Recipe Story



Easy Ingredient Swaps

Quinoa flakes: Additional oats, popped amaranth or millet Almonds: Pecans, walnuts, peanuts or other nut you like Almond butter:  Any variety of unsweetened nut butter. Dried cranberries:  Raisins or any dried fruit work.  Cut larger fruits into small pieces.

Place the oats and seeds on a lined baking tray.  Cook 10-15 minutes in a 325° F oven, stirring frequently.

Combine the almond butter, agave, brown sugar, coconut oil, vanilla extract and salt in a small saucepan.

Heat on medium low, stirring frequently until the sugar dissolves. It should take just a couple minutes.

Transfer the toasted oats to a medium mixing bowl. Add the quinoa flakes and syrup.

Stir to combine. Add the chia seeds and dried cranberries and mix to spread out throughout the mixture.

Transfer the mixture to a baking dish lined with parchment.. Spread it out into an even layer and press firmly down.

Refrigerate to chill for about 1 hour. Remove and cut into bars.

 Serve them up! 

And watch them disappear!!