Chia Quinoa Protein Bars are an almost-perfect protein bar! With a chewy-granola-like texture, and a hint of subtle sweetness, they check off all the boxes for taste and texture. Plus, they have all-natural ingredients and are super-easy to make. Wholesome, filling, and ultra satisfying!
As someone who is always on the lookout for convenient forms of protein, the one thing I have struggled to find time and time again was a good-tasting, all-natural protein bar that didnโt contain all of the unnecessary sweeteners, gluten, or dairy found in most store-bought brands.
These chia quinoa protein bars are easy to make and they're perfect for a quick snack or post-workout meal.
They're also gluten-free and can be made vegan-friendly (just skip the honey), so they're perfect for anyone with dietary restrictions.
Ingredients for Chia Quinoa Protein Bars
- Quinoa: I prefer white quinoa, but any variety will work.
- Chia seeds: I used black chia seeds. Store them in the freezer so that they will stay fresh longer.
- Ground flaxseed: Make sure that you grind them so that you can get the nutritional benefits - whole flaxseed are not easily absorbed.
- Rolled oats: Make sure to use gluten-free oats if you're avoiding gluten.
- Salt: I used pink Himalayan salt, but any kind will do.
- Cinnamon: This adds a nice flavor to the bars.
- Cardamom: Another optional spice that adds a nice flavor.
- Almonds: I used raw almonds that I coarsely chopped, but you could also use sliced almonds.
- Honey: You could also use agave nectar or brown rice syrup.
- Brown Rice Syrup: Works with the honey to add just the right texture to the bars.
- Almond Butter: You could also use peanut butter or another nut butter.
Tips and Tricks
- Try toasting the quinoa and oats: This is optional, but it adds a nice flavor to the bars. If you're short on time, you can skip this step.
- Grind the flaxseed: You could also use whole flaxseed, but they will not be as easily absorbed and the texture can be off-putting. I like to grind them so that I'm getting the most nutrition possible.
Storage
How should I store these bars?
You can store them in an airtight container at room temperature for up to 2 weeks. You can also store them in the fridge for up to 1 month.
Can I freeze these bars?
Yes, you can freeze them for up to 6 months. Let them thaw at room temperature before eating.
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This recipe was contributed in 2016 by Danielle Krueger, who is the writer, photographer, recipe developer and taste tester over at The Lean Clean Eating Machine. Make sure you head over to her website and say thanks!
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30-Minute Chia Quinoa Protein Bars
Ingredients
- ยฝ cup dry quinoa I used white, but you can use any variety
- ยฝ cup chia seeds I used black chia seeds, but any kind will work
- 2 tablespoon ground flax seeds
- 1 cup rolled oats gluten free
- ยผ teaspoon pink Himalayan salt
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ยฝ cup raw almonds; coarsely chopped
- ยผ cup honey
- ยผ cup brown rice syrup
- ยฝ cup almond butter
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, combine quinoa, chia seeds, flax seed, rolled oats, cinnamon, salt, cardamom and chopped raw almonds. Stir to combine.
- In a small, microwave-safe dish, combine almond butter, brown rice syrup and honey. Stir to mix, then microwave for 1 minute to soften.
- Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix. Wet ingredients may begin to firm up, in which case you will need to use clean hands to knead the mixture together.
- When finished, transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down mixture with a plastic spatula to make a single, even layer.
- Bake on middle rack of oven for 15 minutes.
- When finished, remove from oven and let cool for 10 minutes.
- After ten minutes, remove bars from the pan by lifting up the sides of the parchment paper. Place bars on a wire rack to finish cooling.
- Cut finished bars with a sharp, non-serrated knife or pizza cutter.
- Wrap cooled bars in saran wrap and store in refrigerator until ready to eat.
Just Me
can they be put in the dehydrator instead of baking?
Wendy Polisi
I would assume so, but I don't have a dehydrator so I haven't tried it.
A
Sorry for the amount of trolls in these comments! Seems like a great recipe. And you can keep on using plastic wrap
Olivia Allen
Is the quinoa cooked first in quinoa Chia seed protein bars?
Tina
No you don't need to cook the quinoa because you bake the bars in the oven.
Stephen
Why plastic wrap? Arenโt we polluting the world enough? Why not store in a reusable container?
Nathalie Khriss G. Estero
If I dont have the brown rice syrup, what I replace it with?
Wendy Polisi
I would use honey.
Jana Cole
I looked up substitues for brown rice sugar and one of them is mollases but do check the ratio...
