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Winter Spiced Quinoa and Apricot Breakfast Bars - Easy Breakfast Recipe

By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Oct 1, 2026
American 40 mins Beginner-friendlyEasyStep By StepWinter Baking

Winter Spiced Quinoa and Apricot Breakfast Bars - Easy Breakfast Recipe with measured ingredients, 40-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Winter Spiced Quinoa and Apricot Breakfast Bars - Easy Breakfast Recipe
Prep 15 min
Cook 25 min
Total 40 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook25 min
Total40 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 cup cooked quinoa (use pre-cooked or leftover quinoa, cooled)
  • 1 cup rolled oats
  • 1/2 cup dried apricots, finely chopped
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey or pure maple syrup (choose maple syrup for the vegan option)
  • 1 large egg (or flax egg for vegan option: 1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. For the vegan option, use maple syrup instead of honey and replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl and let sit for 5 minutes until gel-like.
  3. In a large bowl, combine cooked quinoa, rolled oats, chopped apricots, cinnamon, ginger, nutmeg, salt, and baking powder. Mix thoroughly.
  4. In a separate bowl, whisk together applesauce, honey or maple syrup, egg or flax egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until fully combined and sticky. The batter should hold together but remain thick.
  6. Transfer the mixture to the prepared pan. Press down firmly and evenly using a wet spoon or clean hands to prevent sticking.
  7. Bake for 22-25 minutes until edges are golden and a toothpick inserted in the center comes out mostly clean.
  8. Remove from oven and cool completely in the pan on a wire rack to allow bars to firm up.
  9. Lift bars out using parchment overhang and cut into 12 equal pieces.
  10. Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Thaw at room temperature or warm gently before serving.

Ingredient Notes

For the vegan option, use both the listed flax egg and pure maple syrup. Replacing the egg alone is not sufficient if you choose honey.

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