Sweet Cherry–Quinoa Granola Bars

Your kids will be asking for these granola bars over and over again. Feel free to use whatever dried fruits you have in the house as a substitute for cherries.

Serves: 18Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 18


  • 1½ cups puffed rice cereal
  • 1 cup wheat-free rolled oats
  • 1 cup cooked quinoa
  • ½ cup dried cherries, unsweetened
  • ⅓ cup sunflower seeds
  • ⅓ cup sliced walnuts
  • ¼ cup pumpkin seeds
  • 2 Tbsp. ground flaxseed
  • 2 Tbsp. chia seed, ground
  • 1 tsp. ground cinnamon
  • ½ tsp. sea salt
  • ⅓ cup sunflower seed butter
  • 6 Tbsp. pure maple syrup


  • Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine all ingredients, except the sunflower seed butter and maple syrup.
  • In a small saucepan, heat the sunflower seed butter and syrup over medium-low heat until it becomes liquefied and smooth. Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.
  • Spread the granola out on the parchment-lined baking sheet, into a thin ¼" layer. Bake in the center of oven for 25 minutes, until the granola is browned and slightly crispy. (Don’t cook any longer, it may not look burnt but it will be.)
  • Let the granola cool for about 10 minutes on the baking sheet. Transfer to a flat surface and cut into bars and finish cooling on a wire rack. Enjoy either in bar form or crumble as granola pieces. Store in an airtight container, for up to 5 days.