Blueberry Quinoa Bars with Yogurt Drizzle
- Summer
- Desserts & Baking
These crumbly little bars are like a flapjack but packed in even more goodness in the form of puffed quinoa, coconut and seeds. Perfect for on the go or after school snacking.
Ingredients
25g puffed quinoa (often sold in health food stores)
200g organic porridge oats
30g desiccated coconut
2 tbsp chia seeds
80g (if you can’t find dried blueberries then you can swap for raisons or cranberries)
90g golden syrup
White Chocolate Yogurt Drizzle:
50g white chocolate
Method
Preheat your oven to 180° fan and line a 20-inch square tin with baking paper.
Melt your butter in a saucepan, then add the golden syrup and set aside.
In a large mixing bowl combine your oats, puffed quinoa, coconut and chia seeds then pour over your melted butter and syrup. Combine all the ingredients together and tip into your prepared tin pressing the ingredients down firmly with the back of a spoon.
Bake for 30 minutes until golden and set. Allow to cool completely before cutting into bars.
To make your white chocolate yogurt drizzle melt your white chocolate over a bain-marie or in short blasts in the microwave. Allow to cool slightly before mixing in the natural yogurt, mix vigorously until combined. If the chocolate is too hot the mixture will seize, and you will need to warm slightly. Using a teaspoon drizzle over your bars and allow to set.
Store in an air-tight container.
In this recipe...
Natural Yogurt
10
Unsalted Butter
15
Natural Yogurt
10
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