I am a breakfast fixator. When I find a recipe I really love, I can eat it every single morning NONSTOP without ever growing weary. My most recent romance? Blueberry Quinoa Breakfast Bars.

Healthy Blueberry Quinoa Breakfast Bars. NO BUTTER, NO OIL, and NO SUGAR! Gluten free, dairy free, and naturally sweetened with maple syrup. Simple, clean-eating recipe with baked oatmeal, quinoa, and almond butter. Delicious will keep you full all morning! Recipe at wellplated.com | @wellplated

These simple quinoa breakfast bars are packed with protein and whole grains, naturally sweetened, gluten free, and contain zero oil or butter, and the recipe is so flexible, it could own a yoga studio.

Want to use peanut butter instead of almond butter because that’s what you have on hand? Go for it.

Need these to be vegan quinoa breakfast bars? I have you covered.

Want to swap diced strawberries for blueberries or add chocolate chips? Please do. <—Then CALL ME. I’m coming over for a square. Or four.

Healthy Blueberry Quinoa Breakfast Bars. Loaded with fresh blueberries, oatmeal, almond butter, and maple syrup, this easy recipe contains NO OIL and NO BUTTER and is perfect on-the-go breakfast or snack for busy mornings. Recipe at wellplated.com | @wellplated

About These Breakfast Bars

This recipe came about when I realized that I’d been eating a store-bought, shiny-wrapped bar almost every single day, sometimes more than once. While I have no problem relying on store-bought snacks now and then and even have a number of favorites (especially these and sometimes these), good-quality bars are expensive, and eating one every day adds up.

Quinoa Breakfast Bars with Blueberries recipe – Packed with fresh blueberries, almond butter or peanut butter, and maple syrup. Gluten free, dairy free, and vegan, this healthy recipe is easy to make and tastes absolutely delicious! Recipe at wellplated.com | @wellplated

In a moment of especially fierce hanger, I walked to my pantry and discovered that the box of bars I’d purchased earlier that week was already empty. After having a mini meltdown (remedied via gigantic handful of sweet potato chips), I walked myself over to the refrigerator, pulled out a carton of blueberries, and set to work to make myself a more wholesome homemade snack.

My original plan was to add the blueberries to my ever-reliable Oatmeal Breakfast Bars, when I remembered a little leftover quinoa we had from the night before.

I also remembered that several readers have requested a gluten-free oatmeal breakfast bar, and I had yet to deliver. Until now…

Ta-da! Quinoa Breakfast Bars with Blueberries. The answer to afternoon hanger, my latest breakfast obsession, and a handy recipe to keep in your back pocket for on-the-go breakfasts and snacks.

Simple Quinoa Breakfast Bars with blueberries, almond butter or peanut butter, and maple syrup. Protein PACKED, easy for an on-the-go breakfast on busy mornings, freezer friendly, and made of whole foods. {Gluten free, vegan, dairy free, clean eating} Recipe at wellplated.com | @wellplated

Recipe Adaptations

  • To Make with Other Nut Butters. You can use any nut butter here you like, or sun butter. I used the natural, drippy almond butter that is stored in the refrigerator.
  • To Make Vegan. Swap a flax egg for the large egg in the recipe; use a nondairy milk and maple syrup.
  • To Use Frozen Berries. Thaw the berries and rinse them under cool water until the water runs mostly clear, then add them to the recipe as directed.
  • To Use Another Mix-in. You can also replace the blueberries with 1 1/4 cups of any other mix-in. Try a mix of dried fruits and nuts (chopped if large), chocolate chips, or other diced fresh fruit that isn’t overly juicy.

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A stack of quinoa breakfast bars with blueberries

Quinoa Breakfast Bars

4.57 from 23 votes
Healthy Blueberry Quinoa Breakfast Bars. Simple, vegan, and absolutely delicious! Delicious clean-eating recipe that will keep you full all morning!

Prep: 15 mins
Cook: 40 mins

Servings: 1 8x8 pan

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups cooked quinoa from about 1/2 cup dry
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup milk any kind you like (I used unsweetened almond milk)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup pure maple syrup or honey
  • 3 tablespoons almond butter or nut butter of choice
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups fresh blueberries

Instructions
 

  • Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat an 8×8 inch square pan with nonstick spray. Line it with parchment paper so that two opposite sides of the paper overhang the edges pan like handles. Spray the parchment paper with nonstick spray.
  • In a medium bowl, stir together the oats, quinoa, cinnamon, baking powder, baking soda, and salt (for easiest combining, since the quinoa will be a little bit more moist, I recommend using a rubber spatula and pushing the ingredients around lightly until they are evenly blended). In a separate large bowl, combine the milk, applesauce, maple syrup, almond butter, egg, and vanilla.
  • Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet. Fold in the blueberries, then pour into the prepared baking pan.
  • Bake for 38 to 40 minutes or until thickened and deep golden brown and a toothpick inserted in the center comes out clean. Using the parchment paper like handles, gently lift the bars out of the pan right away and transfer to a wire rack. Let cool completely, cut into bars, and serve.

