Recently, I performed a routine clean out of “staple” ingredients that I’ve been meaning to use, including chocolate chips, flaked coconut, honey, half a box of quinoa and about one-third container of oatmeal. I’ve seen other bloggers make homemade oatmeal breakfast bars, which looked pretty tasty. Even though I’m not a huge breakfast bar kind of gal, I don’t mind giving them a go every now and then.
This is the recipe I loosely followed. However, some comments on the recipe indicated that the mixture was too crumbly with only 1 egg, with others going so far as to adding 4. I used 4, but I think it would be just fine with 3. As for variations, I skipped the dried fruit, used regular quinoa instead of quinoa flakes, and substituted in chopped hazelnuts.
1 & 1/2 c. quinoa
2 c. old fashioned oats
1/2 c. chopped hazelnuts
1/2 c. shredded coconut
1/2 c. chocolate chips
1/2 c. honey
1/4 c. butter
1/2 tsp. salt
2 tsp. vanilla
1/4 c. brown sugar
Preheat the oven to 350 degrees. Line a 9×13 inch pan with foil or parchment paper, letting the paper overhang the sides. Spread the oatmeal, quinoa, coconut, and chopped nuts on a baking sheet and toast in the oven until golden and fragrant, about 10 minutes.
Melt the butter over low heat with the honey and brown sugar until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla and the salt. Stir the butter/sugar mixture into the toasted oats and nuts. Stir in the eggs and chocolate chips. If you want your chips to keep their shape, make sure to allow the mixture to cool for another 10 minutes.
Spread mixture into the baking pan and press firmly into pan. Bake for about 20 minutes, until golden brown. Let cool completely, then lift from pan using parchment, and cut into bars. Store granola bars in an airtight container.