Breakfast
Freeflourish
Gluten-Free Chickpea and Quinoa Breakfast Bars
By Freeflourish Editorial TeamPublished Apr 14, 2026 | Updated Jul 6, 2026
American-inspired
40 mins
glutenfreefamilymealkidfriendlyeasyquickrecipesbreakfastsnackfreezablebudgetfriendly
Gluten-Free Chickpea and Quinoa Breakfast Bars with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
12
- 1 cup cooked quinoa, cooled
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup almond butter (or sunflower seed butter for nut-free option)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup gluten-free rolled oats
- 1/4 cup shredded unsweetened coconut
- 3 tablespoons ground flaxseed
- 1/4 cup mini dairy-free chocolate chips (optional)
- 2 tablespoons chia seeds (optional for extra protein and texture)
Instructions
-
Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
-
In a food processor, combine the cooked quinoa and chickpeas. Pulse until the mixture is roughly combined but still has some texture-avoid pureeing into a paste.
-
Add the almond butter, maple syrup, vanilla extract, cinnamon, and salt to the food processor. Pulse a few more times until well incorporated and sticky.
-
Transfer the mixture into a large mixing bowl. Stir in the gluten-free oats, shredded coconut, ground flaxseed, chia seeds (if using), and chocolate chips (if using). Mix thoroughly to combine.
-
Press the mixture evenly into the prepared baking pan, pressing firmly to pack the bars tightly.
-
Bake for 20-25 minutes until the edges are golden and the bars feel set to the touch.
-
Remove from the oven and let cool completely in the pan on a wire rack, about 30 minutes.
-
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal-sized bars.
-
Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for convenient meal prep.
Storage and Reheating
Store cooled bars airtight at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze individually wrapped bars for up to 3 months and thaw overnight or at room temperature.
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