Blueberry Quinoa Oatmeal Breakfast Bars Recipe
Introduction
These Blueberry Quinoa Oatmeal Breakfast Bars are a wholesome and delicious way to start your day. Packed with protein, fiber, and fresh blueberries, they offer a perfect balance of nutrition and flavor. Easy to make and perfect for on-the-go breakfasts or snacks.
Ingredients
- 1 cup Oat Flour
- 3/4 cup Oats
- 1 cup Quinoa
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/3 cup Vital Protein Marine Collagen
- 7 Medjool Dates
- 1/4 cup Maple Syrup
- 1 Banana
- 1 tablespoon Coconut Oil
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 1/2 cups Fresh Blueberries
- 1/4 cup Chopped Pecans
- Lemon Juice, to taste
Instructions
- Step 1: Preheat the oven to 350 degrees F (180 degrees C). Spray a 13” x 9” pan with coconut oil cooking spray or another non-stick spray.
- Step 2: Add 3/4 cup oats to a NutriBullet or food processor and process until they reach a fine flour consistency.
- Step 3: In a large bowl, combine the processed oats, oat flour, cooled quinoa, baking powder, ground cinnamon, and marine collagen. Stir until well blended.
- Step 4: In the food processor bowl, add Medjool dates, maple syrup, banana, and coconut oil. Process until smooth, about 10-20 seconds.
- Step 5: Add lemon juice to taste, vanilla extract, and eggs to the wet mixture. Process for another 5-10 seconds.
- Step 6: Pour the wet mixture into the dry ingredients bowl. Mix until fully incorporated. Gently fold in fresh blueberries and chopped pecans.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 minutes or until bars are golden brown and firm to the touch.
- Step 8: Remove from oven and allow to cool for 10-15 minutes. Cut into 20 bars and serve.
Tips & Variations
- Use frozen blueberries if fresh aren’t available, but add them without thawing to prevent excess moisture.
- For a nut-free version, omit pecans or substitute with sunflower seeds.
- Make sure the quinoa is fully cooled before mixing to avoid soggy bars.
- Swap maple syrup for honey or agave nectar to suit your taste preferences.
Storage
Store these breakfast bars in an airtight container at room temperature for 3-5 days. For longer storage, freeze them for up to 1 month. To reheat, warm in the microwave for 15-20 seconds or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour instead of oat flour?
Yes, you can substitute oat flour with whole wheat flour or almond flour, but keep in mind the texture and flavor might vary slightly.
Do I need to cook the quinoa before using it in the recipe?
Yes, quinoa should be cooked and cooled before adding it to the batter to ensure proper texture and to avoid sogginess in the bars.
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Blueberry Quinoa Oatmeal Breakfast Bars Recipe
- Total Time: 35 minutes
- Yield: 20 bars 1x
- Diet: Gluten Free
Description
These Blueberry Quinoa Oatmeal Breakfast Bars are a nutritious, protein-packed morning treat combining wholesome oats, quinoa, and fresh blueberries with natural sweetness from dates and banana. They are baked to golden perfection for a hearty yet wholesome start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup Oat Flour
- 3/4 cup Oats
- 1 cup Quinoa, cooled
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/3 cup Vital Protein Marine Collagen
Wet Ingredients
- 7 Medjool Dates
- 1/4 cup Maple Syrup
- 1 Banana
- 1 tablespoon Coconut Oil
- 1 teaspoon Vanilla Extract
- 2 Eggs
- to taste Lemon Juice
Add-ins
- 1 1/2 cups Fresh Blueberries
- 1/4 cup Chopped Pecans
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 13”x 9″ baking pan with coconut oil cooking spray or any non-stick spray to prevent sticking.
- Process Oats: Add 3/4 cup of oats to a NutriBullet or food processor and grind until they form a fine flour-like consistency, enhancing the texture of the bars.
- Mix Dry Ingredients: In a large bowl, combine the processed oat flour, 1 cup oat flour, 1 cup cooled quinoa, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/3 cup Vital Protein Marine Collagen. Stir thoroughly to blend evenly.
- Prepare Wet Mixture: In the food processor bowl, add 7 Medjool dates, 1/4 cup maple syrup, 1 banana, and 1 tablespoon coconut oil. Process for 10-20 seconds until you achieve a smooth, thick consistency.
- Add Additional Wet Ingredients: To the wet mixture in the food processor, add lemon juice to taste, 1 teaspoon vanilla extract, and 2 eggs. Process for another 5-10 seconds to combine well.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the large bowl containing dry ingredients. Mix thoroughly until fully incorporated. Gently fold in 1 1/2 cups fresh blueberries and 1/4 cup chopped pecans for added texture and flavor.
- Bake: Transfer the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 20 minutes, or until the bars are golden brown and firm to the touch.
- Cool and Cut: Remove the baked bars from the oven and allow them to cool for 10-15 minutes. Once cooled, cut into 20 bars for serving.
- Storage: Store bars in an airtight container for 3-5 days at room temperature or freeze them for up to 1 month to maintain freshness.
Notes
- Ensure the quinoa is cooked and cooled before mixing to avoid excess moisture.
- Adjust lemon juice quantity to taste for a slight tang that complements the sweetness of berries and dates.
- For a nut-free option, pecans can be omitted or replaced with seeds like pumpkin or sunflower seeds.
- These bars make a great grab-and-go breakfast or snack and can be enjoyed warm or cold.
- Use fresh blueberries for best flavor and texture; frozen can be used but may add extra moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry bars, quinoa, oatmeal, breakfast bars, healthy breakfast, protein bars, baked snack
