Quinoa Brittle

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Holding up a piece of our naturally-sweetened vegan Quinoa Brittle

Quinoa. In brittle.

I know. This is exciting stuff.

Chia seeds, coconut sugar, quinoa, coconut oil, oats, salt, pecans, and maple syrup for making Quinoa Brittle

Remember my 7-Ingredient Quinoa Granola? Yep, that’s good stuff (and would make an excellent holiday gift!).

Well, while I was testing that recipe, I noticed a few of the edge pieces got especially caramelized and tasted like brittle! It was a little light bulb moment. I never thought “healthy” brittle could be a thing, but guess what? It totally is.

Pouring maple syrup into dry ingredients for homemade Quinoa Brittle

This recipe is simple, requiring just 7 ingredients and about 30 minutes to prepare (plus a little extra for cooling).

It’s naturally sweetened with coconut sugar and maple syrup, calls for coconut oil in place of vegan butter, and is jam-packed with nutrient-dense ingredients like oats, chia seeds, and quinoa! That’s right, there’s protein in this dessert. Does it get any better than that?!

Parchment-lined baking sheet filled with our healthy homemade Quinoa Brittle recipe

I think you guys are going to LOVE this brittle! It’s:

Naturally sweet
& SO good!

Though I think this would be delicious year round, I made this brittle with the holidays in mind. Can you imagine your friends’ reactions when you bring quinoa brittle to their dinner party?

‘Yeah, that’s right, there’s chia seeds in your dessert. Deal with it!’

But seriously, they’ll fall in love and sneak bites when you’re not looking – guaranteed.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Parchment-lined baking sheet with chunks of our gluten-free vegan Quinoa Brittle recipe

Quinoa Brittle

7-ingredient Quinoa Brittle naturally sweetened with maple syrup and coconut sugar, and it's butter-free! Crispy, crunchy, nutritious — a healthier dessert or snack!
Author Minimalist Baker
Baking sheet filled with pieces of Quinoa Brittle
4.91 from 108 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 1/2 cup uncooked white quinoa (if desired, use “sprouted” quinoa for improved digestibility // we love Tru Roots organic brand)
  • 3/4 cup pecans, chopped
  • 1/4 cup gluten-free rolled oats
  • 2 Tbsp chia seeds
  • 2 Tbsp coconut sugar
  • 1 pinch sea salt (optional)
  • 2 Tbsp coconut oil
  • 1/2 cup maple syrup


  • Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges (to prevent spill over).
  • Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt (optional) to a mixing bowl – stir to combine.
  • To a small saucepan, add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
  • Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible, or the edges will burn and the center won’t crisp up (see photo).
  • Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You’ll know it’s done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they’re just getting crisp and caramelized, so don’t be afraid of that!
  • Let cool completely before breaking into bite-size pieces with a sharp knife or your fingers.
  • Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer for up to 1 month. This makes an excellent holiday dessert or gift!


*Nutrition information is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 serving Calories: 157 Carbohydrates: 17.2 g Protein: 2.9 g Fat: 9.6 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 25 mg Fiber: 2.4 g Sugar: 7.5 g

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My Rating:

  1. Nicole says

    This was great – very creative, giftable and addictive. Although it was still tasty, I personally found some bites to be bitter and wished I’d rinsed the quinoa. I see lots of dialogue about that in the comments and the consensus seems to be that rinsing isn’t necessary, but if I make this again in future I will rinse it.

  2. Jackie says

    This is a fantastic treat and makes wonderful holiday food gifts. I think it is crucial to spread it out as much as possible on the parchment and that makes it deliciously crispy. The first two times, I didn’t do this as much and the center was a bit chewy although still very tasty.
    Thank you for this awesome recipe!

  3. Anne says

    Consistently my favorite (and easiest) holiday treat. Every time I make it, I think, “Why don’t I make this all the time? Why don’t I give this as a gift year-round?” One of these days, I’ll start playing with the recipe but not this year.

