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.

Recommended Tools to Make This Recipe

A stack of quinoa breakfast bars with blueberries

Quinoa Breakfast Bars

4.55 from 22 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


  • 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


  • 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.


  • 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.


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

  2. 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!

  3. 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!

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

  5. 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.

    1. 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.

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

  6. Just made this today…very good!  Perfectly sweet.  Approved by my 4year old who said it was “delicious”. Mom win ???5 stars

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

    1. Hi Alice, I usually refer people to certified gluten-free oats from Bob’s Red Mill, but if you react to any type of oats, I’m afraid I don’t have any recommendations for what to substitute. If you’d like another baking idea, this paleo zucchini bread recipe is gluten free, and it would be delicious with blueberries!

    2. I can’t eat oats either and I actually just replaced it with about the same amount of milled flax seed (texture is that of flour). It makes each bar a little heavier probably but still tastes great and works!

  7. 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!

    1. 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!

  8. 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!

    1. 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!

  9. 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.5 stars

  10. 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.

    1. 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.

  11. 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!5 stars

  12. 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!

  13. 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?

    1. Hi Lisa, if you’re not allergic to wheat as well, healthy banana bread, pumpkin bread with millet, and healthy zucchini muffins are good ones! As far as gluten-free recipes, I’d recommend checking out this paleo banana bread and paleo zucchini bread! You can also find more recipes in my recipe index under baked goods (many don’t have oats).

  14. 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.  

    1. 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!

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

    1. 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!

  16. 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?

    1. 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!

      1. 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!

        1. 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!

  17. Hi Erin,
    I can’t wait to make these bars. I am wondering if you think a cookie sheet will work to cook these on. I do not have an 8 x 8 baking pan. I am sure the cooking time would need to be adjusted but, is there a reason the bars need to be thick?
    Thank you for the recipe!

    1. Marilee, you do need to use a baking pan with tall sides for this, as the batter is loose and would run all over a cookie sheet. You could try playing around with a round pan or use a similar pan with slightly different dimensions (9×9 for example).

  18. Yummy! I don’t normally love quinoa, especially for breakfast, but the quinoa taste was pretty mellow. Blueberries were a perfect compliment. Think I was add more next time. Thank you! 5 stars

    1. Hooray! I’m glad you enjoyed the bars, Ania. Thanks for giving them a try and taking the time to share this review!

  19. I say this because you mentioned that these bars are gluten free……
    Diet gluten free or Celiac GF?
    You have awesome ideas and recipes….
    You just need to be more clear….

    1. Erin, as long as you make sure all of your ingredients are certified GF (not just labeled GF), then they should be OK for Celiacs, assuming no other dietary considerations.

  20. Bars turned out pretty but it’s not very sweet. I would definitely recommend adding more sweetener, just a little too bland with the recommended ingredients. 

    1. Hi! Many readers have enjoyed the recipe as-is, but you can certainly experiment if they weren’t quite sweet enough for your taste. I’m glad they turned out well!

  21. I made these and they are so good! My kids chowed through an entire batch in a couple days. My only complaint/question – mine did not hold together, at all. They just fell apart, had to be eaten with a spoon. I did use frozen fruit, and more than was called for. Do you think that affected the end product? Next time I think I will sub an egg white for the nut butter to see if that will help hold it together. Thoughts?4 stars

    1. Hi Selina, I’m glad you enjoyed them! The frozen fruit definitely could have affected the bars holding together due to the extra moisture. If using frozen fruit again, I’d thaw them and pat them dry as much as possible with a paper towel before using. I haven’t experimented with egg white in place of nut butter, so I can’t say for certain if that would help.

  22. These are wonderful! They’re like mini-peanut butter & jelly sandwiches. My husband would love the flavor, but I am betting that he wouldn’t like the texture. That means more for me!4 stars

    1. Thank you for taking the time to share this kind review, Eileen! I’m so happy to hear that you enjoyed this recipe!

  23. Hi! I didn’t have baking powder so I used a little lemon juice. I also didn’t have rolled oats so i used instant Quaker Oats. Mine came out delicious but didn’t stick together well. I also baked it longer. Maybe it needed a little longer? 

    1. Hi Nicole, I’m so happy you enjoyed the flavor of these bars! But, I’m sorry to hear that they didn’t stick together well for you. I’ve never tried the swaps you mentioned, so I’m not sure how they might’ve altered the texture. Next time, you could try baking them a little longer to see if that helps!

  24. Thank you for the awesome recipe. The blueberry quinoa bars tasted great. I wasn’t sure though if they should be crispy like a granola bar or softer like a muffin. Mine came out softer even though the toothpick was clean when tested. How can I make them more crispy as a granola bar?
    Thanks again5 stars

    1. Hi Elizabeth! I’m so happy that you enjoyed the flavor of these bars! They are softer than a typical granola bar, so if you’re looking for a crispy texture, I’d recommend trying my Trail Mix Peanut Butter Granola Bars or Salted Chocolate Almond No Bake Granola Bars instead. I hope this helps!

  25. I made these today. So simple , I had all the ingredients . I loved them . Great for breakfast or a snack. Packed with nutrition and NOT sweet, Thanks Erin for another great recipe!5 stars

  26. Tasty but too crumbly and messy for me! I followed the recipe exactly and substituted raisins for blueberries. They were not easy to cut into squares – I had to smash the crumbles back into the bars when I individually wrapped them. I’ll be looking for a less messy alternative!3 stars

    1. Hi CJ, I’m sorry to hear that you had trouble with these bars. I (and other readers) have really enjoyed them, so I wish they would’ve been a hit for you too!

  27. 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!

  28. 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

  29. 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!

  30. 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

  31. 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.

  32. 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!

  33. 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

  34. 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

  35. 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

  36. 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!