, salt & vanilla extract. Stir until all is melted & evenly combined. Turn off heat.
- In a large mixing bowl, combine your toasted oats, quinoa, seeds, & cashews, as well as your shredded coconut & crystallized ginger.
- Pour your honey, sugar, salt & vanilla mixture into your dry ingredients, mix until evenly combined.
- In a parchment paper lined pan (I used an 8″ round cake pan, square would work fabulously too), spread your granola bar mixture with a spatula evenly. Press down slightly. Top with chocolate chips if so desired.
- Bake for 20 minutes in a 350°F oven.
- Remove and let cool completely before slicing & serving.
- Store in an airtight container in the fridge.
- Enjoy!
Can you use regular rolled oats if you don’t have steel cut?
I think it would work, but I haven’t tested it that way, so I can’t say for sure! If you try it, I would love to hear about it! 🙂
Looks delicious! Are the steel cut oats uncooked too before toasting? Thanks!
Thank you! Yes, they are.
Hi there!! Thanks for sharing!! I was excited to find a recipe that didn’t require quick cooking oats 🙂 love this combo!! I added cinnamon to my honey mix which I highly recommend if you’re a cinnamon fanatic like me! One question – after baking it’s still fairly crumbly, anything I can do to change this? Bake longer maybe? Thank you!
Oh, I’m so happy to hear! Thank you for sharing! If you’re encountering crumbliness, I recommend pressing the mixture into the pan to make it as compact as possible. I would also make sure the honey or maple syrup is coating everything very well, as this helps hold all together. I hope this helps!
What kind of quinoa do you use?
I use regular uncooked white quinoa!