Notes

  • Storage: Once cooled, the bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a ziptop bag for up to 4 months. Let thaw in the refrigerator for 24 to 48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25 to 35 minutes, until deep golden on top and a toothpick inserted in the center comes out clean.
  • You can use any nut butter here you like, or sun butter. I used the natural, drippy almond butter that is stored in the refrigerator.
  • Make it vegan: Swap a flax egg for the large egg in the recipe; use a nondairy milk and maple syrup.
  • Use frozen berries: Thaw the berries and rinse them under cool water until the water runs mostly clear, then add them to the recipe as directed.
  • You can also replace the blueberries with 1 1/4 cups of any other mix-in. Try a mix of dried fruits and nuts (chopped if large), chocolate chips, or other diced fresh fruit that isn't overly juicy.

Nutrition

Serving: 1bar (if cut into 9 equal squares)Calories: 170kcalCarbohydrates: 27gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 21mgSodium: 158mgFiber: 4gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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110 Comments

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  1. I made the vegan version and had it with apple, cinnamon & an extra drizzle of maple syrup… delish! 
    I had to let it cool in the tray, as it wasn’t solid enough to lift out, but after a night in the fridge, it held together well. 5 stars

    1. Hi Elspeth! Unfortunately, I can’t recommend any oat substitutions for this recipe. However, another reader has reported success with swapping the same amount of milled flax seed instead. If you decide to experiment too, I’d love to hear how it goes!

  2. I have made this recipe 3 times….it is so flexible and adaptable. The quinoa adds a sweetness but blends in well with the flavors. I omitted the egg and added 1/2 c. fresh ground flax seed meal, omitted the maple syrup and the baking powder, substituted greek yogurt 1/2 c and 1/2 c apple juice for the milk and increased the b. soda to 1 t. 8 whole turkish apricots, chopped also added. I eat it topped with my food processor made cashew butter and apricot jam and it is delish!!! Thanks so very much!5 stars

  3. Have you tried swapping out the egg for flax seed/water or applesauce? Trying to think of an egg-free option.

    1. Hi ADRIENNE! Under recipe adaptations I have swapping an egg for a flax egg as one of the variations. I would not recommend adding in more applesauce to the recipe. If you try them out, let me know!

  4. These were super! A great late afternoon/pre-dinner snack when I get home from work. I used frozen blueberries straight out of the freezer. Didn’t rinse but thawed for about 20min while I got the other ingredient together. I also used regular smooth peanut butter. Will def make again! Thanks!5 stars

  5. This is a delicious bar that I will make again. Could turn it into a cake with a little cream cheese icing
    .5 stars

    1. Hi Lucy! I’m sorry to hear the bars didn’t turn out for you. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  6. Could I use egg replacer instead of flax seed? My toddler is on a limited diet and her baby granola bars are soo expensive I’m hoping this will work for us 🤞

    1. Hi Jessie! I’ve not tested these bars with an egg replacer so it would be hard to advise. If you decide to experiment, let me know how it goes!

  7. This was so good! I’m leaving 5 stars even though it didn’t turn out how I expected because I have a knack for messing up recipes! Mine did not turn out like bars at all, but we enjoyed it as a breakfast casserole. I did use a flax egg instead, but i think i followed the rest exactly. It was mushy, but still delicious! :-) thank you for sharing!5 stars

  8. Easy to prepare and they turned out absolutely delicious. It’s ideal for a healthy on-the-go breakfast 😋 Will be making another batch soon. Thank you😍😍5 stars

  9. Good use of leftovers. Only had 1 cup of quinoa handy so substituted cooked buckwheat kasha for the 2nd cup of quinoa. Instead of applesauce, replaced with lactose free greek yogurt.

    Needed to increase cooking time to 50 minutes- turned out perfect.5 stars

  10. The taste is good but these never set so I was unable to cut them. Even tried fridge and freezer. It was like a giant pan of oatmeal. A lot of work with no success!2 stars

    1. I’m sorry you had trouble with the bars, Andrea. Did you make any adjustments to the recipe? I’m glad you still enjoyed the flavor!

  11. How well will these keep at room temperature (about 80F) and how well will they keep in my car (about 140F) for the 6 hours between my putting them in and eating them?

    1. Hi! As stated in the notes in the recipe card, I keep these stored in the refrigerator. I wouldn’t be able to advise how well they keep at room temperature or in your car. Hope you enjoy them!

  12. Yum! Made according to the recipe but didn’t have any berries so substituted sliced almonds. I’ll be trying it with peanut butter and chocolate chips next!5 stars

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