Gluten-Free Oatmeal-Quinoa Breakfast Bars

Gluten free oats and quinoa flakes make a tasty breakfast brownie
Gluten-free oats and quinoa flakes make a tasty breakfast brownie.

Good morning! A brownie for breakfast? This recipe says, Yeah, Baby.

It's been bright and hot and here by Black Mesa. We've been tossing cool salad greens in olive oil and vinegar and stirring simple stir-fries. Nothing blog-worthy.

The biggest news I have to share is that we got to see a rough cut of The Canyon. Very rough. No soundtrack or color correction. It was an odd experience. The fun aspects: Yvonne Strahovski kicks ass. She engenders the character of Lori with the heart of a lion. And then there is the sly and talented Will Patton in a role unlike any you've seen him portray. I loved every minute he was on screen. The not so fun? All the lines cut and altered by a certain third actor's ego.  It was a complex stew of pride and disappoint to see the rough cut.

This whole process has been surreal. I am so proud of my husband. Even if it isn't a perfect film.

Breakfast on-the-go: gluten-free brownies.

Oatmeal-Quinoa Breakfast Bars Recipe

In spite of all the excitement this week, I've been missing many of my favorite treats so I took a chance yesterday and chose a vegan pumpkin cookie recipe from the cookbook Vegan with a Vengeance. I converted it to gluten-free and fooled around with my favorite new egg substitute to fashion more of a brownie than a cookie - a moist and satisfying bar hearty enough for breakfast - or afternoon tea. Thanks, Isa, for the inspiration!


1/2 cup brown rice flour or sorghum flour
1/2 cup gluten-free Lara's Oats flour; if you prefer, use rice or sorghum flour instead
1/2 cup quinoa flour
1/2 cup tapioca starch or potato starch
1 1/3 cup Bob's Red Mill Certified Gluten-Free Rolled Oats
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 cups organic light brown sugar
2 organic free-range eggs or Ener-G Egg Replacer

2/3 cup light olive oil
2 tablespoons molasses or maple syrup
2 teaspoons bourbon vanilla extract

Add ins:
1/2 cup raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts


Preheat the oven to 350ºF. Line a 11x13-inch baking pan with parchment. In a mixing bowl whisk together the flours and dry ingredients. Add in the wet ingredients. Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter. Add in the raisins, chocolate chips and/or nuts and mix well. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 25 minutes (my brownies cooked in 22 minutes). 

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 bars.


GFCF Mommy said...

So exciting about the movie! These breakfast brownies look great, I can't wait to try them.

I wasn't sure where to put this, but I saw today the very sad news that Bette Hagman passed away. She was such a GF pioneer.


Devorah said...

Hi Karina!

Yesterday was the six-month anniversary of my gluten-free diet, and it hasn't been an easy adjustment, at least partially because I was diagnosed with celiac because of family screening-- not because I had any symptoms. As I mark this anniversary, as I do all of them, with non-food positive reinforcement (this month a concert at the New York Philharmonic), I wanted to thank you for sharing both your recipes and your experiences. I have found comfort and support in the entries of your blog after many a difficult gluten-free day. So thank you. Wishing you continued success.


Slacker Mom (aka Mrs. GF) said...

YUM! These look great.

And..I can't imagine how cool the whole movie experience is for both of you. Congrats!!

Life is cool sometimes. And, almost always bittersweet.

Glad you are in the 'cool' part!

:) SM

Sea said...

This is so cool- you made one of the recipes in Vegan with a Vengence gluten free and allergy friendly! I was wondering- did you freeze them for the difference in flavor, or just to have a stock of nice brownies for breakfast? I have been freezing my brownies too because I just can't eat them all, and I've found that some taste even better just out of the freezer. I will have to try this recipe, sans oat flour... I wonder what would be a good replacement...

Looks delicious, as always.

Garrett said...

Breakfast Brownies. Two words that go so well together.

Janice said...

If I did want to use eggs, how would I adjust the other ingredients? I realize this might not be easily answerable.

Karina Allrich said...

Hey GF/CF Mommy! (The Canyon) Yes! It *is* exciting.

These brownies are great for breakfast - very filling.

Yes, I read about bette hagman's passing and posted a link for readers if they want to send condolences to Bette's family.

Thanks for mentioning it.

Hi Devorah! Congrats on your first six months gluten-free! I think treating oneself (with a non-food treat) is a fab idea. I'm glad you found the blog - and thank you for your kind words!

Slacker Mom ~ It is very cool. And you are right! It's been a summer of big ups, and a few downs. But that's life. ;) Always interesting. And thanks!

Hi Sea! I froze them because I don't eat treats every day; and they keep better frozen, in general.

I enjoy Vegan with a Vengeance. I don't actually own any GF cookbooks - my faves are vegetarian and vegan cookbooks [I love Real Food Daily], Italian [what's not to love about pasta?] and, of course, Southwestern. Most of my collection is in storage at the moment. I look forward to having more space for all my books in the near future.

