Peanut butter seed bars

Prep 10 min
Total 10 min
Plus 30 minutes chilling time
Makes 36 bars



2 3/4 cups
puffed quinoa, toasted
1 cup
chopped roasted, salted peanuts
1/2 cup
white and/or black sesame seeds
1/2 cup
1/2 cup
unsalted sunflower seeds
1 cup
creamy peanut butter
2/3 cup


  • LINE a 9 x 13-in. baking pan with parchment, overhanging on 2 sides.
  • STIR quinoa, peanuts, sesame seeds, flaxseeds and sunflower seeds in a large bowl.
  • COMBINE peanut butter and honey in a small saucepan over medium, stirring until melted and smooth, 1 to 2 min. Stir into quinoa mixture until evenly combined. Scrape into prepared pan, using a spatula to press firmly into an even layer.
  • REFRIGERATE until firm, about 30 min. Cut into bars. Refrigerate in a covered container for up to 1 week or freeze for up to 3 weeks.

Kitchen Tip: To toast quinoa, place in a large frying pan over medium and cook, stirring, until golden and fragrant, 2 to 3 min.

Kitchen Tip: We use commercial-style peanut butter for this recipe. Using natural peanut butter will give you a different result.


Calories 154, Protein 5 g, Carbohydrates 11 g, Fat 11 g, Fibre 2 g, Sodium 67 mg.

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