Banana and blueberry quinoa flapjack bars

Banana and blueberry quinoa flapjack bars, makes 9 big chunks


  • 2 bananas, mashed
  • 2 eggs
  • Teaspoon of vanilla extract
  • 150g oats (could use gluten free)
  • 100g cooked quinoa
  • 30g raisins
  • 100g blueberries


  1. Preheat the oven to 180c and line an 8 inch square baking tin with greaseproof baking paper.
  2. In a large bowl, mix together the mashed bananas, eggs and vanilla extract.
  3. Add in the oats, quinoa and raisins and mix well.
  4. Add in the blueberries and stir carefully, so as not to break up the blueberries.
  5. Pour the mixture into the prepared tin and into the oven for 20 to 25 minutes, until the top is a light golden brown colour.
  6. Allow to cool before slicing up into chunks.
  7. This recipe is great to mix and match – try dried apricots or cranberries instead of raisins, or raspberries or strawberries instead of blueberries.
  8. My kids LOVE these bars – perfect for breakfast, picnics and snacking on the go!




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