Chocolate Quinoa Breakfast Bars

Name: Chocolate Quinoa Breakfast Bars
Prep time: 26 min
Cook time: 26 min
Total time: 52 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (185 g) cooked quinoa, fluffed and cooled completely to room temperature; 1½ cups (135 g) old-fashioned rolled oats; 10 large (about 7 oz) (200 g) Medjool dates, pitted; 1 cup (240 ml) hot water, just boiled, for soaking the dates; ½ cup (130 g) smooth almond butter, well stirred, at room temperature; 2 large (100 g) large eggs, at room temperature; ½ cup (120 ml) milk (dairy or unsweetened plant-based), at room temperature; 2 tsp (10 ml) pure vanilla extract; ⅓ cup (30 g) unsweetened cocoa powder, sifted if lumpy; 1 tsp (4 g) baking powder; ½ tsp (3 g) fine sea salt; ½ cup (85 g) dark chocolate chips, divided: 1/4 cup (43 g) for the batter, 1/4 cup (42 g) for the top; ⅓ cup (40 g) walnuts, roughly chopped (optional)

From the MyKitchenBank Kitchen

Fudgy, lightly chewy breakfast bars sweetened only with dates and built on cooked quinoa, oats, almond butter and cocoa. They slice cleanly, travel well, and are easy to grab on a busy morning.

Prep: 26 min
Cook: 26 min
Wait: 55 min
Total: 1 hr 47 min
Makes: 12 bars (one 8-inch square pan)

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Ingredients

12 servings

1 cup (185 g) cooked quinoa, fluffed and cooled completely to room temperature
1½ cups (135 g) old-fashioned rolled oats
10 large (about 7 oz) (200 g) Medjool dates, pitted
1 cup (240 ml) hot water, just boiled, for soaking the dates
½ cup (130 g) smooth almond butter, well stirred, at room temperature
2 large (100 g) large eggs, at room temperature
½ cup (120 ml) milk (dairy or unsweetened plant-based), at room temperature
2 tsp (10 ml) pure vanilla extract
⅓ cup (30 g) unsweetened cocoa powder, sifted if lumpy
1 tsp (4 g) baking powder
½ tsp (3 g) fine sea salt
½ cup (85 g) dark chocolate chips, divided: 1/4 cup (43 g) for the batter, 1/4 cup (42 g) for the top
⅓ cup (40 g) walnuts, roughly chopped (optional)

Equipment (6)

8×8-inch (20×20 cm) metal or ceramic baking pan
Parchment paper
Food processor or high-powered blender
Large mixing bowl and rubber spatula
Wire rack
Sharp chef's knife

Steps

Before you start

Cook the quinoa ahead: rinse 1/3 cup (60 g) dry quinoa, simmer in 2/3 cup (160 ml) water, covered, for 15 minutes, rest 5 minutes, fluff, and cool completely. This gives about 1 cup (185 g). Warm quinoa makes the batter gummy.
Take the eggs and milk out of the fridge 20 minutes ahead so the almond butter blends smoothly.
Use soft, moist Medjool dates. If yours are firm, soak them a few minutes longer.
Read the timing: the bars need about 45 minutes of cooling before slicing, so don't skip it.

