The morning I made these, the kids’ school bags were still in the hallway and the bread bin was officially empty. I had rolled oats, a bag of quinoa, and a container of blueberries that had been quietly judging me from the back of the fridge. So I made bars. They’re vegan, gluten-free, and the quinoa goes straight from the bag to the bowl — no cooking first.
Real time: 30 minutes, plus 20 minutes of cooling. Hands-on: about 10 minutes. It’s the kind of thing I make on a Sunday so there’s something solid waiting in the fridge when the week gets loud.
Why I love these bars
- No-cook quinoa. It sounds too good to be true, but I’ve tested both ways and the uncooked quinoa bakes up with the better texture.
- Fresh or frozen berries work. Frozen keeps the recipe on the table all year round.
- They’re genuinely any-time. A breakfast, a lunchbox snack, a dessert with a clear conscience. I don’t even care which one.
- The flax seed does the work of an egg, so the whole thing is vegan without any special ingredients.
What you need
1 cup (120 g) rolled oats — use certified gluten-free oats if that’s your thing.
1 cup (170 g) uncooked white quinoa, rinsed — white quinoa is the most neutral-tasting and lightest. Rinse it well to wash off the saponins, or the bars will taste a little bitter.
1 tsp (4 g) baking powder — helps the bars rise.
1/2 tsp (2 g) cinnamon — it’s a perfect match with the blueberries.
A pinch of sea salt — brings everything together.
2 tbsp (20 g) ground flaxseed — binds the bars the way a flax egg would.
1/3 cup (80 g) unsweetened applesauce — keeps things moist and light. Get the unsweetened kind so you control the sugar.
3 tbsp (45 g) almond butter — any other nut or seed butter works fine.
1 tbsp (15 g) coconut oil, melted — unrefined is what I look for.
1/4 cup (85 g) pure maple syrup — honey works too, but then the recipe stops being vegan.
1 cup (140 g) fresh or frozen blueberries — swap in another berry if that’s what you have.
How to make them
1. Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9 x 9 inch (23 x 23 cm) baking dish with a little coconut oil, or line it with parchment.
2. Mix the dry. In a large bowl, combine the oats, quinoa, baking powder, cinnamon and salt.
3. Stir in the wet. Add the applesauce, flax, almond butter, melted coconut oil and maple syrup. Stir until well combined, then fold in the blueberries. Let the batter sit for 10 minutes while the flax soaks up liquid.
4. Bake. Spread the batter evenly into the dish and bake for 25-30 minutes, until the edges are crisp and the center is set.
5. Cool, then cut. Let the bars rest in the pan for 20 minutes, then slice into 9 to 12 squares and let them cool completely. Trust the 20 minutes — cutting too early is how you end up with crumbles and a short temper.
Good to know
Do I have to cook the quinoa first? No. I’ve baked these with both cooked and uncooked quinoa, and the uncooked version came out better every time.
Why white quinoa? I’d recommend it. Tri-color quinoa takes longer to bake, so white is the safe bet here.
Do I really need to rinse it? Yes. Quinoa is coated in saponin, which tastes bitter. Rinse it under cold water in a fine mesh strainer before using.
Are they gluten-free? Yes, as long as your oats are certified gluten-free.
Are they vegan? Yes — no eggs, no dairy, just flax seed and applesauce doing the work.
Storage
Fridge: once they’ve cooled completely, keep them in an airtight container in the refrigerator for up to 3 days. They store really well and hold together fine for lunchboxes.
Freezer: up to 3 months in an airtight container. Thaw overnight in the fridge, or on the counter for several hours.
Make it yours
Swap the blueberries for whatever berries are in season — blackberries and raspberries both work. A handful of chopped nuts before baking adds crunch. And if you’re baking these for a crowd, double the batch and freeze half straight away; future-you will be grateful.
Happy cooking,
Maya