Lemon Blueberry Quinoa Breakfast Bars

Break out of breakfast boredom with easy to pack Lemon Blueberry Quinoa Breakfast Bars.

Are you pressed for time in the morning so you end up skipping breakfast? Need some new ideas for easy breakfast on-the-go?

Want to eat chocolate for breakfast? If you said yes to any of those questions, this recipe for Lemon Blueberry Quinoa Breakfast Bars is for you!  

This month’s Recipe Redux theme is all about shaking up the daily breakfast routine. Because let’s be honest, breakfast really is the best part of getting up in the morning! Anyone else think about breakfast in between hitting the snooze button? I definitely do. That’s actually when I got the idea to create these!

I must have been dreaming of the Lemon White Chocolate muffin from one of my favorite local coffee shops, Frothy Monkey. I could probably eat one of those muffins every morning, but muffins really aren’t the best breakfast option since they’re generally lacking in protein and high in sugar. But these bars are a much better way to satisfy a lemon-and-white-chocolate craving in a healthier way. Quinoa and oats provide protein and fiber to help keep you feeling full and each bite is filled with antioxidant-rich blueberries.

These are great to make on the weekend so they’re ready to grab during the busy work week. Just keep stored in an air-tight container. The white chocolate drizzle is optional if that’s not your thing. But chocolate is everybody’s thing, right? Grab a glass of milk or a cup of coffee to enjoy with your Lemon Blueberry Quinoa Breakfast Bar, and pat yourself on the back for making time for breakfast!

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Lemon Blueberry Quinoa Breakfast Bars

Break out of breakfast boredom with easy to pack Lemon Blueberry Quinoa Breakfast Bars.

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Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 8 squares

Author: Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

• 1/2 cup quinoa
• Cinnamon
• 1 1/4 cup gluten-free quick oats
• 1/4 cup shredded coconut
• 1/2 teaspoon baking powder
• 1/4 cup granulated sugar
• 1/4 cup vanilla Greek yogurt
• 2 eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla
• 3/4 cup fresh blueberries
• 3 ounces white chocolate chips melted (if desired)

Instructions

• 1. In a small saucepan, add quinoa with 1 cup of water and add a dash of cinnamon. Bring to a boil, then reduce heat to a simmer, cover with a lid and cook for 15-20 minutes, or until water is absorbed. Fluff quinoa with a fork and set aside to cool.
• 2. Line an 8x8 baking dish with parchment paper and preheat oven to 350 degrees F.
• 3. In a large bowl, combine cooked quinoa, oats, shredded coconut, and baking powder. Combine well.
• 4. In a small bowl, mix together sugar, Greek yogurt, eggs, lemon juice, lemon zest, and vanilla.
• 5. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in blueberries. The mixture should be moist but not runny.
• 6. Pour mixture into baking dish and bake for 25 minutes.
• 7. Remove from oven and allow to cool completely before removing from pan and cutting into squares. Drizzle with melted white chocolate chips once cooled, if desired.

Nutrition

Serving: 2g

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