Blueberry Quinoa Breakfast Bars
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup quinoa cooked
- 1 1/2 cups quick oatmeal
- 1/4 cup hemp seeds
- 1 1/2 cup fresh blueberries
- 1/3 cup coconut sugar can sub regular sugar
- 1 cup bananas mashed, about 2 medium
- 2 each eggs (optional egg substitute - flax eggs)
- 2 tbs nut/seed butter i use almond butter
- 2 tbs fresh lemon juice
- 1/2 tsp salt to taste
- 1/2 tsp cinnamon to taste
- Carbohydrate 18.9258239169077 g
- Cholesterol 132.391666666252 mg
- Fat 4.38350529662604 g
- Fiber 1.98039169704867 g
- Protein 7.07386653059623 g
- Saturated Fat 1.17986010253163 g
- Serving Size 1 1 Serving (87g)
- Sodium 88.9295811128763 mg
- Sugar 16.9454322198591 g
- Trans Fat 0.673367007571098 g
- Calories 142 calories
1. Preheat the oven to 350 deg F. Line a 9" x 9" baking pan with parchment paper and grease the sides with cooking spray. 2. Cook quinoa. It cooks in a 2:1 ratio, so 1/3 cup of quinoa +2/3 cup water. 3. In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, salt, cinnamon, and hemp seeds. 4. In a separate bowl, mix the banana, nut butter, eggs, lemon juice and vanilla. 5. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. 6. Fold in the blueberries. 7. Transfer the batter into the prepared pan and smooth with a spatula. 8. Bake on the center rack for 25-35 minutes until the bars are golden brown and firm to the touch. 9. Remove and let cool completely in the pan, then remove and slice into squares. Store in an airtight container for 4-5 days.
