Christine Bullock’s Quinoa Protein Bars

Prep Time: 
10 minutes
Number of Servings: 
2-20 (depending on how large cut)


  • 1 c quinoa flakes
  • 1 c brown rice crisp cereal
  • 13 c (or 1 scoop) of protein powder
  • 14 c organic flaxseeds
  • 12-1 tsp cinnamon
  • 14 tsp sea salt
  • 12 c raw honey
  • 12 c almond  butter
  • 2 tsp vanilla extract or stevia
  • 13 c dark chocolate chips, dairy free or vegan carob
  • 14 cup of coconut flakes


  1. In a large bowl, mix flakes, brown rice crisp, protein powder, flaxseeds, cinnamon, and salt.
  2. Place honey and almond butter in a small saucepan and heat over medium heat until warm and easily stirred. Add vanilla extract.
  3. Pour the liquid mixture over the dry mixture and mix well with a spoon.
  4. Line a pan with parchment paper and spread the mixture evenly. Lightly wet your hands and press the mixture into a thin layer. I prefer the thin bars so I can also use them as a low-calorie snack. Trim the sides.
  5. Melt the chocolate. Pour mixture over crust. Sprinkle with coconut flakes.
  6. Place in freezer for 10 minutes until the chocolate sets. Cut into small rectangular bars and store in refrigerator. Delicious!
Nutrition Info: 
Calories: larger bars, 204 Fat: 9.4 g Protein: 8.2 g Carbohydrates: 24.6 g