Easy Raspberry Breakfast Quinoa Bars that are sure to brighten up your day! They’re sweet, wholesome, and perfect to take with you on-the-go!
Renovating a kitchen is no joke, friends. It’s intense!! We had been thinking about renovating for quite awhile (read the Banana Chocolate Chip Baked Oatmeal Cups post for more on that), but really had no idea what we were getting into. Cody and I aren’t the handiest people on earth, so attempting to plan it out was interesting to say the least!
In a week, we’ve managed to tear apart our kitchen and yet make it more beautiful at the same time. We’ve removed the island countertops, cut into the dry wall behind the stove (that was fun….NOT), removed all hardware, and have painted half of our bottom cabinets a matte black! We’re going for white cabinets on top, matte black cabinets on the bottom, and hopefully brass or gold hardware.
A full blog post about our kitchen remodel will be coming soon, so stay tuned! Maybe once the cabinets are done and we aren’t storing our dishes in our bedrooms (true story). In the meantime, follow my personal Insta for updates via Insta story!
These Easy Raspberry Breakfast Quinoa Bars are perfect for busy seasons of life!
I would say they’re pretty perfect for the kitchen remodel life we’re living over here! They’re so easy to make and can be stored in the fridge for about a week. These Easy Raspberry Breakfast Quinoa Bars can be made in about 30 minutes and are great for taking on-the-go, too!
Here’s what you’ll need to make these Easy Raspberry Breakfast Quinoa Bars.
They’re refined sugar free, so you’ll need bananas and maple syrup to sweeten them a little bit 😉 You’ll also need cashew butter and eggs as your binding agents, and raspberries because, well, Raspberry Breakfast Quinoa Bars. But if you’re really feeling another type of fruit, you could always play around with the flavors in this recipe! And last but not least, you’ll need blended oats (or oat flour) and delicious quinoa to make these bars.
For the quinoa in this recipe, I used truRoots 100% Whole Grain Quinoa (that I purchased at Target). I love how easy this quinoa was to use in the recipe, and the quality is just amazing! It’s a really great quinoa to keep on hand for recipes like this one 😉 If you’re inspired to try it out, be sure to use the Target Cartwheel offer to save when you purchase truRoots. The offer ends Oct. 7th, so be sure to grab it while you can!
Try out this recipe for Easy Raspberry Breakfast Quinoa Bars!
Easy Raspberry Breakfast Quinoa Bars
Ingredients
- 1 cup blended oats (or oat flour)
- 1 cup TruROOTs Quinoa
- 1 tsp baking soda
- 1 banana
- 2 eggs
- 1 tsp vanilla
- 1/4 cup cashew butter
- 2 Tbsp maple syrup
- 1 cup raspberries
Instructions
- Preheat the oven to 350 degrees.
- Mix all of the ingredients together in a mixing bowl (except for the raspberries).
- Mix in the raspberries, allowing them to break apart.
- Pour into a square 8" x 8" cake pan covered with parchment paper.
- Bake for about 25 minutes, or until a toothpick comes out clean.
- Allow to cool, then remove from the cake pan and slice into rectangles.
- Serve and enjoy!
Jessica says:
Ok, rookie question… should the quinoa be pre-cooked or does the baking cook the quinoa? And would it change anything if I use a different brand of quinoa that I already have in the house? Thanks!
Christine McMichael replied:
Hi, Jessica! The quinoa should not be cooked prior to making this recipe 😉 You can definitely use another brand if that’s what you have on hand. I hope you enjoy the recipe! 🙂
Em says:
I am such a huge fan of quinoa at breakfast time! It is a great way to get in plant-based protein! Can’t wait to make this for my family 🙂
Christine McMichael replied:
Yessss! It’s so great. Love it!
Jessica @Small Bites by Jessica says:
Holy yum! Love your idea of using quinoa for breakfast!
Christine McMichael replied:
Thanks, Jessica! 🙂
Ashley Walterhouse says:
Love incorporating quinoa into baked bars like this! And totally welcoming raspberry in a sea of pumpkin these days 😉
Christine McMichael replied:
Me too, Ashley!