Complexity: Medium


  • 3 cups oats
  • 2 scoops snicker doodle protein powder
  • 1 cup red quinoa
  • 2 tsp baking powder
  • 1½ cups coconut oil
  • ½ cup dried figs
  • ½ cup dates
  • ½ cup dried apricots
  • ½ cup Turkish figs
  • 1 tsp apple cider vinegar
  • ¼ tsp cinnamon
  • 1 cup water
  • Extra coconut oil for greasing


  1. Mix all ingredients together for the base and topping in a bowl. Add the coconut oil and stir until crumbly but holds together, mixture should not be too wet or dry.
  2. In a sauce pan add water and bring to a boil.  Chop fruits into smaller pieces. Add to the water and reduce heat to low to let simmer. Add the cinnamon and vinegar and mix with a wooden spoon breaking up fruits while stirring. Continue to simmer until soft. Add more liquid if needed.
  3. Lightly grease a baking dish with coconut oil, line with parchment paper and grease with a little more coconut oil.
  4. Layer half the oatmeal mixture evenly on the bottom of the dish. Add the fruit mixture, and then top with the remaining oatmeal mixture.
  5. Bake in preheated oven for 20-30 minutes or until oats are golden brown. Place in refrigerator and cool for 1 hour before serving. Cut into squares and serve. Refrigerate any leftover bars.