Quinoa Dried Fig Dark Chocolate Nut Free Granola Bars

Quinoa Dried Fig Dark Chocolate Nut Free Granola Bars

Chewy, slightly crunchy, gluten free & packed with fruit, nutritious seeds and whole grains — these nut free granola bars are about to become your (or your little one’s) favourite snack. These truly are superfood bars — with pumpkin, shelled hemp and sunflower seeds, flax, chia, quinoa and oats! It’s the perfect energy bar! The bars are soft and chewy with a little hint of crunch from the quinoa & seeds. This recipe is allergy friendly — just make sure you are using gluten free oats and vegan chocolate if you are making it for someone with an allergy. These bars are basically no bake! All you have to do is toast the quinoa, oats & seeds. Superfood nut free granola bars made with toasted quinoa, oats, dried figs, sunflower seeds, shelled hemp seeds, pumpkin seeds, flaxseed and chia! A drizzle of dark chocolate on top makes them extra special.
Print Recipe
Keywordgranola bar, Quinoa, shelled hemp seeds


  • 1/2 Cup Old Fashioned Rolled Oats
  • 1/2 Cup Uncooked Quinoa
  • 1/4 Cup Raw Sunflower Seeds
  • 1/4 Cup Hemptons Shelled Hemp Seeds
  • 1/4 Cup Raw Pumpkin Seeds
  • 1/2 Cup homemade Sunflower Butter
  • 1/3 Cup Honey Or Coconut Syrup or Maple Syrup
  • 1 Teaspoon Vanilla Essence
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Sea Salt
  • 1/4 Cup Flaxseed Meal
  • 1 Tablespoon Chia Seeds
  • 1/2 Cup Black Mission Dried Figs coarsely chopped
  • 1 Tablespoon Dark Chocolate Chips/nibs + 1 Tablespoon


  • Preheat the oven to 160 ̊ C.
  • Pour the oats and quinoa onto a large baking sheet and spread around evenly.
  • Once the oven heated, toast the oats and quinoa for 8-10 minutes. Watch carefully so it doesn’t burn. You’re going for lightly toasted. Once done toasting, pour oats and quinoa into a medium bowl and set aside to cool.
  • When cooled, add the sunflower and shelled hemp, pumpkin seeds and the Tablespoon of dark chocolate nibs into the mixture and stir until well mixed.
  • While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to a medium saucepan over a low heat. Stir every so often until the mixture is smooth and creamy.
  • Remove from the heat and allow to cool for a few minutes, then add to the bowl with the oats, quinoa and seeds.
  • Stir well to incorporate.
  • Fold in the flaxseed meal, dried figs and chia seeds.
  • Line a 20 x 20 cm loaf pan with waxed paper. Let the paper hang over the sides of the pan for easy removal.
  • Pour the mixture in and spread out evenly, then press mixture down in the pan very firmly.
  • Next melt chocolate chips over a low heat in a saucepan on the stove top. Drizzle over the bars. Place pan in freezer for 30 minutes or until mixture has hardened.
  • Remove the bars from pan and cut into 10 bars.
  • Store bars in the fridge in an airtight container.


If you're not allergic to nuts, feel free to also sub out the seeds for any kind of nut you desire. Same goes with the nut butter!


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.