I usually like to have something a bit sweet with almost every meal, even if it’s something small. Recently, when I was on the hunt for something healthy and sweet at my work’s cafeteria at lunch I spied a blueberry quinoa bar that was remarkably low in calories. I gave it a try, and found that it was either entirely sugar free or so close to being sugar free that I couldn’t detect any sweetness other than the blueberries. Surprisingly, this was totally enough. The sweetness of the blueberries went with the nuttiness of the quinoa in a very satisfying way. I resolved to craft my own at home.
After poking around Pinterest for a while, examining breakfast bar recipes, I managed to put together my very own zero sugar version of these bars, and they turned out quite well on the first try. I was concerned that they would fall apart–more like a crumble than a bar–but they’re quite solid. I’m pretty thrilled. I’m currently planning on working them into my breakfast rotation at work since they’re so portable, full of protein, and provide a nice alternative to the hot oatmeal I usually eat which hasn’t been very appealing in this July heat.
I’d love to hear what you think of these if you give them a try!
Zero Sugar Blueberry Quinoa Bars
Servings: 12 · Serving Size: one bar · Calories: 136
Fat: 4 g · Cholesterol: 31 mg · Sodium: 103 mg · Carbs: 23 g · Fiber: 3 g · Sugar: 6 g · Protein: 5 g
- 1/2 cup quinoa, dry
- 1 cup water
- 1-1/2 cups quick oats
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 bananas, medium-sized
- 2 eggs
- 2 Tbsp peanut butter
- 2 Tbsp lemon juice
- 1 tsp vanilla
- 2 cups blueberries
In a small sauce pan, combine quinoa and water and place over medium-low heat, covered, until quinoa is cooked. Transfer the cooked quinoa to a large bowl.
Preheat oven to 350 degrees. Spray two 9″ x 6″ baking pans with cooking spray.
To the bowl, add quick oats, whole wheat flour, baking powder, and salt. Stir to thoroughly combine.
Using a pastry knife (or fork if you haven’t got one) mash up your bananas. Add them to the bowl along with the eggs, peanut butter, lemon juice, and vanilla. Stir until everything is thoroughly mixed.
Gently fold in blueberries.
Pour batter evenly into baking pans. Bake for 40 minutes, or until golden and crisp.
Allow to cool for at least 15 minutes before serving.