So you’ve heard of Rice Krispie bars? Well, these puffed quinoa bars are next level. Using quinoa instead of rice doubles the protein in the bars (and adding nut butter to the mix adds even more).
And they are honestly one of the easiest things to make. Only 3 ingredients and three easy steps.
It’s a great recipe to make ahead. They will last for up to a week in the fridge and are great as an after-school treat.
What actually is puffed quinoa?
Puffed quinoa is made by taking quinoa and heating it until the grains pop and puff up slightly. Similar to how popcorn or puffed rice is made.
The end result is nutritious, small & round crispies which give great texture to these bars.
Where can you buy puffed quinoa
I know some of you have told me in the past that puffed quinoa can be hard to find. Look in health food stores and online. It’s not something I generally see in the supermarket. You can usually buy in big bags and they will keep in the cupboard for a few months, so you can make these treats again and again. It is also great to add to things like homemade granola and cereals.
Can you puff quinoa yourself?
Apparently, you can. However, I will warn you it’s not as good as the shop bought stuff! I find it burns easily and doesn’t puff up as much as the type that you get in the shops. My advice is – save your time and buy it!
Can you use the puffed quinoa straight away or do you need to cook it?
If you buy the quinoa ready-puffed, there is no need to cook it.
I like to toast the puffed quinoa in the oven briefly before using – this isn’t an essential step, but I find it just really adds to the crunch.
Try it yourself and see what works for you.
The three simple ingredients you need for These puffed quinoa bars are:
- Dark chocolate chips
- Puffed quinoa
- Peanut butter
Dark chocolate
Dark chocolate (with a cocoa content of 70% or higher) is rich in antioxidants. It’s also a source of magnesium and iron. So try and opt for dark chocolate, if you can.
Peanut butter
Always try and opt for a peanut butter that just contains peanuts (and maybe a little salt) – you may be surprised how much extra ‘fillers’ and sugars some brands will sneak in. I find the organic brands tend to just use organic peanuts and a pinch of sea salt and that is it – so try to find one like that if you can.
I hope you try these bars and enjoy them as much as I do – let me know in the comments below.
Recipe Tips
- I have used peanut butter in this recipe. If you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. I’ve tried them with almond butter, and they also taste amazing. Try and use quite a smooth and runny one so it’s easier to combine.
- I have used dark chocolate chips, but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary!
- These also work well with puffed rice if you can’t get hold of quinoa.
- If you want to add in a few extra add-ins to the recipe, please do – chopped dates or any dried fruit work, as do nuts and seeds. Either sprinkle a few on the top before you put in the fridge or mix through when you add the quinoa. If you add more than a sprinkling, then you might want to put in less quinoa, so it still sticks together well.
Here are some other puffed quinoa recipes:
Coconut & Raspberry Puffed Quinoa Bars
Puffed Quinoa & Pistachio Bars
Puffed Quinoa Bars
Ingredients
- 1¾ cups dark chocolate (250g)
- 3 cups puffed quinoa (75g)
- ½ cup smooth natural peanut butter (120g)
Instructions
- Preheat the oven to 180C/350F. Put the puffed quinoa on a baking tray and bake for 5-6 mins to lightly toast (don’t skip this step as it makes the bars lovely and crunchy).
- Whilst the quinoa is toasting, add the chocolate to a large bowl and melt over a pan of hot water. Add the peanut butter to the chocolate and mix to fully combine. Pour in the quinoa and stir to mix in fully.
- Pour into a 20cm (8 inch) square baking tin and leave to set in the fridge, for at least an hour.
- Once they are hard you can cut into 12 squares.
Notes
- Store in the fridge.
- They will last for about 6-7 days.
- You can substitute almond or cashew butter for peanut, if you prefer.
Can you put this into silicone bar moulds?
Hi Gita, yes you can.
Hi I have just made this recipe and I think next time I will use 70% dark chocolate as I used 90% which I had in the cupboard and it was too bitter. It needs a sweetener, maybe date paste added next time.
Yes maybe try 70 or 80% next time. I usually use one that is 70%.
Fantastic crunch! And so easy too. Will make again.
Amazing! Glad you liked them x
Could I use millet puffs instead ? I can’t find puffed quinoa anywhere 🙁
Yes you can! They may not be quite as crunchy but they will definitely work.
Thank you ! I was waiting for your answer before making it 🙂
How did they turn out?
Will it be just as good to roast in a dry frying pan (so you don’t have to heat up the oven for such a small amount)? Thanks in advance:-)
Yes that should work.
This would be a Gluten Free Recipe- right?
Yes it would.
Would a chocolate bar be okay to use?
Any chocolate that melts well will be fine to use.
About the nutrition: numbers are for the whole amount or per/piece?
Per piece!
This was an easy ”bake” and a treat with terrific crunch. I used a 54 % belgian chocolate I had at home, which turned out to be a little bit too sweet though.
I love your recipes! A huge thank you from Sweden.
Thanks so much – glad you are enjoying them!