Recipe Collections
High-Fiber Lentil and Quinoa Breakfast Bars
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished May 11, 2026 | Updated Oct 3, 2026
Healthy American-Inspired
40 mins
high-fiberbreakfastmeal-prep-friendlyeasy-recipes
These breakfast bars combine cooked lentils and quinoa with oats, ground flaxseed, applesauce and cinnamon. Bake in a 9-inch square pan, let cool completely, then cut into 12 bars. Start with cooked, drained lentils and cooled quinoa. Allow extra time for cooling before slicing.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
Healthy American-Inspired
Ingredients
Servings
12
- 1 cup cooked green or brown lentils, drained and patted dry
- 1 cup cooked quinoa, cooled
- 1/2 cup rolled oats, gluten-free if preferred
- 1/4 cup ground flaxseed
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts or pecans (optional for crunch)
- 1/4 cup dried cranberries or raisins (optional)
- Zest of 1 orange (optional for freshness)
Instructions
-
Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal.
-
In a large bowl, stir together cooked lentils, quinoa, rolled oats, and ground flaxseed until well combined.
-
In a separate bowl, whisk eggs, applesauce, honey or maple syrup, and vanilla extract until smooth.
-
Pour wet ingredients into the dry mixture. Add cinnamon, baking powder, salt, nuts, dried fruit, and orange zest if using. Gently fold to combine evenly.
-
Spread the batter evenly in the prepared pan, pressing slightly to compact.
-
Bake for 22–25 minutes until golden around the edges and a toothpick inserted in the center comes out clean.
-
Let cool completely in the pan on a wire rack. Use parchment overhang to lift out and cut into 12 bars.
-
Refrigerate the cooled bars promptly in an airtight container and use within 4 days. Separate the bars with parchment for easy portioning.
Frequently Asked Questions
- Should the lentils and quinoa be cooked first?
- Yes. Use cooked lentils that have been drained and patted dry, and cooked quinoa that has cooled. Cooking these ingredients is additional preparation.
- When should I cut the bars?
- Let the baked mixture cool completely in its 9-inch square pan, then lift it out with the parchment and cut into 12 bars.
Storage
Refrigerate the cooled bars promptly in an airtight container and use within 4 days. Separate the bars with parchment for easy portioning.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
10 Snack Recipes with Nuts, Seeds or Legumes
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register