I think that if substituting by honey you should use much less as honey is much sweeter.
Jana Cole
I am really unsure as to whether the quinoa should be cooked first as the recipe doesn't say.
Dhwani Rastogi Chaudhary
You can dry roast quinoa till it gives out a nutty aroma.
Wendy Polisi
Yes! Great tip.
JedInTx
Looks good! Suggestions for substitutions for rolled oats? ๐
Wendy Polisi
Quinoa Flakes would work great!
*Wendy Polisi*
*https://wendypolisi.com *
JedInTx
Thank you! I actually haven't used quinoa flakes before. ๐ Substitute 1:1?
PascalEe Ngogo
I tried the recipe but I think I left it in the oven too long. Also when I cut the bars, they kind of crumbled. Any suggestions?
Susan Grizich
My mother has loose teeth and the chia seeds aggravate them. Would it be possible to use soaked chia seeds rather than dry so they are not so seedy?
Wendy Polisi
I haven't tried it but as long as they weren't too wet when you put them in that should work.
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Wendy Polisi
Susan Grizich
I'll try it and let you know how it goes. 1/2 cup chia would be 8 tbsp soaked in 2 & 1/3 cups of liquid. I'll use water and soak them over night and drain them before I put them in the mixture.
Ali Flisek
I want to try these. can I omit the honey and brown rice syrup or is that needed as a binder? Also do these need to be refrigerated? thanks for recipe!
Cรฉsar Quintero
Hi Wendy, good information. I have a question regarding the protein bars, According many sources I've always read that honey should not he heated or it will loose some nutrients, what do you think? Thanks.
Amanda
Do you have the nutritional information for these bars? Thanks!
Amanda
Sorry I just re-read it again! found it! 275 calories with 10 grams of protein and 7 grams of fiber.
Amanda
Sugar content?
Kristen
I thought I followed the recipe exactly but mine turned into a crumble. It's a tasty crumble, but I'm not sure where I went wrong. Any ideas as to what would make them crumble?
Wendy Polisi
So sorry to hear that! This is a guest post, so it isn't my recipe and I've never made it. Just looking at it, I would guess that it may be the honey you used was different than what she used. They can vary widely in terms of "sticky factor" so it could be that you just needed more. For sure if you used maple syrup it isn't going to hold together as well.
Alex
Cutting a square four times horizontally and four times vertically results in 25 pieces, not 8................. smh
Good recipe though...
Courtney
Wow! Looks yummy and good amount of protein. Wish I could make these but I can't find flax, chia, or brown rice syrup for sale where I live ๐ I think the seeds are banned from importation. If any suggestions for replacements would be great, but I will look elsewhere for other high protein bar recipes.
Tiffany
These looks delicious!
Wondering if the cinnamon and oats are needed and if not, can I simply omit these two items? -so many food intolerances to deal with (:
Renรฉe
I tried these today with these alterations: I soaked the chia seeds in the liquid ingredients for about 30 minutes before mixing in everything else; I used 1cup cooked quinoa; I cut the butter in half and added 1/3 cup all natural applesauce; and I added 1/3 cut Gobi berries. These came out great. A little sweet, I will cut the honey and syrup next time. But they were chewy. Excellent treat.
Christine
I prefer basic granola homemade energy bars to any shop bought variety. I don't use much honey as I don't like it too sweet.
Suzanne
These look so good! I've never seen quinoa as a base in something sweet! There are so many fun spins you could put on this!
Vanessa
Thanks for sharing! Do they keep long?
Wendy Polisi
They should keep for about a week.
Jennifer
The only honey I have is red chili honey. It gives a great pop to the flavor.
A down side to these is having to pick chia seed out of your teeth for the rest of the day.
Ruth Brown
These are absolutely yummy! But I had the same problem with crumbling as others have posted. I used date syrup in place of the brown rice syrup. (Had thought about using maple syrup; jut saw your note below; glad that I didn't.) I may try it again with an increased amount of the wet ingredients. And I'll use what I have crumbled up in yogurt parfaits! ๐
Nicole P
Recipe worked great for me in my Pampered Chef granola bar silicone sheet. I baked for 10 minutes, didnโt see any colour change so did the full 15 minutes, got a little over baked. So if using a bar silicone sheet like me bake less. Stuck together great with the one change I did, no brown rice syrup so I added another quarter cup honey, not overly sweet or honey tasting at all. Also didnโt have cardamom so out nutmeg instead.