These are the best vegan breakfast bars packed with quinoa and sweet potato that make them naturally gluten free and healthy for kids!
As we attempt to get back into the school/work routine, I know a lot of us are looking for some easy make-ahead breakfasts for on-the-go. If you’re tired of cereal and oatmeal, these vegan breakfast bars made with sweet potato and quinoa are going to rock your world. They’re nutrient dense, easy to make, and totally kid friendly – perfect for a fast breakfast or easy after school snack.
Key Ingredients for the Best Vegan Breakfast Bars
Ground flaxseed – This is not only packed with heart healthy omega 3s, protein and fibre, but makes a vegan alternative to eggs when mixed with water.
Quick cooking oats– Oats are packed with soluble fibre and make a hearty base for these bars.
Cooked quinoa – I love quinoa because it’s a plant-based complete protein and absolutely delicious. I always make a big batch at the start of the week, and then use it for stir-fries, salads, soups and snacks like this!
Sweet potatoes – The sweet potatoes lend a moist texture and a natural sweetness!
Toppings – Dried fruit, coconut, nuts, hemp hearts, chocolate – you got it, throw it on!
Ways to get your kids involved in making this recipe
Your kids can definitely help with mixing the dry ingredients and wet ingredients, as well as mashing the sweet potato. Just make sure it has cooled well before they get mashing.
FAQ about this recipe
Here are some commonly asked questions about this recipe.
is this BLW and baby friendly?
This recipe can be baby and BLW friendly since it is so nutrient dense. If you want to cut back on the sugar, you can omit the maple syrup (it’s got enough sweetness from the sweet potato for a baby under 1), and also omit the chocolate. I would make sure that any nuts you add are pulverized and any dried fruit should be minced very fine.
can I freeze these?
I always freeze these. I recommend cutting them into pieces and freezing them on a baking sheet flat until solid (about 1 hour). Then you can transfer them to the freezer bag for up to 4 months.
can I use canned pumpkin instead of sweet potatoes?
I have never tried to use canned pumpkin, but you could attempt it, but know that it’s a bit more wet, so you may need a little more oats to soak it up. It is also less sweet so you may want to add more maple to balance that out.
If I’m not vegan, can I use regular eggs?
Yes, you can omit the flax eggs (2 tbsp flax + 4 tbsp water) and instead use 2 large eggs.
What if we have a nut allergy?
I would recommend using sunflower butter or a soy based “nut” butter in place of the almond butter, and you can easily omit the pistachios on top.
Are these gluten free?
As long as you use gluten free oats and baking powder, these breakfast bars are naturally gluten free.
Do you have any other breakfast bar Recipes?
What are some of your favourite breakfast bars for back to school? Have you tried making this sweet potato quinoa version for your toddlers and kids? Leave me a comment with your thoughts!
Best Vegan Breakfast Bars
- 2 tablespoon flaxseed ground + 4 tablespoon water
- 1 1/4 cup quick cooking oats dry
- 1 cup cooked quinoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 small sweet potatoes cooked (1 ½ cups mashed flesh)
- 5 tbsp maple syrup
- 1/4 cup almond butter
- 1 tablespoon vanilla extract
- ½ cup dried cherries
- 3 tbsp unsweetened shredded coconut
Top with :
- 1/4 cup dried cherries
- 3 tbsp shredded coconut
- 2 tbsp minced pistachios
- 1 tbsp hemp hearts
- Preheat the oven to 350 degrees F. Line two loaf pans with parchment and set aside.
- In a small bowl, mix together the flax and water and set aside for 20 minutes.
- In a large bowl, mix together the oats, cooked quinoa, baking powder, salt, cinnamon and nutmeg.
- Mash in the sweet potato, almond butter, maple, flax egg (the flax and water mixture) and vanilla and mix until smooth. Then fold in the dried cherries and coconut.
- Transfer mixture to the two lined loaf pans and smooth the top with a spatula.
- Bake on the center rack for 25 minutes until sides brown.
- Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
- Meanwhile, melt the chocolate chips in a microwave safe bowl with the coconut oil in 30 second intervals until melted. Stir in the almond butter and mix until very smooth. Drizzle or pipe onto the cut bars.
- Store in an airtight container for 3 – 4 days.
Updated on September 21st, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.