As a sub for oat flour, I noted above that sorghum would be a good replacement; or even rice flour. For the rolled oats, you might try quinoa flakes; this is *kinda* similar to the Quinoa Breakfast Cake I made and blogged this spring.

Heya Garrett! Yup. A good match. I agree. ;)

Hi Janice! Well, I can only guess, but for the first run I wouldn't change anything - unless - the batter looks too wet (then I might add a tablespoon of GF flour). If it looks too dense and dry add a tablespoon of liquid.

When I made up the egg replacer it = two large eggs, so the recipe should work with 2 eggs.

Let me know what you try, and how it works out.


Lucas said...

I was looking through my co-op's sales flyer for February, and I noticed that they sell “Gluten-Free Rolled Oats” under the “Bob's Red Mill” brand label.

Since I hadn't heard this option mentioned before here, I thought it might be useful to bring it to the attention of your readership.

Buying them locally sure beats shipping them from Canada.

~M said...

Hi Karina!

Nice new photo!! I am smiling right back at ya!

I am preparing a list of snacks to bake and freeze so I have plenty of treats during bar study hell and came across this yummy-sounding recipe. As you know, I adore your quinoa breakfast cake, but now that I have 2 huge bags of BRM gf rolled oats, I figure I should branch out. My question to you is, by how much can I reduce the sugar in this recipe without it affecting the structure? Or can I replace it with something else more nutritious that would take up the missing volume like maybe shredded unsweetened coconut? Thanks!

Karina said...

Heya ~M! Thanks, Babycakes.

How much sugar are you willing to use?

I think you could easily sub some dried fruit- coconut, raisins, or dates- pulsed into a granular sugary sandy-sweet yumminess. You could also sub up to 1/2 cup of the sugar with processed walnuts or pecans. I used to pulse together walnuts and raisins when I was making cookie bars without sugar- it worked pretty well.

See how the batter does- and if it seems too dry after your changes, add a little agave or apple juice.

Remember- the sugar melts, but coconut/raisins/nut crumbs don't.

Let us know how it turns out- I haven't made these in a long time. Thanks for writing to me about it because I think I'll experiment with these over the weekend!

Good luck with your studies!



~M said...

Thank you so much for your quick and thorough response, Karina!

If I could get away using 1/2 as much sugar, I'd be very pleased; if not, maybe 1 cup of brown sugar. How does that sound to you? Later on, if I feel I could get away with using less, I'll try that. But I don't want my first attempt to be a failure...I need happy, uplifting baked goods while studying.

I like the idea of using coconut and processed nuts a lot, so I think I'll start with that. My fiancé doesn't really like raisins (silly boy!) and so many bars (like larabars) are date-based, that I've gotten bored with them.

Is there a particular reason you recommend walnuts and pecans but not ground almonds (apart from your allergy to all nuts except pecans)? I have tons of ground almonds, both blanched and unblanched.

Thanks so much!

Karina said...

Hey again, ~M!

Okay- processed nuts and coconut it is. I would pulse the coconut as close to flour/meal texture as I could. You don't want the bars to get totally chewy; you want some tenderness.

Which brings me to your nut question. Almonds can be a harder mouth feel; blanched almonds are softer. You could try them; they won't add much sweetness.

Starting with about half the sugar sounds good. After all, if you use, say, one cup of organic brown sugar (which has some minerals left in it) and divide that by 15 or 18 servings- that's not very much sugar per serving.

Good luck and keep me posted!



Kara DeWildt said...

Hi Karina-
This is such a great site for allergy free recipes! I'm sure that you probably know that though. I have a 4 yr. old daughter who's allergic to wheat(gluten), egg, and peanuts. So for me your blog rocks and will definetely added to my favorites list. Thanks again, and by the way, way to go on the new movie. What an accomplishment for you both and so exciting! I'll have to keep an I eye out for it in the theatres. Thanks again and congrats!

Karina said...

Kara- Thanks so much for your kind words. Wishing you and your daughter health and well being. Stop by again soon!


Anonymous said...

The yummiest treat! I made them 2x in 2 days. I used chopped dates, chocolate chips and macadamia nuts the first time. The 2nd time, I decreased the sugar to 1 1/2 cups, added 1/4 cup honey and 1/4 cup coconut flour with 1/4 cup rice flour, 1 T. ground flax, 1 cup of the oats and 1/3 cup Quinoa then used dates again and chopped up pumpkin seeds, sunflower kernals, peanuts, and coconut. I thought they tasted like a ginger bread cookie and hubby said apple crisp. I didn't care for the chocolate chips (and I love chocolate) or the peanuts in them. Its so easy to make them different every time for variety and use what you have on hand. GREAT RECIPE_THANKS!!!

Liz said...

Thank you Karina for these brownies!! They got me out of a breakfast rut, and everyone I've shared them with LOVES them-gluten free or not.

I used teff flour in place of the quinoa/buckwheat. Have you cooked with this grain much? It's pretty good.

