Energy Booster Oats Quinoa Bars-Replica of Kind Bars

A smart snack over a smartly displayed sugary bar. Easy to take with you to the gym, zumba, taebo, or anywhere you go. I am allergic to honey so replaced it with agave nectar. Re-defined and did some variations based on my taste buds. Added quinoa too as it gives nutty flavor to the granola bars!

This recipe inspired from
The yummylife



  • 2 cups of organic almonds
  • 1 cup uncooked quinoa
  • 1 cup peanuts
  • 1 teaspoon amaranth seeds
  • 1/2 cup pecans/walnuts
  • 1/2 cup old fashioned oats
  • ½ cup grade B maple syrup or agave nectar
  • 1 cup seeds any combination (pumpkin seeds, flax seeds, chia, and sunflower seeds)
  • 1/2 cup organic dried fruit (raisins, cranberries, pumpkin, dates, figs etc. Anything you like)
  • Salt
  1. In a large skillet, toast the nuts lightly ( almonds, pecans, peanuts,Quinoa amaranth seeds)
  2. Preheat oven to 325F.
  3. Line baking tray with foil and lightly spray with oil (I forgot this step but you please do not skip this step had a hard time cutting the bars!).
  4. In a medium bowl, combine all the ingredients. Add the salt, maple syrup/agave nectar and stir to coat.
  5. Transfer the mixture into baking tray. Now, to press it out evenly with a flat spatula or base of a bowl after little spray so that grains and nuts don’t stick to bowl: This helps to press and spread evenly into the tray.
  6. Bake for 18-20 minutes (the bars will not be hard at this point).
  7. Place tray on cooling rack. Let cool for 40-45 minutes until partially set up (it will depend on room temperature). Cut into bars.
  8. Once cooled, the bars will lift right off of the foil. Wrap in wax paper and store in an airtight container at room temperature for up to 1-2 weeks.

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