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.
Servings 6 bars
Calories 208kcal
Ingredients
- ½ cup canned pumpkin or mashed banana
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1 egg
- ¼ c honey optional
- ½ cup unsweetened vanilla almond milk
- ½ teaspoon baking powder
- 1 c cooked quinoa
- 1 c rolled oats or mashed banana
- ½ cup ground flax
- ⅔ cup unsweetened frozen cranberries
- 4 medjool dates chopped
Instructions
- Combine canned pumpkin or mashed banana, vanilla, cinnamon, egg, almond milk, honey (optional) and baking powder 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.
Nutrition
Serving: 1bar | Calories: 208kcal | Carbohydrates: 34g | Protein: 6.8g | Fat: 5g | Fiber: 7g