I feel like quinoa popped up overnight. One minute I’ve never heard of it, the next it’s all over the internet. I have grown very fond of quinoa and it is now a regular part of my diet. It is known as an ancient grain and isn’t considered one of the “bad grains” I’ve written about earlier. Quinoa has twice the fiber and protein of brown rice or any other grain. It also has a nearly perfect blend of amino acids which helps keep stabilized blood sugar, etcetera, etcetera. I’m probably boring and not as qualified as the rest of the internet, so do your own googling!
So…I haven’t been totally grain-free the past few weeks – uhhh, especially since hubby and I just got back from vacation and we kind of just ate the whole time…and maybe even had chips with pico and guacamole every single day. However, I have enjoyed experimenting with different types of baking with my new grain-free interests.
In my search for grain free options, I stumbled upon this idea. I have attempted making granola bars before with various ingredients and have never found the right combination for a bar with a great consistency. Or any consistency for that matter. Every “bar” recipe I’ve tried before turned into mushy crumbles. With some inspiration from around the internet and Pinterest, I was able to create this lovely “granola.” Some pieces turned out to be bar like, but most of it turned out to be a great granola. It has a great flavor, great texture, and knowing that I put only wholesome ingredients makes me feel really great about having this available for me and my husband to have something quickly available. There is a lot of time required to make these – but it’s not a lot of hands on time, so pick a day off you have and make these while you do something else around the house.