- 3 cups quinoa, cooked
- 2 cups old fashioned rolled oats, finely ground into flour (or 1 ½ cups oat flour)
- 1/2 cup sunflower seed kernels, lightly salted
- 1/2 cup pumpkin seed kernels, lightly salted
- 1/3 cup flax seeds
- 1/4 cup chia seeds
- 2 cup milk, 2%
- 1/4 cup cheese, Asiago Romano or Parmesan - finely shredded
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350º F. Line a 13''x 9'' x 2'' baking pan with aluminum foil. Spray the foil with cooking spray.
Combine the cooked quinoa, ground oats, sunflower, pumpkin, flax, and chia seeds in a large bowl. Pour the milk into the bowl. Sprinkle the cheese, seasoned salt, white pepper, and garlic powder over top, and then stir well to blend. Spoon the mixture into the prepared pan, leveling it with the back of the spoon.
Bake the bars for 25 to 28 minutes or until the center is set and the top is beginning to brown. Cool pan completely on a wire rack. Once cooled, lift the edges of the foil overhang and carefully transfer the energy bars to a cutting board. Peel back the foil and cut the bars.
Serve the energy bars immediately or wrap well for storage. To store the bars, place in a single layer in an airtight container or wrap individually in plastic wrap. Savory Energy Bars may be stored at room temperature for up to a week.
Recipe Notes: The undersides of the bars will be moist after cooling on the foil. To counteract the moisture, flip each bar over on the cutting board to allow the undersides to dry out for about 30 minutes before packaging for storage.