Almond-Quinoa Breakfast Bars

These Almond-Quinoa Breakfast Bars are light, moist, and delicious. They’re so enjoyable, they’ll almost make you think you’re having dessert for breakfast.

almond quinoa breakfast bars

Chocolate cake for breakfast? Well, not quite, but these chocolate quinoa breakfast bars will make you think it is. Packed with nutrient-rich quinoa, hemp seeds, superfood cacao, and plant milk they add a good amount of protein, fiber, and essential fatty acids to your day.

This chocolate quinoa breakfast bars recipe makes 8 servings, so you can easily freeze some and enjoy it later in the week or month. And don’t let the name fool you—they’re perfect for a light dinner to give your digestive system a rest overnight.

I first saw this recipe at Whole Foods Market. I made a few slight tweaks and it’s now one of my favorite meals. It’s not only healthy but it’s super delicious as well.

Almond-Quinoa Breakfast Bars

Recipe by Adapted from Whole Foods MarketCourse: BreakfastDifficulty: Intermediate


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These chocolate quinoa breakfast bars are packed with nutrient-rich quinoa, hemp seeds, superfood cacao, and plant milk. They’re not only healthy but delicious.


  • 1 cup quinoa

  • 12 cups unsweetened plant milk (hemp, soy, or almond)

  • 2 cups pitted dates

  • 12 cup hulled hemp seeds

  • 12 cup unsweetened applesauce

  • 13 cup unsweetened raw cacao powder

  • 14 tsp fine sea salt

  • 34 cup almond meal (divided)


  • Pour dry quinoa into a sieve and rinse until the water runs clear. Drain it and transfer to a pot to cook.
  • Add 2 cups of water to the pot and bring to a boil. Cover and reduce to medium-low heat and simmer until water is absorbed, about 15 to 20 minutes. 
  • Remove quinoa from heat and let sit 5 minutes then uncover and fluff with a fork.
  • Preheat oven to 350⁰ F.  Line an 8-inch baking pan with parchment paper and set aside.
  • Add plant milk, dates, seeds, applesauce, cacao powder, and salt to a blender and blend until smooth.
  • Transfer mixture to a large bowl and stir in quinoa and 1/2 cup of almond.
  • Pour the mixture into the parchment-lined pan. Sprinkle the remaining 1/4 cup of almond meal over the top and bake until firmly set, about 1 hour.
  • Allow bars to cool for 1 hour and then carefully run a blunt knife around the edges to loosen it from the pan. 
  • Lift it out onto a flat surface and remove the parchment paper. Cut into squares and serve.


  • You can easily freeze slices of the bread by wrapping individual squares tightly in parchment paper, then placing in a freezer-safe container or bag. Thaw in the refrigerator or microwave.

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