Description

Blueberry quinoa breakfast bars are healthy, naturally sweet, and nutrient-packed bars made with oats, quinoa, banana, and blueberries. Soft yet hearty, they’re vegan, gluten-free, and perfect for a portable breakfast or snack.

Ingredients

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 water)

2 tablespoons nut or seed butter

2 tablespoons fresh lemon juice

1 teaspoon vanilla powder or extract

1 1/2 cups fresh blueberries

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Instructions

Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. Lightly grease sides with cooking spray.
In a large bowl, whisk together oats, quinoa, coconut sugar, baking powder, and hemp seeds.
In another bowl, mix mashed banana, flax eggs, nut/seed butter, lemon juice, and vanilla until smooth.
Combine wet and dry mixtures, stirring until just incorporated.
Gently fold in blueberries.
Spread batter evenly into prepared pan and smooth the top.
Bake 25–35 minutes, until golden brown and firm to the touch.
Cool completely in the pan, then slice into bars.

Notes

Use certified gluten-free oats to keep the recipe gluten-free.

Frozen blueberries can be used, but do not thaw them first.

For variation, swap blueberries with raspberries, strawberries, or dried fruit.

Add chopped nuts, seeds, or a drizzle of maple syrup for extra flavor.

Bars are best cooled completely to prevent sogginess.

Nutrition

Serving Size: 1 bar
Calories: 111
Sugar: 6g
Sodium: 15mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg