1 cup (180g) uncooked quinoa
1 cup (110g) whole rolled oats
½ cup (30g) shredded coconut
1 cup (140g) chopped nuts
(we used pistachios and almonds)
½ cup (130g) peanut butter
4 tablespoons (140g) honey
dark chocolate, optional
Preheat oven to 170 degrees and line a 20cm square baking tray with non-stick paper
Place quinoa and oats in prepared baking tray and bake for 15 minutes, stirring often, until lightly toasted.
Measure out coconut and nuts into a large mixing bowl.
Combine peanut butter and honey in a small saucepan and heat over medium heat until just melted and mixed together.
Tip toasted quinoa and oats in with the nuts and coconut.
Pour warm peanut butter and honey over the oat mix and stir to combine.
Press mixture into a prepared tray and bake for 18-20 minutes, until edges are just slightly browned.
Allow to cool completely before cutting into bars or small squares. Makes 12-16.
Drizzle with a little melted chocolate and sprinkle with coconut if you like.
Store at room temperature in an airtight container.