Ingredients
Dry Ingredients
- 1 1/2 cups quick cooking oats
- 1 cup cooked quinoa
- 1 teaspoon baking powder
- 1/3 cup coconut sugar
- 1/4 cup hemp seeds
Wet Ingredients
- 1 cup mashed bananas (about 2 medium)
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, mixed and set to thicken)
- 2 tablespoons nut or seed butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla powder or vanilla paste
Fruit
- 1 1/2 cups fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9″ x 9″ baking pan with parchment paper, then lightly grease the sides with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the quick cooking oats, cooked quinoa, coconut sugar, baking powder, and hemp seeds to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, blend the mashed bananas, nut or seed butter, prepared flax eggs, fresh lemon juice, and vanilla powder or paste. Pour this wet mixture over the dry ingredients and stir gently until everything is just combined, forming a moist but not runny batter.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, ensuring an even distribution without crushing the berries.
- Transfer and Smooth Batter: Pour the batter into the prepared baking pan, then use a spatula to smooth the surface evenly for uniform baking.
- Bake: Place the pan on the middle rack of the oven and bake for 25 to 35 minutes until the bars turn golden brown and feel firm to the touch.
- Cool and Slice: Remove the baked bars from the oven and let them cool completely in the pan. Once cooled, lift the bars out using the parchment paper and slice into 16 squares or rectangles.
- Store: Store the bars in an airtight container at room temperature for 4 to 5 days, perfect for quick breakfasts or snacks throughout the week.
Notes
- Ensure flax eggs are prepared at least 5 minutes before mixing to allow for proper thickening.
- You can substitute nut or seed butter with your choice, such as almond or sunflower seed butter, depending on dietary preferences.
- For a nuttier taste, toast the hemp seeds lightly before adding to the mixture.
- To make these bars gluten-free, verify that your oats are certified gluten-free.
- These bars freeze well for up to 3 months; thaw before eating.
- Adjust baking time slightly if using a different sized pan to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
