Quinoa Breakfast Bars

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

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…

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

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.

I’ve included helpful notes in the recipe to help adapt the Quinoa Breakfast Bars to the ingredients you have on hand. Be sure to check them out, and if you do try the recipe (any version), I’d love to hear how it goes!

Tools I used to make these Quinoa Breakfast Bars:

5 from 5 votes
Quinoa Breakfast Bars
Prep Time
15 mins
Cook Time
40 mins
 

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

Course: Breakfast
Cuisine: American
Keyword: Blueberry Bars, Healthy Breakfast Recipe, Quinoa Breakfast Bars
Servings: 1 8x8 pan
Calories: 170 kcal
Author: Erin
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe 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 Facts
Quinoa Breakfast Bars
Amount Per Serving (1 bar (if cut into 9 equal squares))
Calories 170 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 21mg 7%
Sodium 158mg 7%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 10g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

58 comments

  1. Such a great grab-and-go snack!

  2. Lexi @Lexi'scleankitchen Reply

    You had me at blueberries and cinnamon! These look like the perfect make ahead breakfast!

  3. These look so good, Erin! And I’m like you. I seriously eat the same thing every morning – banana + peanut butter. And I love it and never tire of it! I wake up excited to eat it. Ha ha ha. I think these would be perfect tho for my mid-morning snack and coffee break! Cheers!

  4. Love the versatility of these bars, Erin! And they look delicious!

  5. These sound so satisfying and that filling!!! Love them :)

  6. I LOVE these!! Such a delicious and pretty bar- I need to start making homemade too- I too often am reaching for packaged stuff- thank you for the inspiration!

  7. I love reading your posts! You are a fantastically entertaining food writer. I don’t try all your recipes but they all look delicious!

  8. This is me being stupid: how would you increase one egg by one half???  I like the idea of them for a snack (they don’t have enough protein to be my breakfast, even if I ate two of them).  I would also want to make a bigger batch, because doing so would take less effort than making successive small batches.

    • Not stupid at all Susan! If you want to be really literal, you can scramble the egg in a small bowl, then pour half of it into the batter. Or, I think you’d also be safe just to use an egg white or 2 additional tablespoons of unsweetened applesauce.

  9. oh these are the perfect travel or breakfast bar! Quinoa does wonders with texture too!

  10. That is one clever way to prepare quinoa. Nice work Erin (:

  11. I just love the morning cinnamon flavor! Just to make sure, I added both strawberries and blueberries :)

    Rating: 5
  12. I love blueberries in baked goods! Excited to give them a try.

  13. Hi! Just have a Q: Is there an applesauce sub? :)

    • Hi Rissi, I haven’t tried a substitute, so you’d be experimenting, but I think mashed banana would also work!

  14. Just made this today…very good!  Perfectly sweet.  Approved by my 4year old who said it was “delicious”. Mom win ???

    Rating: 5
    • Hooray Elaine! I’m so glad it was a winner for all. Thanks so much for taking the time to leave this awesome review!

  15. I am gluten free and therefore cannot eat oats. Is there a substitute for that ingredient?  

  16. These look great, but I can’t tolerate nut or seed butters. Anything you know of to substitute that is not a common migraine trigger? Thanks!

    • Hi Beth, unfortunately I haven’t tried other substitutes, and the nut/seed butter is important for adding some fat and binding the bars. It would be an experiment, but you could try a slightly lesser amount of coconut oil. If you do give it a try, I’d love to hear how it goes!

  17. These sound so yummy! I can’t wait to try yet another amazing recipe from you!

    Also, I love those pre-cut parchment sheets. I bought them a few months ago when you recommended them for another recipe. The ones I got fit my go to cookie sheet perfectly! I love a cooking/baking shortcut like that!

    • Emily, I’m glad you love the precut sheets too! They’re the best. I hope you enjoy the breakfast bars if you decide to give them a try!

