Blueberry Quinoa Oatmeal Breakfast Bars
Prep time
Cook time
Total time
These Blueberry Quinoa Oatmeal Breakfast bars are chock-full of wholesome ingredients, sure to satisfy those morning hunger pains!
Recipe type: Breakfast/Snacks/Dessert
Serves: 20
  • 1 cup oat flour {made from certified gluten-free oats if necessary}
  • ¾ cup whole oats {certified gluten-free if necessary}
  • 1 cup cooked quinoa
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 4 scoops Vital Protein Marine Collagen {approx ⅓ cup}
  • 7 Medjool dates, pitted {approx ½ cup loosely packed}
  • ¼ cup maple syrup
  • 1 ripe banana
  • 1 tbsp coconut oil
  • 1 tsp vanilla
  • 2 eggs
  • 1½ cups fresh blueberries
  • ¼ cup chopped pecans
  1. Preheat the oven to 350 degrees. Spray 13”x 9" pan with coconut oil cooking spray or other nonstick spray.
  2. Add ¾ cup whole oats to NutriBullet or food processor and process until they reach a fine flour consistency.
  3. Add whole oats, oat flour, cooked and cooled quinoa, baking powder, cinnamon, and protein powder to large bowl, stir until well blended
  4. 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 lemon juice, vanilla and eggs, then process another 5-10 seconds.
  5. Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in blueberry and chopped pecans.
  6. 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.
  7. Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
  8. Store in airtight container for 3-5 days or freeze for 1 month.
Nutrition Information
Serving size: 1 bar Calories: 111 Fat: 2.9 Saturated fat: .9 Unsaturated fat: .7 Trans fat: 0 Carbohydrates: 19 Sugar: 9.4 Sodium: 13.4 Fiber: 2.1 Protein: 3.5 Cholesterol: 18.5
Recipe by Lemons and Basil at