Apple Carrot Quinoa Bites

September 11, 2017

Happy Monday! Hopefully everyone had a relaxing weekend and you’re all ready to get back to the work week grind. I went to Sedona over the weekend and did wine tasting for a bachelorette party to celebrate one of my best friends. If you haven’t been to Sedona you should definitely add it to your bucket list, it’s absolutely beautiful up there! We had a limo that took us to each of the wineries and we spent just over an hour at each one. My two favorites were Javelina Leap Winery and Alcantara Vineyards. The employees at Javelina Leap gave us a great tour of the winery and explained how the process works, which the scientist in me found fascinating. Alcantara Vineyards was the last vineyard we stopped at. It had such a stunning view of the vineyards and they happened to have cornhole out back, which is a lawn game, and I always think games make drinking more fun. I may have wined a little too hard though so my Sunday was spent recovering.

I made these quinoa bites yesterday so that I would have an easy go-to breakfast to grab for the week. Quinoa is technically a seed, not a grain, and if you make these with gluten-free oats then they will be gluten-free. Quinoa is also a great source of plant-based protein so if you have a little one who isn’t a big fan of meat like my little man, these are an easy way to get some protein in. Theo ate three of these for breakfast this morning and made very little mess, so that’s a win in my book.

My husband also took two with him to work today and while he probably would have preferred a donut for breakfast… he said these were delicious too.

Apple Carrot Quinoa Bites


1 C quinoa, cooked

1 C rolled oats, uncooked

1 C chopped apple

½ C grated carrot

2 eggs

1/3 C maple syrup

1 tsp cinnamon

Prep time:  10 minutes     Bake time: 20 minutes


Preheat oven to 350 degrees

In a large bowl mix quinoa, oats, apple and carrot.  In a small bowl lightly beat eggs. Add cinnamon and maple syrup and mix until combined. Add this to the quinoa/oat mixture and mix together.  Coat muffin pan with coconut oil to prevent your bites from sticking, and then add the mixture to the pan.

Bake at 350 for 18-20 minutes



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