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Banana Quinoa Breakfast Bars

May 4, 2021

Get your quinoa first thing in the morning with these Banana Quinoa Breakfast Bars. An easy, make-ahead breakfast that is vegan, refined-sugar-free and absolutely delicious.

Quinoa for breakfast? Don’t knock it until you try it! These breakfast bars are the perfect meal to start your morning with. They’re packed with protein, vegan and free of refined sugar!

There is truly nothing better than having healthy meals and snacks on hand. If you get sick of cooking every meal, every day (like me!), this recipe is perfect for you. It can be prepped in advance so you have a yummy breakfast or snack ready to enjoy!

Banana Quinoa Breakfast Bar Ingredients

  • rolled oats – grab gluten-free oats if necessary.
  • uncooked white quinoa – the most neutral tasting quinoa with the lightest texture… perfect for these bars! Make sure you rinse the quinoa before using both for removing the outer coating and also for the final texture of the bars.
  • bananas – you’ll want super ripe bananas!
  • ground flaxseed – helps bind the bars together.
  • peanut butter – look for natural peanut butter with just peanuts and salt listed for ingredients! You can also swap for a different nut or seed butter.
  • coconut oil – look for unrefined and/or organic coconut oil.
  • maple syrup – a hint of added sweetness!
  • baking powder – helps the bars rise.
  • cinnamon – I love the combination of cinnamon and banana.
  • sea salt – to bring all of the flavors together
  • optional add-ins – chocolate chips, coconut, chopped dried fruit, etc.

Why white quinoa?

Did you even know white quinoa was a thing? It is! There are actually lots of different colors of quinoa – white, red, black and more! White quinoa is the fastest cooking quinoa that is light in texture and mild in flavor. It’s perfect for these breakfast bars!

Do you have to rinse quinoa?

Yes! Quinoa is coated in saponin which is bitter tasting and could result in a gross tasting breakfast bar! Add the quinoa to a fine mesh strainer and rinse under cold water before using in this recipe.

How to Make Banana Quinoa Breakfast Bars

STEP 1: In a large bowl, combine rolled oats, quinoa, baking powder, cinnamon and salt. Add in the mashed bananas, flaxseed, peanut butter, coconut oil and maple syrup. Stir until well combined. Stir in any optional add-ins and let the batter sit for 10 minutes so the flaxseed can absorb some liquid. 

Get your quinoa first thing in the morning with these Banana Quinoa Breakfast Bars. An easy, make-ahead breakfast that is vegan, refined-sugar-free and absolutely delicious.

STEP 2: Spray or grease a 9 x 9 inch baking dish with coconut oil and spread the batter evenly in the pan.  Bake at 350ºF for 25 minutes or until the edges are crisp and the center is cooked through.

Get your quinoa first thing in the morning with these Banana Quinoa Breakfast Bars. An easy, make-ahead breakfast that is vegan, refined-sugar-free and absolutely delicious.

STEP 3: Let sit for 20 minutes before cutting into 9-12 squares. 

How to Store Quinoa Breakfast Bars

These bars store really well! After allowing the bars to cool completely, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. 

Print

Banana Quinoa Breakfast Bars

Get your quinoa first thing in the morning with these Banana Quinoa Breakfast Bars. An easy, make-ahead breakfast that is vegan, refined-sugar-free and absolutely delicious.

  • Author: Davida Lederle
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 9-12 bars 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Vegan

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray or grease a 9 x 9 inch baking dish with coconut oil
  3. In a large bowl combine rolled oats, quinoa, baking powder, cinnamon and salt.
  4. Add in bananas, flax, peanut butter, coconut oil and maple syrup. Stir until well-combined.
  5. Sprinkle with optional add-ins.
  6. Let batter sit for 10 mins to let flax absorb some liquid.
  7. Add batter to baking dish and spread out evenly.
  8. Bake for 25 mins or until edges are crisp and center is cooked through.
  9. Let sit for 20 mins before cutting into 9-12 squares and allow to cool completely.
  10. Store in an airtight container for up to 3 days or freeze for longer.

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  • Reply
    Ann
    May 22, 2016 at 2:44 pm

    I was inspired to make these immediately – they are in the oven now! 🙂 Judging from the flavor of the pre-baked mix, I’m gonna really happy shortly. Thanks for sharing this lovely recipe, and your resilient attitude. Yup, haters gon hate, but keep on keeping on, doing your thing. Nice work!

  • Reply
    Le renard et les raisins
    May 18, 2016 at 10:47 am

    Hi Davida !

    I am from France and I tested your recipe a few days ago, it was very good ! I liked it for my breakfast, and I like the fact that this cake is very healthy thanks to the quinoa. Thanks for sharing, and congrats for your lovely blog.