  4. Carolyn says

    Um, wow. This brittle is delicious. I was hoping for pretty good and having the higher than typical nutritional value bring it up a notch. But no you get both yummy and (relative) healthiness! I baked it just on the brink of burning the edges but boom it was perfect and SO crispy! Thanks MB! Y’all never cease to amaze me.

  5. The Vegan Goddess says

    I made this earlier and it’s as yummy as it seems.

    Funny thing is that my fella’ made a face when I told him it has quinoa in it but he changed his tune after the first bite and gave a thumbs up.

    I left out the oats since someone here tried that and it worked out fine. I found that it was fine without it and didn’t make up for the amount of the oats.

    The only caveat is that it is a bit sticky from the coconut oil, and I wonder if oats help soak that up. Is it supposed to be a little sticky?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so glad he liked it! It should be completely hard like brittle, so the oats may have made a difference, or perhaps it needed to cook longer?

  6. Julia says

    Just made this a few days ago, it’s amazing!! I followed the recipe exactly. Ended up breaking it apart and it was still a bit chewy so put back in the oven for another 5-10 and it was perfect. Now going to make a triple batch to give out for christmas. May try a substitute for the pecans since some family members are allergic to nuts. Thanks so much for this recipe!

  7. Julie says

    So good. Didn’t change anything yet added a tablespoon of crushed pink peppercorns to offset the sweetness and either way it would have been delicious. Thank you

  8. Jacqueline ridley says

    I just made this and it is so delicious. It’s crunchy and has great texture and taste. So easy to make. I absolutely love these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jacqueline. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  9. Laura says

    Hello. I was wondering why the recipe specifies white quinoa? I only have red and am wondering if that will work. Also, no maple syrup, but I have honey. Have you tried it with honey, and if so, how does it compare? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, any color works, we just prefer the look of white quinoa in this recipe. We haven’t tested with honey, but a couple readers have reported it works. Let us know how it goes!

  10. KATE says

    Do you have a sub for coconut oil? I used avocado oil and it did not “glue” together. Flavor was great tho….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Strange! That shouldn’t make too much difference texturally since the coconut oil is melted, maybe melted vegan butter would work better?

  11. Laurie says

    HELP! I can’t wait to try this, but am wondering what size pan? My pre-cut half-sheet parchment definitely does NOT completely cover the bottom nor the edges of the pan…

  12. Molly says

    Question- would the recipe still work if I were to substitute a different type of oil and a different type of sugar ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jann, we’d recommend consulting your practitioner. It does contain sugar in the form of coconut sugar and maple syrup.

  13. Maren says

    I am eager to try this but I usually think of quinoa as needing to be rinsed to get rid of the bitterness. Is it not necessary here?

  14. Crystal says

    I made this as a gift for the host on Thanksgiving and it was SO good, despite my error (see below) and eyeballing certain ingredients. Firstly, def take the suggestion of baking this in separate batches if upping the servings (that was my error). The edges were exactly the crunchiness they were meant to be. Although it wasn’t super chewy in the center, I would have preferred a uniform crunch throughout, but it seems that continuing to turn the pan while I let them cook a little longer, helped a sista out! The treat was a huge hit! I eyeballed the chia seeds, quinoa and nuts (adding a mix of pecans, walnuts and almonds – all roughly chopped) because I didn’t mind making more for the gathering. I omitted the coco sugar cause I don’t keep it on hand, and because i read a comment about how it was sweet enough without it. Totally did not disappoint! I look forward to making this again!!

  15. Shannon says

    Is there something the quinoa can be substituted with? Would love to try this but am severely allergic to quinoa.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, we haven’t tried it but millet or amaranth might be worth trying. Let us know how it goes!

  16. Cassandra says


    Can you tell me where I possibly went wrong

    The flavor was amazing the only thing is it never got crispy or crunchy. Just like a sticky crumbly treat. The only thing I did differently was I rinsed the quinoa first to remove saponins. I noticed you didn’t say rinse when other time I think you do so was that for an important reason?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassandra, sorry to hear this didn’t work out for you! We’re not sure if the rinsing might have affected the final texture or not… what size of baking sheet did you use? And we assume you baked for the full time, but do you think it needed more time in the oven to crisp up?

