Quinoa Breakfast Bars with Blueberries

Quinoa breakfast bars with blueberries are gluten free
Quinoa flakes make a delicious gluten-free breakfast bar.

For gluten-free folks who prefer to avoid rolled oats (even certified gluten-free oats and oatmeal), I have good news. Quinoa hot cereal flakes are enough like rolled oats that I use them in all kinds of baking recipes. From classic fruit crisps and crumbles, to chewy cookies and cinnamon laced carrot raisin cake, quinoa flakes are a tasty, nutritious alternative to gluten-free oats. 

I love the nutty, complex taste quinoa flakes bring to a gluten-free recipe. 

I hope you do, too.

Gluten free quinoa breakfast bars with blueberries
Blueberries and quinoa flakes make a fab breakfast combo.

Karina's Quinoa Breakfast Bar Recipe with Blueberries

Recipe posted April 2010.

These gluten-free cereal bars are pleasantly moist and chewy- much like an old fashioned oatmeal bar. And the best part? They freeze well- for an easy grab and go gluten-free breakfast. You supply the no whip caramel soy latte.

First: Preheat the oven to 350ºF. Line a 9-inch square cake pan with greased parchment.

Whisk dry ingredients:

1 cup quinoa flakes
1/2 cup sorghum flour
1/2 cup organic buckwheat flour
1/4 cup Bob's Red Mill Gluten-Free Cornmeal
1/4 cup tapioca starch or potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 teaspoon xanthan gum
1 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg

Add in and mix:

1 cup organic light brown sugar
1/3 cup light olive oil
2 organic free-range eggs, beaten; or Ener-G Egg Replacer for 2 eggs (equals 1/4 cup liquid)
1/2 cup rice, soy, hemp or nut milk
1/4 teaspoon mild rice vinegar
1 tablespoon bourbon vanilla extract

Beat until smooth. The batter will be thick and sticky.

Add in:

1 cup organic wild blueberries

Instructions:

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula (or oiled fingers) press the batter into the corners and smooth the top.

Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Cool the pan on a wire rack. Whistle a happy tune.

This recipe makes 9 large bars for big appetites or 12 medium size bars. For smaller rectangular bars, slice into 15 pieces.


Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Tips:

If you use frozen berries, it's cool. Just know that frozen berries chill down the batter- so the recipe may need to bake a bit longer. Keep an eye on it. It might need an extra 5 to 7 to 10 minutes. And if the berries are wet- pat them dry.

Slide a thin non-stick safe spatula around the edges of the pan to help release the bars.

We let the bars cool, then covered the pan with a large plate; inverted it; released the bars from the pan onto the plate; then placed a light cutting board on the parchment bottom and inverted it again. Bars are right side up. Ready to slice!


Gluten free breakfast bars
Quinoa bars cooling on the rack. Happiness.


More quinoa recipes from food bloggers:


The Perfect Pantry's Quinoa Pudding

Tabasco and Asparagus Quinoa at 101 Cookbooks

Amaranth, Quinoa and Dark Chocolate Cake at La Tartine Gourmande

Quinoa with Dried Fruit and Lemon Cumin Dressing at Gluten-Free Life with Jen


For substitutions, please see my guide to baking with substitutions here.


xox Karina

39 comments:

Kalyn said...

Your bars look really tasty. I feel myself entering a big baking phase, but so far I'm only in the "drooling over what other people are baking" part of the experience!

azwildcat2001 said...

This recipe looks awesome!!! What if you are a no gluten and no corn person, what would you sub for the corn meal??? Thx :)

Tracey Mardon said...

Oh sure, just after I make up a big batch of the chocolate chip ones! They seem to disappear off the counter so I'm thinking that those who pretend to hate gluten free are perhaps hi-grading on the chocolate chip quinoa bars. Pray tell what is a non whip latte?, I was wondering this morning whether steaming soy is the best thing for it so just added boiled water.

I Am Gluten Free said...

You are one brilliant little goddess. Can't wait to try this one!!!! I, too, am enamored with quinoa. I love it for baking….and I love eating the grain. It's all around gluten free goodness, for certain.

