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Chocolate Fig Quinoa Granola Bars

My homemade granola bars are packed with protein and keep you feeling full for ages. Plus they're tasty and kind of addictive and surprisingly easy to make.
Course: Breakfast
Diet: Gluten Free, Vegetarian
Keyword: barefoot contessa, butter, chocolate, cookies & bars, corn-free, Earth Balance, egg-free, gluten-free, nuts, pasta, rice & grains, quinoa, yeast-free
Servings: 18 bars
Author: ness

SPECIAL EQUIPMENT

  • Fine mesh sieve 9"x13" baking dish, greased

INGREDIENTS

  • 2 cups Gluten Free Oats (not the quick cooking kind (Bob's Red Mill))
  • 1 cup uncooked quinoa
  • 1 cup chopped walnuts
  • 1 cup shredded coconut
  • 1 cup dried figs (diced into 1/4" cubes (or other dried fruit))
  • 1/4 tsp salt
  • 3 Tbsp agave nectar
  • 1/4 cup honey
  • 3 Tbsp maple syrup
  • 3 Tbsp vegan butter (I use Earth Balance Vegan Buttery Sticks)
  • 1/3 cup chocolate chips
  • 1/3 cup white chocolate chips

INSTRUCTIONS

  • Preheat oven to 350 degrees. In a bowl of water, rinse the quinoa. Using a fine seive, drain the quinoa. On a large baking sheet, spread oats, quinoa, and nuts in an even layer and bake for 10 minutes. Remove from oven, add coconut, and bake for another 5 minutes. Remove from oven and pour into a large mixing bowl. Add dried figs and chocolate chips. Turn oven temperature down to 300 degrees.
  • In a small sauce pan, add honey, agave nectar, maple syrup and butter. Bring mixture to boil and remove from heat. Pour the butter mixture into the granola and stir until fully incorporated. Pour into greased baking dish and press down firmly with the back of a silicone spatula or fingers into an even layer. Bake for 25 minutes or until slightly golden brown. Remove from heat and let cool for 2 to 3 hours before cutting into bars. Store in an airtight container.
Adapted from Barefoot Contessa and Quinoa Cookbook