Step 1

Pre-heat oven to 350 degrees. Spread quinoa, oats, walnuts, chia and flax on a baking sheet then bake until slightly toasted and nutty, about 10 minutes.

Step 2

Meanwhile, line an 8" x 11" baking dish with plastic wrap then spray plastic wrap with cooking spray; set aside.

Step 3

In a small sauce pot, melt peanut butter and honey until smooth and creamy over medium heat. Remove from the heat once bubbles start to form around the edges - careful not to bring to a full boil. Whisk cinnamon, vanilla and salt into the peanut butter mixture. Mixture should be thin - the consistency of melted caramel sauce.

Step 4

Place toasted quinoa and oat mixture into a large bowl then pour melted peanut butter sauce into the bowl. Using a rubber spatula, stir mixture until everything is evenly coated.

Step 5

Let mixture cool slightly then stir in chocolate chips then spread mixture evenly into the prepared glass baking dish. Use spatula to press mixture firmly into the pan.

Step 6

Cover with plastic wrap and refrigerate until chilled, 2 hours or up to overnight.

Step 7

To serve, slice into 16 bars.