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Easy Raspberry Breakfast Quinoa Bars
Gluten-Free, Refined Sugar Free
Course
Snack
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
16
Bars
Calories
143
kcal
Author
Christine McMichael
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!
Notes
These Easy Raspberry Breakfast Quinoa Bars last about a week in the refrigerator!
Nutrition
Calories:
143
kcal