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
