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Quinoa, Cranberry, Pistachio Energy Bars

Adapted from Cooking Light

Hands on time: 10 min. Total time 35 min



1 cup uncooked old-fashioned rolled oats 

3/4 cup uncooked quinoa 

3/4 cup sweetened dried cranberries, coarsely chopped (could substitute dried cherries)

1/2 cup salted, dry-roasted pistachios, chopped (could substitute sliced almonds or omit for allergies and instead add pepita or sunflower seeds)

1/3 cup flaked unsweetened coconut 

2 tablespoons flaxseed meal 

1 tablespoons of organic Maca powder

1 ounce finely chopped, good quality, cocoa (bittersweet chocolate)

1/2 cup unsalted creamy almond butter (could try a soy substitute for nut allergies) 

6 tablespoons agave nectar 

1 tablespoon canola oil 

1/4 teaspoon salt 

Cooking spray 



  1. Preheat oven to 350°.

  2. Spread oats and quinoa on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cranberries, pistachios, coconut, flaxseed meal, Maca and chocolate.

  3. Combine almond butter, agave, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 13 minutes or until lightly browned. 
    (I easily doubled the recipe and placed into a 9x13 pan)

  4. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.
    Store in airtight container for up to three days. 


Cook from your heart, 


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