Cranberry Almond Quinoa Bars are made with a few all natural ingredients and packed with flavor! Even if you aren’t a fan of Quinoa, you’ll want to give these bars a try!
Cranberry Almond Quinoa Bars are a great snack option or pair it with a yogurt for a protein-packed breakfast that will leave you feeling satisfied for hours! Make several batches ahead of time and they are perfect for a grab-and-go breakfast.
I’m one of those people who is picky about food texture and I’ve never liked grits because of the “mealy” texture and I’m not a fan of oatmeal (it’s gummy and sticky), BUT…I LOVE QUINOA! Like a lot of people, I had never heard of it prior to a few years ago and even after hearing about the health benefits…I was scared to try and cook with it…so, I left it alone for a long time. So sad…I was missing out on so much!
One day, while perusing the aisles of Safeway, I came across quinoa and decided it was time for me to start experimenting with it…this isn’t a health fad that is fading! Soon after getting home and unpacking the groceries, I made my first batch of white quinoa. YUCK…GROSS…NOT FOR ME…TASTES LIKE EARTH…NO WAY…HOW WEIRD…INTERESTING…IT SPROUTS…A TAD CRUNCHY…I LIKE THE TOOTH IT HAS…HMMM…HEALTHY…BLAND…IT’S KIND OF COOL…I DON’T MIND THE TEXTURE…LET’S MAKE IT TASTE GOOD!
My first impression was not that great, it reminded me of the first time I ate sushi, I couldn’t stand sushi and then found that I craved it and now I LOVE it! There were so many redeeming qualities about quinoa and I LOVE watching it sprout as it cooks, I knew it had what it takes to be delicious and I could help!
The first thing I made was a hot cereal with white quinoa & cinnamon, topped with almonds, honey & a little cream. THAT was delicious and my love for Quinoa was born! Since then, I have always kept it in my pantry as a staple! You can find more information on Quinoa by reading my article on What is Quinoa and Why It Should Always Be in Your Pantry.
If you are one of those people who has tried Quinoa and doesn’t like it…try these Cranberry Almond Quinoa Bars anyway! They are that good! The hint of honey plays perfectly against the tart of the cranberries and you have the underlying warm notes of cinnamon and vanilla.
Here’s how to make Cranberry Almond Quinoa Bars! They are super easy!
- Red & White Quinoa
- Ground Cinnamon
- Vanilla Extract
- Butter for greasing pan
Measure and rinse your quinoa, this ensure that any residue is removed from the quinoa. Add quinoa and water to saucepan (I’m using my incredible Rockcrok…BEST PAN EVER!), heat on medium. Add a pinch of salt. Allow to simmer and cook for about 18 minutes, stirring occasionally. When most of the water is absorbed, remove from heat and allow to cool.
Using the Whipped Cream Maker, scramble two eggs. I know…I know…why would I use a Whipped Cream Maker to scramble eggs??? Well…It works really well! My husband starting using it when he made breakfast and it’s super fast and easy…so I jumped on the band wagon and use it too! Of course, if you don’t have one, just scramble those eggs any way you’d like! Add honey, cinnamon, & vanilla extract.
Place Almonds in plastic bag and crush with the Meat Tenderizer. Let me tell you a little about this meat tenderizer! It’s AWESOME for so many things! Pounded chicken breast…never easier! AND, of course, it works great for crushing a small amount of nuts. This thing is heavy!
When the quinoa mixture is cool enough (we don’t want the eggs to start cooking!) add in cranberries, egg mixture, & almonds. Mix together and pour into buttered Rectangular Baker or 6×9 casserole. Bake at 375° F for 20 minutes. Allow to cool before cutting. Serve & Enjoy!
Cranberry Almond Quinoa Bars
- Heat the water in a sauce pan on medium.
- Rinse the quinoa and add to water.
- Add a pinch of salt and allow to cook, stirring occasionally until soft and almost all of the water is absorbed. This should take about 18 minutes.
- Allow to cool
- Scramble 2 eggs using the Whipped Cream Maker, add the cinnamon, honey, and vanilla extract, stir to combine
- Place the Almonds in a plastic bag and crush using theMeat Tenderizer.
- Butter the Small Rectangular Baker
- When the quinoa is cool, mix in the egg mixture, almonds & cranberries together and spoon into the Small Rectangular Baker.
- Bake on 375° F for 20 minutes. Allow to cool before cutting.
- Serve & Enjoy!