Blueberry Quinoa Oatmeal Breakfast Bars Recipes

BLUEBERRY QUINOA OATMEAL BREAKFAST BARS

Steps:

• Preheat the oven to 350 degrees. Spray 13"x 9" pan with coconut oil cooking spray or other nonstick spray.
• Add 3/4 cup whole oats to NutriBullet or food processor and process until they reach a fine flour consistency.
• Add whole oats, oat flour, cooked and cooled quinoa, baking powder, cinnamon, and protein powder to large bowl, stir until well blended
• To the bowl of your food processor, add pitted dates, maple syrup, ripe banana and coconut oil, process until smooth consistency, approx 10-20 seconds. Add the vanilla and eggs, then process another 5-10 seconds.
• Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in blueberry and chopped pecans.
• Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch.
• Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
• Store in airtight container for 3-5 days or freeze for 1 month.

BLUEBERRY QUINOA BREAKFAST BARS

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.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLUEBERRY LEMON BREAKFAST QUINOA

Steps:

• Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
• Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
• Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.