  17. Jennifer says

    Absolutely delicious! The texture is perfect. It’s crunchy without pulling your teeth out. Lots of great flavor. The crumbs left in the pan are a great topping for parfaits or oatmeal

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, sorry to hear it hasn’t been working well for you! Is it possible you’re using a small baking sheet and so it’s not spreading enough? Or perhaps it needs to bake longer?

    • stacy says

      Oops! I just saw you’ve answered this question several times. Can’t wait to make this. I am a big meat eater, but yours is my favorite blog of all time. So many creative ways to make vegetable and beautifully presented. Thank you for all the inspiration!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Glad to hear you found the answer! And awww, we’re so glad it’s inspiring! Thank you for your kind words, Stacy! xo

  18. Anna says

    Maybe it should be better make the mass without pecan – spread it into a layer – it should be easier – and add pecan at the end of process. It takes me long to spread it with pecan.

    • Anna says

      I tried it, but it wasn’t so good idea. I think, your way is the best way. In this way, it took long to put every pecan on its place and return it to cover with liquid :-)

  19. Ledonna says

    The title and description piqued my curiosity. (Actually– I was probably more suspicious than anything. I mean come on. Chia seeds and Quinoa?? In a snack??) But I happened to have all the ingredients on hand so I made this… exactly as the recipe was written.

    I was really surprised by how GOOD it was. (And yes… I said “was”. LOL) It only lasted about 15 mins. We found it oddly addictive. It’s absolutely something I’ll make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So happy to hear you were pleasantly surprised by this, Ledonna. Thanks so much for the lovely review!

  20. Michele Franco says

    I made this yesterday. I struggled to spread it thin so it took longer to cook but was still delicious and easy to make. I used olive oil instead of coconut ( I have coronary artery disease and have to avoid sat fat as much as I can) and straight sugar.

  21. Naama says

    I’ve been making this recipe for few years now- I love it!
    Do you think I could use red quinoa instead of the white?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna! We haven’t tried this with date caramel and we aren’t sure it would work. It might be super yummy but we don’t think it would harden up and get the same “snap” that you get with sugar and maple syrup. Let us know how it goes if you give it a try!

  22. Eliza says

    This is amazing! I subbed peanuts for the pecans, and used 1 tbs coconut oil, 1 tbs aquafaba after seeing a comment saying that may work as well. Absolutely delicious, and crisped up perfectly as it cooled. Will be one I will enjoy experimenting with and adding in different seeds/nuts/spices! Thanks for this awesome giftable and impressive whole food dessert!

  23. Elena says

    This is so delicious! Much better than I expected. It’s buttery, sweet, nutty, and crunchy.

    I used tri-color quinoa as that’s what I had on hand and it worked just fine.

    I was nervous about spreading it out thin enough, but it was easy and by moving the pan around too it spreads.

  24. VICKY says

    This snack is just perfect and too good to be true! Making it now for the second time as we devoured the first batch! Can’t thank you enough for how awesome all your recipes are and how they have improved our lifestyle!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear that, Vicky! Thanks so much for your kind words and lovely review! xo

  25. Yugi says

    Oh my! This was so good that it is going on my regular line up for special treats. I didn’t have enough maple syrup so I used honey instead. It did not harden in the time recommended, but I just left it in the oven on low (170 degrees) until it started to firm up. It was a little too oily for me on the bottom so next time I’ll reduce the coconut oil by a little, but otherwise, I love having a treat I can have that I’m not allergic to. Thanks!

  26. Elena says

    Great recipe! When I just read it I wasn’t sure at all this will work out. So many dry ingredients, raw quinoa is pretty hard, there is nothing in there to soften it…. But I still tried it and was really happy with the result. What’s more, my “normal”-eating friends loved this brittle too. I am now making double recipe and sharing the goodies with friends :-)
    Thank you!

