Here’s something I used to make just about every week for that mid morning/afternoon snack. At one point I used protein powder in it for an extra boost but now I’ve altered my recipe yet again by omitting the powder as well as using quinoa flakes rather than rolled oats.
If you’re yet to try quinoa flakes and don’t know what they are, just think of them as regular quinoa grains that have been steamed, rolled flat and flaked. Much like rolled oats, only gluten free.
This recipe will give you a “muesli” bar that’s soft and crumbly, not crunchy, using fresh fruit juice to bind and is kept in the fridge. If you have a penchant for other varieties of dried fruits or nuts just go ahead and swap them around.
If you have a tub of yoghurt in the fridge, try crumbling one of the bars over a small serving of it. It’s another option for breakfast, or even dessert. Play around with it!
Craving more quinoa? Why not try my quinoa, berry & yoghurt porridge?