- 1 cup quinoa, uncooked
- 1 cup oatmeal, uncooked*
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pistachios, shelled
- 1/2 cup chopped pecans
- 1/2 cup peanut butter
- 3/4 cup honey (I used agave nectar too because I didn’t have enough honey)
- 1 cup melted dark chocolate
*Make sure to use gluten-free oatmeal, if you would like this recipe to be 100% gluten-free!
Preheat oven to 350 degrees and coat a baking pan and a 9×13 dish with non-stick spray. Place quinoa and oatmeal into baking pan and bake for 8 minutes, stirring once. Meanwhile, add peanut butter and honey to a small saucepan and heat over medium heat until melted. Remove quinoa and oatmeal from oven and mix with nuts and coconut in a large bowl. Pour peanut butter and honey sauce over the mixture and stir to combine. Press into 9×13 dish and bake for 18-20 minutes, until edges are just slightly browned. Allow to cool for 45 minutes then cut into 12 pieces. Dip or cover each bar into dark chocolate and allow to cool on a cookie sheet in the fridge until set. Store at room temperature in an airtight container. Enjoy!