LIVE
Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These homemade bars are perfect for packing lunches or for an after-school snack. 

Adam Hickman
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Kira Corbin

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 14 (serving size: 1 bar)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Combine tahini, syrup, olive oil, vanilla, and salt in a microwave-safe bowl. Microwave at HIGH 1 minute or until bubbly. Combine cereal, oats, dates, and pumpkinseed kernels in a medium bowl. Pour tahini mixture over barley mixture; toss well to coat. Press into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with quinoa, pressing to adhere. Bake at 350° for 10 minutes or until set. Cool completely in dish.

    Advertisement

Nutrition Facts

149 calories; fat 6.2g; saturated fat 0.9g; mono fat 2.5g; poly fat 2.3g; protein 4g; carbohydrates 21g; fiber 2g; iron 1mg; sodium 103mg; calcium 16mg.
Advertisement