Blueberry Quinoa Oatmeal Breakfast Bars

Recipe

15 INGREDIENTS • 9 STEPS • 30MINS

Blueberry Quinoa Oatmeal Breakfast Bars

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.

Blueberry Quinoa Oatmeal Breakfast Bars

Save

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/

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.

30MINS

Total Time

$1.55

Cost Per Serving

Ingredients

Servings

12

US / Metric

1 cup

Oat Flour

3/4 cup

Oats

1 cup

Quinoa, cooked

equals 1/3 cup uncooked quinoa

1 tsp

Baking Powder

1 tsp

Ground Cinnamon

1/3 cup

Vital Protein Marine Collagen

7

Medjool Dates, pitted

1/4 cup

1

1 Tbsp

Coconut Oil

1 tsp

Vanilla Extract

2

1 1/2 cups

Fresh Blueberries

1/4 cup

Chopped Pecans

to taste

Nutrition Per Serving

VIEW ALL

Calories

260

Fat

6.6 g

Protein

8.6 g

Carbs

44.0 g

Blueberry Quinoa Oatmeal Breakfast Bars

Save

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 InstructionsHide images

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), Ground Cinnamon (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), Ground Cinnamon (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 (1/4 cup), 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 (1 1/2 cups) and Chopped Pecans (1/4 cup).

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 (1/4 cup).

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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