Quinoa Apricot Breakfast Bars

Medical medium quinoa

These quinoa apricot breakfast bars make a great snack or quick and easy breakfast on the run.

Quinoa Apricot Breakfast Bars

Ingredients

• 2 cups cooked Quinoa
• ½ cup finely chopped unsulfured Apricots
• ½ cup dried unsweetened Blueberries
• ¼ cup raw Sunflower Seeds
• ¼ cup Chia Seeds
• ¼ cups Hemp seeds
• ¼ cups unsweetened Coconut Flakes
• 2 teaspoon of ground Cinnamon
• ½ teaspoon of ground Ginger
• ½ cup Sunflower Seed Butter
• 6 tablespoons of Maple Syrup
• 2 tablespoons of melted Coconut oil

Instructions

1. Line a 9×9 pan with parchment paper.
2. Save 2 teaspoon of chopped apricots, sunflower seeds, dried blueberries and coconut flakes to garnish.
3. Add the quinoa, remaining apricots, blueberries, sunflower seeds, chia seeds, hemp seeds, coconut flakes, cinnamon and ginger in a large bowl. Give it a good mix.
4. In another bowl, whisk together sunflower seed butter, maple syrup and melted coconut oil until smooth.
5. Pour in the sunflower butter-maple syrup mix into the quinoa mixture. Toss to coat.
6. Transfer the mix into the prepared pan. Garnish the top with reserved apricots, sunflower seeds, blueberries, and coconut flakes.
7. Gently press the top so that the seeds and fruits adhere to the quinoa mix. Refrigerate overnight.
8. Cut into bars or squares and store in an airtight container in the fridge.

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