Ellen
www.Iamglutenfree.blogspot.com

GFree_Miel said...

Oh my goodness me that looks amazing. I've never had Quinoa and everyone seems to love it! I can't wait to try this. Sexy Quinoa here I come!

Cheryl Harris said...

those look incredible!

Sweet Faery said...

I'm not a huge fan of quinoa but I like the sweet flavour of flakes. I'll try this one. Thanks :)

Theresa said...

Wow! I'm so going to make that! I just bought some quinoa flakes, so it's perfect timing! yay!

Spring said...

The only time a recipe I found here wasn't magically delicious, was when I had to sub a flour- can you help me "get it right" by suggesting general subs for buckwheat and corn?
So looking forward to trying this one!

Acting Balanced Mom said...

looks so yummy! going to try it with strawberries because we went to pick some the other day...

Chris and Cheriss said...

Haven't gotten a chance to try Quinoa yet (i'm a newbie), but this will be at the top of my list... yum!

Tasty Eats At Home said...

I love love love quinoa. These sound spectacular. Guess I need to move beyond the basic quinoa and venture out to quinoa flakes!

Sarah said...

This looks amazing! I have only had quinoa in a savory form, like instead of rice or bread. I'm trying to move away from wheat, so I am looking forward to trying this out - thanks for sharing! :)

Suze said...

This looks so yummy! I'll have to try this sometime.

Valen said...

I will be making these! I don't have quinoa flakes and don't like them so I will use oats. Its funny, I LOVE quinoa, but hate the flakes!

*your sister said...

I love you.

That is all!

Cherine said...

I would love to have a piece with my coffee now :)

Sippity Sup said...

I discovered this blog from a pretty picture. I almost moved on because gluten poses no problems in my life. But I sensed something in your writing that made me decide to explore this site some. I completely connect with so many of the things you have to say, though on the surface it would seem we have nothing in common! Thank you for a gloriously thoughtful distraction this morning. GREG

Sarah said...

YUM! Hi, I'm Sarah Jio, the health and fitness blogger for Glamour.com. I am posting this on my blog, Vitamin G, tomorrow morning. I will give you attribution for the photo, of course, and send some traffic back your way. I have a lot of gluten-free readers on the blog, and I'm sure they'd love clicking over to get the recipe. Thank you!

Erin said...

I, too, am looking for a sub for corn meal. What about ground up millet? It would have a similar texture.

Karina Allrich said...

Thank you all for the wonderful comments. xox

As for a cornmeal sub...

Without having tried it myself, I imagine either almond meal or a sturdy flour like millet or buckwheat flour would work.

What do you usually use to sub cornmeal?

Karina

Dia said...

Ooo La La!!
I also adore Quinoa (aka goosefoot!) & last fall, shortly after we went gluten free, my son-in law fell in love with 'her,' too!! "WHY have I never had Quinoa before??'

I'm going to a 'camp out' this weekend, & a friend asked what I liked to snack on - tho not gluten free, he grew up eating great homemade goodies, & always seems to like what I bring to a potluck - I've GOT TO TRY making THESE!!!
I am a fan of cooking with coconut oil, & would prob add/sub ~ 1/4 C coconut flour, & perhaps more sorghum; there's always the 'brown rice blend' in a pinch!
I've been on a field trip to Bob's Red Mill - wow!
Thanks! (& I'm posting a link on my Facebook!)

Kevin said...

These sound tasty and healthy!

Anonymous said...

My husband and I made this tonight, it was our first "gluten free" dish. We had to substitute brown rice flour for the Sorghum flour. OMG!!!!!!!!!
This was THE BOMB.

Thank you! See you around Santa Monica. :-)

kathyw said...

Has anyone successfully subbed out the cornmeal on this recipe yet? I want to make it and would rather go with something that has been successful for someone else rather than trial and error. Thanks!

Valerie said...

I'm so happy to have found this web site. Living without baked goods for a year now has been so depressing! But this recipe turned out really, really good. Now finally I have a tasty, filling snack to have when I'm on the go. Look forward to trying more recipes here. Thanks so much!

carol925 said...

