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March 31, 2016

by Alyssa Rimmer

Morning Glory Quinoa Breakfast Bars

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These morning glory quinoa breakfast bars are a portable, high-protein way to start your day. They're sweetened naturally, with no eggs, gluten or dairy!

Facebook logoTwitter logoPinterest logoMorning Glory Breakfast Bars -- high protein, naturally sweetened and 100% HEALTHY!

I get my sweet tooth from my dad. Chocolate tends to be my downfall, but for Dad, it's all about the breakfast pastries. He can't go by a bakery without popping his head in and grabbing a muffin, or a scone, or a sticky bun.

We have this lovely bakery in my hometown that makes the most amazing muffins. I've talked about their blueberry variety before – which were definitely my fave – but Dad always used to come home with Morning Glory. I couldn't understand it. Why would you want fruits, vegetables, nuts AND raising inside your muffin?

But now I see. Now we're on the same page, Dad. Morning Glory breakfast treats have become my jam.

Facebook logoTwitter logoPinterest logoThese HEALTHY Morning Glory Breakfast Bars are made with quinoa flour, sweetened naturally AND are packed with protein!

I've taken the concept of those decadent muffins and turned them into even more amazing quinoa breakfast bars.

We stripped away all the junk that you usually find in traditional bakery muffins and instead filled these bars with ingredients that won't send your blood sugar on a roller coaster, will actually keep you full AND will provide lasting energy all morning long.

What you won't see in these morning glory breakfast bars:

  • Eggs
  • Dairy
  • Gluten
  • Refined sugar
  • Oil

Facebook logoTwitter logoPinterest logoMorning Glory Quinoa Breakfast Bars! High in protein with zero oil, eggs or dairy and sweetened only with NATURAL, unrefined sugars!

But even more important is what we will find in these bars. Not only are they incredibly moist and flavorful, but they're…

  • Sweetened naturally using fruits + coconut sugar
  • High in protein from the chickpeas + quinoa flour
  • Crunchy from the pecans
  • Warming from the ground cinnamon
  • Bursting with mini pockets of flavor from the raisins

While they'll certainly remind you of a traditional morning glory muffin, these quinoa breakfast bars are anything but traditional. They're packed with protein, fiber, healthy fats AND vitamins. And are definitely a much smarter food to give your body first thing in the morning.

Facebook logoTwitter logoPinterest logoMorning Glory Quinoa Breakfast Bars! High in protein with zero oil, eggs or dairy and sweetened only with NATURAL, unrefined sugars!

But aside from all the amazing ingredients, I also love that these bars are easy to make. You toss all your wet ingredients into a blender, then stir it into the flour + sugar, fold in your add-ins and you're done. I think the whole batch takes maybe 10 minutes to prepare.

WATCH HOW TO MAKE THESE QUINOA BREAKFAST BARS

See how simple? And I promise…don't be scared of the chickpeas. You can't taste them at all!

Your turn!

What is your go-to, unhealthy treat at a bakery? I'd love to see if I could recreate a healthy version for you! And while we're at it, let's talk about your favorite portable breakfast. Got any recipes that you'd like to share? Drop me a note in the comments!

xo Alyssa

Facebook logoTwitter logoPinterest logoQUINOA BREAKFAST BARS with carrot, apple, pecans + raisins -- high in protein, healthy and SO FLAVORFUL!

More Scrumptious Breakfast Bar Recipes to try:

 

Morning Glory Quinoa Breakfast Bars

These bars are easy to make. You toss all your wet ingredients into a blender, then stir it into the flour + sugar, fold in your add ins and you're done. I think the whole batch takes maybe 10 minutes to prepare.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars
Calories 78kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoQUINOA BREAKFAST BARS with carrot, apple, pecans + raisins -- high in protein, healthy and SO FLAVORFUL!
4.5 from 8 votes

Ingredients

Instructions

  • Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
  • Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
  • Meanwhile, blend the chickpeas, banana and applesauce in a blender until completely smooth.
  • In a large mixing bowl, whisk together the dry ingredients, reserving the carrot, apple, pecans and raisins. Pour the chickpea puree into the bowl along with the flax egg and mix to combine. Fold in the remaining ingredients.
  • Dump the batter into the prepared pan. Bake on the center rack for 25 - 28 minutes until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely. (if you want to use a frosting, you could use the one I put on my carrot cake bars!)
  • Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.

