These muesli bars are kind of like granola bars, but are only mildly sweet and have a softer texture to them. They are hearty and chewy with just the right amount of crunch from the seeds. In fact, they taste very much like a dense banana bread. They are vegan, grain-free, nut-free, and have no added sugar.
Mash the bananas. Add the bananas into a large bowl and mash until smooth
Mix all the ingredients. Add the quinoa flakes, seeds, dried fruit, and vanilla into the large bowl with the bananas and mix to combine.
Bake. Preheat the oven to 350°F/175°C. Transfer the mixture into an 8 x 8 inch/20 x 20 cm parchment paper-lined baking dish and press firmly into an even layer. Bake the muesli bars until firm and lightly golden around the edges, about 25 minutes. Allow the bars to cool completely, then cut into 12 even bars.
Store. Leftover muesli bars keep well in an airtight container in the refrigerator for up to 10 days. For longer term storage, freeze in an airtight container with a piece of parchment paper in between each muesli bar (so they don't stick together as they freeze) for up to 3 months.
*You can substitute the quinoa flakes for rolled oats, buckwheat flakes, amaranth flakes, etc. I use quinoa flakes and buckwheat flakes by GoGo Quinoa, which I believe are only available in Canada.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
This recipe has been adapted from Oh She Glows.