Cherry Almond Quinoa Bars



  • Nonstick vegetable oil spray
  • 1 cup chopped almonds
  • ½ cup raw quinoa, rinsed
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1 cup dried tart cherries
  • 2 tablespoons brown rice syrup
  • ¾ teaspoon kosher salt


  • Be sure to rinse the quinoa before toasting or these could end up bitter tasting.
  • Preheat oven to 350°.
  • Coat 8×8” baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
  • Toast almonds, quinoa, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
  • Reduce oven temperature to 200°.
  • Process cherries, brown rice syrup, salt, and 2 Tbsp. water in a food processor until smooth.
  • Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes.
  • Let cool, then cut into bars.

Recipe from Bon Appetít Magazine


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