Wholesome, slow-cooked, quinoa-packed breakfast bars!
Need a grab-and-go breakfast? Or are you thinking of making a homemade bar to give you a little oomph during the week? Look no further than these energy quinoa breakfast bars!
I always used to think that snacking between breakfast and lunch was some kind of cardinal sin, but then these homemade bars proved to me that snacking can be both nutritious and beneficial for my energy!
These little gems are everything you could want in a morning pick-me-up; they’re flavor-packed, easy to make, and ridiculously versatile. Whether you’re rocking a gluten-free, vegetarian, or dairy-free lifestyle, this recipe has your back. With a warm cinnamon aroma, chewy raisins, and crunchy almonds in every bite, what’s not to love? And hey, who doesn’t love a drizzle of almond butter to top things off?
But here’s the best part: these bars are made in your slow cooker. Yes, really! That means minimal prep, hands-off cooking, and maximum reward. Just toss everything together, let the magic happen, and come back to a bowl of breakfast bars ready for snacking on!
Are These Quinoa Breakfast Bars Healthy?
Packed with plant-based protein from quinoa and chia seeds, these breakfast bars will keep you full and energized long past breakfast time, or any time of the day! Plus, they’re naturally sweetened with maple syrup and dried fruit, so there’s no refined sugar.
Need to make a tweak? You can swap out raisins or dried apples for your favorite fruits, or use sunflower seed butter for a nut-free option. To make this recipe vegan, substitute the eggs with flax “eggs” (two tablespoons ground flaxseed plus six tablespoons water, mixed and left to sit for ten minutes); they’ll bind the bars beautifully without compromising flavor or texture.
And if you’re looking to up the nutrition ante, add some flax seeds or a sprinkle of hemp hearts. Want less sweetness? Cut back on the maple syrup; the dried fruit will still bring plenty of natural flavor. These bars are endlessly adaptable, making them easy to fit into your personal health goals.
Why Quinoa?
Why quinoa, you ask? Because this mighty little seed (yep, not a grain!) is a total breakfast game changer. Quinoa is incredibly versatile; it soaks up flavors beautifully, pairs well with a variety of ingredients, and works in everything from savory dishes to sweet treats like this one. It’s also widely available and perfect for almost any diet, from vegetarian to gluten-free, though keto enthusiasts might need to sit this one out.
Not only is quinoa a nutritional powerhouse, but it also gives these bars a satisfying texture that’s chewy without being dense. Plus, its subtle nuttiness pairs perfectly with the almond butter and cinnamon. Basically, it’s the MVP ingredient that makes this recipe as wholesome as it is delicious.
How To Make Ahead And Store
To store in the refrigerator, layer the bars between parchment paper in an airtight container for up to 1 week. For longer storage, freeze them the same way, and they’ll stay fresh for up to 3 months. Just thaw overnight in the fridge or pop in the microwave for a quick defrost.
Serving Suggestions
Ever since I started pre-prepping my breakfasts and lunches for the week, I’ve also become increasingly interested in making homemade snacks to have between these meals.
To keep things diverse, try out some of the other healthy snack recipes available here on FFF! My favorites are some Mixed Fruit And Nut Energy Bites and these Cacao-Peanut-Oatmeal Breakfast Bars With Banana, but I’ve also had my eye on some Sugar-Free Keto Low-Carb Granola Bars. You could also try these Chocolate Energy Bars (No-Bake), these Cookie Dough Energy Bites, or even just some simple Protein Balls.
Recipe
Ingredients
- 2 tablespoons almond butter plus more for drizzling
- 2 tablespoons pure maple syrup
- 1 cup unsweetened vanilla almond milk
- 1 pinch sea salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup quinoa uncooked
- 1/2 cup raisins
- 1/3 cup roasted almonds roughly chopped
- 1/3 cup dried apples roughly chopped
- 2 tablespoons chia seeds
Instructions
- Spray a 5-quart slow cooker (this recipe may not work with other sized slow cookers) with cooking spray and cut out a piece of parchment paper that fits perfectly in the bottom of the slow cooker. I just traced my slow cooker on a large piece of parchment, cut it out, and stuck it in. Spray the parchment on one side with cooking spray, and press it down to adhere it to the slow cooker.
- In a large, microwave-safe bowl, combine the almond butter and maple syrup and melt in the microwave for 30 seconds, then stir well until the almond butter is creamy and combined with the maple syrup.
- Then, whisk in the almond milk, cinnamon, and salt. Whisk until the milk is well incorporated with the almond butter.
- Whisk in the eggs until well combined, then stir in all remaining ingredients thoroughly.
- Pour the mixture into the prepared slow cooker and cook on low heat until the top of the bars just appear set, about 3 1/2 to 4 hours. The bars will continue to firm up when they have finished cooking. Turn the slow cooker off and remove the lid. Let the bars cool completely inside the slow cooker before removing them.
- Run a knife around the inside rim of the slow cooker to loosen the bars, then remove them from the slow cooker.
- Cut into bars, drizzle with additional almond butter, and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I only have a 7QT crockpot. Any suggestions on how to make these in that? Thanks!!
Hi Melissa, try adjusting the cooking time by checking for doneness earlier, as your crockpot may cook the bars faster due to its larger size. Good luck!
I would love to try this recipe but I don’t have a slow cooker. Do you think I could do it in my oven, air fryer or even on the stove. Thanks
Hi Brandy, you can try baking it in the oven at a low temperature (around 300°F) for about 30 to 40 minutes. Enjoy!
Hi there I was going to try doing it in the oven like the previous post mentioned but I was wondering is the purpose of the slow cooker or the low temperature and longer time to cook the quinoa? Any tips would be helpful I can’t wait to try these!
Hey Jackie! Yes, the slow cooker helps the quinoa cook gently and evenly without drying out. If you’re baking it, just use a low oven temp (around 300°F) and keep an eye on it so it stays moist. Good luck!