After St. Patrick’s Day, these quinoa and almond granola bars are exactly what we all need to be eating. To be honest, I didn’t really veer off diet much yesterday. No green beer was consumed, I only partook in one square of chocolate and we had a really healthy, low-fat salad for dinner.
Does this mean I’m getting old? As I walked past a few Irish pubs on my way home from work yesterday, I was actually GLAD I wasn’t out. I was glad that in 20 minutes I would be in yoga pants with a big glass of wine snuggling with my dog (who I sadly dyed green 6 years ago for St. Pats).
I think that makes me old. But I’d much rather be old than sit in a crowded bar drinking green dyed Miller Lite while some guy who is 0.5% irish tries to pinch me because I’m not wearing green. Yes, that has happened and yes I promptly walked away from him. If that happened today, I most likely would have thrown that cheap beer in his face, but alas.
Now that I think about it, there aren’t really many holidays where I’d rather be stuffed in a bar with a bunch of strangers than at home with my loved ones. Maybe I am getting old, but I’m a firm believer in going to bed at 10, wearing yoga pants as much of the day as possible and drinking good craft beer. I’m a huge fan of long brunches, Snapped marathons, comfortable shoes and big cozy blankets.
And If that’s being old, well shoot, I don’t mind it one bit. Bring on the walkers, canes and early bird dinners, baby!
Almond, pumpkin seed & peanut butter granola bars
Yields about 14.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 3 hours
Total time: 3 1/2 hours
- 2 cups old-fashioned oats
- 2/3 cup chopped roasted almonds
- 1/3 cup pumpkin seeds
- 1/3 cup flaxseeds
- 1/2 cup uncooked quinoa (I used Bob’s Red Mill)
- 1/4 cup chia seeds
- 1/3 cup honey
- 2 1/2 tablespoons pure maple syrup
- 1/4 cup creamy peanut butter (I used creamy Jif)
- 1 tablespoon unsalted butter
- Preheat oven to 375 degrees F. Line a 9 x 13-inch baking dish with parchment paper. Add the oats and pumpkin seeds, spread evenly over the parchment paper. Bake for about 10 minutes, or until fragrant and toasted.
- Once toasted, remove from the pan and place in a large mixing bowl. Mix in the quinoa, flaxseeds, almonds and chia seeds.
- In another bowl, whisk the butter, peanut butter, syrup and honey together. Pour the wet ingredients into the dry ingredients and stir to combine.
- Line a 9 x 13-inch baking dish with foil and spray with nonstick cooking spray. Press the mixture into the foil. Place in the fridge and chill for about 2-3 hours. Cut into bars and enjoy!
Nutritional information per bar:
Fat: 8 grams
Carbohydrates: 25 grams
Fiber: 3.25 grams
Protein: 5.5 grams
Weight Watchers Points: 5