Ingredients:

  • 1 cup (170g) uncooked white quinoa, rinsed and thoroughly dried
  • 1.5 cups (150g) Certified Gluten-Free rolled oats
  • 0.5 cup (60g) plant-based protein powder
  • 2 tbsp chia seeds
  • 0.25 tsp sea salt
  • 0.5 cup (125g) creamy almond butter
  • 0.33 cup (80ml) maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 0.33 cup (60g) dark chocolate chips
  • 1 tbsp flaky sea salt

Instructions:

  1. Toast the rinsed and dried quinoa in a heavy-bottomed skillet over medium heat for 5–8 minutes, stirring constantly until it pops and smells nutty.
  2. In a large mixing bowl, combine the toasted quinoa, gluten-free oats, protein powder, chia seeds, and sea salt.
  3. In a small saucepan or microwave-safe bowl, melt together the almond butter, maple syrup, and coconut oil until smooth. Stir in the vanilla extract.
  4. Pour the wet binder over the dry ingredients and fold with a sturdy spatula until the mixture is tacky and evenly coated.
  5. Line an 8x8-inch pan with parchment paper. Transfer the mixture to the pan and press down with significant force using the bottom of a flat measuring cup.
  6. Melt the dark chocolate chips and drizzle over the top, then sprinkle with flaky sea salt.
  7. Refrigerate for at least 2 hours or freeze for 30 minutes before slicing into 12 bars.