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Sweet Potato and Quinoa Breakfast Porridge Bars Recipe

Name: Sweet Potato and Quinoa Breakfast Porridge Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 cup cooked quinoa (tri-color or white), cooled; measure after cooking; 1 cup cooked, peeled and mashed sweet potato, cooled; measure after cooking; 2 large eggs; 1/4 cup pure maple syrup or honey; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup gluten-free rolled oats (certified gluten-free); chopped nuts, dried fruit, or seeds

By Beginnerbakes Editorial TeamPublished May 1, 2026 | Updated Sep 30, 2026

American 45 mins Beginner-friendlyEasyStep By StepWhole Grain

Sweet Potato and Quinoa Breakfast Porridge Bars Recipe with measured ingredients, 45-minute total timing, 9-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 30 min

Total 45 min

Servings 9

Difficulty easy

Cuisine American

Ingredients

Servings 9

1 cup cooked quinoa (tri-color or white), cooled; measure after cooking
1 cup cooked, peeled and mashed sweet potato, cooled; measure after cooking
2 large eggs
1/4 cup pure maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup gluten-free rolled oats (certified gluten-free)
chopped nuts, dried fruit, or seeds

BeginnerBakes sweet potato quinoa breakfast bar ingredients

Instructions

Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Prepare and cool the quinoa and sweet potato as needed before mixing the bars.
If starting with dry quinoa, rinse 1/2 cup under cold water and combine with 1 cup water in a small pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until tender and the water is absorbed. Let cool, then measure exactly 1 cup cooked quinoa for the bars. Reserve any excess for another use.
If needed, cook enough sweet potato to provide 1 cup of mash: roast at 400 degrees F (200 degrees C) for about 40 minutes, or boil for about 15 to 20 minutes, until tender. Peel and mash smoothly, let cool, then measure exactly 1 cup; reserve any excess. Before mixing and baking the bars, set the oven to 350 degrees F (175 degrees C) and let it reach that temperature, reducing it from 400 degrees F if you roasted the potato.
Whisk the eggs in a large mixing bowl. Add the measured 1 cup cooled sweet potato mash, maple syrup or honey, and vanilla extract, mixing until smooth.
Fold in the measured 1 cup cooled cooked quinoa, cinnamon, salt, baking powder, and gluten-free rolled oats gently until combined.
Pour batter into the prepared pan, spreading evenly with a spatula.
Sprinkle optional toppings such as chopped nuts, dried fruit, or seeds evenly over the batter.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until the edges are golden and the center is set; a toothpick inserted in the center should come out with a few moist crumbs.
Cool in the pan for 15 minutes. Use parchment overhang to lift bars out, transferring to a wire rack to cool completely.
Once cooled, cut into 9 bars. Store leftovers in an airtight container in the fridge up to 5 days or freeze for longer storage.