Quinoa, Raisin and Sunflower Seed Granola Bars

I have been playing around a bit with quinoa (pronounced keen-wah) in the kitchen.

It’s such an interesting grain that has ancient origins dating back to the Inca civilization.

My latest craze has been Ancient Harvest’s Inca Red.

This red quinoa seems to keep it’s texture a bit better than other quinoa I have experimented with in the kitchen.  Added bonus:  it is pre-washed so less time prepping!

Today, I prepared enough quinoa to make my Tomato Lime Quinoa Salad and enough to make some granola bars featuring quinoa. I have to admit, this is not my first try at making a quinoa based granola bar.  My first attempt was kinda dry and somewhat tasteless….so I had to toss the whole batch. Boo 🙁

I changed up the recipe this time and I think it came out great!

I LOVE the taste of coconut so I used unsweetened grated coconut and some coconut oil to add some serious coconut flavor, but you can use butter if you’d rather. I think regular vegetable oil may make them too crumbly but you certainly could try to substitute it in the recipe.

I added some golden raisin, sunflower seeds too and the mixture looked so yummy {and tasted delicious too!}

Raisins and sunflower seeds (in large portion) are a source of fructans so would not be allowed on the low FODMAP diet in large quantities at one sitting. BUT tolerance is variable person to person. The Monash Uni cut off per sitting is 1 tablespoon of raisins and 2 teaspoons of sunflower seeds and the bars meet this criteria.

These bars are easy to make, just add all the ingredient and mix to blend, then press firmly into a square 8 x 8 pan and bake them up.

Here they are all set to be baked!

Quinoa,Raisin and Sunflower Seed Granola Bars (FODMAP friendly version provided)


  • Cut into 12 bars
  • 2 cups old-fashioned oats
  • 1 cup cooked quinoa (I like Ancient Harvest Inca Red Quinoa)
  • 2 tablespoons oat bran
  • 1/3 cup unsweetened shredded coconut
  • 3 tablespoon butter (I like 2 tablespoons coconut oil and 1 tablespoon butter)
  • 1/4 cup firmly packed brown sugar
  • 2/3 cup maple syrup
  • 1/3 cup raisins or dried cranberries
  • 1/4 cup sunflower seeds
  • 1 tsp. vanilla (I usually use a bit more maybe 1 1/2 tsp.)


  1. Preheat oven to 325 degrees.
  2. In medium size mixing bowl, add all ingredients and gently stir to blend.
  3. Press into an 8 x 8 greased square baking pan, press firmly!
  4. Bake for 30 minutes.
  5. Let granola bars cool to room temperature and then in the refrigerator to cool completely before cutting. I store them in individual wax paper bags.

I hope you try these granola bars.  Homemade granola bars made with whole foods, foods as close to how they exist in nature unlike soybean isolates, chicory root extract, and all sorts of ‘what the heck is that?’ ingredients often found in commercial varieties.  And you can wrap them up in individual wax paper bags and make them look cute too! 🙂