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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.

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Why Make These Quinoa Breakfast Bars?

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!

Let’s recap! These Quinoa Breakfast Bars are:

  • Healthy – quinoa is a great source of fiber and protein
  • Can be prepped in advance
  • Vegan + gluten-free – no eggs, dairy or gluten required!
  • Refined sugar free!

Ingredients Needed:

  • 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. It is effectively like using a flax egg in place of regular eggs.
  • peanut butter – look for natural peanut butter with just peanuts and salt listed for ingredients! You can also swap for a different nut butter or seed butter. Almond butter works great!
  • coconut oil – look for unrefined and/or organic coconut oil.
  • maple syrup – a hint of added sweetness! You could use honey but this recipe would no longer be vegan.
  • 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 (cranberries, raisins etc.), nuts + seeds (walnuts, pumpkin seeds, pecans etc…)

Why white quinoa?

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! You can try making this quinoa breakfast bars with a different flavor/color of quinoa but I find they take longer to cook and the flavors are affected.

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


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 mixture sit for 10 minutes so the flaxseed can absorb some liquid. 

Mixing raw ingredients for quinoa breakfast bars.


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

Quinoa breakfast bars cut in a baking dish.


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

banana quinoa breakfast bars with chocolate chips

Storage Instructions

Fridge: 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. 

Freezer: Store quinoa breakfast bars in an airtight container in the freezer for up to 3 months. Allow to thaw overnight or on counter for several hours.

More Healthy Breakfasts:


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: 912 bars 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Vegan




  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.

Keywords: quinoa breakfast bars, breakfast bars

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. 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!

  2. 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.

    1. 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!

  3. 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 🙂

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

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

    1. 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.

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

  6. 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.

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

    1. 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!

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

  9. 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!

    1. 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.

      1. 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 👍

    2. 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 ☺️☺️