1
Preheat and line panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) pan with parchment, leaving 2 inches of overhang on two opposite sides to use as handles.
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Ready when: Oven reaches 350°F (175°C) and the pan is fully lined with no gaps in the parchment.
Tip: Press the parchment into the corners so the batter doesn't slip underneath.
2
Soak the dates
- Place the pitted dates in a heatproof bowl and pour over the hot water.
- Let sit for 10 minutes, then drain well, discarding the water.
- Pat the dates lightly with a paper towel.
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Ready when: Dates feel very soft and squishy when pressed.
Tip: Drain thoroughly; extra water makes the bars soggy.
3
Blend the wet base
- In a food processor, combine the drained dates, almond butter, eggs, milk and vanilla.
- Process for 1 to 2 minutes, scraping down the sides once, until no date pieces remain.
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Ready when: The mixture is smooth, thick and uniformly caramel-colored, with no visible date flecks.
4
Add cocoa and leaveners
- Add the cocoa powder, baking powder and salt to the processor.
- Pulse 6 to 8 times, scraping down once, just until no dry cocoa streaks remain and the batter looks glossy and dark brown.
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Ready when: Batter is evenly dark brown with no pale or dry patches.
5
Fold in dry mix-ins
- Scrape the chocolate batter into a large bowl.
- Add the cooled quinoa, rolled oats, 1/4 cup (43 g) of the chocolate chips and the walnuts, if using.
- Fold with a spatula for about 1 minute until the oats and quinoa are fully coated.
- The batter will be thick and sticky.
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Ready when: No dry oats remain, and the quinoa is evenly distributed.
Tip: Fold gently; overmixing breaks down the quinoa and makes the bars dense.
6
Fill and top the pan
- Scrape the batter into the prepared pan.
- With damp fingers or the back of a damp spatula, press it into an even, compact layer, especially into the corners.
- Scatter the remaining 1/4 cup (42 g) chocolate chips over the top and press them in lightly.
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Ready when: The surface is level and firmly packed.
Tip: Pressing firmly is what helps the bars hold together when sliced.
7
Bake the barsOven 350°F / 175°C
- Bake at 350°F (175°C) for 25 to 28 minutes.
- The edges should look set and slightly pulled from the pan, and the center should feel firm with only a slight spring when pressed.
- A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
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Ready when: Center reaches 160°F (71°C), edges are set, and a toothpick has moist crumbs but no wet batter.
Tip: Don't wait for a dry toothpick; the bars will turn dry and crumbly.
8
Cool in the pan
- Set the pan on a wire rack and let the bars cool for 20 minutes.
- They will firm up and the melted chocolate chips will begin to set.
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Ready when: The pan is warm, not hot, to the touch and the surface feels firm.
9
Lift out and cool fully
- Using the parchment handles, lift the slab out of the pan and set it on the wire rack.
- Cool for another 25 minutes, until at room temperature.
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Ready when: The slab is completely cool and the chocolate on top is set.
Tip: Slicing while warm gives ragged, crumbly bars.
10
Slice and serve
- Transfer the slab to a cutting board.
- With a sharp knife, trim the edges if you like, then cut into 3 rows by 4 rows to make 12 bars, wiping the blade clean between cuts.
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Ready when: Each bar holds its shape with clean, neat sides.
Tip: If the chocolate chips drag, chill the slab for 10 minutes before cutting.

Good to know

Tips

Make sure the quinoa is cooked until the little white spirals show, then cooled and well drained. Wet quinoa makes the bars gummy.
Rinse dry quinoa well before cooking to remove its natural bitter coating (saponin).
Line the pan with parchment handles; the bars lift out cleanly and slice better on a board.
For a more brownie-like flavor, add 1/2 tsp instant espresso powder with the cocoa.

Make ahead

Bake and cool the bars up to 2 days ahead. Store the uncut slab or cut bars airtight in the fridge, and slice just before serving if you prefer sharper edges. Cooked quinoa can be made up to 3 days ahead and refrigerated; bring to room temperature before using.

Storage & reheating

Room temperature: up to 1 day in an airtight container. Fridge: up to 5 days in an airtight container. Freezer: up to 3 months, wrapped individually and placed in a freezer bag. Thaw overnight in the fridge or at room temperature for 1 hour, or microwave a bar for 15 to 20 seconds to warm.

Substitutions

smooth almond butter → Smooth peanut butter or sunflower seed butter. Use the same amount. Sunflower seed butter can turn slightly green when baked, which is harmless.
large eggs → 2 flax eggs (2 tbsp / 14 g ground flaxseed mixed with 6 tbsp / 90 ml water, rested 5 minutes). Makes the bars vegan if you use plant milk and dairy-free chips. They will be a little softer, so bake 3 to 5 minutes longer and cool fully.
old-fashioned rolled oats → Certified gluten-free old-fashioned oats. Same amount; makes the bars gluten-free. Don't use instant or steel-cut oats.
walnuts → Pecans, pumpkin seeds or unsweetened shredded coconut. Use the same amount, or leave out for a nut-lighter bar.