Lemon Raspberry Quinoa Breakfast Bars
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lemon raspberry breakfast bars sweetened naturally with coconut sugar, made with quinoa and oats. Vegan and gluten-free, these portable bars are perfect for grab-and-go breakfasts or snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup mashed bananas (about 2 medium)
- 2 flax eggs (2 tbsp flax + 6 tbsp water)
- 2 tablespoons almond butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla (powder or extract)
- 1 1/2 cups quick cooking oats
- 1 cup cooked quinoa
- 1 teaspoon baking powder
- 1/3 cup coconut sugar
- 1/4 cup hemp seeds
- Zest of 1 lemon
- 1 1/2 cups fresh raspberries
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 2mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 19mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.