RECIPE
15 INGREDIENTS9 STEPS30MIN

Blueberry Quinoa Oatmeal Breakfast Bars

4.5
2 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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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.

30MIN

Total Cooking Time

15

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1 cup
Oat Flour
3/4 cup
Oats
1 cup
Quinoa , cooked
1 tsp
Baking Powder
1 tsp
Ground Cinnamon
1/3 cup
Vital Protein Marine Collagen
7
1 Tbsp
Coconut Oil
1/4 cup
Chopped Pecans
to taste
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Directions

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Step 1
Preheat the oven to 350 degrees F (175 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 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 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 9
Store in an airtight container for 3-5 days or freeze for 1 month.

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