Quinoa Protein Bars Recipe

I finally nailed a Quinoa Protein Bar that actually stays together, tastes like a treat, and won’t get sad in your bag.

I’m obsessed with these Quinoa Protein Bar bites because they actually feel like real food, not some sad granola replacement. I love the way cooked quinoa froths with nutty crunch and how natural peanut butter glues it all into something chewy and slightly salty.

Quinoa Bars Healthy? Yep.

I grab one between meetings and it doesn’t fake energy, it gives me steady, annoying productivity. And the chocolate chips I sneak in make them borderline sinful.

Not precious. Not trendy.

Just honest, portable, stubbornly satisfying snacks that I keep reaching for, again and again until someone steals my stash every week.

Ingredients

• Cooked quinoa: nutty bites and surprise protein you’ll actually enjoy.
• Rolled oats: hearty chew and bulk, keeps bars from falling apart.
• Vanilla protein powder: adds extra protein and a mild sweet flavor.
• Natural nut butter: creamy binding and rich, comforting fat notes.
• Honey or maple: sticky sweetness that holds everything together, naturally.
• Chia or flaxseed: tiny crunch and omega boost, kind of impressive.
• Coconut oil: smooth mouthfeel and helps bars firm up later.
• Almond milk: thins mixture when needed, makes texture just right.
• Vanilla extract: warm aroma, makes things taste a little fancier.
• Ground cinnamon: cozy spice that pairs perfectly with nutty quinoa.
• Kosher salt: balances sweetness and wakes up the flavors.
• Chopped nuts: welcome crunch and extra nutty goodness, optional but fun.
• Dark chocolate chips: melty hits of bittersweet pleasure, totally worth it.

Ingredient Quantities

• 2 cups cooked quinoa (cooled)
• 1 cup rolled oats
• 1/2 to 3/4 cup vanilla whey or plant protein powder
• 1/2 cup natural peanut butter or almond butter
• 1/3 cup honey or pure maple syrup
• 2 tablespoons chia seeds or ground flaxseed
• 2 tablespoons coconut oil, melted
• 1/4 cup unsweetened almond milk (as needed for texture)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup chopped nuts or dark chocolate chips (optional)

How to Make this

1. Line an 8×8 or 9×9 inch square pan with parchment paper, leave some overhang so the bars come out easy, then set aside.

2. In a large bowl stir together the cooled cooked quinoa, rolled oats, protein powder, chia or ground flax, cinnamon and salt until pretty even — break up any clumps of protein powder with the back of a spoon.

3. In a small microwave safe bowl or tiny saucepan warm the peanut or almond butter, honey or maple syrup, and melted coconut oil just until runny and easy to stir; whisk in the vanilla extract.

4. Pour the warm wet mixture over the dry quinoa mixture and fold gently; add the almond milk a tablespoon at a time until the mixture holds together when squeezed but is not soupy.

5. If using nuts or chocolate chips fold about half of them in now, reserve the rest for the top so the bars look nicer after cutting.

6. Transfer the mixture to the prepared pan and press firmly and evenly with the back of a spatula or a piece of parchment paper — compacting well makes for bars that won’t crumble later.

7. Sprinkle the remaining nuts or chocolate chips on top and press them lightly into the surface so they stick.

8. Chill in the refrigerator for at least 1 to 2 hours (overnight is better) until firm; you can also freeze 30 to 45 minutes if you need them faster.

9. Use the parchment overhang to lift from the pan, cut into bars, and store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. If bars are a bit dry add a smear of nut butter when serving.

Equipment Needed

1. 8×8 or 9×9 inch square baking pan
2. Parchment paper (with overhang)
3. Large mixing bowl
4. Small microwave safe bowl or small saucepan
5. Rubber or silicone spatula for pressing
6. Whisk and a wooden spoon (or sturdy spoon) for mixing
7. Measuring cups and spoons
8. Knife and cutting board for chopping nuts or chocolate
9. Airtight container for storing bars

FAQ

Quinoa Protein Bars Recipe Substitutions and Variations

• For 2 cups cooked quinoa: use 2 cups cooked millet or cooked buckwheat groats — they give a similar chewy texture and mild flavor, just drain any excess water before mixing.
• For 1 cup rolled oats: swap in 1 cup quick oats or 1 cup oat flour (pulse rolled oats in a blender) if you want a denser, more bar-like bite.
• For 1/2 to 3/4 cup vanilla whey or plant protein powder: try 1/2 to 3/4 cup pea protein or a blend of brown rice protein plus a little extra oat flour if you need it; pea protein keeps it vegan and still packs protein.
• For 1/2 cup natural peanut butter or almond butter: use 1/2 cup sunflower seed butter or tahini — same fat and binding power, and great if you have a nut allergy.