  18. Ohhhhh its very nice…
    I want to breakfast with this…
    Where im fine this in indonesia? ??

  19. Just made these bars they are delicious. Went for a walk afterward had it as desert with dream whip on. Will most certainly make them again.

    Rating: 5
  20. Made these bars today with peanut butter instead of the almond butter. They were delicious!

    Rating: 5
  21. I made this recipe last night and put it into the fridge overnight as taking it out of the 8 x 8 pan seemed to make the top of the bar split open in several places. Unfortunately neither my husband or I liked the texture of the bars. We couldn’t finish even one this morning. I am finicky about texture but he isn’t and he didn’t like them at all. Loved the ingredients, easy to make, sure they are healthy but I felt like I was eating baked porridge and that made me gag. Sorry – wish I had fallen in love with them like the rest of your reviews.

    • Hi Jan, I’m sorry to hear the bars weren’t to your taste. 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. If you’re up for trying another breakfast recipe, I’d suggest these healthy blueberry muffins! They’re still a healthy breakfast fix and have a pleasing, more traditional muffin texture that may be more up your alley.

  22. I totally love Quinoa Breakfast Bars. I made this recipe few times but I like to add some raspberry or bananas. Thank you for sharing and have a Happy 2018!

    Rating: 5
  23. Great recipe! I followed the ingredients exactly as specified, the one thing I did add was some shaved almonds to the recipe, not only does the recipe taste great the macro nutrients are excellent!

  24. Thanks so much for sharing your wonderful recipes. Because I am allergic to oats, I struggle to find yummy breakfast bakes that are healthy, tasty, offer whole grains, but are oat free. Do you have any suggestions?

  25. Thanks so much! I’m going to try some of those great recipes.

  26. Hi Lisa, Your recipe looks great ! Think I could use fresh blueberries instead of dried ?

  27. Hi!  I don’t bake with quinoa very often, so I am curious if you think this could be baked in muffin tins.  Is that going to mess with baking properties? Just thought that would be handy to have already in a breakfast size portion.  

    • Olivia, I’ve never tried, but I think that could work! I’d use paper liners and coat them with baking spray first. Keep the baking temp the same…as far as time, that is an experiment, as I have never tried them that way. Maybe start checking at 15 and see how it’s progressing? If you decide to play around, I’d love to hear how they come out!

  28. Any thoughts on replacing oats?? I’m allergic. I also need to replace the egg. I’m thinking Aquafaba. 

    • Hi Hayley, I’m sorry, but unfortunately I don’t have any suggestions on how to substitute the oats for this particular recipe. If you’re interested, you could try these healthy banana muffins with a flax egg and (gluten-free flour blend if needed) and swap out the walnuts for blueberries for a similar blueberry breakfast treat!

  29. Yum, yum, yummy.  Gotta make soon

  30. Hey Erin, loved the taste of these! The texture didn’t work out for me though somehow :( they turned out very soft and sort of mushy, and don’t hold together in a square for me. Did I do something wrong? I found when I took them out of the pan it all sort of fell apart haha. Maybe slightly underbaked?

    • Hi Rachelle! Underbaking could definitely be part of it. Also, I’m betting your quinoa might have been overcooked and pretty damp. Try letting the quinoa dry out a bit before making the recipe. The brand of quinoa you use can make a difference too (I love Bob’s Red Mill because it’s less mushy than any other brand I’ve tried). I’m glad you loved the flavor regardless and hope you can still enjoy them!

      • Thank so for the tips! I had the same problem as Rachelle, but made it worse by doubling the recipe and putting it in an 8×13 pan. Even after increasing the bake time significantly, they still came out mushy. I’ll try again because they’re tasty even though I’m eating them with a spoon!

        • Hi Maria! I would imagine a pan that size would be really tight for doubling the recipe, since a full 9×13 pan is still not quite large enough to hold two 8×8 inch pans. Next time, I’d try doing 1.5 times and baking it in a 9×13. I’m glad the flavor is at least there for you!

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