bars breakfast gluten-free vegan

Banana Quinoa Breakfast Bars

November 7, 2023

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.

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


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  • Reply
    February 1, 2021 at 3:51 pm

    Made these for the first time on a recommendation from a friend. Delicious. Added chocolate chips and raisins. All I had was tri-colour quinoa. I let it soak for 10-15 minutes thinking it would be too hard as part of the bar. It was still a little too crunchy for most of us. Would baking longer help or just dry out the bar? Im thinking 5 – 10 minutes in the microwave might soften them up. Suggestions?

    • Reply
      Davida Lederle
      February 2, 2021 at 11:35 am

      Great question! I haven’t tried it with tri-color but as you discovered tri-color generally takes longer to cook than white. I’d definitely be worried about them drying out if you baked for longer so I think your suggestion of cooking in the microwave would help!

  • Reply
    May 2, 2020 at 12:40 pm

    I forgot to ask — is there a reason you specified white quinoa? I have the tri-colour quinoa well-stocked in my pantry. Could that work just as well?

    • Reply
      Davida Lederle
      May 3, 2020 at 12:13 pm

      You can definitely use tri-coloured quinoa – you just may need to adjust the baking time slightly!

  • Reply
    April 26, 2020 at 6:42 am

    Lovely bars, will definitely make again ?

  • Reply
    March 22, 2020 at 12:02 pm

    Hinmade these these they turned out great thank you so much

  • Reply
    January 26, 2020 at 10:15 pm

    Who would’ve thought using uncooked quinoa could be so darn tasty. Great recipe!! Love it!

    • Reply
      Davida Lederle
      January 29, 2020 at 2:18 pm

      So happy to hear you enjoyed!

  • Reply
    January 7, 2020 at 10:56 pm

    Hi! Would this work if I omitted the choc chips and added fresh or frozen blueberries? I’m trying to account for the water here. Thanks, lady

  • Reply
    Angela Bevacqua
    November 25, 2019 at 7:39 pm

    The flavor was good but the quinoa was tough–neither soft nor crunchy. They basically tasted like uncooked quinoa.I wonder if toasting them would bring out some crunch? I’ve had quinoa in bars before and I usually like the texture. Any suggestions are welcome. I followed the recipe exactly. Thanks!

    • Reply
      January 7, 2020 at 10:59 pm

      Did you end up toasting it and trying again? I’m thinking I may do this before making for first time

  • Reply
    November 17, 2019 at 6:10 am

    Calculate it yourself?

  • Reply
    November 17, 2019 at 6:08 am

    I hate this recipe!!! I hate it because I can’t stop eating those delicious bars 😛 haha.
    Thank you for sharing.

    • Reply
      Davida Lederle
      November 17, 2019 at 3:30 pm

      haha so happy to hear that! Was worried for a second there but so happy you enjoy them 😉

  • Reply
    November 13, 2019 at 5:33 pm

    I make these ALL THE TIME and love them. I add in raisins and choc chips.

    • Reply
      Davida Lederle
      November 15, 2019 at 1:47 pm

      So happy to hear that! Enjoy!

  • Reply
    May 12, 2019 at 8:33 am

    I love quinoa, and even though I can eat it just plain, it’s wonderful to see that sweet treats can me made as well. Thank you for a wonderful recipe.

  • Reply
    Heather Hall
    April 28, 2019 at 11:51 am

    We really love this recipe! We have done it a few times now and it’s one of the only breakfasts that actually fills my kids up! We have tried it with chopped dates and more recently with pepitas and dried cranberries. That added an extra nice crunch!

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