These Quinoa Breakfast Bars are perfect for busy mornings. They are made with a hearty blend of quinoa, oats, and an assortment of seeds and nuts such as pecans, pumpkin, and sunflower, all brought together with coconut and maple syrup. The bars are deliciously indulgent yet surprisingly light, providing a day's worth of sunshine and energy in every bite. They will keep you fueled and ready to tackle whatever the day throws at you.
Remember those hectic mornings when breakfast seemed like a distant dream?
Well, say goodbye to those! Whether you're dashing out the door, juggling the kids' school prep, or simply enjoying a moment of tranquility before the day unfolds, these Quinoa Breakfast Bars are your go-to.
So, let's roll up our sleeves and sprinkle some love into our morning routine. Every day deserves a beginning as tasty as this!
Ingredients
- Maple Syrup: If maple syrup isn't on hand, honey makes a great alternative, offering a similar texture and a touch of its own unique flavor.
- Light Brown Sugar: Adds a rich, caramel-like sweetness that complements the nutty flavors. For those looking to cut down on refined sugars, coconut sugar is a fantastic substitute, bringing a similar depth of sweetness with a hint of coconut.
- Sea Salt: Just a pinch to enhance all the flavors. Himalayan pink salt can be used as an alternative for an extra mineral boost without losing the flavor balance.
- Coconut Oil (Melted): Provides moisture and helps bind the ingredients together while adding a slight coconut aroma. Unsalted butter, melted, or even a neutral oil like canola can be used in its place if coconut oil isn't available.
- Quinoa Flakes or Cooked Quinoa: Quinoa flakes give these bars a lovely texture and are packed with protein, but they aren't as easy to find as they once were. If you have cooked quinoa on hand, it works just as well. Alternatively, for a different twist, cooked amaranth or millet can offer similar nutritional benefits and an interesting texture variation.
- Oats: A staple in breakfast bars for their heartiness and fiber content. For a gluten-free option, ensure your oats are certified gluten-free.
- Pecans (Chopped): Add a delicious crunch and nuttiness. Walnuts or almonds can be swapped in for pecans depending on what’s available in your pantry or your personal taste preference.
- Pumpkin Seeds: Not just for fall, pumpkin seeds add a nice crunch and are a powerhouse of nutrients. Sunflower seeds or even sesame seeds can be used as a replacement if pumpkin seeds are not at hand.
- Sunflower Seeds: These bring a mild, nutty flavor and additional texture. In case you're out of sunflower seeds, chopped nuts like almonds or more pumpkin seeds could easily fill in.
- Unsweetened Shredded Coconut: Adds a tropical twist and chewiness to the bars. If coconut isn’t your favorite, try using dried fruit like raisins or cranberries for a different kind of sweetness and texture.
Tips and Tricks
- Don't Skip the Salt: It might seem odd adding sea salt to a sweet treat, but it's the secret to balancing flavors. A pinch of good quality sea salt, like Maldon or Himalayan pink salt, enhances the sweetness and brings out the nutty flavors of the seeds and oats.
- Get Creative with Mix-Ins: The beauty of these bars is how customizable they are. Sometimes I throw in a handful of dark chocolate chips or swap the pecans for roasted almonds. My kids love when I add dried cranberries for a tart twist. Play around and find your family's favorite combo!
- The Right Pan Makes a Difference: A sturdy 13 x 9-inch pan lined with parchment paper is your best friend here. Not only does it make cleanup a breeze, but it also ensures your bars come out perfectly every time without sticking.
- Patience is Key: I know, I know – waiting for these bars to cool before slicing into them is torture. But trust me, giving them time to set ensures you get clean, beautiful slices instead of a crumbly mess.
- Storage Savvy: Storing these bars correctly means you can enjoy them for days. Keep them in an airtight container at room temperature for up to a week, or freeze them for longer storage. I like to wrap individual bars in wax paper for an easy grab-and-go breakfast option.
Variations
- You can use any liquid sweetener you like in place of the maple syrup. Honey, brown rice syrup and Agave Nectar all work.
- In place of the pumpkin seeds and sunflower seeds, used ½ cup of broken gluten-free pretzels and ½ cup chocolate chips.
- Add 1 teaspoon ground cinnamon and ¼ teaspoon red pepper for a fun twist.
- Use sliced almonds in place of the pecans.
- In place of the coconut, use chopped dried fruit.
More Bar Recipes to Try
- Chia Seed Protein Bars: Imagine biting into a bar where every chew releases bursts of energy, thanks to the mighty chia seeds—a personal go-to after my morning jogs.
- Homemade Granola Bars: This recipe is a family affair; my kids love choosing their mix-ins for our Sunday baking ritual, turning simple oats into treasure-filled treats.
- Quinoa Protein Power Bars: For those days when you're juggling a million tasks, these bars are my secret weapon, packed with quinoa's plant-powered protein to keep you going.
- Toasted Granola Bars: Perfect for when you need an on-the-go bite to fuel your day.
Quinoa Breakfast Bars
Ingredients
- ⅓ cup maple syrup
- ¼ cup light brown sugar
- 1 teaspoon sea salt
- ⅓ cup coconut oil melted
- 1 cup quinoa or quinoa flakes
- 1 cup oats gluten free
- ½ cup pecans chopped
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup unsweetened shredded coconut
Instructions
- Place oven rack in the middle position and preheat the oven to 300 degrees. Line a 13 x 9 inch pan with parchment, allowing the parchment to hang over the edges of the pan. Spray with cooking spray.
- In a bowl, combine maple syrup, sugar and sea salt. Whisk in coconut oil.
- In a food processor, process ½ cup of the quinoa until finely ground, about 45 seconds. Transfer to the bowl with the maple syrup and add in remaining quinoa, oats, pecans, pumpkin seeds, sunflower seeds and coconut.
- Transfer mixture to prepared pan and spread in an even layer. Spray a large metal spatula with oil and compress the mixture. Bake for 25 minutes and then rotate the pan. Bake for an additional 20 minutes, until golden brown.
- Let bars cool on a wire rack for 15 minutes, then cut into 16 bars. (While still in the pan.) Let cool for 1 hour and using parchment, life bars from a pan onto a cutting board. Use a sharp knife to re-cut bars following original cuts.
Notes
Variations for this Quinoa Granola Bar Recipe
- You can use any liquid sweetener you like in place of the maple syrup. Honey, brown rice syrup and Agave Nectar all work.
- In place of the pumpkin seeds and sunflower seeds, used ½ cup of broken gluten-free pretzels and ½ cup chocolate chips.
- Add 1 teaspoon ground cinnamon and ¼ teaspoon red pepper for a fun twist.
- Use sliced almonds in place of the pecans.
- In place of the coconut, use chopped dried fruit.
Shannon Graham
Granola bars have been an obsession of mine lately. Adding these to my list to try.