Cranberry coconut bars



1 Servings

Cranberry coconut bars

When you are short on time and need to get out the door, these yummy, filling bars are great to grab on the run or to tuck into your pocket for later. And they're great pre- or post-workout fuel! Choose your favorite lightly sweetened combination! You can freeze these bars for up to 1 month.


  • 1 1/2 cups quinoa flakes
  • 1 1/2 cups quick-cooking rolled oats , gluten-free if required
  • 1 cup mashed ripe bananas
  • 2/3 cup sweetened dried cranberries
  • 1/2 cup unsweetened desiccated coconut
  • 2 tbsp chia seeds , optional
  • 2 tbsp honey
  • 2 tsp cinnamon
  • 1 1/2 tsp vanilla


  • Preheat the oven to 350°f (180°c). Lightly grease a baking sheet or line with parchment.
  • Mix together all the ingredients in a medium bowl. (The dough will be sticky.) Using a ¼-cup (60 mL) measure, place scoops of dough on the baking sheet. Dampen your hands with water and use the palm of your hand to flatten each scoop until ¾ inch (2 cm) thick. Form dough into circles or rectangles, arranging them 1 ½ inches (4 cm) apart.
  • Bake for 12 minutes. These bars do not brown much, so be careful not to overbake. Let cool on the baking sheet before storing in an airtight container.

Nutrition (per serving)

  • Calories
  • 170,
  • Protein
  • 4 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 4 g,
  • Fibre
  • 4 g,
  • Sodium
  • 130 mg.

Recipe from Quinoa Revolution by Patricia Green and Carolyn Hemming

Chocolate hazelnut bars:

Click here for full recipe.