Blueberry Quinoa Breakfast Bars
Serves 14
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 1/2 cups gluten free oats
  2. 1 cup cooked quinoa
  3. 1 tsp baking powder
  4. 1/3 cup coconut sugar
  5. 1/4 cup hemp hearts
  6. 1 cup mashed banana
  7. 2 flax eggs (2 TBS ground flax+6 TBS warm water)*
  8. 2 TBS raw nut butter
  9. 2 TBS fresh lemon juice
  10. 1 tsp vanilla extract
  11. 1 1/2 cups fresh blueberries
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x9 baking dish with coconut oil
  2. In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp
  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 too runny. Fold in the blueberries
  4. Transfer into the prepared pan and smooth with a spatula
  5. Bake on the center rack for 25-35 minutes until golden brown and firm to the touch
  6. Remove and let cool completely in the pan, then remove and slice.
  7. Store in an airtight container for 4-5 days
Notes
  1. * Flax eggs are a substitute for eggs. It's best to grind your flax seeds as you need then for best health benefits. Grind, mix with the warm water and set aside for about 10 minutes. Give a little stir before adding to your recipe
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