Quinoa Oatmeal Blueberry Bars

Apr 15

1 min read

Time: 50 min Servings: 12 bars (2 bars/serving)

Ingredients

1 cup quinoa, cooked and cooled

1 cup old-fashioned oats, gluten-free

1/4 cup lightly salted peanuts

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp flaxseed meal

4 Tbsp natural peanut butter, unsalted

2 Tbsp pure maple syrup

1 Tbsp avocado oil

1/2 cup frozen wild blueberries

Preheat oven to 350℉. Spread parchment paper on a 9x13-inch baking dish and set aside.
Once quinoa is cooled, pat dry excess liquid with a paper towel and spread on a parchment-lined baking pan. Bake for 10 minutes. Set aside to cool.
Place oats in a blender with peanuts. Pulse a few times to achieve a rough texture.
In a large bowl, combine oats, quinoa (cooled), baking powder, cinnamon, salt, flaxseed meal, peanut butter, oil, and maple syrup. Mix well to combine.
Fold in blueberries using a rubber spatula. Let sit for 10 minutes.
Spread the mixture evenly in the same parchment-lined baking dish.
Bake for 25 minutes.
Remove from oven and cool completely before cutting into squares. Enjoy.

Notes:

Storage: store bars in an airtight container in the fridge for a week or freeze for up to 3 months.
Blueberries: wild are preferred because they are tiny. However, regular blueberries are fine.
No blueberries. Use 2 ripe bananas (mashed).
Add-ons: Add nuts, like 1/4 cup walnuts or 1/4 cup pepitas. 1 tablespoon chia seeds. 2 Tbsp dark chocolate chips.