• 2 cups quinoa (puffed)
  • 1 cup sunflower seed
  • 1 cup dried cherries
  • 1/2 cup roasted almonds (roughly chopped)
  • 1/2 cup flax seed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup brown rice syrup (warmed.)


  1. Preheat oven to 350°F.
  2. Add all ingredients except syrup to bowl ofKitchenAid® Artisan Mini Stand Mixer. Attach bowl and flat beater to mixer.Turn to Speed 1 and drizzle in warmed syrup. Continue mixing until syrup is thoroughly dispersed. Spread mixture onto parchment paper-lined baking sheet.
  3. Bake 18 to 20 minutes or until quinoa is toasted. Cool on wire rack 1 hour or until firm. Cut into 10 bars.
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