Try out these flourless quinoa breakfast bars, filled with fresh juicy blueberries and with a hint of tangy lemon. A fill-you-up bar that’s perfect for oatmeal, fruit and on-the-go breakfast lovers alike.

YOU WILL NEED:

Lamb Brand White Quinoa 120g

Lamb Brand Medium Oats 110g

Lamb Brand White Chocolate Chips 85g,

Lamb Brand Castor Sugar 75g

Lamb Brand Desiccated Coconut 50g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Baking Powder ½ tsp

Lamb Brand Cinnamon, pinch

Fresh Blueberries 125g

Vanilla Greek Yoghurt 70g

Eggs 2

Fresh Lemon Juice 1tbsp

Lemon Zest 1 tsp

ALL YOU HAVE TO DO IS:

1. Combine 240ml water, a clash of cinnamon and quinoa in a small pot and bring to boil, reduce heat to low and simmer covered until all liquid has been absorbed, around 12 minutes.

2. Fluff and set aside when ready.

3. Line a 20cm x 20cm baking dish with parchment paper and preheat oven to 350 degrees 175°C.

4. In a large bowl, combine cooked quinoa, oats, shredded coconut, and baking powder and combine well.

5. In a small bowl, mix together sugar, Greek yoghurt, eggs, lemon juice, lemon zest, and vanilla powder.

6. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the blueberries.

7. The mixture should be moist but not runny.

8. Pour mixture into baking dish and bake for 25 minutes.

9. Remove from oven and allow to cool completely before removing from pan and cutting into squares.

10. Drizzle with melted white chocolate chips once cooled.