Chewy Quinoa Granola Bars

Chewy Quinoa Granola Bars! GLUTEN FREE, DAIRY FREE, 21 Day Fix Approved

I used to eat Granola Bars DAILY…for breakfast, for a snack, as a dessert! They are so QUICK AND EASY! And healthy right??

But after I realized the pre-packaged options weren’t exactly the healthiest thing (full of sugars and not much protein/fiber/nutrients) I reluctantly wrote them off.

And then a few months ago, I found this recipe!! It has lots of good protein from a surprise ingredient (quinoa), but the taste and texture is the bomb! My son loves them too. I changed up a few things from the original recipe (source is listed below) and they are a new staple in my house. You can totally customize them by adding more of one thing and leaving out another (nuts, coconut, etc.)

CHEWY QUINOA GRANOLA BARS
Yield: 15 servings
21 Day Fix Container Equivalent: 1 bar = 1/4 Yellow, 1 orange, 3 tsp

INGREDIENTS:
1 cup cooked quinoa (for crunchy bars, use uncooked quinoa)
1 cup oats
1/2 cup unsweetened coconut
1 cup chopped nuts
1/4 tsp salt
1/2 cup nut butter
1/2 cup honey (local is best)
1 Tbsp coconut oil

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minute, stirring once halfway through.
  3. Place oats/quinoa in a large bowl with unsweetened coconut.
  4. Grease the same baking sheet you just used.
  5. In a medium saucepan, combine salt, peanut butter, honey, & coconut oil.
  6. Bring to a boil over medium heat and immediately remove from heat. (I’ve also used the microwave with good results)
  7. Pour over oats mixture and combine until dry ingredients are evenly coated.
  8. Press mixture down into HALF of the baking sheet. Bake for 20 minutes.
  9. Let cool for up to 2 hours and then cut and serve. (Oven times may vary. Watch your bars carefully to not burn them!)

Adapted from: Instagram.com/ditchthescale

Gluten Free Oat Waffles

Growing up making waffles was a BIG event! We all got together with our extended family and had *waffle night*…but we used the processed mix from a box, so that didn’t really fit well once I started trying to eat healthier.

I saw my waffle iron in the back of my cupboard and REALLY wanted to be able to carry on this tradition with my son (even if we eat Gluten Free!). And you know I love easy recipes that require little clean up, so being able to grind the oats, mix the batter and pour all from the blender pitcher is perfect.

Now these are on the menu for dinner at least twice a month…then I freeze the leftovers for easy breakfasts! I pair this with eggs or preservative-free turkey bacon or chicken breakfast sausage and some fruit or cinnamon apples!

Is breakfast for dinner acceptable in your home too?? It’s totally a family favorite around here!

BLENDER OAT WAFFLES
Yield: 6 servings (1 serving = half a round 7” waffle, or 1 small square waffle)
21 Day Fix Container Equivalent: 1 yellow carb, 1 teaspoon fat

INGREDIENTS:
1-1/2 cups oat flour (just blend up oats into flour!)
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of cinnamon, optional
3/4 cup *room temperature* milk of choice (light coconut milk, nut milk, cow’s milk)
1/8 cup coconut oil or butter, melted
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract

DIRECTIONS:

  1. Blend 1.5 cups of oats in a blender or food processor until finely ground into a flour.
  2. Add baking powder, salt and cinnamon and quickly blend/pulse to incorporate.
  3. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
  4. Pour the wet ingredients into the dry ingredients. Blend/pulse quickly until just combined.
  5. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
  6. After 10 minutes, give the batter a swirl with a spoon then pour onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
  7. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness.
  8. You can keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve!

Adapted From: cookieandkate.com