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Quinoa Carrot Breakfast Bars

We’re a week and a few days into New Year’s Resolutions. Have you kept your’s so far? Or is the daily grind threatening to halt all progress? These breakfast bars are packed with protein in the form of quinoa (everyone’s new favorite legume), eggs, yogurt, and nuts. Even more, you get to start the day with nutrients from veggies and dried fruit. Travel friendly, freezer friendly, kid friendly, and healthy – what more could you ask for in a breakfast? They also make a great snack when cravings hit.

Quinoa Carrot Breakfast Bars

Author/Source:

Kim @ onceamonthmeals.com, adapted from Poor Girl Eats Well

Ingredients:

  • 3 cups whole wheat flour

    A protein packed breakfast for your New Year’s resolutions!

  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon allspice
  • 0.25 teaspoon ginger
  • 4 medium eggs
  • 1 cup plain yogurt
  • 1 cup honey
  • 1.5 teaspoons vanilla extract
  • 1 cup cooked quinoa
  • 1 cup grated carrot
  • 0.5 cup unsweetened, shredded coconut
  • 0.5 cup chopped walnuts
  • 0.5 cup golden raisins

Directions:

In a large mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. In another large bowl mix together eggs, yogurt, honey, and vanilla. Add dry ingredients and quinoa to wet ingredients and stir gently until just combined. Add carrot, raisins, coconut, and nuts and fold into the mixture. Pour into two greased 8 x 8 baking pans or one 13 x 9 baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in the center comes out dry.

Freezing Directions:

Cool bars completely. Cut into portions and divide among freezer bags, label, and store. To serve: Thaw and reheat if desired.

Servings: 16 barsĀ 

 

**conversion chart image provided by Erik Spiekermann

35 Responses to “Quinoa Carrot Breakfast Bars”

  1. Kaytee says:

    Wow – I have everything to make this in my pantry! Awesome! Do you have the calorie/fat count?

    • kim says:

      We currently only calculate nutritional values for our Diet menu. This is for our whole foods menu, which focuses more on nutrient dense foods rather than calorie count.

  2. Kristy says:

    Yum! Thank you for sharing! I will try to use the recipe and adapt it to our allergies. :)
    Also, quinoa isn’t a legume (beans, soy, peanuts) or a grain which most people refer to it S. It’s actually a seed. :) And it is so incredibly versatile!! You can make just about anything with quinoa!

  3. Kim says:

    Have you tried using plain Greek yogurt, or does it come out better with regular plain yogurt? Thanks!

  4. Jessica says:

    These looks great, I am going to try them out tonight….do you think they could be made into cookies? I am thinking that might be easier for my little boys to eat!

    • kim says:

      I don’t think they’d be quite the right consistency for cookies, but maybe muffins or mini-muffins would work for your boys. Just be sure to adjust the cooking time.

  5. […] Quinoa Carrot Breakfast Bars From Once A Month Mom […]

  6. Liz says:

    Was this really supposed to be for ONE 8×8 pan? It seems like a huge amount of batter for that and is taking forever to cook.

    • kim says:

      Other cooks have reported similar issues. I updated the recipe to read TWO 8×8 pans or one 13×9, baked for 35-40 minutes. Thanks for the feedback.

  7. Jill says:

    I’m going to try these with bananas instead of eggs. Can’t wait to see how they turn out!

  8. Shannon says:

    I always have to ask this .. Does one cup cooked quinoa mean…. 1 cup uncooked quinoa which is then cooked or cook enough quinoa to equal 1 cup….

    • kim says:

      Valid question, but if you see it written this way (on our blog at least) it means 1 cup of already cooked quinoa (about 1/2 cup uncooked quinoa). Hope that helps!

  9. Beth says:

    How sweet are these bars? I don’t have too much of a sweet tooth and normally reduce sugar amounts when I bake.

  10. SMcIntyre says:

    I want to make these but need to substitute the yogurt with something due to dairy intolerance. Any suggestions?

  11. SMcIntyre says:

    Do yo think applesauce would work?

  12. Rachel says:

    Ok, I almost never comment on recipes but for this one I had to. I made these last night and the outcome was DIVINE! To make them non-dairy, I used a cup of coconut milk in place of the yogurt. I only needed to bake them for about 20 minutes before a toothpick came out clean. I might reduce the honey to 3/4 cup next time as they are a little sweet for my taste, but still sooo good! The consistency ended up more like that of bread or muffins and less like bars. A must try! :)

  13. anjuli says:

    I have everything but medium eggs. We have large eggs at home. Can I use the same amount? If not, how many large eggs would I need to sub medium eggs? Thanks.

  14. Libby says:

    Thank you for this recipe! It is almost exactly what I had in my head, and now I don’t have to try to wing it! Yay! I think I might add some smashed banana, just because I like it.

  15. Seba says:

    Have tried the Quinoa Carrot Breakfast Bars, we really enjoy them but my batter is always very thick and needs to be spread instead of poured. The flavor is great but the bars are sticky some times. I cook them the whole 40min and the toothpick comes out clean. Am I doing something wrong or is this the way there supposed to come out.

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