These breakfast bars are great if you’re short on time or need a mid-morning snack. They have quinoa for protein, chia seeds and walnuts for a healthy dose of omega 3s, and coconut oil for an energy boost.
These can easily be made completely vegan as well substituting the honey for an alternative sweetener and the egg for mashed banana. The egg is used to bind the ingredients together to make everything compact. A mashed banana or two works just as well and will add a little more sweetness!
I use organic ingredients as much as I can. I specify it for the coconut because often times the kind you find the in the shops tend to have preservatives and added sugar and not very much coconut at all. Buying organic means you should find 100% coconut but always read the labels to make sure.
Makes 8 bars
1 ½ tbsp chia seeds + 4 tbsp almond milk
1 ½ cups oats (gluten-free if necessary)
½ cup organic desiccated coconut
½ cup quinoa (soaked overnight is best)
¾ -1 cup chopped walnuts
¾ cup fresh blackberries
3 tbsp coconut oil
3 tbsp honey (or maple syrup, date syrup)
1 egg (or 1 mashed banana)
Pinch of sea salt
- Preheat your oven to 350°F.
- Mix the chia seeds with the almond milk and set aside to “gel”.
- Add the oats to a food processor and pulse until you have a flour. Chop your walnuts, drain and rinse the soaked quinoa, and add to a large bowl along with the oats, desiccated coconut, and sea salt.
- Mash the berries (or pulse in a food processor) then add those to the bowl along with the chia seeds and almond milk mixture. Fold everything to combine.
- In a small saucepan on the stove, melt the coconut oil and add your sweetener. Add this to the oat mixture and make sure everything is coated nicely.
- Add the egg or mashed banana last. Depending on your ingredients you may not even require this step.
- Line a 8×8 baking dish with parchment paper leaving extra to hang over the sides and add the mixture to it patting it down well into the corners and smoothing the top with a spatula.
- Bake in the oven for 20-25 minutes until golden at the edges. Allow this to cool completely before removing from the dish and cutting into bars.
You can keep these stored for a week or more in the fridge. Wrap them individually in parchment paper for a snack on the go.