Directions

1. Line an 8×8-inch square baking pan with baking paper.

2. In a large bowl, combine the rolled oats, puffed quinoa, and half the hazelnuts, and set aside.

3. Place a pot over medium heat, pour in the honey and coconut oil, and heat gently until bubbles start to appear. Remove the pot from the heat and add the salt and vanilla extract. Set aside to cool for 1 minute.

4. Pour the honey mixture into the bowl with the dry ingredients and mix until well combined.

5. Pour the mixture into the earlier prepared baking pan and lightly press to even it out. Top with the remaining hazelnuts and press down with another piece of baking paper, to avoid the mixture from sticking to your hands.

6. Place the pan in the refrigerator for 2 hours to firm up. Once chilled, remove the pan from the fridge and place it on a chopping board. Slice into 10 bars.