Anonymous said...

I made these tonight. THey are delicious! I used rice, amaranth, and buckwheat flours, and quinoa flakes. I used stevia instead of sugar, and potato starch instead of tapicoa starch. I found it very dry so added rice milk until I got the right consistency. They turned out great!! A nice variation from the usual rice cereal or oatmeal - I recently found out I was alergic to eggs, so egg-free cooking is new to me!

Glad I found your Blog!!!


Cassandra said...

Hello all! I am new to comment but have been following the site! I LOOVE IT!

Quick question that I don't find answered in other areas. Can someone please help.

I am using Bob's Red MIll Gluten Free flour. Is it possible to substitute all the flours (except for quinoa flour) and potato starch for this flour mix? I am interested in this for all the recipes where a combo of flours are listed.

Also, I want to make these yummy treats for my brother *(who can eat gluten) with whole wheat flour. Is it possible to substitute wheat flour?

thanks for the help!!!


Karina Allrich said...

Cassandra, I choose my particular gluten-free flours to create the best tasting combo (and best texture).

I've never used that flour blend; I am unfamiliar with its ingredients. If you prefer using it, it will be an experiment for you. Use the flour blend in place of the flours and starches in my recipe.

You'll still need the oatmeal.

And if the mix doesn't have xanthan gum, you'll need that, too (unless it has guar gum?).

As for whole wheat baking- honestly, I have no idea. This recipe was developed with gluten-free flours in proportions that work in a recipe without wheat gluten--- so I cannot even guess how you would change it to accommodate wheat.


Becky said...

Thank you for this recipe! We love it!
I did make a few changes:
Decreased sugar to 1 cup (they were still plenty sweet - I used 1/2 c sucanat, 1/2 c brown sugar)
Subbed buckwheat flour for the quinoa flour
No vanilla or chocolate chips
Used a 9x13 pan
They are delicious! They are a tab crumbly, so next time I think I'll add a TB or so of agave. Even my 3 year old who doesn't like most gluten free vegan food loves them! Thanks again.

Jeni said...

This looks delicious and am wanting to try it. I have a quick question for either this recipe or one of the other breakfast/brunch cakes or bars. Would it be possible to add pumpkin? If I did add pumpkin what else would I need to do differently to come out with the same type of consistency?

Karina Allrich said...

Jeni- I have a recipe for pumpkin quinoa cookies (look in cookie recipes) and a pumpkin bars recipe; I'd look at those and figure out what you'd like to do from there. I'll be featuring more pumpkin recipes soon- 'tis the season! Karina

Anonymous said...

I am new to being Gluten-free around 3 weeks and have been glutened serveral times since starting from sources i had nto idea had gluten in them. I have suspected I am gluten intorent /possibly celiac- I have a lot fo the symptoms but I am not willing to go through all the horrible tests to find out for sure..don't need a doc to tell me how gluten is affecting me lol.. I also have an allergy to milk and soft cheeses.I can eat some dairy without it affecting me. I have been looking over your blog.. you have great info here and wonderful looking recipes. These brownies look yummy, ccould you add cocoa powder to the dry ingredients and add a little extra liquid? how would that affect the final product? I will definitely try them out when I get brave enough to start working with GF flours lol I have always been an avid baker but with the dreaded wheat based flours. Right now I am still trying to get my footing on what I can and can't eat and weeding out all the hidden gluten. I had a question about how handle the day to day meals with a family that is not gluten free.. as of right now it's just me.. though I suspect some of the kids would do better on gluten and dairy free diet. my husband, though a great guy, is not one to give up his beloved junk food and bready stuff not for me or anyone.The oldest (18) is also a junk food junkie like his dad, the rest of the family will eat whatever I cook 8 kids in all.

Karina Allrich said...

I have a quinoa chocolate brownie recipe you might like, as well as other quinoa breakfast bars with chocolate chips. Check the recipe index. And for every day meals help- did you see my How to go Gluten-Free post (linked at the top of the page)? It has ideas for getting started, shopping, and easy family style recipes, tips on cross contamination, etc. Welcome and good luck! xox


Anonymous said...

Do you know what the calorie/fat/protein content would be?
Thank you

Sami said...

Hi Karina!

Thank you so much for sharing the recipe of these delicious brownie. I made it tree time , I never feel tired of eating them in breakfast or even after dinner with cold milk , just I reduce the amount of sugar to half cup and the oil of one third.

Kat said...

Hi Karina, this is the first recipe of yours I tried and I'm glad I did! It turned out really well. I made a few substitutions as I'm on a very strict elimination diet at the moment. I used rice flour instead of oat flour, quinoa oats instead of rolled oats (I don't think I've ever seen GF oats in Australia), golden syrup instead of maple, and chopped cashew nuts. I was tentative at first about the quinoa flour/oats because of their strong flavour but I'm very happy with the outcome! Thanks for your fantastic website and all the great tips and hints.


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