Blueberry Quinoa Oatmeal Breakfast Bar | Lemons and Basil
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Blueberry Quinoa Oatmeal Breakfast Bars

These Blueberry Quinoa Oatmeal Breakfast bars are chock-full of wholesome ingredients, sure to satisfy those morning hunger pains!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast/Snacks/Dessert
Servings: 20
Calories: 111kcal
Author: Kaylee Pauley


  • 1 cup oat flour {made from certified gluten-free oats if necessary}
  • 3/4 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 1/3 cup}
  • 7 Medjool dates pitted {approx 1/2 cup loosely packed}
  • 1/4 cup maple syrup
  • 1 ripe banana
  • 1 tbsp coconut oil
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups fresh blueberries
  • 1/4 cup chopped pecans


  • 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 lemon juice, 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.


Serving: 1g | Calories: 111kcal | Carbohydrates: 19g | Protein: 3.5g | Fat: 2.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Cholesterol: 18.5mg | Sodium: 13.4mg | Fiber: 2.1g | Sugar: 9.4g