banana split quinoa oat bars
the heart healthy power bars have all the ingredients one might have on a banana split made with quinoa, rolled oats, dried cherries, nuts and honey . plus antioxidants from the cinnamon and chocolate and they taste good too
quinoa, water, quick rolled oats, ground cinnamon, baking soda, fine sea salt, very ripe mashed bananas, large egg, raw honey, virgin coconut oil, vanilla extract, dried cherries, chopped toasted walnuts or pecans, mini semi sweet chocolate chips
- 1/3 cup quinoa
 - 1/2 cup water
 - 2 cups quick rolled oats
 - 1 teaspoon ground cinnamon
 - 1/2 teaspoon baking soda
 - 1/2 tsp fine sea salt
 - 1 1/2 cups very ripe mashed bananas
 - 1 large egg
 - 1/4 cup raw honey
 - 1 tbsp virgin coconut oil
 - 2 tsp vanilla extract
 - 1/2 cup dried cherries
 - 1/3 cup chopped toasted walnuts or pecans
 - 1/4 cup mini semi sweet chocolate chips

- line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss crossing over so they fold over the pan spray with non stick cooking spray.
 - preheat the oven to 325degf.
 - combine the quinoa and water in a small saucepan and bring to a boil over medium high heat.
 - reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed.
 - remove from heat.
 - cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork.
 - transfer to a medium bowl and let it cool completely.
 - mix together the oats, cinnamon, baking soda, and salt in a large bowl.
 - add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended.
 - add the banana mixture to the oats mixture and stir until just blended.
 - mix in dried cherries, walnuts and chocolate chips.
 - spread the batter evenly over the prepared pan.
 - bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
 - transfer to a wire rack and cool completely.
 - for best results, refrigerate 20 minutes before cutting.
 - using the liner, lift the mixture from the pan and transfer to a cutting board.
 - cut into 16 bars and refrigerate or freeze to store.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/3 cup quinoa
- 1/2 cup water
- 2 cups quick rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups very ripe mashed bananas
- 1 large egg
- 1/4 cup raw honey
- 1 tbsp virgin coconut oil
- 2 tsp vanilla extract
- 1/2 cup dried cherries
- 1/3 cup chopped toasted walnuts or pecans
- 1/4 cup mini semi sweet chocolate chips

 ### Assistant: The ingredients you'll need are:
- 1/3 cup quinoa
- 1/2 cup water
- 2 cups quick rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 tsp fine sea salt
- 1 1/2 cups very ripe mashed bananas
- 1 large egg
- 1/4 cup raw honey
- 1 tbsp virgin coconut oil
- 2 tsp vanilla extract
- 1/2 cup dried cherries
- 1/3 cup chopped toasted walnuts or pecans
- 1/4 cup mini semi sweet chocolate chips


You can follows these steps to make the recipe:
- line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss crossing over so they fold over the pan spray with non stick cooking spray.
- preheat the oven to 325degf.
- combine the quinoa and water in a small saucepan and bring to a boil over medium high heat.
- reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed.
- remove from heat.
- cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork.
- transfer to a medium bowl and let it cool completely.
- mix together the oats, cinnamon, baking soda, and salt in a large bowl.
- add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended.
- add the banana mixture to the oats mixture and stir until just blended.
- mix in dried cherries, walnuts and chocolate chips.
- spread the batter evenly over the prepared pan.
- bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- transfer to a wire rack and cool completely.
- for best results, refrigerate 20 minutes before cutting.
- using the liner, lift the mixture from the pan and transfer to a cutting board.
- cut into 16 bars and refrigerate or freeze to store.
- .

