(Photo included 3/3/2016)
Another Quinoa Breakfast Bar Recipe? Sorry can’t help myself I love these bakes so much because they are so easy to make and eat all week, who doesn’t enjoy the healthy delicious convenience of a portable breakfast?
Usually, over ripe unused bananas on my counter are frozen for smoothies, but this time I wanted to make banana bread! Except then I had the idea to throw the bananas into a quinoa breakfast bar bake, and I knew that was exactly what I would do with them.
I have to admit it took a couple of tries to get them just right. The first time I made it I used way too many bananas and too many nuts, yes there is such thing as too much of a good thing! I had to end up using way more quinoa and oats than I normally would because of how many bananas there were.
The second time around I toned it down a bit and stuck with my normal one to one ratio of oats to quinoa, and it was delicious!
Another thing I tried? The first go around I used almond butter, but the second time I only had peanut butter left in the fridge. I thought both worked great in this recipe, so your options are open on that one.
We ate these all last week during the moving craziness; they were so comfortable for both of us to just grab and take to work. I usually top mine with sun butter at work (I keep small stashes there) and Paul uses jam. They don’t need anything, though; they are delicious on their own if you don’t want to stash small containers of nut butter or jam at work ;).
Another awesome thing about these bars besides their super healthy portable breakfast powers? They are just as delicious hot or cold depending on what you are in the mood for. Let me know if you try them!
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Banana Walnut Quinoa Bars
Preheat Oven to 350F. Mash bananas in a large bowl until you’ve made a banana pudding consistency.
Add in all ingredients except eggs and baking powder and mix well.
Add in egg and baking powder and mix until just combined.
Bake at 350 for 22-25 minutes or until bread slightly springs back to touch or begins to crack slightly on top.
Allow bread to cool slightly and serve immediately OR allow bread to cool COMPLETELY, cut into 6 bars, and wrap individually for on the go breakfast. Store in the fridge for one week or freeze for up to 3 months.