Quinoa Spinach Breakfast Bars (Vegan, Oil-Free, GF)

High in protein and fiber, these straightforward quinoa spinach breakfast bars are the savory, grab and go breakfast you have been seeking. They are vegan, oil-free, gluten-free and only 122 calories each.

Portable High Protein Savory Breakfast Bars

I am typically a happy camper with my bowl of yogurt and fruit, muffin, or cereal, but every few days I turn into a ravenous beast who can only be satisfied by something more substantial and savory.

It’s not an easily solved problem because as much as I love to cook, I do not enjoy cooking at the break of dawn. Adding to the complication, I don’t like starting the day feeling overly full. Satisfied, yes; stuffed, no.

Quinoa to the rescue.

In addition to its great taste and superstar nutrition profile (the only vegetable-source of complete protein), it makes me feel wonderful: satisfied for hours, yet not too full. Once you meal prep the full batch, it can be cut into handy, on-the-go breakfast bars.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• High fiber
• High protein
• Oil-free
• Make-ahead (for a grab-and-go morning meal)
• Gluten-free
• Savory breakfast option

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Quinoa
• Chickpea flour
• Fresh spinach (chopped, by hand or in a food processor)
• Nutritional yeast
• Salt (regular, or black salt, which has an egg-y flavor)
• Black pepper
• Optional:garlic powder, onion powder, dried mixed herbs (e.g., herbes de Provence)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Cook quinoa:Combine the quinoa with 2 cups (473 mL) water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 14 to 16 minutes until water has been absorbed.
2. Meanwhile, preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square baking dish with parchment paper (alternatively use a nonstick ceramic baking pan, or, if you eat some oil, spray with nonstick cooking spray).
3. In a large mixing bowl or other large bowl, whisk the remaining 1.25 cups water with the chickpea flour, nutritional yeast, salt, pepper, and any or all of the optional seasonings. Add the spinach and quinoa, stirring to combine.
4. Spread quinoa mixture in prepared pan, smoothing the top.
5. Bake 35 to 40 minutes until set and light golden brown on top. Transfer pan to cooling rack.
6. Cool completely in pan. Cut into 9 squares or the shapes you prefer. Remove from pan. The bars can be served warm or cold.

FAQ

• How should I store the quinoa spinach breakfast bars?Store the cooled bars in an airtight container in refrigerator for up to 5 days or the freezer for up to 6 months (thaw in the refrigerator or microwave). Serve cold or re-warm for 15 to30 seconds in the microwave.
• Is there an alternative to using chickpea flour?No, this recipes needs to be made with chickpea flour to work.The chickpea flour is a vegan egg replacement.
• Can I use other greens or vegetables, in place of the spinach?Yes! Swap an equal amount of other chopped greens (e.g., Swiss chard, kale) or finely chopped or shredded veggies (e.g., 1 to 1.5 cups carrots, bell peppers (e.g., red pepper, green pepper), green onions, tomatoes, broccoli or cauliflower) in place of the spinach.

I like these bars exactly as they are, which is in itself a rarity, as my recipe-tinkering is a constant. But these lovely bars can be accessorized in countless ways to your liking. Oh, and you could definitely have this as a side at dinner or lunch, too. Enjoy!