Warm, sweet, and rich all in a little bar that packs a big nourishment punch with minerals and protein – this molasses snack bar is perfect for busy days and on the go snacks!
We definitely were in need of a routine break – so the first couple weeks off school we literally did nothing 🙂 And I loved every minute! We have hung out in the sun, had a couple of mornings at the park, and just enjoyed being home with nothing to do! Ha!
I am definitely all about summer being more laid back in routine and schedule, but we do balance that with some staple summer things like weekly trips to the beach down the road, our zoo pass, the splash pad in town, park days, library days, and of course all the summer fruit picking we have available in the area we live in!
And with all the go go go of some of those summer days, comes hungrier kids!
My goal in these molasses protein bars was:
- Quick and simple (not a load of ingredients and can be mixed up quick)
- Pack up easily for travel
- Use different ingredients than the other bars I have in the freezer to give the gut variety
- Loaded with nourishment from minerals and some protein/fat to hold busy girls over until lunchtime or the next meal.
My usual energy bars and granola bars are a staple in my freezer that all 3 girls really love. It is a good thing to rotate ingredients/food around in the diet though. And this is not only to be kind to our guts with variety, but also to create broad taste palates in our kids – meaning they don’t get used to just one food all the time.
Quinoa is actually not a huge favorite in our home (I usually end up making a quinoa bake instead of eating it just plain!) – so don’t let that ingredient scare you if the kids aren’t big fans! It does provide a nice, difference source of protein and carbohydrate so it is great way to change things up.
The molasses has a great mineral content, and the rich warm flavor is so yummy! You can definitely swap this for all raw honey but I would give it a try to change things up!
Just a quick note on the batch size! This makes a whole sheet pan (large jellyroll pan) worth of bars – I think I cut up about 20. So the measurements seem big because it is a big batch! I like it that way so I don’t have to make them all the time! If you don’t want to store that many in the freezer, you can half the recipe and bake it in at 9×13 dish, which I also tried and it worked out great.
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- 2 cups quinoa (I get the linked brand at Costco)
- 4 cups buckwheat flour (I get mine in bulk at our health food store)
- Juice of 2 lemons
- 4 cups water
- 1 cup unsweetened coconut shreds (I get mine in bulk at our health food store)
- 1 cup avocado oil (I get mine at Costco)
- ¾ cup organic molasses (Sometimes our Costco has this brand otherwise I get it on Amazon)
- ¼ cup raw honey (If you want it sweeter you can double this. I get mine from a local farmer. If you do not have local access THIS is a good brand.)
- 2 TB vanilla extract
- 2 tsp sea salt
- Put the quinoa, buckwheat flour, lemon juice, and water in a large mixing bowl, combine, and soak overnight or 8-12 hours. This soaking process breaks down the phytic acid and helps the grain and seed digest better on the gut - it also makes their nutrients more available to absorb!
- After the mixture soaks, add the rest of the ingredients, stir to combine, and spread out on a silpat or parchment paper lined large jellyroll pan.
- Bake at 375 degrees for 20 minutes, cool, and cut into bar size you want.
For more snack ideas, check out my Snack Ideas board on Pintrest!
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