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SideChef
Recipes
Breakfast
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
1 cup
Oat Flour
Oats
3/4 cup
Oats
Quinoa
1 cup
Quinoa, cooked
equals 1/3 cup uncooked quinoa
Baking Powder
1 tsp
Baking Powder
Ground Cinnamon
1 tsp

Sponsored

Simply Organic Cinnamon, Ground
Vital Protein Marine Collagen
1/3 cup
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

Sponsored

Simply Organic Vanilla Extract
Egg
2

Sponsored

Eggland's Best Classic Eggs
Fresh Blueberry
1 1/2 cups
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
Love This Recipe?
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Blueberry Quinoa Oatmeal Breakfast Bars
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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 (3/4 cup) to NutriBullet or food processor and process until they reach a fine flour consistency.
step 2 Add Oats (3/4 cup) to NutriBullet or food processor and process until they reach a fine flour consistency.
step 3
Add the processed oats, Oat Flour (1 cup), cooled Quinoa (1 cup), Baking Powder (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), and Vital Protein Marine Collagen (1/3 cup) to large bowl, stir until well blended.
step 3 Add the processed oats, Oat Flour (1 cup), cooled Quinoa (1 cup), Baking Powder (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), and Vital Protein Marine Collagen (1/3 cup) 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), Simply Organic Vanilla Extract (1 tsp), and Eggland's Best Classic 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 (1 1/2 cups) 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 (1 1/2 cups) 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.

Tags

Breakfast
Dairy-Free
American
Back to School
Snack
Healthy
Shellfish-Free
Fall
Quick & Easy
Spring
Summer
Winter
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