Chia Quinoa Banana Fruit and Nut Bars (aka Ryan's Bars)

These healthy fruit and nut bars are tried and true. My husband Ryan is a triathlete and marathon runner. These are one of his favorite quick and healthy high-energy snacks. I have made these so much for him that I now call them "Ryan's Bars".

About a year ago I purchased a silicone granola mold. These are wonderful because they mold them into individual bars that are easier to transport when out and about for activities and day trips. This recipe helps me buy less and saves the planet from plastic wrapper waste. If you have time give it a try and let me know your results. 

PS: You can be flexible with the ingredients and use what you have on hand. If you are allergic to nuts, use peanut butter and substitute sunflower or pumpkin seeds for the nuts.  As long as the consistency before baking is wet enough to hold together they should come out well.

Ingredients

• 1 cup rolled oats
• 1/2 cup uncooked pre-rinsed quinoa
• 2 tablespoons chia seeds
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 ripe bananas, mashed (about 3/4 cup)
• 1/2 teaspoon vanilla extract
• 1/4 cup roughly chopped almonds
• 1/4 cup chopped pecans
• 1/3 cup dried fruit (raisins or cranberries work well)
• 1/4 cup natural creamy almond butter
• 2 tablespoons honey or pure maple syrup

Instructions 

1. Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper to prevent bars from sticking. (Or skip this and simply put into the silicone granola molds at the end). 
2. In a large bowl, combine oats, uncooked rinsed quinoa, chia seeds, salt and cinnamon. Stir in mashed banana and vanilla. 
3. Place a small saucepan over low heat; add in almond butter and honey (or maple syrup) and stir until warm and almond butter is melted. Fold into granola bar mixture until well combined. (Or just mix and skip the heating as a time-saver. It will be fine.)
4. Scoop into prepared pan (or molds) then press down firmly with a spoon or spatula to help bars stay intact. Bake for 25 minutes or until edges turn golden brown. 
5. Allow to cool completely before cutting into bars or removing from the mold.