Description
Ultimate Superfood Breakfast Bars filled with all the good stuff—quinoa, oats, hemp seeds, chia, and almonds—that provide healthy fat, fiber and protein to energize you for the whole day! Portable, freezable (for later), gluten-free and vegan!
Ingredients
- 2 cups Cooked Quinoa
- ½ cups Oats Ground Into Oat Flour (I Used A Coffee Grinder)
- 2 cups Old-fashion Rolled Oats
- ½ cups Hemp Seeds
- ½ cups Brown Sugar, Not Packed
- 1 Tablespoon Cinnamon
- ¼ teaspoons Salt
- 1-½ teaspoon Baking Powder
- ⅓ cups Chia Seeds
- 1 cup Unsweetened Vanilla Almond Milk (or Other Non Dairy Milk)
- 1 whole Mashed Banana Large
- ½ cups Natural Almond Butter
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 350ºF, grease a 9x 13 baking dish and set aside (I used coconut oil spray).
Cook the quinoa according to package directions (1 cup uncooked should make about 2 to 3 cups cooked). While your quinoa is cooking on the stove, assemble the rest of the ingredients.
Combine dry ingredients including oat flour, oats, hemp seeds, brown sugar, cinnamon, salt, and baking powder in a large bowl and mix well.
In another medium size bowl, combine chia seeds, milk, mashed banana, almond butter and vanilla and whisk until smooth and well combined. Chia seeds will start to gel, thickening the ingredients. When the quinoa is done, add it to the dry ingredients, then add the wet ingredients and mix till well combined.
Spread evenly in a 9 x 13 greased baking dish and compact with a spatula. Just press the back of the spatula across the bake so everything is well combined together. Bake 40–45 minutes until browned around the edges. A toothpick should come out clean and it should feel firm. Let cool 30 minutes before cutting into bars.
