Banana Quinoa Breakfast Bars – The Healthy Maven

Get your quinoa in the morning with these banana and quinoa breakfast bars. An easy, pre-cooked breakfast that’s vegan, no refined sugar, and absolutely delicious.

Quinoa for breakfast? Don’t hit it until you’ve tried it! These breakfast bars are the perfect meal to start your morning. They’re high in protein, vegan, and refined sugar free!

There really is nothing better than having healthy meals and snacks on hand. If you’re tired of cooking every meal, every day (like me!), This recipe is perfect for you. It can be prepared ahead of time so you have a delicious breakfast or a snack ready to enjoy!

Banana Quinoa Breakfast Bar Ingredients

  • oatmeal – take gluten-free oats if necessary.
  • uncooked white quinoa – the most neutral tasting quinoa with the lightest texture… perfect for these bars! Be sure to rinse the quinoa before using it both to remove the outer coating and for the final texture of the bars.
  • bananas – you’ll want super ripe bananas!
  • ground flax seeds – helps to tie the bars together.
  • Peanut Butter – look for natural peanut butter with only peanuts and salt listed for ingredients! You can also swap out for a different nut or seed butter.
  • coconut oil – look for unrefined and / or organic coconut oil.
  • Maple syrup – a hint of extra sweetness!
  • baking powder – helps the bars to rise.
  • cinnamon – I love the combination of cinnamon and banana.
  • sea ​​salt – bring together all the flavors
  • optional additions – chocolate chips, coconut, chopped dried fruit, etc.

Why white quinoa?

Did you even know that white quinoa was a thing? It is! There are actually many different colors of quinoa – white, red, black, and more! White quinoa is the fastest to cook quinoa with a light texture and mild taste. It’s perfect for those breakfast bars!

Should you rinse the quinoa?

Yes! The quinoa is coated with saponin which tastes bitter and could make for a gross tasting breakfast bar! Add the quinoa to a fine mesh colander and rinse with cold water before using in this recipe.

How to make banana and quinoa breakfast bars

STEP 1: In a large bowl, combine the oatmeal, quinoa, baking powder, cinnamon and salt. Add the mashed bananas, flax seeds, peanut butter, coconut oil and maple syrup. Stir until well combined. Stir in optional supplements and let the paste sit for 10 minutes so the flax seeds can absorb some of the liquid.

Get your quinoa in the morning with these banana and quinoa breakfast bars.  An easy, pre-cooked breakfast that's vegan, no refined sugar, and absolutely delicious.

2ND STEP: Spray or grease a 9×9-inch baking dish with coconut oil and spread the dough evenly in the pan. Bake at 350 ° F for 25 minutes or until edges are crisp and center is cooked through.

Get your quinoa in the morning with these banana and quinoa breakfast bars.  An easy, pre-cooked breakfast that's vegan, no refined sugar, and absolutely delicious.

STEP 3: Let stand 20 minutes before cutting into 9 to 12 squares.

How to store quinoa breakfast bars

These bars keep really well! After allowing the bars to cool completely, store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 1 month.

To print

Banana and quinoa breakfast bars

Get your quinoa in the morning with these banana and quinoa breakfast bars. An easy to prepare, vegan breakfast without refined sugar and absolutely delicious.

  • Author: Davida lederle
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes
  • Yield: 912 the bars 1X
  • Category: Breakfast
  • Method: Cook
  • Diet: Vegan
  1. Preheat the oven to 350 degrees F.
  2. Spray or grease a 9 x 9 inch baking dish with coconut oil
  3. In a large bowl, combine the oatmeal, quinoa, baking powder, cinnamon and salt.
  4. Add the bananas, flax, peanut butter, coconut oil and maple syrup. Stir until well combined.
  5. Sprinkle with optional supplements.
  6. Let the dough rest for 10 minutes to let the flax absorb some of the liquid.
  7. Add the dough to the baking dish and spread evenly.
  8. Bake for 25 minutes or until edges are crisp and center is cooked through.
  9. Let stand 20 minutes before cutting into 9-12 squares and let cool completely.
  10. Store in an airtight container for up to 3 days or freeze longer.

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