Spiced Wild Blueberry, Almond, Quinoa + Oat Breakfast Bars

Serves: 12


  • 1 cup gluten free rolled oats
  • 1/2 cup gluten free flour mix or spelt flour
  • 1 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 cup real maple syrup
  • 1 teaspoon orange zesbow
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon sea salt
  • 1/4 cup hemp seeds
  • 2 eggs
  • 2 tablespoons almond butter
  • 2 tablespoon coconut cream
  • 1 cup wild blueberries


  1. Preheat the oven to 350ºF. Line a 9"x 9" baking sheet with un-bleached parchment paper and grease the sides with coconut oil
  2. In a large mixing bowl, whisk together the oats, flour, quinoa, baking powder, spices, salt and hemp seeds.
  3. In a separate bowl (or in your blender), combine the almond butter, eggs, maple, coconut cream, orange zest and vanilla.
  4. Add the wet mixture to the dry ingredients, mixing everything together with a spatula until combined. Fold in the blueberries.
  5. Transfer the batter into the prepared pan and smooth with a spatula.
  6. Bake on the center rack for 35-40 minutes until the bars are golden brown and firm to the touch.
  7. Remove and let cool completely in the pan. Slice into 12 squares.

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