These with dark chocolate are perfect for a sweet bite after lunch or an afternoon snack! I made them using seed butter so they’re lunchbox friendly, you can use peanut butter if you prefer.
They’re so satisfying, crunchy tasty and a perfect way to cut on processed and refined sugars.
Tips:
Make sure the mixture is sticky and clumping!
Use rolled oats and not the quick cook ones.
Oats and Puffed Quinoa Squares
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These with dark chocolate are perfect for a sweet bite after lunch or an afternoon snack! I made them using seed butter so they’re lunchbox friendly, you can use peanut butter if you prefer.
They’re so satisfying, crunchy tasty and a perfect way to cut on processed and refined sugars.
Tips:
Make sure the mixture is sticky and clumping!
Use rolled oats and not the quick cook ones.
Ingredients
- 1 cup rolled oats
- 1/2 cup puffed quinoa
- 1 tbsp chia seeds
- 2 tbsp coconut oil
- 2 tbsp honey
- 1/2 tsp vanilla extract
- 2 full tbsp seed butter (or use peanut if not for schools)
- Salt flakes
- 100g dark chocolate, melted
Method
- 1)
26x16cm pan, brushed with coconut oil
- 2)
Preheat oven to 180°C
- 3)
Mix the dry ingredients together in a medium bowl. Add the seed butter, coconut oil and honey. Mix well. The mixture should clump together when pressed.
- 4)
Transfer to the oiled pan and press well to get a compact and thin layer.
- 5)
Bake in the preheated oven at 180°C for 10-12 min. It should be golden. Remove and allow to cool.
- 6)
Pour the melted chocolate on top and smoothen it using a small offset spatula or the back of a small spoon.
- 7)
Sprinkle with flakey sea salt if you like.
- 8)
Chill in the fridge until set.
- 9)
Cut into squares or bars using a very sharp knife.
- 10)
Keep in an airtight container in the fridge.