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Blueberry Quinoa Breakfast Bars

Author - Alyssa Rimmer

These blueberry quinoa breakfast bars are an easy, on-the-go breakfast treat that are packed with fresh fruit, whole grain fiber, and protein!

Healthy quinoa breakfast bars that are FLOURLESS and delicious | recipe on simplyquinoa.com | gluten-free + vegan

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And my quinoa breakfast obsession continues.

This time, it’s a spin on my flourless quinoa breakfast bars, studded with fresh, juicy blueberries, with a hint of tangy lemon. Every bite is bursting with flavor, they’re only lightly sweetened and have this wonderful hearty texture. A fill-you-up bar that’s perfect for oatmeal, fruit and on-the-go breakfast lovers alike.

But before I tell you all about my latest breakfast obsession, I want to first tell you about something SQ related that I’m really excited about. It’s a…

Simply Quinoa Healthy Breakfast Ebook - find out more in our private Facebook Group!

with tons of healthy recipes that make starting your day with a nutritious breakfast super easy. Nutritious, delicious and simple? You betcha! I’m seriously SO excited! 🎉

The focus of this book is going to be on helping you incorporate energizing, nutrient-dense ingredients into your morning meals that will get you out of your breakfast rut (we’ve allll been there) and help you stay away from the processed, junk-filled options that are out there. And almost every single recipe is BRAND NEW – as in never before seen on the blog – I've just added in a few blog favorites! yay yay YAY!

I’m still in the process of putting the entire book together and I’ve realized that I need a little help…from you!

I’d love to get your input on things as I get closer to launching it, so I’ve put together a small community of Simply Quinoa friends on Facebook! This is a place where you’ll be able to weigh in on things like design, recipes, photos, etc., and also get a peek behind the scenes of how we do things around here (Trevi pics included).

I’d be so happy if you joined our little group – it’s going to be super fun! Here’s two ways to join:

Either request to join the group by following this link

OR

  1. Hop over to Facebook and search for “Simply Quinoa Ambassador Team”
  2. Request to join the group
  3. I’ll approve you and we’ll be groupies together!

And that’s it. Can’t wait to see you there!

K, now moving on from our exciting new cookbook project and back to these fantabulous blueberry quinoa breakfast bars. Sorry to hold out on you like that…

Healthy quinoa breakfast bars that taste like blueberry pancakes! [gluten-free + vegan] | recipe on simplyquinoa.com

Making another flavor of my breakfast bars has been on my mind since I originally shared the recipe a few months ago. They’re just one of those things that is super easy to make and has a fairly basic flavor profile that you can totally jazz up with add ins. (sound familiar? it's kind of how my breakfast cookies are too!)

Blueberries were a natural first choice because

a) I love blueberry-flavored anything for breakfast

b) they're in season right now

and c) anything that tastes like blueberry pancakes is a keeper for me

Healthy quinoa breakfast bars using super fresh blueberries | recipe on simplyquinoa.com

Healthy quinoa breakfast bars using super fresh blueberries | recipe on simplyquinoa.com

Last weekend, while I was visiting my parents, my mom and I went berry picking. A family friend of ours has the most amazing blueberries and each year we stock up. LITERALLY. This was my mom’s third time picking this season (our freezer is already full) and we came home with at least another 5 pounds of berries. 😍😍

We froze a bunch and I’ve been adding them to my smoothies every morning, but the rest have been used for munching, adding to granola and these breakfast bars.

I'm loving these BLUEBERRY quinoa breakfast bars - they're so quick and simple to make!

Rather than simply adding blueberries to my original recipe, I did change things up a little this time around.

I decided to cut back on the nut butter just a tad and added in a bunch of hemp seeds. The end result was the same, but the bars are a little lower in fat and way higher in protein. The hemp seeds are not even noticeable since they’re so small and tender, so you just get all their added goodness, basically for free. Major bonus!

I need to make a batch of these healthy quinoa breakfast bars, they look amazing! | recipe from simplyquinoa.com

Aside from the sweet, bursting blueberries and undertones of vanilla and banana, I love how portable these bars are. They're one of those breakfasts that you can grab on your way out the door, throw in your gym bag, or even just keep at your desk as a snack. They're totally kid-friendly too, so you can add them to lunch boxes!

The bars will keep for several days, so making them on a Sunday is a great way to have breakfast ready for the week ahead. (hint, hint 😉)

Oh and I haven't tried these using frozen berries, but I imagine they work just as well as fresh! Which means….blueberry breakfast bars all year long. YES!

