Sunday, March 20, 2016

Cinnamon Quinoa Breakfast Bar

One of my absolute favorite quinoa recipes, and it's for BREAKFAST! 

This quinoa, cinnamon bar is to die for! Okay, maybe not literally. But honestly, it's DELICIOUS! 

We like to top ours with all natural peanut butter or almond butter and a few berries (your choice) and it's just delicious and perfect! 

You can also make these ahead of time and refrigerate through the week.

I typically make two batches and then freeze the second, in small Pyrex containers with 2-3 bars in each. 

My kids (19 months and 4) and my husband even approve! So I consider this a grand slam!

Here is the recipe, ENJOY! 


2 1/2 cups quinoa, cooked and cooled

4 eggs, beaten
1/3 cup almond milk
1/3 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon


  1. Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.

  2. In a small bowl, whisk together eggs, almond milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.

  3. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.

  4. Bake for 25 to 30 minutes until set and golden.

  5. Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.

  6. Cool completely and cut into squares. Serve with a dollop of nut butter.

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