Nutrition

Calories: 78kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 94mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg

 

 

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Facebook logoTwitter logoPinterest logoQUINOA BREAKFAST BARS with carrot, apple, pecans + raisins -- high in protein, healthy and SO FLAVORFUL!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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37 comments
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    • I’m not sure, sorry! I haven’t tested these bars with anything else, but you could try one of my other breakfast bar recipes 🙂 The blueberry and raspberry ones both don’t use legumes! xx

  1. Hey Alyssa! Is there any reason why these wouldn’t work as a cookie? The batter looks a bit wet for a cookie, so I’m worried the edges might become thin as they spread out from the heat of the oven. Any thoughts?

  2. Hi Alyssa, I just wanted you to know that I tried saving the recipe and even opened a BigOven account but it only saved the ingredients but not the instructions. Is this something you can control or could it be the BigOven software?

    I haven’t made the breakfast bars yet but will rate the recipe when I have. I’m sure it will be a 5 star rating though. 🙂

    • Hi Jann! I’m not positive about BigOven…sorry! You could try printing it out and saving it in a folder on your desktop though? Let me know how they turn out!

  3. Aylssa I would really love to give this recipe a go but I’ve never seen quinoa flour in the stores where I live – wondering if I could just whir some quinoa in my Vitamix and make it myself? Any idea?

    • I haven’t tried it with homemade flour, but I think it would work! You could also substitute the quinoa flour for another GF flour 🙂 Let me know how they turn out! xo

  4. Hi Alyssa…made these bars today they are really awesome, made a double batch, thanks for sharing! Wondering if you had the nutrition info?

    • So glad you enjoyed them! I don’t have the nutritional info, but you can plug in the ingredients into an online calculator and it will do all the work for you 🙂

  5. It says “cool completely before frosting”. Frosting? What am I missing here? They don’t look like they have any, and I can’t find a recipe.

    • Yes! You could certainly use a frosting like I used with my carrot cake (which is what I meant here), but they certainly don’t need it. I’ll update the recipe to make that more of a note 🙂

    • I meant to make that more as a note! I have a similar recipe for carrot cake bars that uses frosting and was thinking these would be delicious with that. I’ve updated the recipe to reflect it as an option 😉

  6. I was looking at this recipe wondering how in the world I would grate raisins, but watching the video I see they just get tossed in whole. What a relief! I was picturing badly scraped knuckles. LOL.

  7. These look like I would love them, but I only have quinoa flakes at the moment. Do you think that would be an ok substitute for the quinoa flour?

    • I’m honestly not sure….about making my breakfast cookies instead? Or you could substitute a different gf flour! someone on my YouTube channel suggested oat flour which I think would be lovely!

  8. These are just perfect! I’ll be honest, I haven’t had many morning glory baked goods, but these are seriously making me drool. Love all the plant protein!

    • You could try more applesauce, but I’m not sure how they would turn out. You could also try something like pumpkin or sweet potato!

  9. My unhealthy go to breakfast is a donut. I know you have shared donut recipes in the past, but I recently tried some from Donut Mania. They are good, but I know they are not healthy. If you could make any of their donuts, particularly the gourmet flavors, healthier, I’d be in heaven! Their website is http://www.donutmanialv.com.

    • I haven’t tested these without quinoa flour, but you could also experiment. Someone suggested oat flour which I think could work!

  10. Will definitely try these! My morning go-to portable breakfast is a green smoothie, but I’m always willing to try new things!

  11. I am 77 and have both MCS and allergies which requires a four day rotation diet. Although I am usually able to substitute various ingredients thus is not always possible. Quinoa is on day two of diet and with almond the same day thus makes many
    of your recipes possible. However many recipes include either the grain family, usually oats, or the legume family which, although healthy foods in themselves, should not be repeated for many folks more than one day in four to prevent future
    allergies or sensitivities appearing. Thank you for your excellent site, very helpful to all us health seekers.Maybe, as you do with eggs, you might find some substitute suggestions of similar consistency ?Many thanks.

    • Thanks for the suggestion! Often times if a recipe uses oats you could replace them with quinoa flakes. I’ll definitely brainstorm some other substitutes for the legumes!

    • I haven’t tested them with rice flour, but you could certainly give it a try. I think it will probably work 🙂 (just make sure it’s not sweet rice flour!)

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