Do you ever find yourself eating the same foods over and over again? I do—all.the.time. Funny, since I blog about food and all. ;) Lately though, I’ve been trying to switch things up a bit, since my regulars were starting to wear out their welcome. As of late, I chow down on my homemade Muesli for breakfast. Love it with fresh blueberries and banana! And for a snack, these new Apricot Macadamia Quinoa Bars are where it’s at. Yesss!
These bars are dense, delicious, and filling. Definitely the perfect go-to snack! I love how easy they are to make—the process is quick, plus they’re no-bake. Oh, and they’re healthy too. Just dried fruit, grains, nuts, and seeds. None of the dried fruits in this recipe have added sugar, but I did add some sweetened coconut because it’s all I had in the pantry. But, feel free to use unsweetened coconut, if you’d like. You know, to help keeps things au naturel.
I was pretty thrilled to add quinoa to these bars—not only is it a good-for-you grain, it’s also a great source of protein and fiber, which is always a plus when it comes to healthy snacking. The quinoa also happens to pair wonderfully with the tangy dried apricots and the tropical-tasting macadamia nuts. The coconut also really complements the whole tropical aspect. Good thing too, because that’s what I was going for!
You’re going to love these Apricot Macadamia Quinoa Bars! Annnnnd, you should also make my No-Bake Energy Bars with Dates & Nuts…because they’re just as fabulous. That way you’ll have a huge stockpile of yummy + healthy snacks in the freezer. Variety is key, after all! :)
- 1 cup dried apricots
- 1 cup pitted dates
- ¼ cup prunes
- 1 cup oats
- 1 cup cooked quinoa
- ¼ cup ground flax
- 2 tbsp. chia seeds
- 2 tbsp. shredded coconut
- ½ cup macadamia nuts
- ⅓ cup roasted almonds
- 2 tbsp. almond milk
- ¼ tsp. vanilla extract
- ¼ tsp. salt
- Line an 11 x 7 baking dish with wax or parchment paper (leave an edge, so you can lift the bars out) and lightly spray with the paper with non-stick spray. Set aside.
- To the bowl of a food processor, add the apricots, dates, and prunes. Process until well chopped.
- Add the oats, cooked quinoa, and ground flax. Process until just incorporated. Scrape down the sides of the bowl a bit.
- Add the remaining ingredients and process until a ball begins to forms. The mixture will be very sticky.
- Transfer the mixture to the prepared dish and use your fingers to evenly distribute it across the dish. It’ll be about 1-inch thick. Freeze for 30 minutes.
- Remove from freezer. Lift the block out of the dish and cut it into evenly-sized bars.
- Leftovers can be stored in the freezer with a sheet of wax paper in between each bar.