  27. Renita Allen says

    I made this, and it’s delicious– except it wouldn’t fully harden. I left it for a couple hours on my countertop, and then put it in the freezer out of desperation. It was perfect then, although I noticed that once it sat out at room temp again, it started softening. Not crispy at all. Did I just not cook it long enough? I was scared to burn it, though it was nicely browned & smelled good. I don’t think it was too thick. I will try again, but would really like it to harden like brittle, otherwise I’m not sure how I’ll gift it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renita, sorry to hear it didn’t harden as expected. Is your baking sheet big enough that it allows the mixture to spread evenly? Did you make any substitutions?

      • Renita Allen says

        No substitutions, but maybe it was a little too thick, and I didn’t bake it quite long enough? I tried again last night, spreading it out more, and baking as long as I felt comfortable. I think I burned it slightly, but it crisped up & even tastes pretty good, despite!

      • Katrina says

        Hi Dana
        Thank you for your delicious inspired recipes!

        RE: quinoa brittle, uncooked, please unravel this for me.

        The back of the Truroots sprouted quinoa states to not eat raw; cook and see sprout.

        This seed needs water to sprout and it seems this recipe doesn’t allow for that. Am I misunderstanding something hear?

        Recipe looks delicious. Just not sure quinoa’s okay. ( I know to grind chia if not soaked in liquid)

        Thank you for clarifying.

        All the best!

  28. Nicole K says

    Delicious and so easy to make. I made a version with pecans and without. Both turned out fantastic. With the the nut-free version, I just added more of the quinoa, chia and oats in proportion to the original amounts called for. The brittle is nice and crunchy and has the perfect light touch of sweetness. I made some as a gift and kept breaking into the gift to sneak a bite!

  29. Joey Pucci says

    I’m excited to make this – can you sprout your own quinoa first? I saw you suggested a brand but was wondering if it’s a process you can do at home? Would this work with Chocolate added and maybe dried fruit?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You should be able to sprout and dehydrate it at home. It’s not essential that it be sprouted quinoa though. We think melted chocolate would work. Dried fruit might pop out, so we’d suggest chopping it for best results. Let us know if you try it!

  30. Leslie says

    We really enjoyed this recipe and will make it again SOON!
    I was wondering if you’ve tried making it more savory using bits of cheese? (there’s a sweet/savory cracker from Trader Joes that I’d love to make a version of. ). I’m wondering what a binder could be that isn’t as sweet as maple sugar or honey. thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Leslie! Thanks so much for the lovely review. We haven’t tried a savory version, but let us know if you do- sounds intriguing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d think so but I don’t know how it would bake. I think it may burn too easily in this recipe. You could try adding it after baking as a sprinkle garnish?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, we haven’t tried it! We think the grains might be too hard though and be difficult to chew. Let us know if you try it!

  31. Campbell says

    DELICIOUS!!! I’m totally making this again! Next time I’m going to add hemp hearts for some extra nutrients! So good!

  32. Wendy says

    After breaking the crisp edges off the brittle, the rest was soft – so soft that it was a mess when I transferred it to a glass jar. It didn’t hold a shape at all. I can’t figure it out – twice that’s happened.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OK strange. Is your baking sheet big enough that it allows the mixture to spread evenly? Did you make any substitutions?

  33. Wendy says

    I have made this recipe twice. Both times the brittle did not come out brittle. The second time, the edges were brittle but the inside/middle was soft. I’m wondering what I’m doing wrong? I used a metal pan (not airbake pan) the second time and baked it for 25 minutes. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, a couple suggestions: 1) maybe a larger pan and spread thinner? or if that doesn’t work 2) break up into pieces and place in the fridge to harden

      • Wendy says

        Well I used a large pan (jelly roll pan 11×16) both times. I thought I spread it thin, maybe not thin enough.

  34. Stephanie says

    So tasty! I did not have maple syrup but had some very ripe bananas so I swapped out the maple syrup for a mashed up banana and 2 tbsp honey.

    Oh my. So very good.

    And it re-heated well in a toaster oven the next day :)

  35. Sara says

    So so good! I can’t stop eating it!

    Must definitely will make this again. I did not have parchment paper so I used aluminum foil instead and it turned out super crunchy, which I loved. I also added some semi-sweet mini chocolate chips on top (I like Enjoy Life brand since it’s all natural, gluten and dairy free).

