Blueberry Quinoa Breakfast Bars

Why You’ll Love This Recipe

I like this recipe because it’s easy to make, and I don’t need fancy equipment or ingredients. The bars are soft yet hearty, with bursts of juicy blueberries in every bite. I also enjoy that they keep well, so I can bake a batch on Sunday and have breakfast ready for several days. Since they’re naturally sweetened and filled with fiber and protein, I feel good about grabbing one when I need quick fuel.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups quick cooking oats
1 cup cooked quinoa
1 teaspoon baking powder
1/3 cup coconut sugar
1/4 cup hemp seeds
1 cup mashed bananas (about 2 medium)
2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons of water)
2 tablespoons nut/seed butter
2 tablespoons fresh lemon juice
1 teaspoon vanilla powder or extract
1 1/2 cups fresh blueberries

Directions

1. I preheat the oven to 350°F and line a 9″x9″ baking pan with parchment paper, greasing the sides with cooking spray.

2. In a large mixing bowl, I whisk together the oats, quinoa, coconut sugar, baking powder, and hemp seeds.

3. In a separate bowl, I combine the mashed banana, nut or seed butter, flax eggs, lemon juice, and vanilla.

4. I pour the wet mixture over the dry ingredients, stirring until fully incorporated. The batter should be moist but not runny.

5. I gently fold in the blueberries.

6. I transfer the batter into the prepared pan and smooth it out with a spatula.

7. I bake for 25–35 minutes, until the bars are golden brown and firm to the touch.

8. I let them cool completely in the pan, then slice into squares or rectangles.

Servings and Timing

This recipe makes 16 bars. It takes 10 minutes to prepare, 30 minutes to bake, and is ready in about 40 minutes. Each bar has around 111 calories.

Variations

I sometimes swap blueberries for raspberries, strawberries, or even dried fruit for a different flavor. If I want extra crunch, I sprinkle chopped nuts or seeds on top before baking. I’ve also tried using almond butter, sunflower seed butter, or peanut butter depending on what I have on hand. For added sweetness, I drizzle a little maple syrup over the bars once cooled.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days. For longer storage, I freeze them in a sealed container or bag for up to 2 months. To reheat, I warm them gently in the microwave or toaster oven, though I often enjoy them cold straight from the fridge.

FAQs

Are these bars gluten-free?

Yes, as long as I use certified gluten-free oats, the bars are completely gluten-free.

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I don’t thaw them first to avoid excess moisture in the batter.

What can I use instead of flax eggs?

I can substitute with chia eggs (2 tablespoons chia seeds + 6 tablespoons water) or regular eggs if I’m not vegan.

Can I replace the quinoa?

Yes, I can replace it with cooked millet, buckwheat, or extra oats, though quinoa adds great protein.

Do I have to use coconut sugar?

No, I can use brown sugar, cane sugar, or even maple syrup, though the texture may change slightly.

Can I make them oil-free?

Yes, as long as my nut or seed butter is creamy enough, I don’t need added oil.

Can I add protein powder?

Yes, I replace a few tablespoons of oats with protein powder for a higher-protein version.

How do I prevent soggy bars?

I let them cool completely and even rest overnight on a wire rack, which helps absorb excess moisture from the blueberries.

Can I make these into muffins?

Yes, I bake the batter in a muffin tin for about 20–25 minutes instead of using a square pan.

Are these good for kids?

Yes, they’re kid-friendly, naturally sweet, and easy to pack in lunchboxes.

Conclusion

These blueberry quinoa breakfast bars are one of my favorite ways to enjoy a healthy, portable breakfast. I love how they combine simple ingredients into a soft, hearty bar that’s both satisfying and wholesome. Whether I’m enjoying them fresh from the oven or grabbing one from the fridge, they always make breakfast feel a little more special.