Cinnamon Apple Quinoa Breakfast Bars

• Vegetarian
• Gluten free

• Produce

  • 1 cups Apples

• Refrigerated

  • 1/3 cup Allwhites 100% liquid egg whites

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Almond butter or other nut butter
  • 1/2 cup Maple syrup

• Pasta & Grains

  • 1 1/2 cups Oats, quick-cooking
  • 1 cup Quinoa, cooked and cooled

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Flax seed, ground
  • 1/2 cup Pecans

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 1/2 cups quick cooking oats
• 1 cup cooked and cooled quinoa
• 1 teaspoon baking powder
• 1/4 cup ground flax seed
• 1 teaspoon cinnamon
• 1/2 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1/3 cup AllWhites 100% liquid egg whites
• 2 Tablespoons almond butter or other nut butter
• 1 teaspoon vanilla
• 1 cups chopped apples (about 1/4 inch pieces)
• 1/2 cup chopped pecans
• 1½ cups quick cooking oats
• 1 cup cooked and cooled quinoa
• 1 teaspoon baking powder
• ¼ cup ground flax seed
• 1 teaspoon cinnamon
• ½ cup maple syrup
• ½ cup unsweetened applesauce
• ⅓ cup AllWhites 100% liquid egg whites
• 2 Tablespoons almond butter or other nut butter
• 1 teaspoon vanilla
• 1 cups chopped apples (about ¼ inch pieces)
• ½ cup chopped pecans

Directions

• Preheat your oven to 350°F. Line a 9x9 in. square baking pan with parchment paper and spray with nonstick cooking spray. In a large bowl, combine the oats, quinoa, baking powder, flax seed, and cinnamon and stir until evenly distributed. In another bowl, whisk together the maple syrup, applesauce, AllWhites 100% liquid egg whites, almond butter, and vanilla. Pour the wet ingredients over the dry ingredients and stir until mixed thoroughly to form a thick batter. Fold in the apples and pecans. Pour the batter into the prepared pan and smooth with a spatula. Bake on the center rack of the oven for 25 - 35 minutes until the bars are golden brown and firm to the touch. Remove and cool completely in the pan. Slice into bars and store in an airtight container in the refrigerator for several days, or freeze to keep longer.
• Preheat your oven to 350°F. Line a 9x9 in. square baking pan with parchment paper and spray with nonstick cooking spray.
• In a large bowl, combine the oats, quinoa, baking powder, flax seed, and cinnamon and stir until evenly distributed.
• In another bowl, whisk together the maple syrup, applesauce, AllWhites 100% liquid egg whites, almond butter, and vanilla.
• Pour the wet ingredients over the dry ingredients and stir until mixed thoroughly to form a thick batter.
• Fold in the apples and pecans.
• Pour the batter into the prepared pan and smooth with a spatula.
• Bake on the center rack of the oven for 25 - 35 minutes until the bars are golden brown and firm to the touch.
• Remove and cool completely in the pan. Slice into bars and store in an airtight container in the refrigerator for several days, or freeze to keep longer.
• Preheat your oven to 350°F. Line a 9×9 in. square baking pan with parchment paper and spray with nonstick cooking spray.
• In a large bowl, combine the oats, quinoa, baking powder, flax seed, and cinnamon and stir until evenly distributed.
• In another bowl, whisk together the maple syrup, applesauce, AllWhites 100% liquid egg whites, almond butter, and vanilla.
• Pour the wet ingredients over the dry ingredients and stir until mixed thoroughly to form a thick batter.
• Fold in the apples and pecans.
• Pour the batter into the prepared pan and smooth with a spatula.
• Bake on the center rack of the oven for 25 – 35 minutes until the bars are golden brown and firm to the touch.
• Remove and cool completely in the pan. Slice into bars and store in an airtight container in the refrigerator for several days, or freeze to keep longer.