Blueberry Quinoa Breakfast Bars Recipes

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BLUEBERRY QUINOA BREAKFAST BARS



Blueberry Quinoa Breakfast Bars image

Healthy vegan blueberry breakfast bars with oats, quinoa, coconut sugar, ripe banana, flax eggs, and fresh berries that are gluten-free.

Provided by Alyssa

Categories     Breakfast     Dessert     Snack

Time 40m

Number Of Ingredients 11

1 1/2 cups quick cooking oats
1 cup cooked quinoa
1 teaspoon baking powder
1/3 cup coconut sugar
1/4 cup hemp seeds
1 cup mashed bananas (about 2 medium)
2 flax eggs ((2 tablespoons flaxseed meal + 6 tablespoons of water))
2 tablespoons nut/seed butter
2 tablespoons fresh lemon juice
1 teaspoon vanilla (powder or extract)
1 1/2 cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
  • In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
  • 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
  • Transfer the batter into the prepared pan and smooth with a spatula.
  • Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
  • 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.

Nutrition Facts : Calories 111 kcal, Carbohydrate 16 g, Protein 3 g, Fat 3 g, Sodium 8 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BLUEBERRY QUINOA WITH LEMON GLAZE



Blueberry Quinoa with Lemon Glaze image

Healthy alternative if you want some dessert. Good to make night before if using it as a dessert or breakfast item.

Provided by Paula DiBacco

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 3h

Yield 12

Number Of Ingredients 9

6 cups apple juice
3 cups quinoa
1 tablespoon vanilla extract
1 pint blueberries
1 cup almond milk
2 tablespoons water
1 tablespoon cornstarch
1 lemon, juiced
1 tablespoon maple syrup

Steps:

  • Combine apple juice, quinoa, and vanilla extract in a large pot; bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
  • Gently fold blueberries into hot quinoa. Pour blueberry mixture into a 9x13-inch baking dish. Cool until quinoa is set.
  • Whisk almond milk, water, and cornstarch together in a small saucepan over high heat. Add lemon juice and maple syrup; cook, stirring constantly, until glaze is thick, 2 to 3 minutes. Pour hot glaze over quinoa to cover it completely. Cool to room temperature. Cover baking dish with plastic wrap and refrigerate for at least 2 hours.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 48.6 g, Fat 3 g, Fiber 3.9 g, Protein 6.4 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Sugar 18.1 g

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