Stack of 3 baked blueberry quinoa oatmeal bars.

Quinoa Breakfast Bars

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

These delicious baked blueberry quinoa breakfast bars can be enjoyed on their or served with yogurt or milk, berries, banana and peanut butter. This recipe is a great way to use leftover quinoa!



  • 2 ripe medium-sized bananas (240 g)
  • 1/4 cup nut or seed butter of choice (60 g)
  • 1 tsp vanilla
  • 1/2 cup plant-based milk (120 mL)
  • 2 tbsp ground flax (14 g)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1.5 cups cooked cooled quinoa (225 g)
  • 1.5 cups rolled oats (150 g)
  • 1 cup fresh blueberries or other fresh fruit of choice (150 g)


  1. You will need cooked and cooled quinoa before beginning. If you’re making quinoa specifically for this recipe, I recommend making it the day before or in the morning and then letting it cool in the fridge for a few hours before making the bars. If you have leftover quinoa ready to go, that’s perfect!
  2. Preheat the oven to 350 F.
  3. Add the banana to a mixing bowl and mash into a smooth paste using a fork or immersion blender.
  4. Add everything except for the quinoa, oats and berries and mix until fully combined into a smooth mixture.
  5. Stir in the quinoa and oats until they’re fully incorporated into the wet ingredients.
  6. Gently fold in the berries and any other add-ins you wish.
  7. Lightly coat a 7 or 8 inch square baking dish with non-stick cooking spray or line with parchment paper. Transfer the mixture to the pan and use a spatula (or your hands) to firmly press into the pan until spread flat.
  8. Bake for 30 minutes then let cool in the pan for at least 60 minutes before slicing. The bars will continue to firm as they cool and are firmest after they’ve completely cooled in the fridge. You can certainly enjoy them right away but they’ll be soft and mushy until they cool.
  9. Enjoy warm or cold as a portable bar, spread with peanut butter, jam or vegan butter, or serve in a bowl with milk or yogurt, berries, banana and your favourite nut or seed butter.


Adapted from Well Plated.

Fruit Options: Chopped apple, peach, cherries or strawberries or fresh blueberries, raspberries, blackberries. Fresh works best in these but you can also use frozen. If using frozen, you may need a little additional cooking time due to the added moisture.

Other Add-In Options: Add up to 1/2 cup total of chocolate chips, raisins, dates, coconut or any nut or seed such as walnuts or pumpkin seeds.

Storing: Let bars cool completely before storing. Store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months. If frozen, thaw at room temperature or in the fridge.

Serving: Enjoy as a portable bar or warm in a bowl and top with milk or yogurt, fresh berries, banana and peanut butter.

Sweetener: The bars are not very sweet as is. If you want them to be sweeter, say for a sweet treat for kids, add 1/4 cup coconut sugar, cane sugar or maple syrup and/or up to 1/2 cup dairy-free chocolate chips.


  • Serving Size: 1 bar
  • Calories: 121
  • Sugar: 4 g
  • Sodium: 81 mg
  • Fat: 4 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: baked quinoa bars, quinoa breakfast bars, quinoa breakfast bake