I had a minor freakout this morning because I realized that a) I only have two (!) more weeks of classes until finals, and b) my last year of undergrad is almost over!! Before then I have multiple end-of-the-semester papers, presentations, and exams. Things are going to be a little hectic for the next few weeks, to say the least.
Also, in exactly one month from today, just a few days before graduation, my dad and I will be driving down to Charlottesville, VA. I’ve decided to attend the University of Virginia for grad school starting in the fall, so we need to find me a place to live!
Everything is happening so quickly! It’s exciting, but somewhat stressful, too. I have about a zillion things on my plate right now, so I did what I always do when I’m feeling overwhelmed – bake! 🙂
I wanted to make something similar to the oatmeal snack bars that I’ve been taking with me whenever I leave home for more than a couple of hours. For these bars, I added some raw quinoa along with the oats, used 3 different dried fruits, whole almonds, and some mashed bananas. Then I blended everything up in my handy-dandy food processor! 🙂
I think these are my new favorite snack bars! The sweetness from the banana and dried fruits is so delish, and I loveeee the added crunch from the quinoa. I made these bars because they are free of added sugar, but I’ll definitely still be making them often even after Lent is over. 🙂
Quinoa Oatmeal Bars
Source: adapted from Anja’s Food 4 Thought
- 1 cup rolled oats
- 1/4 cup uncooked quinoa, rinsed
- 2/3 cup whole almonds
- 1/3 cup golden raisins
- 1/3 cup pitted dates
- 1/4 cup zante currants
- pinch of salt
- 2 medium overripe bananas
- 1/2 teaspoon cinnamon
1. Preheat oven to 325 degrees F and line a 9×9 inch square baking pan with parchment paper.
2. Combine oats, almonds, raisins, dates, currants, and salt in a food processor and process until ingredients are finely chopped.
3. Mash bananas and cinnamon in a small bowl, then add them to the food processor. Pulse until well-combined.
4. Scrape mixture into prepared baking pan and spread evenly. Bake for 20-25 minutes, and let cool completely before cutting into bars. Store in an airtight container.