    Thank you so much for sharing this wonderful and healthy recipe.

  36. Alicia says

    I subbed honey for maple syrup and added pumpkin seeds and hemp seeds. Also used steel cut instead of rolled oats. Soooooo good!! This will be a fun one to experiment more with!

  37. Leslie Adler says

    I would like to make this recipe for Saturday night but my daughter has a coconut allergy. What would you suggest to substitute the coconut oil and the coconut sugar?

    Thank you

  38. Sue says

    Love this recipe – have made it twice now….Really like the crunch. I substituted raw pumpkin seeds for the chia seeds and used walnuts vs. pecans (pecans are crazy expensive here now). I used half the amount of maple syrup as we found it a bit sweet and used 1 tbsp less of the coconut oil (I doubled the recipe to 20 servings and needed only 3 tbsp vs. the suggested 4). I have been keeping it in the freezer but don’t know why I bother as I continue to sneak it out of the freezer. Love this recipe and so many others that are on your site. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sue. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can, just be sure to dry thoroughly. We prefer using sprouted quinoa which doesn’t need to be washed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried this with a different oil, but it might work- maybe avocado oil or vegan butter. Let us know if you give it a try!

      • Claudia says

        I love your Quinoa granola recipe!! Question — do you think it’s possible to make this brittle using pre-cooked Quinoa?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Claudia, we don’t think it would have the same crunchiness, unfortunately! But let us know if you try it!

  39. Alex says

    “Better than brittle” are the words my wife used when I made this one evening after she voiced her craving for regular peanut brittle. I didn’t want to make brittle using corn syrup, so I searched and found this recipe. We had no oats in the pantry; they weren’t missed. Such a simple and quick recipe for a sweet snack. Perfect for the holiday season, and uses my favorite sweetener, maple syrup!

  40. Stephen Sinclair says

    WE’VE GOT A WINNER! So easy to throw together. I followed the recipe exactly and it came out perfectly. Be sure to cover your baking completely with parchment paper. I use parchment sheets so needed to place two of them lengthwise across the with of the sheet. No matter what it spreads. Thank you so very much for sharing another A+ recipe with us.

  41. Desiree Ramos says

    Love love love this brittle! It is often requested for parties and gifts. My only tweak is adding cacao nibs. Thank you!

  42. Miya says

    I made this last night, substituting peanuts for the pecans (my son has a tree nut allergy). Like many other reviewers, I find myself wanting to back for more as soon as I finish what I had just taken! I was looking for a dairy-free dessert that had lots of healthy ingredients (in addition to sweetness!) and this totally fits the bill!

  43. Suzan Hamdan says

    Hi Dana,

    First off, I would like to say this recipe is absolutely fantastic (along with alot of other recipes I’ve made from your site). This was an easy brittle to make and I love that you incorporate maple syrup instead of plain sugar into the recipe. The coconut butter is a great base flavor. I did replace the quinoa with millet since that is all I had on hand and instead of 2 tbs of chia seeds, I threw in 1 tbs of chiaseeds and 1 tbs of flaxseeds. I added a little of cinnamon and pumpkin seeds as well. My modifications may have gave it this earthy after taste but it was still delicious. Next time I’ll stick with quinoa. ;-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful – thanks, Suzan! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  44. Judith Winn says

    I’ve made this several times. It’s delicious and anyone who tastes it agrees. Is it possible to eliminate the quinoa so that it’s full paleo?

  45. Terry Knopke says

    I rarely spend time in the kitchen but as someone who loves crunchy goodies I decided to try this recipe. It’s really easy to make and I’m quite sure I made several mistakes but still it came out just as it should. It was crunchy, hardened enough to actually make crispy pieces and is really good! I highly recommend it!

  46. Judith Coteff says

    Delicious and so many possibilities for nuts and seeds. I added roasted pumpkin seeds because I didn’t have chia seeds. Ate all of the first batch and now going to make it again with the chia seeds. LOVE this site, thank you!

