Breakfast Blondies ~ High Protein Whole Grain



The holidays have gone.  With them went unnecessary indulgences.  My blondies provide a breakfast choice that’s more nutritious than pancakes or waffles, but a little more fun than a bowl of meusli or porridge.  Just what my children needed after a week of very little sugar and lots and lots of “rabbit food”.

I included whole eggs and pecans in the recipe, along with a mega dose of quinoa to make each portion protein packed.


Then I added enough complex carbohydrates to fuel my boys this last school day of the week.  Fortunately, one batch made enough so that weekend refueling will also be possible.



3 c. cooked and cooled quinoa

1/3 c. natural syrup sweetener, such as maple, agave, or sorghum

1/3 c. turbinado sugar

2 eggs

1/2 tsp. vanilla extract

1/2 tsp. salt

1 tsp. baking powder

1 1/2 c. whole wheat flour

1/2 c. coarsely chopped pecans + extra whole pecans


Heat oven to 350 degrees F.

Prepare quinoa according to package directions.  Cool.


Beat together the sugar, syrup, eggs, and vanilla.

Add the quinoa.


Sift together the dry ingredients.


Stir in the nuts.


Pour the wet ingredients into the dry.  Fold them together.


Spoon into a 9X9″ baking pan and top with the whole nuts.


Bake for 40 minutes.

Cool completely.


Cut into individual portions…unless you have a nifty all edges brownie pan like the one my little guy gave me for Christmas.  In that case, you can lift the divider out and serve them steaming hot.


Yield: 1 dozen



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