KidsEatClean - Crunchy Chocolate Chip GF Quinoa Granola Bars

You might be noticing that a lot of my recipes lately have been for my Kids. Yep. I have three of them. I tend to cook/bake for them more than I do for myself.

Plus I have been too tired lately to want to experiment as much as I used to. So I have been just making myself my favorite Mama's Chocolate Pumpkin Loaf and Chocolate Macaroon ChickPea Cookies. I love those recipes and they are Candida diet friendly.

This recipe is not Candida diet friendly. It has grains and way more sugar than I should eat.

But damn were these good. Like. Really. Really. Good.

The toasted quinoa has such a nice nutty crunch. LOVED IT.

These are dangerous to have in the house. I cheated more than once. Can't decide if it was the sugar or the texture that was so addictive.

So I'm sharing this recipe. But I'm not making them again for a while..............I just can't resist!

Crunchy Gluten Free Quinoa Chocolate Chip Granola Bars

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake snack gluten-free vegan chocolate oats quinoa

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Ingredients (9 x 13 pan (large))

• 1 cup uncooked quinoa
• 1 cup oats
• 1/2 cups unsweetened medium shredded coconut
• ½ cup chopped mini marshmallows
• ¼ Enjoy Life Choc chips plus a handful for on top
• ¼ cup sunflower seeds
• 1/4 tsp fine see salt
• 1/2 cup natural almond butter or sunflower butter (for nut-safe)
• 1/4 cup agave or sweetener of choice
• 2 Tbsp Coconut Oil
• 4 TBSP Organic Cane Coconut Sugar

Instructions

Preheat oven to 350 degrees F. Grease a glass 9X13 inch baking dish with coconut oil. Spread oats and quinoa on a cookie sheet and toast in preheated oven for 10 minutes, mixing at the 5 minute mark. Return mixture to a large bowl and add coconut, seeds, chocolate chips and marshmallows. In a medium saucepan, combine salt, nut butter, vanilla, agave, coconut oil, and sugar. Bring to a low boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down (I used a piece of parchment paper so it didn’t stick to my hands) into pan. Sprinkle additional chocolate chips on top. Bake for 20 minutes. Let cool for up to 2 hours and then cut and serve.

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