In our version of a granola bar, clusters of white quinoa, apricots, pistachios, and sunflower seeds are a virtuous, sweet, delightfully chewy snack.

Martha Stewart Living, October 2004


Carl Carter

Recipe Summary

Makes 20


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Rinse quinoa thoroughly in a fine sieve; drain. Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 12 minutes; transfer to a rimmed baking sheet. Bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl.

  • Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoa. Spread seeds on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300 degrees.

  • Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.

  • Line a 12-by-17-inch baking sheet with parchment; lightly coat with cooking spray. Spoon 1/4 cup batter onto sheet for each cluster; space 3 inches apart. Flatten to 1/4 inch thick. Bake, rotating sheet halfway through, until crisp, about 25 minutes. Let cool on a wire rack.

Cook's Notes

Store, loosely covered with foil, up to 2 days.


Reviews (9)

212 Ratings
  • 5 star values: 34
  • 4 star values: 40
  • 3 star values: 84
  • 2 star values: 41
  • 1 star values: 13
Rating: Unrated
Delicious! I made them vegan: 3 "flax egg" substitutes (1 tbsp flaxmeal & 3 tbsp water each) and agave syrup. I left the sugar out completely & used coconut oil. I, too, reduced the baking time to 20 minutes (didn't spray the parchment paper). They held together beautifully - crispy outside and tender inside. I can't wait to see how they freeze - and maybe I'll stir a little peanut butter into the next batch.
Rating: Unrated
These turned out great. They formed properly and aren't too sweet. Just be prepared to have at least 2 hours available to make them and clean up. I reduced the baking time to 18 minutes to avoid burning.
Rating: Unrated
4 WW P+
Rating: Unrated
Can we get calories and fat, carb, & fiber count?
Rating: Unrated
Though I haven't made this yet, I would use coconut sugar in place of regular sugar. It has a better glycemic index. Can hardly wait to make this ; )
Rating: Unrated
I meant to say pumpkin seeds
Rating: Unrated
I made these and loved them. I added dried cranberries & sunflower seeds. I had no problem with them staying together. Be careful not to smash them to thin. You do have to let them cool a bit before removing them from the cookie sheet.
Rating: 4 stars
These are great. I made them exactly as written and had not problems with them staying together. Some of the edges fell off but I put those in a container to sprinkle on my yogurt like granola. I am not a big fan of apricots, so next time I will use craisins or raisins. This is a very versatile recipe, so you can definitely change up or add different nuts and seeds and fruits to taste.
Rating: Unrated
These are very good. I had a problem getting mine to stay together. Any suggestions to solve that would be appreciated. Joan