Blueberry Quinoa Breakfast Bars - they make the best grab-and-go breakfast treat, plus they're packed with protein! {recipe on simplyquinoa.com}

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Blueberry Quinoa Breakfast Bars - they make the best grab-and-go breakfast treat, plus they're packed with protein! {recipe on simplyquinoa.com}
2.89 from 89 votes
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Blueberry Quinoa Breakfast Bars

Aside from the sweet, bursting blueberries and undertones of vanilla and banana, I love how portable these bars are. They're one of those breakfasts that you can grab on your way out the door, throw in your gym bag, or even just keep at your desk as a snack. They're totally kid-friendly too, so you can add them to lunch boxes!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword bar, blueberry, breakfast bar
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 Bars
Calories 111 kcal
Author Alyssa

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
  2. In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
  3. In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
  4. Transfer the batter into the prepared pan and smooth with a spatula.
  5. Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
  6. Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

Recipe Notes

I found that I enjoyed the texture of the bars best after being cooled on a wire rack overnight. Some of the added moisture from the blueberries was removed and they were even more hearty.

Nutrition Facts
Blueberry Quinoa Breakfast Bars
Amount Per Serving
Calories 111 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 8mg 0%
Potassium 158mg 5%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 3g 6%
Vitamin A 0.7%
Vitamin C 4%
Calcium 3.2%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.


 

Pssst…just wanted to remind you to come check out the Facebook group. It's going to be a ton of fun and I'd love to have you there! Click here to join.

 

 

 

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Blueberry Quinoa Breakfast Bars--they're full of fresh, juicy blueberries, with a hint of tangy lemon...and they're vegan!

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  1. I made this recipe as muffins instead of bars. I used frozen berries, blueberries, blackberries and grapes. Doubled the vanilla and reduced the sugar to 2 tbsp. Because I used frozen berries so I think it made the mixture too wet. I ended up having to bake them for an additional 15 mins. It was worth it…..really good.

    Reply

  2. I love this recipe! I have been making it for breakfast for the last couple months and my husband and I are still not sick of them! For those of us that try to keep our sugar down, I’ve made a few adjustments that have worked pretty well for me. I use 2 Tbsp of the coconut sugar instead of 1/3 C.Then, I replace 1/2c of the oats with 1/2 c of shredded unsweetened coconut and add some cinnamon to taste. I also cook the quinoa with a little bit of coconut oil and a tsp of the coconut sugar in the water. I think it is still plenty sweet but it cuts on the sugar, and possibly the calories! Thanks for the recipe!

    Reply

  8. Does the nut/seed butter and blueberry taste good together? I would probably use peanut butter. Will that taste good? Seems those two flavors aren’t commonly used together.

    Reply

  10. These look delicious! I’d make them right now, but my bananas aren’t nearly ripe enough. Would it work to use applesauce instead? Or is there another banana substitution for those of us whose families eat the bananas before they are ready to bake with? 🙂

    Reply

  19. WHERE HAS THIS RECIPE BEEN MY ENTIRE LIFE???
    Equally easy and delicious.
    Accidentally, reached for the almond extract instead of vanilla. Didn’t realize until I poured it. Still fab!

    Reply

  24. I tried to read through all the threads and cant find an answer (not a good detective), how much almond butter should I substitute for the hemp seeds? I can’t wait to try these out on my son’s new gluten free girlfriend (who we love….I’m blatantly bribing her) 😊

    Reply

  27. Hi Alyssa, I just made these today and they’re great! I made a few modifications but it didn’t negatively impact them in any way – they came out exactly as what I had in mind when I searched the web for a recipe! I try to eat clean and wanted a breakfast option using quinoa, so this was a great find!
    Modifications were:
    -used traditional oats because I didn’t have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture
    -omitted hemp seeds because I don’t have those
    -unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)
    -I’m not vegan so I used 2 medium eggs
    -replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors 😄)
    -threw in maybe 1/2 tsp chia seeds just for grins
    Baking time was right around 35 minutes in a 8×8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening. The texture is chewy and moist and just what I wanted! Also, I input my modified recipe into MyFitnessPal and 1 square is only 173 cal, 29g carb, and 5.1g protein. I’ve looked through many of your recipes and I can’t wait to make some banana nut and carrot raisin bars or breads!!!
    Thank you!

    Reply

  29. Hi there just happened upon your sight and love what I see! I have a question, can I sub the flax egg for chia egg? I’m sensitive to flax and also can I use frozen berries?

    Thanks you!

    Reply

  32. I never comment on recipes, but I feel moved to comment on this one… I’ve eaten two of these almost every morning for the past four months. I make double batches and freeze 18 servings, keeping 6-12 servings in the fridge at all times. This recipe has been part of my success on Weight Watchers (each serving is 4 SmartPoints) – I’ve lost 45 pounds in the past four months and feel GREAT!

