These blueberry quinoa granola bars are vegan, gluten free, filled with protein, and require no baking! They take 20 minutes, six ingredients, and make for a great snack.
Can I say how FREAKING EXCITED I AM FOR SUMMER COUNTRY CONCERTS?!
There’s something special about summer country concerts. The pre-gaming. The driving there with your friends way too early and hanging out in the parking lot for hours. Screaming at the top of our lungs when our favorite song comes on. Those are some of my favorite memories, and I am STOKED for this summer.
One thing I hate about concerts is the fact that the food is over priced and greasy. When I say greasy, I mean worse than a street fair greasy. San Diego doesn’t have many concert venues, so we’re resigned to a giant theater that seeks fries and pretzels for 10 bucks a pop. Not a fan.
I always bring my own snacks. ALWAYS. It’s a must! I love bringing granola bars, protein bars, dried nuts, and more. Now that I think of it, would you guys want me to do a “favorite travel snacks” type of post?
ANYWAYS, one of my favorite things to bring is homemade energy bars. I love them because they require minimal ingredients and you know where everything is coming from. I’m a big fan of balls, but I’ve never dabbled with bars. Vedict- amazing!
I added toasted quinoa to it from I Heart Keenwah, which adds a TON of flavor and protein. I Heart Keenwah makes affordable, healthy packs of pre-toasted quinoa, which takes out tons of the prep work. If you’ve never tried toasted quinoa, you’re truly missing out.
So, these bars are 6 ingredients, no bake, vegan, and gluten free. They’re filled with plant based protein yet require no protein powder because of the quinoa, peanut butter, and hemp hearts. Are you intrigued? LET’S DO IT. When you make these, don’t forget to send me a photo on Instagram @tennishealthfitness.
- ½ cuptoasted quinoa (or untoasted, dry quinoa, see notes)
- 1 cup rolled oats
- ½ cup peanut butter
- ⅓ cup maple syrup
- 3 tbsp hemp hearts
- 1 cup blueberries
- Pre-heat your oven to 350 degrees.
- Spread your oats out on a baking tray, and toast for 5 minutes. If you are using dry quinoa, add them to the baking tray as well.
- Meanwhile, melt the peanut butter and maple syrup in a sauce pan. Once mixed, let cool.
- Once the oats/quinoa (if dry) mixture is done, add to a mixing bowl along with the maple syrup and peanut butter. Fold in the blueberries and hemp hearts in as you go.
- Place on an 8x8 pan and flatten. Place in the fridge overnight to set.
- In the morning, cut into 9-12 squares and enjoy!
This post is sponsored by I Heart Keenwah. All opinions are my own.
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