Quinoa Breakfast Bars

These baked quinoa breakfast bars are the perfect way to use up leftover quinoa and make a delicious, wholesome breakfast or snack anytime of day.

Features

• Dietary Features: Vegan, gluten-free, no added sugar, oil-free.
• Easy to make with just a few simple, healthy ingredients.
• Great way to use up leftover quinoa.
• Perfect for a quick breakfast, snack or even dessert.
• Enjoy on their own as a portable bar or with yogurt or milk, berries and banana.

Ingredients & Substitutions

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Banana: Just ripe banana is perfect. They don’t need to be overripe or super spotty but it’s okay if they are too! The riper they are, the sweeter the bars will be.
• Nut or Seed Butter: Any nut or seed butter works. Peanut butter is delicious but almond butter or sunflower works too for nut-free bars.
• Plant-Based Milk: Almond, cashew, soy or oat milk all work. Use whatever you prefer.
• Flax: Ground flax helps to bind everything together. Make sure you use ground flaxseed and not whole flaxseeds.
• Quinoa: You’ll need cooked and completely cooled quinoa so it’s perfect for using up leftovers. I would recommend making quinoa the day before if you’re making it specifically for this recipe.
• Oats: Rolled oats or large flake oats are best.
• Blueberries: Fresh blueberries work best in this recipe, or any other fresh fruit like chopped strawberries, peach or raspberries. You can use frozen but since they add moisture, you may need to bake the bars a bit longer.

Optional Add-In Ideas: Add up to 1/2 cup any add-in you like such as chocolate chips, chopped dark chocolate, coconut, walnuts, pumpkin seeds, sunflower seeds or hemp seeds.

Instructions

• Step 1: Mash the banana up in a bowl using a fork or immersion blender.
• Step 2: Add everything but the quinoa, oats and blueberries.
• Step 3: Stir until smooth and fully combined.
• Step 4: Mix in the oats and quinoa.
• Step 5: Gently mix in the blueberries.
• Step 6: Press into a baking pan and bake for 30-35 minutes.

Let the bars cool in the pan for at least one hour to allow them to firm up. Slice and enjoy!

Notes and Tips

• It’s important to let the bars cool in the pan if you want them to be firm. You can slice and enjoy right away but they’ll be a bit soft and may fall apart. Once they cool, they’ll be solid bars.
• They’re really good warmed up and served with yogurt, berries, banana and peanut butter (or nut/seed butter of choice).
• Try them warm or cold, spread with peanut butter, jam, vegan butter or other nut or seed butter of choice.
• Since they have no added sugar, the bars aren’t very sweet as is. For a sweeter bar, add 1/4 cup coconut sugar, cane sugar or maple syrup and/or up to 1/2 cup dairy-free chocolate chips such as Enjoy Life or Camino. They can also be sweetened with a sugar-free sweetener such as stevia or monk fruit.

Storing

• Fridge: Let cool then store in a sealed container for up to 6 days.
• Freezer: Let cool then store individually wrapped or in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or in the fridge or microwave.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Print