Pro Tips

– Chill the mixture a little before you press it into the pan. If everything’s too warm it won’t compact well and the bars end up crumbly. Cooler mix packs tighter and cuts cleaner.

– Press really hard when you pack the pan. Seriously, use the back of a spatula or another piece of parchment and push down with your palms. If you skimp on packing the bars they’ll fall apart later.

– If it feels too dry, add almond milk slowly, one tablespoon at a time. Too much liquid makes them gummy, too little makes them crumbly, so go slow and squeeze a small handful to test the texture.

– Toast the nuts lightly and let them cool before folding or sprinkling on top. Toasting brings out flavor and gives a nicer crunch, but hot nuts will melt chocolate chips or make the top look sad.

– For faster firming use the freezer for 30 to 45 minutes, but if you want the best texture chill them overnight in the fridge. Freezing can make them a bit harder and more brittle when you cut them.

Quinoa Protein Bars Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I finally nailed a Quinoa Protein Bar that actually stays together, tastes like a treat, and won’t get sad in your bag.

Pin

Servings

12

servings

Calories

236

kcal

Equipment: 1. 8×8 or 9×9 inch square baking pan
2. Parchment paper (with overhang)
3. Large mixing bowl
4. Small microwave safe bowl or small saucepan
5. Rubber or silicone spatula for pressing
6. Whisk and a wooden spoon (or sturdy spoon) for mixing
7. Measuring cups and spoons
8. Knife and cutting board for chopping nuts or chocolate
9. Airtight container for storing bars

Ingredients

• 2 cups cooked quinoa (cooled)

• 1 cup rolled oats

• 1/2 to 3/4 cup vanilla whey or plant protein powder

• 1/2 cup natural peanut butter or almond butter

• 1/3 cup honey or pure maple syrup

• 2 tablespoons chia seeds or ground flaxseed

• 2 tablespoons coconut oil, melted

• 1/4 cup unsweetened almond milk (as needed for texture)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 1/3 cup chopped nuts or dark chocolate chips (optional)

Directions

• Line an 8×8 or 9×9 inch square pan with parchment paper, leave some overhang so the bars come out easy, then set aside.
• In a large bowl stir together the cooled cooked quinoa, rolled oats, protein powder, chia or ground flax, cinnamon and salt until pretty even — break up any clumps of protein powder with the back of a spoon.
• In a small microwave safe bowl or tiny saucepan warm the peanut or almond butter, honey or maple syrup, and melted coconut oil just until runny and easy to stir; whisk in the vanilla extract.
• Pour the warm wet mixture over the dry quinoa mixture and fold gently; add the almond milk a tablespoon at a time until the mixture holds together when squeezed but is not soupy.
• If using nuts or chocolate chips fold about half of them in now, reserve the rest for the top so the bars look nicer after cutting.
• Transfer the mixture to the prepared pan and press firmly and evenly with the back of a spatula or a piece of parchment paper — compacting well makes for bars that won't crumble later.
• Sprinkle the remaining nuts or chocolate chips on top and press them lightly into the surface so they stick.
• Chill in the refrigerator for at least 1 to 2 hours (overnight is better) until firm; you can also freeze 30 to 45 minutes if you need them faster.
• Use the parchment overhang to lift from the pan, cut into bars, and store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. If bars are a bit dry add a smear of nut butter when serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 76g
• Total number of serves: 12
• Calories: 236kcal
• Fat: 11.23g
• Saturated Fat: 4.04g
• Trans Fat: 0.02g
• Polyunsaturated: 1.83g
• Monounsaturated: 4.17g
• Cholesterol: 2mg
• Sodium: 84mg
• Potassium: 167mg
• Carbohydrates: 23.6g
• Fiber: 3.62g
• Sugar: 10.33g
• Protein: 10.53g
• Vitamin A: 50IU
• Vitamin C: 0.5mg
• Calcium: 48mg
• Iron: 1.63mg