Gluten Free Apricot and Macadamia Quinoa Bars (No Oats)

When I first had to give up oats, I thought I’d never find a decent gluten free snack bar. Most of the store-bought ones were either packed with unnecessary junk or tasted like cardboard. So, I set out to create my own… something naturally gluten free, loaded with good fats and protein, and still sweet enough to feel like a treat.

These Apricot Macadamia Quinoa Bars tick all the boxes. The secret is toasting the quinoa flakes first, which gives them a delicious nutty taste that works perfectly with macadamias, chewy apricots, and a little dark chocolate.

They’re also easy to adapt for lunchboxes -simply swap the macadamias for pumpkin seeds, sunflower seeds, or even shredded coconut to make them completely nut free and school-friendly. The texture stays delicious, and they’re still packed with goodness.

They’re ideal for lunchboxes, a mid-morning snack, or even as a quick grab-and-go breakfast. And the best part? They freeze beautifully, so you can make a big batch and always have a healthy option ready when you need it.

✔️ 100% gluten free

✔️No oats

✔️ Can be made nut free for school snacks

✔️ Ready in under 30 minutes

You Will Need

• 150g dried apricots

• 150g macadamia nuts

• 110g honey

• 90g butter, roughly chopped

• 140g quinoa flakes (toasted – see method)

• 50g sesame seeds

• 40g pumpkin seeds

• 40g sunflower seeds

• 100g dark chocolate chips

To Make

1. Preheat oven to 160°C (fan 140°C).

2. Spread quinoa flakes evenly on a baking tray. Bake for 5–8 minutes, stirring halfway, until lightly golden and nutty-smelling. Set aside to cool slightly.

3. Roughly chop dried apricots and macadamias (or seed substitute) into small pieces. Set aside.

4. In a medium saucepan over low heat, melt the honey and butter together, stirring until fully combined. Remove from heat.

5. In a large mixing bowl, combine toasted quinoa flakes, sesame seeds, pumpkin seeds, sunflower seeds, chocolate chips, and the chopped apricots and macadamias.

6. Pour the melted honey-butter mixture over the dry ingredients. Stir well until everything is evenly coated.

7. Spoon the mixture evenly into 12 silicone bar moulds, or press firmly into a lined 20x30cm baking tin. Use wet hands or the back of a spoon to press down firmly so the bars hold together.

8. Bake for 18–20 minutes, or until golden.

9. Allow to cool completely before removing from moulds or slicing into bars.

10. Store in an airtight container for up to 1 week or freeze for longer storage.