Rice and Quinoa Granola Bars

Makes 12 Servings


1 bag Minute® Rice and Quinoa, uncooked
non-stick cooking spray
1 cup chopped pitted dates
1 1/2 cups quick cooking oats
1 1/2 cups almonds, chopped
1/4 cup honey
1/4 cup peanut butter
1/2 cup semi-sweet chocolate chips
1 Tbsp olive oil


Prepare Rice and Quinoa according to package directions and set aside. Coat an 8” x 8” square pan with non-stick cooking spray. Preheat oven to 300° F. In a food processor, puree the dates* with ¼ cup of the oats until paste or dough-like (should form a ball). Place this into a medium-sized bowl and work in the remaining oats, almonds and cooked Rice and Quinoa. 

In a small saucepan, warm the honey and peanut butter until hot and carefully pour into the bowl over the date mixture, stirring well to combine. Place the mixture into the prepared pan and press down until very firmly packed and flattened.   Bake 10-12 minutes.   Remove from oven and transfer to a cooling rack.  Cut into 12 bars and enjoy. 

For chocolate drizzle:
Combine chocolate chips and olive oil in a microwave-safe bowl and heat in 15 second increments, stirring each time, until chocolate is melted. Using a fork, drizzle this chocolate sauce over cooled bars.

*NOTES: If your dates don’t feel sticky and moist, soak them in warm water for a few minutes and drain before pureeing. 

Tip: Can substitute other nuts for almonds or use a combination of nuts