Quinoa Blueberry Oat Bars
If you follow me on Instagram, you know I have been recipe testing these bars like a MANIAC! I definitely applaud bakers, because perfecting a baked recipe is far more difficult than a "cooked" recipe, in my opinion. I wanted to create these bars mainly for my boyfriend. He has been studying for the Series 7 test for work, and crazy study hours have left little time for healthy meals and snacks during the day. He is also a big fan of breakfast bars, since they are a perfect on-the-go option. So Yale, these are for you.
While these were made with blueberries, I think they would be JUST as delicious with any other seasonal fruit (or chocolate chips...just sayin'). I would love to make them again in a few weeks for peach season. Once you have the base down, you can pretty much substitute any fruit that goes inside them. Please let me know if you make these!
- 1 1/2 cups rolled oats or quick cook oats (not steel cut)
- 1/2 c cooked quinoa
- 1/3 c coconut sugar, date sugar or brown sugar
- 1 egg (or one "flax egg")
- 1 tsp baking powder
- 1 medium mashed banana (Side note- if you don't like banana, you can sub it for 1/2c of almond or dairy-free milk. I would recommend adding a bit more sugar to make up for the missing banana.)
- 2 tablespoons of almond butter (or whichever nut butter of your choosing)
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Pinch salt
- 1 scoop Further Food Collagen Peptides* (optional)
- 1 cup fresh blueberries
*Interested in buying Further Food Collagen Peptides? Use my code HEALTHMASON for a discount on your order!!
- Preheat the oven to 350F, and line a baking dish with parchment paper. You want your bars to be about 1 inch thick, so choose a baking dish that will allow for your bars to be about that size. I chose an 8" glass baking dish.
- In a large mixing bowl, combine your oats, cooked quinoa, sugar, baking powder, cinnamon, salt and collagen. Mix until combined. **PRO TIP: If you are using rolled oats, I find that processing half of the dry mixture in a food processor can help the bars stick together. If you use quick cook oats or oats that are smaller in size, you should be good. But blending 1/2 of the oats into a rough flour consistency can help the bars stick!
- In a separate bowl, whisk together the egg, mashed banana, vanilla and almond butter until combined.
- Add wet ingredients to dry ingredients and mix thoroughly. Add blueberries at the end and fold into the batter. I like to save a few blueberries to sprinkle on the top. Berries, and heavier ingredients, tend to sink to the bottom of a baked dish, so saving a few to put on top will help keep them balanced.
- Place the batter in your parchment-lined dish and smooth with a spatula until the bars are of even thickness.
- Bake the bars for about 30 minutes. If you stick a toothpick in the bars, there should not be any residual batter on the toothpick. If the bars still seem undercooked, give them 5 more minutes.