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Blueberry Quinoa Oatmeal Breakfast Bars

15 INGREDIENTS • 9 STEPS • 30MINS

Blueberry Quinoa Oatmeal Breakfast Bars

Recipe

4.5

2 ratings
These Blueberry Quinoa Oatmeal Breakfast Bars are chock-full of whole oats, quinoa, Medjool dates, fresh blueberries and pecans, creating a lovely breakfast bar, that is soft and moist with a slightly chewy texture.
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These Blueberry Quinoa Oatmeal Breakfast Bars are chock-full of whole oats, quinoa, Medjool dates, fresh blueberries and pecans, creating a lovely breakfast bar, that is soft and moist with a slightly chewy texture.
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

30MINS

Total Time

$1.55

Cost Per Serving

Ingredients

Servings
12
us / metric
Oat Flour
190 g
Oat Flour
Oats
65 g
Oats
Quinoa
170 g
Quinoa, cooked
equals 1/3 cup uncooked quinoa
Baking Powder
1 tsp
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Vital Protein Marine Collagen
30 g
Vital Protein Marine Collagen
Medjool Dates
7
Medjool Dates, pitted
Maple Syrup
4 Tbsp
Maple Syrup
Banana
1
Banana
Coconut Oil
1 Tbsp
Coconut Oil
Vanilla Extract
1 tsp
Vanilla Extract
Egg
2
Eggs
Fresh Blueberry
225 g
Fresh Blueberries
Chopped Pecans
4 Tbsp
Chopped Pecans
Lemon Juice
to taste
Lemon Juice

Nutrition Per Serving

VIEW ALL
Calories
260
Fat
6.6 g
Protein
8.6 g
Carbs
44.0 g
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C). Spray 13”x 9" pan with coconut oil cooking spray or other non stick spray.
step 2
Add Oats (65 g) to NutriBullet or food processor and process until they reach a fine flour consistency.
step 2 Add Oats (65 g) to NutriBullet or food processor and process until they reach a fine flour consistency.
step 3
Add the processed oats, Oat Flour (190 g), cooled Quinoa (170 g), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), and Vital Protein Marine Collagen (30 g) to large bowl, stir until well blended.
step 3 Add the processed oats, Oat Flour (190 g), cooled Quinoa (170 g), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), and Vital Protein Marine Collagen (30 g) to large bowl, stir until well blended.
step 4
To the bowl of your food processor, add Medjool Dates (7), Maple Syrup (4 Tbsp), Banana (1), and Coconut Oil (1 Tbsp), process until smooth consistency, approx 10-20 seconds.
step 5
Add Lemon Juice (to taste), Vanilla Extract (1 tsp), and Eggs (2). Process another 5-10 seconds.
step 6
Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in Fresh Blueberries (225 g) and Chopped Pecans (4 Tbsp).
step 6 Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in Fresh Blueberries (225 g) and Chopped Pecans (4 Tbsp).
step 7
Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch.
step 7 Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch.
step 8
Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
step 8 Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
step 9
Store in an airtight container for 3-5 days or freeze for 1 month.
step 9 Store in an airtight container for 3-5 days or freeze for 1 month.
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