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.
Course Breakfast, Snack, Snacks
Cuisine American, Dairy Free, Gluten Free
Keyword cranberry bars, flaxseed
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 bars
Calories 208kcal
Author Kelli Shallal MPH RD



  • 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