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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
    Alison
    April 13, 2019 at 8:53 pm

    So good! I love the unique texture & have been enjoying these for breakfast every day. I followed another fan’s suggestion and keep individually wrapped in the freezer. They thaw very quickly & are so yummy w/ coffee. Delicious way to enjoy whole grains. Thank you for the recipe!

  • Reply
    Granny Winkle
    February 28, 2019 at 10:42 am

    Yummy! Wish you a great success, Davida, am waiting for new recipes…

  • Reply
    kevin
    February 17, 2019 at 9:53 am

    i made them exactly like the recipe said. i thought they were good. i have to remind myself that this is this is the way real food tastes. i get tired of the food at the stores and enjoy making my own when i can. my family doesn’t usually like different things so i have to eat my own cooking, which is ok.

  • Reply
    Kim
    January 27, 2019 at 6:44 pm

    Unable to find white quinoa seeds here. Is it okay to use the black?

  • Reply
    Jodi
    January 20, 2019 at 1:40 pm

    I have been eating these everyday for breakfast for the past 6 months or so!!! I make a batch, cut into 12 pieces & freeze. I especially like to eat them frozen with my cup of coffee.

  • Reply
    Vanessa
    August 29, 2018 at 10:43 pm

    I liked the taste of these but after eating 2 days in a row I was in intestinal distress. A quick Google search yields that quinoa should not be consumed raw unless sprouted first. At least I know for the future.

  • Reply
    Christina Coffman
    July 31, 2018 at 1:28 pm

    Just made these for the first time for my family and they were amazing!! Thank you for making such a great easy recipe that tastes amazing!

  • Reply
    Cleo
    June 6, 2018 at 2:35 pm

    Hi. Any chance I could substitute the flax with chia? (Due to food allergy). It would also be great if I could sub the maple for a granulated sugar like xylitol, although I assume I would need to add more oil or maybe even water? I will off course not be upset if I make substitutions and it doesn’t work :p

  • Reply
    kylee
    June 5, 2018 at 10:49 am

    Could I use red quinoa instead? It’s all I have in the house 🙁

    • Reply
      Davida @ The Healthy Maven
      June 6, 2018 at 12:07 am

      Should be totally fine! Just make sure you cook according to instructions to make sure the quinoa is fully cooked before baking!

  • Reply
    Brittany
    April 10, 2018 at 7:47 pm

    Soooo good! I added cacao powder to mine!

  • Reply
    Marie
    April 1, 2018 at 8:04 pm

    I have just made these with personal add-ins. I was eating the mixture before it was even cooked. They are amazing. Some vegan friends were discussing with me the difficulty of giving up cake (their non-vegan weakness). I think this would be an amazing alternative.

  • Reply
    Lee
    February 22, 2018 at 11:47 am

    I love this recipe! I’ve made the recipe a few times, and they’re great for grab and go breakfasts for busy college students like me 🙂 I’ve found that if don’t have an easy breakfast option, I don’t end up eating breakfast. These are the perfect fix for that! I usually make them in a muffin pan so that it’s even easier to cleanup and portion out.

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