Maple Syrup brings together quinoa, oats, apricots, and almonds in this delicious, healthy snack or breakfast bar. It's full of protein and a boost of energy! Yum!
Ingredients
1¼ cups quick oats (I used gluten free oats)
1 cup cooked quinoa, cooled
1 cup chopped almonds
½ cup ground flaxseed
¼ teaspoon salt
⅓ cup 100% pure maple syrup (extra can be added, see note below)
¼ cup unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
¾ cup chopped apricots (a 6 oz package will do)
Instructions
In a large bowl, combine oats, quinoa, almonds, flaxseed, apricots, and salt.
Mix well.
Add maple syrup, butter, and vanilla extract and mix with a spoon until it's combined and the mixture is moist. If it seems dry, add more maple syrup one tablespoon at a time. You do not want it to be too wet. To test, if you can form a ball with it, it has enough moisture.
Line a 9 X 9 baking dish with parchment paper or plastic wrap. Firmly press the mixture into the pan making sure you get it into the corners, and the top is smooth. Pack it in.
Refrigerate for at least 2 hours.
When ready, lift the bars out of the pan and cut to size.
I like small squares for snacking, or you can cut into 12 larger squares.
Keep refrigerated.
In the post, I show them sprinkled with powdered sugar and cocoa. This step is up to you. They are perfect without it.
The prep time includes cooking the quinoa and the refrigeration.
Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/no-bake-apricot-and-almond-quinoa-bars/