Blackberry Quinoa Breakfast Bars with Cinnamon

Blackberry Quinoa Breakfast Bars with Cinnamon

Total Time: 01h 05m
Hands-on Time: 00h 20m
Makes: 9 - 12 servings

Whole grains, fresh berries and nut butter form the basis of these blackberry quinoa breakfast bars, with cinnamon and ginger providing complimentary flavors to really bring your morning to life. Equally great for a leisurely brunch with friends and a quick breakfast on the go.

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  • 1 cup uncooked quinoa
  • 1 1/4 cups old-fashioned rolled oats
  • 1 1/2 teaspoons Simply Organic® Cinnamon
  • 1/2 teaspoon Simply Organic® Ginger
  • 1 ripe banana, mashed
  • 1 cup almond butter (unsweetened, unsalted) or other preferred nut butter
  • 1 cup maple syrup
  • 3 tablespoons aquafaba (liquid from canned or soaked chickpeas), or 1 egg, beaten
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 6 ounces fresh blackberries, halved (about ¾ cup once halved)


  1. Preheat oven to 350 degrees.
  2. In a fine mesh sieve, rinse quinoa under running water for 1 minute.
  3. On a parchment-lined baking sheet, spread quinoa and rolled oats. Add cinnamon and ginger and stir to combine. Toast in oven for 10 minutes, until fragrant.
  4. In a medium bowl, vigorously whisk mashed banana, almond butter, maple syrup, and aquafaba until combined.
  5. Add toasted quinoa and oats, baking powder and sea salt to wet ingredients and stir to combine. Save parchment paper for Step 7.
  6. Fold in blackberries. Be careful not to overmix, as this will crush the berries.
  7. Line a 9-by-9-inch baking pan with parchment paper from toasting step, making sure parchment overflows on each side. Spoon mixture into pan.
  8. Bake for 30 to 35 minutes, or until set in the center. Allow to cool for 20 minutes, then remove from pan using the parchment “handles.” Place baked bar (with parchment) on a cutting board or cooling surface to completely cool. Press mixture together if bar appears to separate. Allow to fully cool before cutting into squares.
  9. Store bars in refrigerator for up to one week, or freeze for up to two months.