- 1/3 cup quinoa, rinsed
- 1/2 cup water
- 2 cups quick-cooking rolled oats (GF, if needed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1–1/2 cups mashed, very ripe bananas
- 1 large egg
- 1/4 cup honey, pure maple syrup, or agave nectar
- 1 tablespoon virgin coconut oil or vegetable oil
- 2 teaspoons vanilla extract (GF, if needed)
- 1/2 cup dried cherries,dried cranberries, or raisins
- 1/3 cup chopped toasted walnuts or pecans (optional)
- 1/4 cup miniature semisweet chocolate chips (optional; GF if needed)
- Combine the quinoa and water in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover,and simmer for 9 to 13 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes. Remove the lid and fluff with a fork. Transfer to a medium bowl and cool completely.
- Mix together the oats, cinnamon, baking soda and salt in a large bowl.
- Add the bananas, egg, honey, oil, and vanilla to the bowl of cooled quinoa, stirring until well blended.
- Add the banana mixture to the oats mixture and stir until just blended. Mix in the cherries, walnuts, and chocolate chips, if using.
- Spread the batter evenly in the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
- Using the liner, lift the mixture from the pan and transfer to a cutting board.
- Peel off the foil or parchment and cut into 12 bars.
* Be sure to use very ripe bananas for this recipe; the skins should be mostly brown. It will take approximately three to four medium-large, very ripe bananas to equal 1-1/2 cups mashed bananas
* Even though almost all of the quinoa available in the U.S. comes pre-rinsed (meaning the naturally occurring bitter coating called saponin has been removed), you should still rinse your quinoa before cooking. Why? Because trace amounts of saponin residue may remain during processing, leading to a bitter taste. Rinsing the quinoa is no chore: simply place the quinoa in a
fine-mesh strainer and rinse thoroughly under cold water for 30 to 60 seconds.
Individually and tightly wrap the bars in plastic wrap. Store the bars in the refrigerator for up to 1 week. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.
- Serving Size: 1 bar
- Calories: 143
- Sugar: 11.3 g
- Sodium: 82 mg
- Fat: 4.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 23.9 g
- Fiber: 2.3 g
- Protein: 3.4 g
- Cholesterol: 12 mg