Thank you, Karina! These bars have made such a difference in my newly-gluten-free life! I make a double batch each week once I have all the ingredients out, and my non-GF husband loves them as well. It is so nice to have something hearty for breakfast that travels well and tastes so great. THANK YOU!!!

Anonymous said...

new to your site and tackled this recipe last night, my husband LOVES them... he just kept saying over and over again, "wow babe, and you are sure these are good for us?"
One question, I would like for them to a bit moister, mine came out a little dry, any advice?
Kelly

Karina Allrich said...

Thanks, everyone for your quinoa bars enthusiasm. xox

KathyW- I'm wondering if almond meal wouldn't be fabulous instead of the cornmeal?

Kelly- if they turned out dry I'd guess your oven may run a bit hot- or they were baked a bit too long (for your oven). Or... measurements might be an issue (use wet cups for measuring wet and dry cups for measuring dry ingredients- it does make a difference).

If you used egg replacer, it needs to be equal to 1/4 cup liquid.

Karina

Anonymous said...

Thanks, I made them again, and this time was more precise with the measurements and did not cook them as long - that may have been it - they are a lot moister. Also, though I tried agave instead of sugar to make them a bit lower glycemic. I used about 1/2 cup agave. They turned out pretty good, may need a bit more sweetener though. Any advice. And what is your thought on cooking with Xylitol?
Kelly

Karina Allrich said...

Kelly- I have not used Xylitol, but some of my readers have (and they like it). Sweet baked treats are tough to make "low glycemic". Using some almond flour would help. You could add protein/fat with 1/2 cup of almond flour replacing the cornmeal, and add a little more sweetener. Upping the vanilla may also help. Karina

Anonymous said...

I wonder if cooked grain quinoa could replace the flakes? Seems like it would make a heavier and chewier bar.

Emily said...

I tried this recipe last night and it was delicious! I think even my non-gluten-free friends would approve :)

Karina Allrich said...

Thanks, All-

I personally don't think cooked quinoa would be anywhere near as good as the cereal flakes. It will change the texture. If you try it- let us know.

The reason I love baking with quinoa flakes is the flakes are so light.

I've no experience with xylitol.

And as for flour subs- I suggest a baking mix will work best. Something with a balance of flours, and not too much starch.

xox Karina

Fatina said...

I made some substitutions to make them work with our food limitations and they were awesome!

First, instead of using the different starches, and flours (we don't eat corn), I used 1 1/2 cups buckwheat/brown rice flour pancake mix. I added 1 cup quinoa flakes + the pancake mix + extra 1/2 tsp baking powder. Then I just added cinnamon and fresh grated nutmeg. The mix already had xanthun gum and salt so I skipped those.

I subbed coconut oil for olive oil.
I subbed honey (1/2 cup only) for brown sugar.
I added 9 drops of vanilla stevia (we are weaning off sugar). This was plenty sweet - perfectly in fact. Not too sweet.
We are avoiding eggs due to food allergy, so I used chia seeds as egg replacer - 2 tbsp chia seeds to 6 tbsp water to replace the 2 eggs. Chia seeds have amazing nutritional value and are a super food.
Finally, I subbed apple cider vinegar for the rice vinegar.

These were awesome!
Thank you for the inspiration.
Even my finicky toddler devoured these. With a green juice it made the perfect breakfast.

Cheryl said...

I made this recipe this morning and I am not telling a soul it's gluten free because you cannot tell. Mine came out more coffee cake-like in texture and I am thrilled with the taste and results. I will make this again!!!! Thank you for sharing!!

Natalie said...

These were so great! I couldn't find sorghum flour, so I just used this purple corn flour I had, and they turned out fantastic! I didn't have a 9x9 pan either, so I made them into cupcakes/muffins instead. They turned out fantastic! Thank you so much for sharing!

Anonymous said...

could you use cooked quinoa instead of the flakes?

Win said...

Thank you for coming up with GF recipe without Oats - as I cannot tolerate them. I am going to make these today for my celiac daughter going to school in CA.

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