Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp Almond butter (+ More for drizzling)
  • 2 Tbsp Pure maple syrup
  • 1 Cup Unsweetened vanilla almond milk
  • Pinch of salt
  • 1/2 tsp Cinnamon
  • 2 Large eggs
  • 1/3 Cup Quinoa (uncooked)
  • 1/2 Cup Raisins
  • 1/3 Cup Roasted Almonds (roughly chopped *)
  • 1/3 Cup Dried apples (roughly chopped)
  • 2 Tbsp Chia seeds

Instruction

  • Spray a 5 Quart Slow Cooker ** (READ NOTES) with cooking spray and cut a piece of parchment to just fit in the bottom of it. I just traced my slow cooker on a large piece of parchment, cut it out and stuck it in. Spray the parchment with cooking spray, and press it down to adhere it to the slow cooker. ***
  • In a large, microwave safe bowl, combine the almond butter and maple syrup and melt until the almond butter is creamy, about 30 seconds.
  • Whisk together the almond butter and maple syrup. Then, whisk in the almond milk, cinnamon and salt. Whisk until the milk is well incorporated with the almond butter.
  • Whisk in the eggs until well combined, then stir in all remaining ingredients thoroughly.
  • Pour the mixture into the prepared slow cooker and cook on LOW heat until the top of the bars just appear set, about 3 1/2-4 hours****. Turn the slow cooker off and let the bars cool inside COMPLETELY, with the lid off.
  • Run a knife around the outside of the bars and remove the bowl from the slow cooker. 
  • Once cool, cut into bars, drizzle with additional almond butter, and DEVOUR!