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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); 1 cup cooked and mashed sweet potato (about 1 medium sweet potato); 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 Jul 11, 2026

American 45 mins beginner-friendlyeasystep-by-stepwhole-grainmorning-bakeminimal-ingredientssnackparty

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)
1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
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

Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
If quinoa is not cooked, rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water in a small pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let quinoa cool.
Roast or boil a medium sweet potato until tender (about 40 minutes roasting at 400 degrees F or 15 to 20 minutes boiling). Peel and mash smoothly.
Whisk the eggs in a large mixing bowl. Add mashed sweet potato, maple syrup or honey, and vanilla extract, mixing until smooth.
Fold in cooked quinoa, cinnamon, salt, baking powder, and gluten-free rolled oats gently until combined to maintain tender bars.
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 for 25 to 30 minutes until edges are golden and center is set; check doneness with a toothpick which 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.