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Spiced Wild Blueberry, Almond, Quinoa + Oat Breakfast Bars

Spiced Wild Blueberry, Almond, Quinoa + Oat Breakfast Bars


Recipe created by Katie Cavuto, MS, RD, Chef



1 cup gluten free rolled oats

1/2 cup gluten free flour mix or spelt flour

1 cup cooked quinoa

1 teaspoon baking powder

1/2 cup real maple syrup

1 teaspoon orange zesbow

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon sea salt

1/4 cup hemp seeds

2 eggs

2 tablespoons almond butter

2 tablespoon coconut cream

1 cup wild blueberries



Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with un-bleached parchment paper and grease the sides with coconut oil

In a large mixing bowl, whisk together the oats, flour, quinoa, baking powder, spices, salt and hemp seeds.

In a separate bowl (or in your blender), combine the almond butter, eggs, maple, coconut cream, orange zest and vanilla.

Add the wet mixture to the dry ingredients, mixing everything together with a spatula until combined. Fold in the blueberries.

Transfer the batter into the prepared pan and smooth with a spatula.

Bake on the center rack for 35-40 minutes until the bars are golden brown and firm to the touch.

Remove and let cool completely in the pan. Slice into 12 squares.


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