    À bientôt,
    Andréa

  • Reply
    Marianne
    May 17, 2016 at 10:15 am

    Hi! This recipe looks wonderful, I am looking forward to trying it. How many servings do you get with the recipe? I am trying to figure out the calories per serving. Thanks!

  • Reply
    Stephen Vukovics
    May 16, 2016 at 8:57 am

    Hey Davida, thanks for posting some nice recipes here us all to use. A lot of these ingredients are new to myself and my eating habits, and am trying to learn to incorporate them more. I am 36 and was just diagnosed with type 2 diabetes. Now I am starting to suffer when my blood sugar spikes up.

    I have been making and eating your steel cut granola for breakfast for the past couple weeks and it has been helping control my levels. It is also very tasty.

    I made these bad boys yesterday. Didn’t have maple syrup, had to use honey. Added peanuts, I like peanuts. These bars were tasty.

    I have one serious concern though. You have made peanut and banana bars, and have nowhere made any type of Elvis reference.

    Thank you, and good day.

    • Reply
      Davida Kugelmass
      May 16, 2016 at 10:36 am

      hahaha you’re so right, Stephen. How did I miss Elvis?! Glad you’ve been enjoying the recipes. Let me know if you’re looking for a specific recipe and I’m always happy to jump into the kitchen and get creative!

  • Reply
    @amanda
    May 13, 2016 at 3:12 am

    Hey i just made these used honey instead of maple syrup and butter instead of coconut oil (didnt have..) soo well see how it goes 🙂

    • Reply
      Davida Kugelmass
      May 13, 2016 at 10:46 am

      hope they turned out! Definitely keep me posted as I’m sure others who want to make substitutions would find your feedback helpful!

  • Reply
    Kimber
    May 12, 2016 at 10:24 am

    Why do you rinse quinoa? I tried once and it was a big ol mess. Can you tell me the best way?
    Thanks!

    • Reply
      Davida Kugelmass
      May 12, 2016 at 12:21 pm

      quinoa is coated in a substance called saponin which makes it taste a bit soapy. Rinsing it gets rid of that taste. I use a fine-mesh strainer. Makes the process super easy.

  • Reply
    Jessica @ Dairy Free Betty
    May 11, 2016 at 4:05 pm

    Made this about 5 minutes after seeing the recipe! So amazing! Thank you – a new favorite!

  • Reply
    Lindsay
    May 9, 2016 at 2:50 pm

    After reading your post I knew I had to make these ASAP. They are so good! I baked mine in a 8×8 inch baking dish and it took a bit longer to bake. Perfect afternoon snack.

  • Reply
    Davida Kugelmass
    May 9, 2016 at 10:28 am

    Aw thank you Leana! Staples in my home too. Glad you enjoyed <3

  • Reply
    Christina
    May 9, 2016 at 9:53 am

    These look delicious! I happen to have cooked quinoa in my fridge, could you use that instead of raw?

    • Reply
      Davida Kugelmass
      May 9, 2016 at 10:27 am

      I wouldn’t recommend it as the uncooked quinoa absorbs more liquid, but if you’re interested in playing around I’d be curious the hear your result!

      • Reply
        Christina
        May 9, 2016 at 10:28 am

        Thank you so much for your quick reply! I can easily use the uncooked quinoa too!

  • Reply
    Renee
    May 8, 2016 at 9:20 pm

    Thank you for the recipe… just made them and they were just want I was looking for! Keep up the good work!!!

    • Reply
      Davida Kugelmass
      May 9, 2016 at 10:27 am

      Thanks Renee! Glad you enjoyed! Really appreciate the support <3

  • Reply
    Jillian
    May 8, 2016 at 7:36 am

    Hi Davida! I just wanted to say that I always love your unique recipes! These breakfast bars looks fantastic and I was wondering, did you find that the quinoa absorbed the liquid and became softer like cooked quinoa or did it give the bars a little bit of crunchy texture like uncooked quinoa? Thanks!

    • Reply
      Davida Kugelmass
      May 9, 2016 at 10:47 am

      Thanks so much, Jillian! The texture is somewhere in between. Definitely still some crunch (which I like) but the quinoa also absorbs some of the liquid.

      • Reply
        Renny
        August 29, 2020 at 12:36 am

        TBH I love the taste of this bar, but mine is soft and chewy instead of crispy.. Maybe because I use cooked quinoa? But it does taste greatttt.. Thanks for the recipe, I’ll try your other recipes 👍

    • Reply
      Liz
      February 23, 2020 at 12:41 pm

      I absolutely LOVE this recipe! I use 2 bananas and 2 egg whites to add a little protein. I eat these almost every day for a quick & easy breakfast on the go. Thanks for the great recipe ☺️☺️

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