- 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.
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