Blueberry Quinoa Breakfast Bars

So ever since I got this cookbook, I’ve wanted to make these Breakfast Bars (but I didn’t have all of the ingredients until today ~ quinoa was the last one!) With the subs I made, I call these ‘Blueberry Quinoa Breakfast Bars.’ Anyways, the recipe is super easy and it’s packed with protein… and it’s delicious. Here we go!

Here’s what you need:

Here’s how to do it:

Preheat oven to 350 and line a 9X13 baking dish with parchment paper.  

The only utensils you really need here are tongs… Stir together salt, dried blueberries, and mixed chopped nuts in a LARGE bowl. I chose hazelnuts, sunflower seeds, and cashews for the combo of chopped nuts.

Also, I used dried blueberries (because thats what I had) and added a little more than the recipe called for. The fruit can be really any dried fruit you want.

Combine the oats, millet, and quinoa in a medium or large cast iron skillet over medium heat. Stir for about 3 or 4 minutes until it starts smelling ‘roasty’.  

Toss this in with the blueberry mixture and mix very well.

Add brown sugar, oil, maple syrup, almond butter, and vanilla in the same skillet over medium-low heat. I used chunky almond butter, but any other smooth nut butter would work.

Stir until everything is melted and combined. Pour the liquid mixture into the large bowl with everything else. Stir after you’ve added about half, then add the rest and stir until it’s all combined. 

Pour into the parchment-lined pan and smooth it out with the flat part of the tongs or with a spoon.

Bake for 25 minutes and remove from the oven. 

After they’ve come to room temperature, place into fridge until ready to eat. Slice or break apart & serve. These are best kept in the fridge. 

Recipe credit to Thug Kitchen: The Official Cookbook – Ridiculously hilarious book with equally as awesome recipes (all vegan recipes).

Breakfast Bars

2015-01-13 18:08:05

Serves 12

Another January-inspired recipe. These are breakfast bars filled protein, but also filled with deliciousness. Very customizable according to your ingredients.

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Prep Time

10 min

Cook Time

25 min

Total Time

2 hr 30 min

Prep Time

10 min

Cook Time

25 min

Total Time

2 hr 30 min

Ingredients

1/2 tsp. salt

1/2 cup blueberries (or any fried fruit)

1 1/4 cup mixed nuts, chopped (I used cashews, sunflower seeds, hazelnuts)

2 cups oats

1/4 cup millet

3/4 cup quinoa

2 Tbsp. brown sugar

1/4 cup vegetable oil

1/2 cup maple syrup

1/2 cup almond butter (any nut butter)

1 tsp. vanilla

Instructions

1. Stir together salt, dried blueberries, and mixed chopped nuts in a LARGE bowl. I chose hazelnuts, sunflower seeds, and cashews for the combo of chopped nuts. Also, I used dried blueberries (because thats what I had) and added a little more than the recipe called for. The fruit can be really any dried fruit you want.
2. Combine the oats, millet, and quinoa in a medium or large cast iron skillet over medium heat. Stir for about 3 or 4 minutes until it starts smelling 'roasted'. Toss this in with the blueberry mixture and mix very well.
3. Add brown sugar, oil, maple syrup, almond butter, and vanilla in the same skillet over medium-low heat. Stir until everything is melted and combined.
4. Pour the liquid mixture into the large bowl with everything else. Stir after you've added about half, then add the rest and stir until it's all combined.
5. Pour into the pan and smooth it out with the flat part of the tongs or with a spoon. Bake for 25 minutes and remove from the oven.
6. After they've come to room temperature, place into fridge until ready to eat. Slice & serve.

Notes

1. Tongs are the only utensil needed here.
2. These are best kept in the fridge.

Adapted from Thug Kitchen: The Official Cookbook

Adapted from Thug Kitchen: The Official Cookbook

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