These quinoa bars are a nourishing, plant-based snack made with simple pantry ingredients. They are naturally free from gluten, eggs, and dairy, yet still rich in flavor and texture. Each bar delivers satisfying protein and energy, making them perfect for busy mornings, healthy snacking, or a light post-workout bite.
Why You’ll Love This Recipe
These quinoa bars are easy to prepare, require no baking, and are ideal for meal prep. They are made with wholesome ingredients, provide long-lasting energy, and fit perfectly into vegan and allergy-friendly lifestyles. The combination of crunchy quinoa, oats, and creamy nut butter creates a balanced snack that feels indulgent but remains nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
raw quinoa – ⅔ cup
quick oats (gluten-free if needed) – 1 cup
peanut butter or almond butter – ½ cup
maple syrup – ⅓ cup
ground flaxseed – 3 tablespoons
vanilla extract – 1 teaspoon
optional topping:
dairy-free dark chocolate chips – ½ cup
coconut oil – 1 teaspoon
Directions
Rinse the raw quinoa thoroughly and soak it in water for 1 hour. Drain and rinse again.
Preheat the oven to 180°C (350°F). Spread the damp quinoa on a lined baking tray and roast for 8–16 minutes, stirring once, until lightly golden and fragrant. Let it cool completely.
In a large bowl, combine the roasted quinoa, oats, peanut butter, maple syrup, ground flaxseed, and vanilla extract. Mix well until the mixture is sticky and evenly combined.
Line an 8-inch square pan with parchment paper. Transfer the mixture into the pan and press it down very firmly to form an even layer.
If using the topping, melt the dark chocolate chips with coconut oil until smooth, then spread evenly over the pressed mixture.
Place the pan in the freezer for about 15 minutes until set. Remove, lift out using the parchment paper, and cut into bars.
Each bar contains approximately 6 grams of protein.
Storage/Reheating
Store the quinoa bars in an airtight container in the refrigerator for up to 6 days. They can also be frozen for up to 1 month. No reheating is required; enjoy them chilled or at room temperature.
FAQs
Can I use cooked quinoa instead of raw?
Raw quinoa is recommended because roasting it adds crunch and helps the bars hold together better.
Are these bars completely no-bake?
Yes, the bars are not baked, but the quinoa is lightly roasted for better texture and flavor.
Can I make these bars nut-free?
Yes, replace peanut or almond butter with sunflower seed butter or tahini.
What can I use instead of maple syrup?
You can substitute maple syrup with agave syrup or date syrup in the same quantity.
How do I keep the bars from falling apart?
Press the mixture very firmly into the pan and allow enough chilling time before slicing.
Are these bars suitable for kids?
Yes, they are soft, naturally sweet, and made with simple, wholesome ingredients.
Can I add dried fruit or seeds?
Yes, small amounts of dried fruit or seeds can be added, but avoid overloading the mixture.
Do these bars need to stay refrigerated?
They hold best when refrigerated, especially in warm climates.
Can I skip the chocolate topping?
Yes, the bars are delicious on their own without the chocolate layer.
Are these good for meal prep?
Absolutely. They store well and are perfect for preparing ahead for the week.
Conclusion
These quinoa bars are a healthy, protein-packed snack that fits effortlessly into a gluten-free, egg-free, and dairy-free lifestyle. Simple to make, easy to store, and endlessly customizable, they’re a reliable option for anyone looking to enjoy a wholesome homemade treat without compromising on taste.
These quinoa bars are no-bake, protein-rich, and allergy-friendly, offering a chewy, crunchy snack that’s perfect for busy days. Made with wholesome ingredients like oats, nut butter, maple syrup, and roasted quinoa, they’re naturally gluten-free, egg-free, and dairy-free.
Ingredients
⅔ cup raw quinoa
1 cup quick oats (gluten-free if needed)
½ cup peanut butter or almond butter
⅓ cup maple syrup
3 tablespoons ground flaxseed
1 teaspoon vanilla extract
Optional topping:
½ cup dairy-free dark chocolate chips
1 teaspoon coconut oil
Instructions
Rinse the raw quinoa thoroughly and soak it in water for 1 hour. Drain and rinse again.
Preheat the oven to 180°C (350°F). Spread the damp quinoa on a lined baking tray and roast for 8–16 minutes, stirring once, until lightly golden and fragrant. Let it cool completely.
In a large bowl, mix roasted quinoa, oats, peanut butter, maple syrup, ground flaxseed, and vanilla extract until the mixture is sticky and evenly combined.
Line an 8-inch square pan with parchment paper. Press the mixture into the pan very firmly to create an even layer.
If using, melt the dark chocolate chips with coconut oil and spread over the mixture.
Freeze for about 15 minutes until set. Lift out using the parchment paper and cut into bars.
Notes
Press the mixture very firmly to help the bars hold their shape.
You can skip the chocolate topping for a lower-sugar version.
Add dried fruit or seeds for variation, but avoid overloading the mixture.
Sunflower seed butter or tahini can be used for a nut-free version.
