Ingredients
- 5 Medjool dates pitted
- ½ cup peanut butter or almond butter
- 1/3 cup War Eagle Mill maple syrup
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
- 1 ½ cups War Eagle Mill Thick Rolled Oats or Gluten Free Old-Fashioned Oats
- ¼ cup uncooked War Eagle Mill Quinoa
- ½ cup walnuts chopped
- ½ cup pumpkin seeds
- 1 tbsp. chia seeds
Instructions
- Preheat oven to 300 degrees F. Line a 9x9 baking pan with unbleached parchment paper.
- In a large bowl add pitted dates and hot water. Let sit for 5-10 minutes until soft. Drain the water.
- While dates are soaking, lightly pop/brown quinoa in a covered skillet. Set aside.
- In a food processor (or immersion blender), add softened dates, nut butter, maple syrup and vanilla and pulse until blended into a paste. Add paste and remaining ingredients in a bowl and stir until well combined.
- Pour the mixture into the baking dish and press firmly into an even layer. Bake for 25 minutes until the edges turn slightly brown.
- Cool completely for at least 2 hours. Slice into bars and Enjoy! Keep in the refrigerator to keep fresh.
Nutrition
Serving: 1bar | Calories: 221kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 88mg | Potassium: 256mg | Fiber: 3g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg
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