Blueberry Quinoa Breakfast Bars

hand picking up one breakfast bar on a white piece of parchment with a knife in the corner

4.24 from 13 votes

Blueberry Quinoa Breakfast Bars

Healthy vegan blueberry breakfast bars with oats, quinoa, coconut sugar, ripe banana, flax eggs, and fresh berries that are gluten-free.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: bar, blueberry, breakfast bar

Servings: Bars

Calories: 111kcal

Author: Alyssa

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 of water)
2 tablespoons nut/seed butter
2 tablespoons fresh lemon juice
1 teaspoon vanilla powder or extract
1 1/2 cups fresh blueberries

Instructions

Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
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
Transfer the batter into the prepared pan and smooth with a spatula.
Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
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.

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