Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Pistachio Puffed Quinoa Breakfast Bars
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- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 10 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 243
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 37 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 4 grams
- Sugar
- 29 grams
- Protein
- 5 grams
A puffed quinoa breakfast bar is a nutritious snack or meal-on-the-go made primarily from puffed quinoa, often combined with ingredients like nut butters (such as almond or peanut), sweeteners (such as honey, maple syrup or dates), nuts and seeds (such as almonds, chia or flaxseed) and dried fruits (such as cranberries or raisins). It is a healthy alternative to processed bars and a great source of plant-based protein. Best of all, it’s easy to grab and go.
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 10 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 243
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 37 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 4 grams
- Sugar
- 29 grams
- Protein
- 5 grams
Ingredients
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Directions
- Spray an 8.5-by-5.5-inch nonstick loaf pan with cooking spray. Lay a piece of parchment in the pan, allowing the excess to hang over the long sides. Spray the parchment lightly with cooking spray.
- Add the almond butter, brown rice syrup, vanilla, kosher salt and dates to a food processor fitted with the steel blade and process until the dates are finely chopped and the mixture is homogenous, about 1 minute. Transfer to a large bowl and add the puffed quinoa and pistachios. Using gloved hands, massage the quinoa and pistachios into the date mixture to combine. Press into the prepared loaf pan, packing it down tightly with your hands. (For a neater, straight-edged leveled bar, use the back of a measuring cup to pat and pack down.) Set aside.
- Microwave the chocolate chips in a microwave-safe bowl on high in 30-second increments, stirring between each, until melted, 1 to 2 minutes. Pour the melted chocolate over the bar and spread using an offset spatula. Sprinkle the cherries and flaky sea salt (if using) on top. Refrigerate, covered, until the chocolate is set and hardened, about 1 hour.
- Run a sharp knife around the entire border of the bar and lift it from the loaf pan using the excess parchment overhang. Cut the bar in half crosswise, then cut the halves again into 5 pieces each to create 10 bars total. Serve immediately or store in an airtight container for up to 5 days.
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