    I also like these with raspberries or a mix of blueberries and raspberries, and I’ve found that frozen berries work great. I also usually make these as muffins rather than in a pan.

    Thank you for the best breakfast I’ve found in a long time!

    Reply

    • Wow, this is amazing! Thank you so much for sharing Michele! I’m incredibly humbled that you’re using my recipes to help you reach your health goals and it sounds like you’re doing an amazing job. Keep up the awesome work and definitely keep me posted on your progress 🙂 💓💓

      Reply

  37. I am excited to try your breakfast bar and cookie recipes, I just have a quick question. How well do they freeze? I have a large family and like to batch cook to stock the freezer. It say store in airtight container for 4-5 days but would they hold up to being individually wrapped and frozen for quick breakfasts or snacks later?

    Reply

  38. I made these last night and I ended up eating 3 of them! I cut the recipe in half but still baked them in the same size pan, so mine are of course a lot thinner than the ones in the photos. And I still baked them for 35 minutes to dry them out more. I used flax seeds instead of hemp seeds since they’re so expensive. I’ve never used hemp seeds before so I have no idea how differently the recipe would’ve been had I used them instead of my flax seeds. I think they turned out great though! I used a mixture of blueberries and raspberries and I’m really glad I did because my blueberries were very mild tasting and the raspberries were full of flavor and gave it a really nice tartness while still being very sweet and yummy. I let them sit out overnight with just a paper towel laying over the pan. They’re still very moist on the bottom so I decided to turn them over and bake in the toaster oven for about 5 minutes and that dried the bottoms up good. They’re still very tasty! Just curious, do the hemp seeds soak up a lot of moisture? I’m just wondering if they would’ve made much difference to the consistency over the flax seeds

    Reply

    • That combo sounds delicious! So glad you enjoyed them Natasha and thank you fro sharing your changes! I don’t think they would have had that much impact on the texture, but flaxseeds can be very hard to digest which is why I don’t personally eat the whole 🙂

      Reply

    • I haven’t tested it that way, but it should work! You might want to let them rest a bit before baking and also might need to increase the baking time slightly 🙂

      Reply

  40. These look SO good…can’t wait to try them! Question, I don’t have quick cooking oatmeal so can I use regular old fashioned oatmeal?
    I’ve been looking for recipes to make for breakfast that include healthy ingredients and can be taken on the go…these seem like a great option!

    Reply

  43. I’m interested in the protein and fiber in this recipe. Has anyone ever tracked the nutritional info to accompany this? They’re in the oven. Can’t wait!

    Reply

  47. These bars are awesome!!

    I substituted the coconut sugar for light brown sugar, i also added a bit of apple sauce with the mashed banana. Bars were moist, let them stay out overnight and they are delicious and filling.

    Reply

  50. Made these last night and I have to say they looked scrumptious! I used tri-color quinoa and I didn’t cook it….just soaked it because I wanted the bars to have a bit of a crunch to them. I am not a fan of that quinoa and wanted to use it up. I felt that the taste was overpowering. I am wondering if tri-color quinoa has a more distinct taste than regular quinoa? I do have plain quinoa and want to make these bars again using it and testing with leaving out the sugar and maybe substituting dates instead. Thanks for the recipe!

    Reply

    • I would say two things 🙂 first, tri color quinoa definitely has a stronger taste than white quinoa. Second, I think the flavor of quinoa in general becomes more mild when you cook it. If the texture was off for you also, it’s because the volume of soaked quinoa vs. cooked quinoa is quite different and it likely wasn’t able to absorb as much moisture. Did they hold together? Were they too wet? If so, my guess is that the soaked quinoa was the culprit. Let me know how the next round goes for you!

      Reply

  56. These are very yummy! I didn’t have hemp seeds so I subbed for pumpkin seeds and also added 1/4 cup of shredded coconut. Thanks for the recipe!

    Reply

  57. Could I replace the nut butter with avacado? We have nut allergies in our house and I’m not a fan of sunflower butter:)

    Reply

  58. I just made these and love them! I did make few substitutions and they still came out delicious.

    I used buckwheat groats instead of rolled oats, and instead of coconut sugar I used the remaining sweetened coconut flakes I had with about 2 tablespoons of honey.

    I used peanut butter, well-ripened bananas, and frozen blueberries in addition to the other listed ingredients.

    I’m so glad to have this recipe and that flavor of the groats worked so well (I’ve never used them before). Things held together great and the moisture seemed well balanced.

