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Lemon Blueberry Quinoa Breakfast Bars
Fresh blueberries and bright citrus take center stage in these hearty baked breakfast bars. The base relies on Greek yogurt and eggs to bind the quinoa and rolled oats together, creating a satisfying texture without heavy oils. Sweetened coconut and a hint of cinnamon add warmth, while the berries provide bursts of tart sweetness. You'll love having these ready to grab on your way out the door.
Equipment
- Oven
- Saucepan
- Parchment paper
Ingredients
- 194
- 7g
- 53mg
- 29g
- 3g
- 13g
- 5g
- ½ cup quinoa
- 1 cup water
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- ¼ cup low-fat vanilla Greek yogurt
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 ¼ cups oats
- 1 ¼ cups shredded sweetened coconut
- ½ teaspoon sodium-free baking powder
- ¾ cup fresh blueberries
Instructions
- 1Place the quinoa, water, and ground cinnamon in a small saucepan. Bring the liquid to a boil, turn the heat down to low, cover the pan, and simmer for 15 to 20 minutes until the grains absorb all the water.
- 2Transfer the cooked quinoa to a large mixing bowl and let it cool down for a few minutes. If the grains are too hot, they'll scramble the eggs in the next steps.
- 3Preheat your oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving enough overhang on the sides to easily lift the bars out later.
- 4Whisk the granulated sugar, vanilla Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract together in a separate small bowl.
- 5Stir the oats, shredded coconut, and baking powder into the cooled quinoa. Pour the wet yogurt mixture over the dry ingredients and stir until everything comes together.
- 6Gently fold in the fresh blueberries. Be careful not to overmix, or the berries will burst and turn the batter blue.
- 7Spread the batter evenly into the prepared baking dish and bake for 25 minutes.
- 8Take the dish out of the oven and let it cool entirely. Use the parchment paper overhang to lift the bake out before slicing it into individual squares.
Notes
- Variation: For an extra layer of sweetness, melt 3 ounces of white chocolate chips and drizzle over the cooled bars before slicing.
- Freezer-friendly: Place parchment paper between each square and store in a resealable bag for up to one month. Reheat individual portions in the microwave for 60 seconds.
- Storage: Keep the sliced bars in an airtight container in the fridge for up to 5 days.
Recipe Details
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