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CLINTON KELLY Cinnamon-Raisin Quinoa Bars

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Jazz up that boring quinoa with these cinnamon-raisin bars!


1 cup old-fashioned rolled oats
1/2 cup almonds (chopped & toasted)
1 cup puffed quinoa
1/2 cup raisins
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 pound pitted dates (halved)
1/2 cup water
1/2 cup creamy almond butter
cooking spray (to coat pan)
1/4 cup dark chocolate (melted, to drizzle)

Prepare an 8-inch square pan by spraying the sides with cooking spray and lining with parchment, allowing it to hang over.
In a large mixing bowl, combine rolled oats, chopped almonds, puffed quinoa, raisins, cinnamon and salt.
In a medium saucepan, add the dates and water. Simmer over medium-low heat until the dates begin to break down, about 5-7 minutes. Stir in the almond butter until combined. Remove from heat and pour over the dry ingredients. Stir to fully combine and then pour into the prepared pan.
Press down with a spatula or your hands to create an even layer. Drizzle with dark chocolate. Refrigerate until bars have set, about 30 minutes.
Keep chilled until ready to serve. Cut into 12 bars and serve.
Tip: bars can be cut and wrapped in wax paper to be individually stored.

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