Cranberry Date Quinoa Breakfast Bars
Cranberry Date Quinoa Breakfast Bars are a hearty on the go gluten-free breakfast bar bursting with the sweetness of dates and warm tart cranberries in every bite.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 bars
Combine canned pumpkin or mashed banana, vanilla, cinnamon, egg, almond milk, honey (optional) and baking soda in a small bowl and mix well.
Next add in the quinoa, oats, flax and cranberries. Mix until just combined but do not over mix!
Spoon into a greased 8x8 pan and bake at 350 for 22-25 minutes.
Let cool completely (at least 30 minutes) then cut into six bar. You can wrap them individually then freeze them for up to three months. A quick freezer to microwave breakfast!
Store in refrigerator for up to one week. Serve cold or hot, by themselves or topped with jam/jelly, almond or peanut butter, or drizzle with a bit of honey.
Serving: 1bar | Calories: 208kcal | Carbohydrates: 34g | Protein: 6.8g | Fat: 5g | Fiber: 7g