Instructions

• Line 8 x 8 in square baking pan with parchment paper.
• In large bowl, combine rolled oats, puffed quinoa, and half of chopped hazelnuts. Set aside.
• Place pot over medium heat, pour in honey and coconut oil, and heat gently until bubbles start to appear. Remove pot from heat, then add salt and vanilla extract. Set aside to cool for 1 minute.
• Pour honey mixture into bowl with dry ingredients and mix until well until combined.
• Pour mixture into prepared baking pan and lightly press to even out. Top with remaining hazelnuts and press down with another piece of parchment paper to prevent mixture from sticking to hands.
• Place pan in refrigerator for 2 hours to firm. Once chilled, remove pan from fridge and place on chopping board. Slice into 10 bars.