Blueberry Quinoa Oatmeal Breakfast Bars
These Blueberry Quinoa Oatmeal Breakfast bars are chock-full of wholesome ingredients, sure to satisfy those morning hunger pains!
Servings: 20
Calories: 111kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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