Puffed Quinoa Oat Granola Bars! Perfect for mornings on the go, workout fuel, or an everyday indulgence, these granola bars offer balanced sweetness, wholesome ingredients, and a homemade charm that makes them a standout in any snack rotation.

These Puffed Quinoa Oat Granola Bars are absolutely delicious, a crave worthy breakfast and snack that will have you returning to again and again. Packed with light, crispy puffed quinoa, hearty rolled oats, a warm kiss of cinnamon, and pops of chopped pistachios and shredded coconut, they’re kept together by a luscious blend of peanut butter, Medjool dates, and maple syrup. The result is Chewy with a satisfying puffed quinoa crunch, delivering texture contrast in every bite.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

These puffed quinoa oat granola bars are so freaking delicious! We absolutely devoured them and kept coming back for seconds and thirds. The bright, nutty flavors from the pistachios and coconut pair perfectly with the warm spice of cinnamon, while the maple and date sweetened binder adds a glossy, caramel like finish.

If you’re after a portable snack bar that doesn’t compromise on texture or taste, you’ve got to give this recipe a try. Trust me, once you bake and bite into these bars, you’ll be hooked and already thinking about your next batch.

Tips for Success:

• Flavor Profile: These Puffed Quinoa Oat Granola Bars are absolutely delicious. Full of puffed quinoa, rolled oats, cinnamon, chopped pistachios, and shredded coconut are held together with a combination of peanut butter, Medjool dates, and maple syrup. Chewy, with a slight crunch, they make for a fantastic breakfast treat on the go or everyday snack.
• Rolled Oats: Use whole grain rolled oats, not instant oats.
• Medjool Dates: Medjool dates are naturally very soft and pliant. They work perfectly with this recipe because of this. If you have very dry dates, consider placing them in a bowl, cover with boiling water, and allow to sit for 3 minutes. Discard the water and then chop.  Because the dates may hold on to some water, this could make them gooier when chopping which is fine.
• Chopping the Medjool Dates: Thoroughly chop the Medjool dates into small pieces. They will clump up and stick together while chopping, that is fine. The key is when placing them in the saucepan with the peanut butter, try to pull them apart as much as possible to separate them.
• Peanut Butter Substitutions: Typically, almond butter is your best substitution. You can use other nut or seed butters with the understanding that the flavor and texture may be impacted accordingly. We have not tested any substitutions.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered air-tight container.

This soup freezes well.

Pantry Products:

• Roasted Pistachios: We used Wonderful Pistachios No Shells, Roasted and Salted. Feel free to use your favorite roasted and salted pistachios.
• Crispy Puffed Quinoa: We used Z Natural Foods Organic Crispy Puffed Quinoa. Feel free to use your favorite puffed quinoa or make your own.
• Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
• Rolled Oats: Use whole grain rolled oats, not instant oats. We prefer Bob’s Red Mill Old Fashioned Gluten Free Rolled Oats (Whole Grain). However, Bob’s Red Mill Old Fashioned Rolled Oats (Whole Grain) work equally well. Feel free to use your favorite whole grain rolled oats.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs

Kitchen Equipment:

• 8×8 baking pan
• Parchment paper
• Medium saucepan

If you try these delicious bars, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Puffed Quinoa Oat Granola Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Total Time: 20 Minutes (+Rest Time)
• Yield: 12 Bars 1x
• Category: Breakfast, Dessert
• Method: Refrigerator
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

These Puffed Quinoa Oat Granola Bars are absolutely delicious, a crave worthy breakfast and snack that will have you returning to again and again.

---

Ingredients

Scale 1/2x1x2x

Dry Ingredients:

• 1 ½ cup rolled oats
• ½ cup roasted salted pistachios, fine chop *
• ½ cup shredded coconut *
• 1 teaspoon cinnamon (+/-)
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• 8 Medjool dates, pitted, finely chopped (5 oz., pitted)
• ¾ cup runny natural peanut butter
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla

Other Ingredients:

• 1 cup puffed quinoa *

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line an 8×8 square baking pan with parchment paper, set aside.
2. Place the all the Dry Ingredients into a large bowl, whisk to combine.
3. Place the pitted Medjool dates onto a cutting board, chop into fine pieces, then place into a medium-sized pan.
4. Place all the remaining Wet Ingredients (except the vanilla) into the saucepan with the chopped Medjool dates. Heat over medium heat until hot, stirring constantly. Use the edge of a large spoon to separate the finely chopped dates (as much as possible) to spread them out within the mixture, approximately 3 to 4 minutes, then remove from the stove. Stir in the vanilla.
5. Add the peanut butter/date sauce, use a rubber spatula to get it all, to the dry ingredients and mix thoroughly by hand with a stiff spoon to incorporate all the ingredients.
6. Then stir in the puffed quinoa, mix thoroughly with your hands to incorporate and to ensure everything is thoroughly coated and sticks together really well. If too dry, add an additional teaspoon of maple syrup to the mixture until it begins to stick really well. Repeat if necessary.
7. Dump the mixture into the parchment paper-lined 8×8 baking pan. Press the mixture evenly into the bottom of the pan. Then using a glass or cup (smooth bottomed) and press the mixture hard to thoroughly flatten the mixture. Place in the refrigerator for 30 minutes.
8. After 30 minutes, remove from the refrigerator and lift the mixture onto a cutting board. Cut in half, then cut each half into halves. You now have 4 squares. Cut each piece into 3rds, ending with 12 bars. Enjoy! Store the bars in the refrigerator or freezer.

---

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Servings:  12 bars

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.