Delicious flapjacks made with puffed quinoa. A great natural source of protein and fibre and completely nut free so suitable for school lunchboxes
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A couple of weeks ago I made some delicious Chocolate Quinoa Bites. The bag of puffed quinoa that I bought to make them is massive.
It’s really good value but you get a LOT of puffed quinoa! So it might be worth splitting with a friend. I keep it in this airtight cereal storage so that it stays nice and fresh.
This is the bag of Puffed Quinoa I bought. You can also find it in health food shops.
The kids loved the Chocolate Quinoa Bites but I wanted to try some more recipes using the puffed quinoa and in particular something without chocolate that would be suitable for lunchboxes.
So I made some Quinoa Flapjacks using the quinoa and just five other simple ingredients.
How To Make Quinoa Flapjacks
Start off by adding:
- Melted Butter
- Honey
- Oats
- Puffed Quinoa
- Mixed Seeds
- Sugar
Into a large bowl and mixing well with a spoon.
Press into a lined 8×8 inch baking dish. Then push the mixture down with the back of a spoon to make it as compact as possible.
Bake in the oven for 15 minutes.
Once cooked, leave the flapjacks in the dish for at least 10 minutes to firm up. The mixture will still be very soft when you remove the dish from the oven so it’s important to give it time to cool.
You can then remove them from the tin and cut into 16 squares.
Storing & Freezing
These flapjacks will keep in an airtight container at room temperature for 5 days.
They can also be frozen for up to 2 months. They will defrost really quickly, in about an hour, so you can add them to lunchboxes directly from the freezer.
The quinoa, oats and seeds in this recipe are a great source of protein and fibre for kids and make a brilliant addition to lunchboxes, helping to keep kids fuelled for the afternoon in school.
If you want to make these without the puffed quinoa then I also have a simple Nut Free Flapjack recipe too.
Quinoa Flapjacks
Prep Time: 5 minutes- Cook Time: 15 minutes
- Total Time: 20 minutes
Yield: 16 1x
Description
Delicious flapjacks made with puffed quinoa. A great natural source of protein and fibre and completely nut free so suitable for school lunchboxes
Ingredients
- 70g melted butter
- 60g honey
- 100g oats
- 25g puffed quinoa
- 50g mixed seeds
- 30g sugar
Instructions
- Preheat the oven to 180c fan and line an 8×8 inch baking dish with parchment.
- Add all the ingredients to a large bowl and mix well.
- Transfer the mixed into the lined dish and press down with the back of a spoon to make it as compact as possible.
- Bake for 15 minutes.
- Once cooked, leave in the tin for at least 10 minutes to cool. This allows the flapjacks to harden as they will still be very soft when they come out of the oven.
- Cut into 16 pieces.
Notes
These Quinoa Flapjacks will keep in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 2 months. Defrost at room temperature.
Oats and Quinoa are naturally gluten free but can often suffer cross contamination when being packed. So if you require gluten free then please buy a “certified gluten free” brand.
