Blueberry Quinoa Breakfast Bars
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 12
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons fresh lemon juice
- 1 cup cooked quinoa
- 1/3 cup coconut sugar
- 1-1/2 cups quick cooking oats
- 1/4 cup hemp seeds
- 1 cup mashed bananas (about 2 medium)
- 2 flax eggs
- 2 tablespoons nut/seed butter
- 1-1/2 cups fresh blueberries
- Carbohydrate 8.9387465272575 g
- Cholesterol 0.272222221669927 mg
- Fat 0.480098888767384 g
- Fiber 1.0232499735309 g
- Protein 1.26476138843808 g
- Saturated Fat 0.0582361110354466 g
- Serving Size 1 1 Serving (48g)
- Sodium 8.70879165218525 mg
- Sugar 7.9154965537266 g
- Trans Fat 0.38268183332712 g
- Calories 44 calories
1.) Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray. 2.) In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds. 3.) 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 4.) Transfer the batter into the prepared pan and smooth with a spatula. 5.) Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch. 6.) 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.
