Blueberry Quinoa Breakfast Bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 109.3
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 32.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.4 g
- Protein: 3.4 g
View full nutritional breakdown of Blueberry Quinoa Breakfast Bars calories by ingredient
Introduction
A delicious breakfast! A delicious breakfast!Number of Servings: 16
Ingredients
-
3 serving Oats, 100% Whole Grain Old Fashioned, Great Value (1/2 cup dry)
0.33 cup Quinoa, Bob's Red Mill, Whole Grain Organic (46g dry)
1 tsp Baking Powder
16 tsp Sugar, Meijer Organics, Cane (4g)
4 tbsp Hemp Hearts- raw shelled hemp seeds
2 medium (7" to 7-7/8" long) Banana, fresh
2 tbsp Flax Seed - Hodgson Mill Milled Flax Seed
3 fl oz Water, tap
2 tbsp Peanut Butter, Meijer Naturals, Creamy (32g)
6 tsp Lemon Juice 'Real Lemon' 100% juice
1 tsp Vanilla Extract
1.5 cup Blueberries, fresh
Directions
1. Preheat the oven to 350 degrees F. Line a 9”x9” baking sheet with parchment paper and grease the sides with cooking spray (I skipped this step and they did not stick).
2. Prepare “flax eggs” and let sit.
3. In a large mixing bowl, whisk together the oats, cooked quinoa, sugar, baking powder, and hemp seeds.
4. In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries.
5. Transfer the batter into the prepared pan and smooth with spatula.
6. Bake on the center rack for 25-35 minutes until the bars are golden brown and firm to the touch.
7. Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4-5 days.
Serving Size: 16 Squares
Number of Servings: 16
Recipe submitted by SparkPeople user CAH-RD.
2. Prepare “flax eggs” and let sit.
3. In a large mixing bowl, whisk together the oats, cooked quinoa, sugar, baking powder, and hemp seeds.
4. In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries.
5. Transfer the batter into the prepared pan and smooth with spatula.
6. Bake on the center rack for 25-35 minutes until the bars are golden brown and firm to the touch.
7. Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4-5 days.
Serving Size: 16 Squares
Number of Servings: 16
Recipe submitted by SparkPeople user CAH-RD.