For the Casually Inclined

Blueberry Quinoa Breakfast Bars


I'm a baked goods junkie and lately I've had fun experimenting with some new recipes and ingredients. When it comes to a recipe like this, I think it's easy to be intimidated. I mean, who stocks hemp seeds in their kitchen cabinet? Not me. So, there's the extra cost involved, and then the worry that you'll never again use half the things you went out and bought for this one breakfast bar. I get it.  But, I think you can be flexible in what you're substituting (i.e. use your stock sugar versus coconut) and take comfort in the fact that buying these kinds of things also gives you a great opportunity to explore new and different, healthier options. 


1½ cups quick cooking oats

1 cup cooked quinoa

1 teaspoon baking powder

⅓ cup coconut sugar (regular sugar works too!)

¼ cup hemp seeds

1 cup mashed bananas (about 2 medium)

2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)

2 tablespoons nut/seed butter (I used almond butter)

2 tablespoons fresh lemon juice

1 teaspoon vanilla (powder or extract)

1½ cups fresh blueberries


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 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 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.

SOURCE: Simply Quinoa