Tri-colored quinoa snack bars
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Tri-Colored Quinoa Nutty Snack Bars ~ Gluten free

Tri-colored quinoa nutty snack bars are the perfect afternoon pick-me-up.

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I’m super excited to share these snack bars with you. They have some of my favorite ingredients like tri-colored quinoa, dates, pumpkin seeds, and nut butter. I used almond butter in this recipe, but feel free to use any flavor of nut butter you like.

Chocolate drizzle on top of these nutty snack bars is optional, but I think it looks nice. Another option is to drizzle some warm nut butter on top.

Tri-colored quinoa snack bars

Red and tri-colored quinoa are my two favorite types of quinoa…to be honest,  the only two types of quinoa I actually cook with at this point. Maybe it’s because of the milder flavor.

Any color of quinoa is fine for this recipe except for flakes. This amazing gluten-free grain provides all nine essential amino acids as well as a good source of protein, iron, and dietary fiber.

To Make Tri-Colored Quinoa Nutty Snack Bars You Will Need:                          
  • Medjool dates
  • Old-fashioned rolled oats, gluten-free if needed
  • Tri-colored quinoa, or any color you prefer
  • Mixed nuts, I used roasted and salted
  • Pumpkin seeds, raw or roasted but not salted
  • Chia seeds
  • Almond butter, or other favorite nut butter. I think cashew and natural peanut butter would be nice options too.
  • Honey, I used raw local honey.
  • Vanilla extract
  • Salt
  • Semi-sweet chocolate chips ~ I used Enjoy Life Allergy-Friendly Dark or Semi-Sweet Chips

Store quinoa bars in the refrigerator for up to 2 weeks, or in an airtight container at room temperature for a week. I freeze mine, but they do need to sit out for a few minutes before eating.


Tri-Colored Quinoa Nutty Snack Bars

Crunchy snack bars with quinoa, nuts, and honey. A healthy homemade treat.
Course: Snack
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, homemade snack bars, quinoa snack bars, tri-colored quinoa snack bars
Servings: 12 Servings
Calories: 252kcal
Author: Mary Krick


  • 5 Medjool dates pits removed
  • 1 cup old-fashioned rolled oats gluten-free if needed
  • 3/4 cup uncooked tri-colored quinoa or any color you prefer
  • 1/2 cup chopped mixed nuts I used roasted and salted
  • 1/2 cup pumpkin seeds raw or roasted but not salted
  • 1 Tbsp chia seeds
  • 1/2 cup almond butter or other favorite nut butter. I think cashew and natural peanut butter would be nice options too.
  • 1/3 cup honey I used raw local honey.
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2-3 Tbsp semi-sweet chocolate chips melted


  • Preheat the oven to 300. Line an 8 or 9-inch square baking pan with parchment paper. This really makes removing the bars from the pan easy.
  • In a large mixing bowl add quinoa, oats, chopped nuts, pumpkin seeds, and chia seeds. Stir to mix.
  • Add pitted dates to a food processor and pulse to form a smooth paste. Add almond butter, vanilla, honey, and salt. Pulse to mix completely.
  • Add processed mixture to dry mixture and mix with your hands. I used gloves; it's very sticky but much easier to mix this way.
  • Press mixture firmly in the prepared baking pan.
  • Bake for 23 minutes or until the edges are lightly browned. Let cool on a wire rack before removing it from the pan. This could take up to an hour. Drizzle melted chocolate overall. Remove from pan and cut into serving pieces.


Serving: 1Bar | Calories: 252kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 298mg | Fiber: 4g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Inspired by Sally’s Baking Addiction, 1 Bowl Quinoa Crunch Snack Bars.

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