    Reply

    • Did you have cooked buckwheat groats? That’s such a great idea! And thank you for sharing your substitutions, I love hearing how others make the recipes work! xo

      Reply

          • I made these with two eggs versus flax eggs and they were fine. I did leave mine sit, uncovered overnight at room temp and they firmed up nicely. I needed 3 bananas to equal 1 cup and since my bananas were super ripe, I have a lot of banana flavor to mine. I think next time I will either stick with 2 bananas, regardless of their mashed yield or try some applesauce. The banana flavor is fairly predominant in mine (like when you make a smoothie with banana in it – takes over the other flavors), so will cut it back. Otherwise, they baked up nicely and made a FILLING breakfast this morning. I ran the nutrition numbers using a program I have available through my work called Nutritionist Pro and based on 12 bars made with chicken eggs the numbers are: Calories 164; Carbohydrate 25 g; Fat 5 g; Cholesterol 31 mg; Sodium 46 mg; Fiber 3 g; Protein 5.5 g

          • Thanks so much for sharing! Thrilled to hear they worked out and would love to know about your applesauce substitution (lots of people look for a banana alternative, so that would be awesome to know if it works!). xo

  61. These are great! I’m doing baby led weaning with my 6.5 month old son and he loved these. They’re firm enough that he can grab and hold onto them, but soft enough that he can munch them up without teeth. I skipped the sugar, added a little flax meal, didn’t have hemp seeds, and used chicken eggs. A great basis bar for all kinds of varieties, I’m thinking! Never would’ve thought to use quinoa as a bar base; I love it!

    Reply

    • That’s such an amazing comment – thank you for sharing!! Thrilled he like them and I’m happy you tweaked them for what you had on hand. And they still worked! YAY 🙂

      Reply

  62. I was looking for the nutritional value of the blueberry quinoa bars. Mostly the protein content.
    Thank you

    Reply

    • Two eggs works fine in place of the flax egg.
      I enjoyed these. I made a batch, cut them into squares, stored in the refrigerator and ate them for breakfast daily until they were gone. Plan to bake another batch tonight trying with applesauce.

      Reply

      • I made these with two eggs versus flax eggs and they were fine. I did leave my sit, uncovered overnight at room temp and they firmed up nicely.

        Reply

    • Hmm I’m not sure about that swap. Since it accounts for a good portion of the dry ingredients, you’ll probably have to make a few tweaks to get it right. You could try substituting 1/4 cup of flaxseed meal and maybe add a touch of stevia if you can have that. But I haven’t tried it, so I’m not sure if it works. Let me know if you try it!

      Reply

  74. These are great! I made them this morning and subbed in honey for the coconut sugar and chia seeds for the help seeds, and it still turned out great! I also sprinkled coconut flakes on top.

    Reply

  75. This recipe sounds great, however I don’t have hemp seeds:( Do you know of any substitutions please? I have chia seeds, but I’m not sure that they’re similar! Thanks!

    Reply

    • I can’t share the enthusiasm for these as the other reviewers. Followed recipe except for using chia seeds as I used a almond / hemp nut butter. They are simply too moist and doughy like eating cold, partially cooked oatmeal. i put them in the toaster oven to try to crisp up then crumbled into my yogurt. I will not make them again.

      Reply

      • Hi there! That’s actually the reason why they didn’t work for you. Chia seeds absorb a TON of moisture and help to form a gel which binds the bars together. They’re a really important part of the recipe, so I’m afraid by substituting them for something that has no binding powder (and actually adds additional moisture), it makes sense why they were too moist. Hope you give them another try as others have loved them!

        Reply

        • The recipe as written above does not include Chia seeds in the ingredient list? How much Chia do you add? Would love to try these but want them to turn out.

          Reply

          • Hi there, I just came across this thread while looking into making this recipe – so although you say the chia is a really important part of the recipe, you also said chia isn’t even in the recipe… How much of it do you usually add when you make them? Thanks

          • Sorry for the confusion! I should have been more clear in my previous comment. You really only need to use chia if the dough seems too wet. One person found them to be too moist, so in that case I would suggest using 1 – 2 tablespoons of chia to help the dough “come together”. I haven’t found the need to add chia, but it would certainly help if the dough doesn’t seem to be holding together. Hope that makes sense!

          • There’s no chia in this recipe 🙂 You could certainly add them if you wanted though – 1 tablespoon would be totally fine!

  79. I started making the bars one day and found I did not have any bananas – fresh or frozen! I did, however, have some freshly made unsweetened apple sauce. Turned out great! I do agree with Alyssa about
    leaving them out overnight to “firm up”.

    Reply

  80. Hey Alyssa, I don’t have hemp seeds or coconut sugar. Can I leave out the hemp seeds and use sugar in the raw instead? Thanks, can’t wait to make this!!

    Reply

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