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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 17 reviews

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.

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

  1. 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.

  2. 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.

  3. Hi! I Just baked this great bars for the second time and I can’t wait to breakfast! Might take one later for a quick and delicious snack before going to bed.? I forgot to rinse the quinoa tough. Hope the taste won’t be altered. Well, I am sure my 3 kids will enjoy the anyway. Thank you so much for sharing this awesome recipe!

  4. I love how flexible this recipe is. I was able to switch the banana puree for pumpkin puree and I made them pumpkin spice flavored (basic I know haha). Added in some chopped dates and pecans and they are so good!

  5. I baked these last night and tried one for breakfast this morning – yummy and filling! I have been looking for some good on-the-go, make-ahead breakfasts and this recipe meets those requirements! I added chocolate chips and ended up baking these in a muffin tin (I didn’t need to adjust baking time). I also added an extra banana and cinnamon just because. Thanks for the great, easy recipe 🙂

  6. OMG YES. I am so happy I found these babies. I have the BIGGEST sweet tooth (seriously, it’s so big) and have been trying to get away from making a bunch of vegan cookies. So my hubby and I were craving chocolate chip cookies, so I made these. He was like, “No. That won’t hit the spot.” BUT IT TOTALLY DID (for both of us!). <3

  7. So I made these last night, and had for breakfast. I had quinoa on hand but had no idea how to prepare it in a way that i actually liked. It was super easy to make.

    The quinoa bars were soft with an added crunch and the taste of banana and peanut butter was subtle. They were slightly spongy. The vegan chocolate chips made it even better. Will be making these again. Thank you.

  8. Hi, I just looked up the nutritional info for the bars. Logged on MyFitnessPal so it might not be the most accurate. I did 10 servings for smaller snacks throughout the day. And the PB I used was homemade with only peanuts so it had no added sugar.

    Total Calories: 1786
    Calories Per Serving: 179
    Carbs: 27 g
    Fat: 6 g
    Protein: 6 g
    Sodium: 15 mg
    Sugar: 4 g