Quinoa Apple Granola Bars

The goodness of quinoa mixed with crunchy Pumpkin Flax Granola and a touch of brown sugar bake up into a pleasing breakfast bar.

  • 8 bars
  • 10 mins prep, 20 mins cook 30 mins total
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  • 2 cups Nature’s Path Pumpkin Seed + Flax Granola, divided
  • 2 cups cooked cooled quinoa
  • ½ cup unsweetened applesauce
  • 1 apple, peeled, cored and diced
  • ½ cup brown sugar
  • ¼ cup vegan butter, melted
  • 1 cup whole wheat flour


  1. Preheat oven to 375˚F. Lightly grease 9-inch square pan and line with parchment paper.
  2. In food processor fitted with metal blade, pulse 1 cup granola to resemble fine crumbs.
  3. In large bowl, stir together ground granola, quinoa, applesauce, diced apple, brown sugar and butter; mix in flour until well combined. Fold in 1/2 cup granola. Transfer to prepared pan and smooth top. Sprinkle with remaining granola, pressing gently to adhere.
  4. Bake for about 15 minutes or until cake tester inserted into centre comes out dry. Transfer to wire rack; let cool
  5. completely. Cut into 8 bars. Refrigerate in tightly sealed container for up to 5 days.

Tip: To make 2 cups cooked quinoa, start with 1/2 cup uncooked quinoa.