Courtesy of Frank VanderBleek


Courtesy of

INGREDIENTS 1 cup uncooked quinoa 1 cup quick-cooking oats 1/2 cup chopped walnuts or almonds 2/3 cup seed or nut butter 1/2 cup honey or maple syrup 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon vanilla Butter or coconut oil for greasing

DIRECTIONS 1. Pre-heat the oven to 375˚F. Spread the quinoa, oats, and walnuts on a baking sheet and toast for 15 minutes, mixing halfway. 2. Meanwhile, over medium heat, combine the honey and nut or seed butter. Stir well to combine, taking extra care to avoid boiling. Turn down to low heat when the edges start to bubble. 3. Add the cinnamon, nutmeg, and vanilla to the honey and nut butter. Mix, mix, and mix some more. Keep over very low heat until the quinoa and oats are finished toasting, stirring occasionally. 4. Combine the quinoa mixture and honey mixture, making sure that there aren’t pools of liquid at the bottom. 5. Grease a metal baking sheet with butter or coconut oil. Spread the granola bar mixture into the pan, creating a nice and even layer. Press together any gaps with clean fingers. 6. Cover and refrigerate for 2 to 3 hours. Once the mixture has hardened, slice into bars or cubes and store the granola bars in an airtight container.

QUOTE “Keep your eyes on the stars, and your feet on the ground.” Theodore Roosevelt Jr. was an American statesman, politician, conservationist, naturalist, and writer who served as the 26th president of the United States.

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