These bars fit snugly into snack-size zip-top plastic bags but also divide easily into squares. Store in an airtight container up to three days.
1 cup uncooked old-fashioned rolled oats
3/4 cup uncooked quinoa
3/4 cup tart dried cherries, coarsely chopped
1/2 cup salted, dry-roasted almonds, chopped
1/3 cup flaked unsweetened coconut
2 tablespoons flaxseed meal
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted creamy almond butter
6 tablespoons honey
1 tablespoon canola oil
1/4 teaspoon salt
How to Make It
Preheat oven to 350°.
Spread oats and quinoa on a baking sheet. Bake at 350° for 8 minutes or until lightly browned. Cool. Place oat mixture in a large bowl, and stir in cherries, almonds, coconut, flaxseed meal, and chocolate.
Combine almond butter, honey, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 13 minutes or until lightly browned. Cool completely in dish. Cut evenly into (1 x 4-inch) bars.