Name: Quinoa Flapjacks
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16
Ingredients: 70g melted butter; 60g honey; 100g oats; 25g puffed quinoa; 50g mixed seeds; 30g sugar

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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.

Quinoa Flapjacks served in a bright and colorful child's lunch box.

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.

Quinoa and all the other ingredients being mixed up in a bowl with a wooden 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.

Mixture transferred into a lined baking tray, ready for the oven.

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.

Quinoa flapjacks fresh out of the oven and being cut into equal squares ready to be served.

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 served in a bright and colorful child's lunch box alongside a small bread roll,fresh veggies,fruit and a yogurt.

Quinoa Flapjacks

Author: Ciara Attwell
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 16 1x

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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

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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.