These simple Strawberry Quinoa Breakfast Bars are packed with protein and whole grains, naturally sweetened, vegan and gluten free, oil and butter free too.
- 6 tablespoons almond milk
- 2 tablespoons chia seeds
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 tablespoon natural nut butter (almond or peanut butter)
- ¾ cup quinoa, cooked and cooled
- 1 ½ cups oats (quick or rolled oats)
- ¼ cup small dates, chopped a(bout 8)
- 1 cup (100g) strawberries, chopped (fresh or frozen)
- ¼ cup chocolate chips
- ½ teaspoon salt
-
Preheat the oven to 180C (350F) and line a 8x8 inch (20x20 cm) baking dish with parchment paper.
-
Add the almond milk and the chia seeds to a bowl, stir well and let sit for 10 minutes to thicken.
Stir in the mashed bananas, nut butter and vanilla.
-
Stir in the cooked quinoa, oats, chopped dates and chocolate chips. Then gently fold in the strawberries.
-
Pour the batter into the prepared baking dish, top with a sprinkle of oats and chocolate chips.
Bake for 20-25 minutes, or until set, depending on your oven.
-
Let cool completely then cut in pieces.
Store the quinoa bars in the fridge for 3 days or freeze for longer.