Quinoa Carrot Breakfast Bars
8
Servings
16
Ingredients
37
Comments
Make Quinoa Carrot Breakfast Bars ahead of time for a protein packed meal or snack on the go. Keep up the good work on your healthy resolutions!
8
Servings
16
Ingredients
37
Comments
Ingredients
- 3 cups Flour, Whole Wheat
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Allspice, Ground
- ¼ teaspoons Ginger, Ground
- 4 individual Egg
- 1 cup Yogurt, Plain
- 1 cup Honey
- 1 ½ teaspoons Vanilla Extract
- 1 cup rinse, drain, and cook Quinoa
- 1 cup grate Carrot
- ½ cups Raisins, Golden
- ½ cups Coconut, Shredded, Unsweetened
- ½ cups chop Walnuts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- Divide among one 8x8 greased pan per 4 servings.
- Bake at 350 degrees for 30 minutes or until toothpick inserted in the center comes out dry.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 2 bars Amount Per Serving
- Calories
- 533
- Total Fat
- 13g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 114mg
- Sodium
- 376mg
- Total Carbohydrates
- 95g
- Fiber
- 9g
- Sugar
- 46g
- Protein
- 15g
- WW Freestyle
- 19
37 Comments
Join the discussionWow – I have everything to make this in my pantry! Awesome! Do you have the calorie/fat count?
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.
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!
I agree with Kristy. My son and I have severe legume allergies and we are able to eat quinoa without a problem.
Thanks for the info! Just make sure to check carefully with a doctor where allergies are concerned.
Have you tried using plain Greek yogurt, or does it come out better with regular plain yogurt? Thanks!
Greek yogurt is a little thicker, so you may have to watch the consistency. But it should work fine.
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!
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.
I’m going to try them as mini muffins, I’ll let you all know how it goes!!!
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.
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.
I’m going to try these with bananas instead of eggs. Can’t wait to see how they turn out!
Good idea. Let us know how it goes.
Jill – How’d it work out with bananas?
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….
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!
How sweet are these bars? I don’t have too much of a sweet tooth and normally reduce sugar amounts when I bake.
They are not super sweet because they use a moderate amount of natural sweetener. You shouldn’t need to make any changes.
Thanks!
I want to make these but need to substitute the yogurt with something due to dairy intolerance. Any suggestions?
Do yo think applesauce would work?
yes, i think it would.
Thanks 🙂
I am also dairy intolerant, and I used 1 cup of full fat coconut milk in place of the yogurt and the outcome was amazing 🙂
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! 🙂
Thanks Kim, for the wonderful recipe! 🙂
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.
Here is a great post about egg substitute. http://onceamonthmeals.com/goi…
You could also use the large egg Anjull. I would use 3 large eggs in place of the 4 medium. Enjoy!
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.
Banana would be a great addition! Let us know how it turns out!
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.
Seba – when I baked them they were a little sticky as well – but still tasted great!
Any suggestions of what to use in place of eggs? (We have egg allergies here) I saw one person in the below might have tried bananas…. does anyone know if this worked? Or any other suggestions?
Adeena- Maybe try a “flax seed egg.” We’ve had success with this in some of our vegan recipes. Here’s a quick link for your reference! http://www.veganbaking.net/rec…
Chia can be hydràted in the amount you need to replace eggs. I used a tsp. each of chia and water, wait until it becomes gelatinous, then add to your recipe. It is also a super food, so extra nutritional benefits. Hope that helps anyone looking for an egg substitute.