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Quinoa Bircher Muesli with Coconut Milk & Breakfast on the go Quinoa Fruit & Seed Bars


After a recent trip to Sydney a friend introduced me to her quinoa porridge and I knew it was something I was going to eat and make the first weekend back home. My preference was to make a Bircher style muesli cereal rather than porridge since its summer here and week days are too busy in the mornings for me to spend time cooking (which I know is a shame as would prefer to be in the kitchen). I thought I could probably prepare a few days worth of the quinoa in advance and add the rest of the fruit and seeds to it on the day of eating it. So I cooked a cup of quinoa as the base of the cereal, rinsed it in cold water and then drained it and kept it in the fridge which lasted me three servings. The rest of the ingredients I added just before eating it, or you could easily add them the night before although it’s not really necessary. The great thing about a quinoa muesli is that is is quite filling but is gluten free, it’s high in protein for a grain and a good source of amino acids, magnesium and iron. Here is more info on the grain if you are interested.

The muesli bars where for the extra energy boost during the day rather than reach for a choccy bar which is what I am know to do. The only sweetener being the honey which is from a friends local bee hive so it has to be good for me.

1 cup Ceres quinoa grains
Cinnamon powder
Sunflower seeds
Pumpkin seeds
Shredded coconut
Coconut milk
Fresh berries

Place the quinoa in a medium sized pan with 2 cups of water.
Simmer on a low heat for about 5 minutes or until the grains ‘sprout’ their tail. They should still have texture, not soggy.
Rinse in cold water, drain thoroughly and store in fridge until you want to eat your cereal. It will last several days only.
To serve, add a handful of sunflower, pumpkin seeds and shredded coconut, a sprinkle of cinnamon, a drizzle of homey and coconut milk.


Make 12 bars
1 cup Ceres quinoa grains
1/2 cup of fine oats
1/2 cup, pumpkin, sunflower seeds
1/2 cup raisins
1/2 cup figs, finely chopped
1 tsp cinnamon
1 tsp ginger
2 tbsp honey
1 tbsp coconut oil

Pre-heat oven to 180C and line a 22cm baking tray with greaseproof paper.
Place the quinoa in a medium sized pan with 2 cups of water.
Simmer on a low heat for about 5 minutes or until the grains ‘sprout’ their tail. They should still have texture, not soggy.
Rinse in cold water, drain thoroughly.
Place the finely chopped figs, oil and honey in a pan and simmer for 5 minutes to break up the figs.
Add all the other ingredients to the figs and combine.
Press firmly into baking tray.
Bake for 30 minutes.
Remove from oven and cut into bars but do not remove from the pan.
Only remove once cooled completely.

16 Comments Post a comment
  1. Those bars look DIVINE!!! and made with no butter! WOW lovely photos as well…

    January 23, 2012
  2. Very original! Both the muesli and bars look amazing and tempting.



    January 23, 2012
    • peasepudding #

      Thanks Rosa, very filling too and i seem to be getting through them all, colleagues in work enjoying them but i can’t get hubby to have any!

      January 25, 2012
  3. ooooh those bars sound amazing! I’ve never thought to use quinoa in that way before, any excuse for a healthy sweet snack has got to be good!

    January 23, 2012
  4. Love the look of those quinoa bars! Quinoa for breakfast is one of my favourite things and I too just cook up a whole batch to keep me going a few days. It’s great warmed through with a touch of rice milk in the cooler months as well.

    January 23, 2012
    • peasepudding #

      some mornings i have been warming my coconut milk since it’s been a bit cold

      January 24, 2012
  5. Looks like a great way to start the day.

    January 23, 2012
  6. This sounds delicious and so healthy. I like the fact that you build up the stock of the grain to make it less work in the morning. Am going to be embarking on making cereals from scratch soon so will definitely be adding this to my list.

    January 23, 2012
  7. peasepudding #

    I always find commercial bought too sweet to start the day with, makes me crave sugar all day, this way you can limit the sweetness.

    January 25, 2012
  8. i love quinoa and this recipe looks great for a breakfast on the go… thanks!

    January 29, 2012
  9. mairi29 #

    Oh those bars look fantastic! Must make a batch of those 🙂

    February 5, 2012
  10. Both the cereal and bars sound wonderful! I am a big fan of quinoa so must give these a try 🙂

    February 6, 2012
  11. tan #

    The bars look great! Can you tell me if they’re chewy or crunchy? and how should they be stored and how long do they keep for? Thanks 🙂

    October 5, 2012
    • peasepudding #

      Thanks for dropping by. The bars are chewy, you need make sure you cook the honey to bring the ingredients together and get the chew. Store them in an airtight container for a week.

      October 5, 2012
  12. Hi there. I made the quinoa bars and followed the recipe exactly, but unfortunately it just all fell apart when I removed them from the tin (after cooling).the crumble I’m left with tastes great, but I’d prefer bars! Any hints or tips? Thanks

    February 25, 2013

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