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August 24, 2020
BREAKFAST BARS | By Hubert Cormier
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Do you ever rush out the door on an empty stomach in the morning? I may sound like a broken record, but breakfast is the most important meal of the day. If you can’t sit down at the table and enjoy a quiet breakfast, pack at least one breakfast bar to go for a snack in the car or on the bus! Make some on Sunday night so you can have them all week! Here’s my recipe for blueberry breakfast bars.
Servings: 12
Prep time: 5 minutes
Cooking time: 35 minutes
Ingredients
✔ 750 ml (3 cups) quick oats
✔ 5 ml (1 tsp.) ground cinnamon
✔ 10 ml (2 tsp.) baking powder
✔ 750 ml (3 cups) cooked quinoa
✔ 2 eggs
✔ 2 ripe bananas, mashed
✔ 60 ml (¼ cup) maple syrup
✔ 125 ml (½ cup) almond or peanut butter
✔ 5 ml (1 tsp.) vanilla extract
✔ 250 ml (1 cup) fresh blueberries
HUBERT'S TIP
''Substitute fresh blueberries for dried blueberries or dried cranberries with no added sugar!''
Steps
1. Preheat oven to 175 °C (350 °F).
2. Line the bottom of a rectangular cake pan (9 x 13-inch) with parchment paper and grease sides.
3. In a medium mixing bowl, use a fork to combine oats, cinnamon and baking powder. Add the cooked quinoa.
4. In a large mixing bowl, combine egg, bananas, maple syrup, nut butter (optional), and vanilla extract.
5. Add the contents of the first bowl (dry ingredients) to the second bowl (wet ingredients). Mix well.
6. Gently fold in the blueberries using a spatula.
7. Pour the mixture into the cake pan and bake for 35-38 minutes or until a toothpick inserted into the centre comes out clean.
8. Allow to cool completely before cutting.
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