Blueberry Quinoa Breakfast Bars

Why You’ll Love These Blueberry Quinoa Bars

I’ll be honest: quinoa has never been my favorite grain. But when blended into these soft, satisfying breakfast bars? It’s magic.

Breakfast is one of the most difficult meals for me — I have to eat something in the morning or else I turn into a hangry monster. These Blueberry Quinoa Bars are my solution: portable, naturally sweetened, full of fiber and protein, and perfect for keeping me fueled through busy mornings.

They're lightly sweet from dates, banana, and blueberries, with a soft, chewy texture and a gentle boost from oats and nut butter. Plus, they’re easy to prep ahead of time and freeze beautifully!

Whether you’re heading out the door or looking for a cozy slow-morning option, these bars will have you covered.

Stack of blueberry quinoa bars with fresh berries

BLUEBERRY QUINOA BREAKFAST BARS

A nourishing, naturally sweetened breakfast bar packed with oats, quinoa, and bursting with fresh blueberries.

Ingredients

Dry Ingredients:

  • 1 ¼ cups rolled oats (I use Bob's Red Mill)

  • ¼ cup coconut flour (homemade or store-bought)

  • ½ cup cooked quinoa (I use Quinoa Mothergrain — organic & sustainable)

  • 1 teaspoon baking powder

  • ½ teaspoon cinnamon

  • Pinch of sea salt

  • 1 scoop collagen peptides (optional for extra protein)

Wet Ingredients:

  • 4 pitted Medjool dates

  • 6 tablespoons nut butter (peanut butter or almond butter)

  • 1 tablespoon vanilla extract

  • 1 tablespoon almond extract

  • 1 ripe banana (or ½ cup unsweetened applesauce)

  • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed) or 1 organic egg

Mix-Ins:

  • 1 cup fresh blueberries

Optional Topping:

  • Drizzle of maple syrup after baking

Instructions

Prep the Base:

  • Preheat oven to 350°F.

  • Line an 8-inch square baking dish with parchment paper.

Blend Dry Ingredients:

  • In a food processor, pulse oats and coconut flour together until blended well.

  • Add baking powder, cinnamon, and salt. Pulse again.

Blend Wet Ingredients:

  • In another bowl or processor, blend dates, nut milk (or banana/applesauce), vanilla extract, almond extract, and nut butter until creamy.

Combine and Fold:

  • Mix dry ingredients into wet ingredients until thoroughly combined.

  • Gently fold in fresh blueberries.

Bake:

  • Pour batter into the prepared baking dish and smooth evenly.

  • Sprinkle a few extra blueberries on top.

  • Bake for 30–35 minutes, checking with a toothpick (it should come out clean when done).

Cool and Cut:

  • Let cool for 10 minutes.

  • Slice into squares and drizzle with maple syrup if desired.

Enjoy!

  • Store in the fridge for up to 5 days or freeze for longer storage!

Tips for Success

  • Use ripe bananas or dates: They naturally sweeten the bars without needing added sugar.

  • Let them cool fully: This helps them firm up and slice cleanly.

  • Freeze extras: These bars freeze beautifully — wrap individually for easy grab-and-go mornings.

  • Swap nut butters: Almond, cashew, or peanut butter all work here!

frequently Asked Questions

Can I make these bars nut-free?

Yes! Use sunflower seed butter instead of nut butter for a nut-free option.

Can I use frozen blueberries?

Yes — just toss them in a tiny bit of flour before folding into the batter to prevent bleeding.

How long do these bars last?

Up to 5 days in the fridge or 2 months in the freezer.

Do I have to cook the quinoa first?

Yes — raw quinoa will not soften properly. Make sure it’s cooked and cooled.

Save, Share & Enjoy —

If you try these Blueberry Quinoa Breakfast Bars, tag me on Instagram @anastasiamidas! I love seeing your healthy creations. Save it, pin it, or share it with a friend — and don’t forget to check back for more nourishing breakfast ideas.


anastasia keramidasquinoa, blueberry, breakfast