  47. shawn says

    made this brittle today – with a few substitutions since I have nut allergies – swapped out pecans for soya nuts and added some pumpkin seeds per some of the previous comments. Love the flavours, but it isn’t “brittle” – I can cut pieces from the pan, but they don’t break like traditional brittle. Is this normal when cooking with quinoa (this is my first quinoa recipe)?

    • Rachel says

      I had the same issue–it wasn’t crunchy like quinoa brittle should be. I used to buy it packaged at my coffee shop until they stopped making it and this recipe just doesn’t recreate that brittle texture though it does capture the taste.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Rachel, Is it possible that it hadn’t cooled enough yet? Or that you are in a warmer climate? It should be crunchy! Another reader suggested breaking it up and placing in the fridge if it has trouble hardening up. Hope that helps!

  48. hicountryho says

    Made it for the first time yesterday. Made it for the second time today. This has become an instant hit with me, my husband and 7 year-old son. I tossed in all kinds of nuts and seeds from my pantry. Cut down on the coconut sugar, I added some Whole Foods cocoa chia flax mix that sweetened it up as well. This is infinitely adaptable and irresistible. Nice one!

  49. La says

    I can’t stop making this!! Everyone keeps requesting their own batch too!
    TIP: Your middle will likely be soft while the outside is crispy. Just break it up as best you can, please it in the fridge and it will harden it up! You will have perfectly hard/crunchy bites of deliciousness.

  50. Ashley says

    I made this today and unfortunately found it has a fishy taste. I have tasted this flavor before when I’ve used chia seeds in another recipe. My son was able to taste it as well. Has anyone else experienced this? Aside from that, the texture and other flavors were very nice. I will make it again without the chia seeds. Perhaps mine are starting to turn rancid.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley! If your Chia Seeds smell or taste fishy, this is a sign not to eat them they have gone ‘off’. The smell is due to the Omega 3’s oils in the seeds going rancid and eating them can do more harm than good.

  51. Olga Carr says

    Excellent! I didn’t have pecans so I used sliced almonds. Great treat when you need something sweet.

  52. Laurie says

    I can’t believe that I haven’t commented before now. I have made this so many times and every time I do, everyone who eats it goes ga-ga! It is SO good! I have a double batch in the oven right now and can hardly wait to dig in (even though it’s meant for a party tomorrow night!) Thank you Dana for this genius combo!! SO, SOOOOO good!!!

  53. Shawn says

    I made this recipe tonight because I was in the need of a quick healthy treat to satisfy my sweet tooth. To my dismay, the brittle stuck to the wax paper. I should of followed my instincts and sprayed the paper or used my silicone baking mat but I figured because it had enough coconut oil to cover the surface to not stick. Overall, it was delicious. I just ended up scrapping what I could from the wax paper and used some of then in a yogurt parfait and bagged the rest. I’ll try again another time with modifications. Hopefully it’ll turn out better.

      • Shawn says

        Hi Dana. I’m wondering if my silicone mat would work rather? I don’t mind getting some parchment paper, however I like to extinguish my at home options first.

  54. Shannon says

    This is amazing! Was a super big hit at work! I ran out of coconut sugar and was only able to put less then 1 tablespoon and it still worked out beautifully!

  55. Naomi says

    I made this for a holiday treat party at work and everyone loved it. My family loved it too. It is super easy to make, not overly sweet, and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren! Stored in a sealed bag or container at room temperature, they will last for 1 week or in the freezer for up to 1 month. Hope this helps!

  56. Hanistak says

    OMG!!!!!! it s amazing!!!! I made it just with honey and aaaaa. help me or I will eat it all in one go :D
    thank you so much for share

  57. Lucie Wolcott says

    Made it. Easy. Turned out great -tastes awesome. My tip – spread as thin as possible – better crunch and flavor than when thicker.

  58. Sarah says

    I made this and love it! I also substituted pecans for pumpkin seeds because I have a friend with a nut allergy!

  59. Shawna says

    OMG. I wish I never heard of this recipe. It is so good that I can’t stop myself from getting up and eating more.

  60. Jennifer James says

    Yah, I let it cool for hours :( But I’m not going to give up, will give it another shot as the flavour is so good.