Own a slow-cooker? Simply prep these healthy quinoa bars and leave to cook! Add in your own favourite ingredients for a snack to much on throughout the day.

MAKES 10–12 // COOKING TIME 4 hours 10 min

INGREDIENTS
2 tbsp almond butter
2 tbsp honey
1 cup milk
½ cup raisins
⅓ cup uncooked quinoa
⅓ cup almonds, toasted and chopped
⅓ cup dried apples, chopped
2 tbsp chia seeds
2 large eggs
½ tsp cinnamon
Pinch salt

METHOD
1. Grease the slow cooker and line the base with baking paper.
2. In a bowl, combine almond butter and honey. Microwave for 30 seconds to melt.
3. Whisk in remaining ingredients. Pour the mixture into the slow cooker. Cook on low heat until set, about 4 hours.
4. Remove the bowl from the slow cooker and allow to cool. Cut set mixture into bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy quinoa bars with chia seads and almond butter appeared first on MyKitchen.

When things get snacky, it’s time to whip up a batch of these blueberry, cinnamon, vanilla and yoghurt granola bars for a healthy treat!

MAKES 10 // COOKING TIME 30 min

INGREDIENTS
For the granola bars
2 cups plain muesli
½ cup raw oats
½ cup blueberries
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 tsp ground cinnamon
90 ml raw honey
For the yoghurt drizzle
80 g white chocolate
½ cup plain yoghurt
½ tsp vanilla essence (or seeds from ½ vanilla pod)

METHOD
For the granola bars
1. Preheat oven to 160°C and line a baking tray with baking paper.
2. Place all of the granola bar ingredients into a mixing bowl and combine well.
3. Transfer the mixture to the baking tray. Press down on the granola mixture until it’s about ½ cm in thickness, making sure it’s evenly spread out.
4. Bake for 10–12 minutes, or until lightly golden.
5. Remove from the oven, and leave to cool and set.
For the yoghurt drizzle
1. Melt the white chocolate in the microwave or over a double boiler.
2. Add the yoghurt and vanilla essence and mix together to form a yoghurt ganache. Set aside.
3. Transfer the cooled granola mixture on to a cutting board and cut into 6 cm bars.
4. Drizzle with the vanilla yoghurt ganache, and serve.

Recipe & styling: Luisa Farelo
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Blueberry, cinnamon, vanilla and yoghurt granola bars appeared first on MyKitchen.